Recipe Thread

[Laura's Babies]

I just made this yesterday morning. It is really good, and is even better when topped with whipped cream or even ice cream (butter pecan...yummmm)

Baked Oatmeal

1/2 - 1c. brown sugar
2c. milk
4 eggs
2c. oatmeal
1/4c. oil
1 Tbsp b.powder
1 Tsp. salt

Optional: cinnamon, cocoanut, dried fruit

Mix all ingredients the night before. Put in the fridge overnight. Stir again before putting into a 9 x 9 inch dish. Sprinkle cinnamon on top of batter. Bake 40 minutes at 350*.

I make something close to that and have played and played with the recipe.. The orginal is..

Easy Chocolate Oatmeal Cake
A delicious and moist treat.
55 min | 15 min prep
SERVES 12
1/2 cup rolled oat
1/2 cup butter
1 cup boiling water
1 1/2 cups brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons cocoa
Grease an 8 x 8 pan.
Mix oats, boiling water, and butter.
Let cool.
Beat sugar, eggs and vanilla.
Add cooled oat mixture to sugar/egg mixture.
Sift the dry ingredients together.
Add to the wet mixture and mix well.
Spread into the prepared pan.
Bake at 350 for 40 minutes.

I leave out ALL the fat (butter) and use applesauce or crushed pineapple (I use 1/2 a cup to 1 cup) for a low fat version of it. I have added cinnamon, walnuts, chocolate chips and or dired cranberries. It is like a moist big brownie and I can't get enough of them.


I am glad to see this thread brought back.. I got one to share, it is NOT mine, I have never made it but I will next trip. Just LOOK at it! It looks to die for!



Chocolate Praline Layer Cake


Ingredients:

1. ½ cup butter or margarine
2. ¼ cup whipping cream
3. 1 cup firmly packed brown sugar
4. ¾ cup coarsely chopped pecans
5. 1 (18.25 oz) package Pillsbury Moist Supreme Devil’s Food Cake Mix
6. 1 & ¼ cups water
7. 1/3 cup oil
8. 3 eggs

Topping:

1. 1 & ¾ cups whipping cream
2. ¼ cup powdered sugar
3. ¼ teaspoon vanilla
4. 16 whole pecans—if desired
5. 16 chocolate curls—if desired

Heat oven to 350F. In small heavy saucepan, combine butter, ¼ cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Butter and flour 2 8 or 9 inch cake pans. Don't flour the sides—just butter. Pour evenly into the cake pans. Sprinkle evenly with chopped pecans.

In a large bowl, combine cake mix, water, oil and eggs. Beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.

Bake at 325 for 35 to 45 minutes or until cake springs back when touched lightly in center. Make sure cake is done. Put a knife through the center and see if there is still raw cake at the bottom center because this is where the cake cooks last. It takes a lot of heat to fully cook this cake. Cool for 5 minutes in the refrigerator and then remove from the pans--turn the pans up-side-down so the praline runs down the sides of the cake layer. Put bottom layer on cake pan, and put 2nd layer on a thin piece of cardboard with wax paper or something that you can slide it off. It also goes on up-side-down like the bottom layer. Then cool both layers for 1 hour in the refrigerator—important!!

In a small bowl, beat 1 & ¾ cups whipping cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up. Spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

16 servings.