Hello-Hello, welcome to a gorgeous (but nippy) Tuesday here at the Prepatorium. However, it’s possible we should rename it the “Bakeatorium,” in light of today’s topic. For today, treasured readers, we share our first-ever recipe. (Gasp.)
That’s right, in all of our 1093 posts we have never posted a recipe. We have shared a few culinary
disasters mishaps over the years, like the Jello mold-that-didn’t-mold. Some readers may recall it was a rather slithery mess, oozing its way across and off the serving plate.
However, we recently made a recipe we thought merited sharing, it is that good. We ended up making it as the not-at-all-rational reaction to a family member’s admission to the hospital. You know, that “Baking and cooking for the spouse will help immensely!” sentiment. The obvious question is who it actually helps more: the chef, or those worried about their loved one.
But enough nattering on. Behold, the Oatmeal Cake.
It was a recipe in a Penzeys Spices booklet, we’re big fans of the company. For those interested in trying it at home, here is the recipe:
- 1/2 Cup (1 stick) butter or margarine
- 1 Cup regular (not quick cook or instant) oatmeal
- 11/2 Cups boiling water
- 1 Cup brown sugar
- 1 Cup granulated sugar
- 2 eggs
- 1 tsp. PURE VANILLA EXTRACT
- 11/2 Cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. CINNAMON
- 1/2 tsp. GROUND NUTMEG
- 1/4 tsp. salt
- 1/4 Cup (1/2 stick) butter or margarine, melted
- 1 egg
- 11/2 Cups shredded coconut
- 1 Cup chopped pecans
- 1 Cup brown sugar
- 3 TB. milk
Preheat oven to 350°. Put the butter and oatmeal in a roomy mixing bowl. Add the boiling water and let stand for 20 minutes. Beat in the sugars, eggs and VANILLA. Mix in the remaining ingredients. Pour into a greased 9×13 pan and bake at 350° for 35 minutes. Then spread with frosting (below) and bake an additional 10-15 minutes until the frosting is brown and bubbling. Let cool for at least 30 minutes, then serve warm or cold.
Frosting: Mix all of the ingredients together well, and then carefully and quickly spread it over the hot cake. Continue baking as instructed above.
NOTE: The recipe above is from the Penzeys website. The recipe I followed in the booklet calls for the frosting to be spread over the cake (it will be thick but easier to spread as it absorbs heat from the cake) and then the cake is placed 2″ from the heat of your oven broiler for 2-4 minutes, until it is browned. I am guessing the recipe is changed because of safety concerns, but I really don’t know.
Here’s the details for those interested in the particulars.
Prep. time: 30 minutes (20 minutes oatmeal resting in water time)
Baking time: 45-50 minutes
Nutritional Information: Servings 18;
Serving Size 1 piece (95g); Calories 310; Calories from fat 140; Total fat 15g; Cholesterol 50mg; Sodium 170mg; Carbohydrate 40g; Dietary Fiber 2g.
Ours didn’t look quite as pretty as the photo above, but it wasn’t bad either. And it certainly was nice to be able to deliver some ready to eat goodies (yes, we included more responsible food, a roasted chicken, salad, etc.) to someone making multiple treks to the hospital. (Does anyone else leap into the kitchen to cook when notified a close relative or friend is hospitalized?)
There you have it, the first (and perhaps only) recipe shared on The Princess blog! But the best news is that the Consort’s family member should be home soon, that’s a blessing.