owl), place 1 cup of Old Fashioned Oats. Pour the milk into
Preheat oven to 350\u00b0.
Spray 9-inch round baking pan.
In bowl of a food processor, combine flour, sugar, ginger, cinnamon, cloves, pepper, salt, baking soda and cocoa.
Pulse on and off 2 or 3 times to blend.
Add the remaining ingredients and pulse on and off 4 or 5 times or until flour just disappears.
Do not overmix.
(Ingredients can be mixed by hand.)
Pour batter into prepared pan.
Smooth top with rubber spatula.
Bake for 25 to 30 minutes.
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
hole wheat flour, then add old fashioned oats.
Add nuts, dates
Mix apple, ginger, steel-cut oats, rice, old-fashioned oats, raisins (if using), almonds
Prepare Grandma's Old Fashioned Gingerbread.
Pat into 2 greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool on wire racks.
Split each cake in half, making 4 thin cakes.
Cook applesauce in crock-pot until thick. Add cinnamon and sugar to taste.
Frost cake layers with applesauce mixture.
Preheat oven to 350. Sift together the flour, salt, ginger, and cinnamon. Stir the soda into the molasses. Melt the butter in the boiling water. Turn both wet mixtures into a bowl and stir in the flour mixture. Add more flour if needed, but keep the dough as soft as can be handled. Drop by teaspoonfuls unto an greased cookie sheet.
Bake until just turning brown at the edges. This recipe will make about twenty cakes.
usting with granulated sugar.
Bread Pudding:
Heat the milk
oaves; sprinkle with 1 tablespoons old fashioned oatmeal.
Bake for 25
Dust wooden cutting board with bread flour and, using your plastic
Place all ingredients in bread pan, select light crust setting and press start.
*BLKLIN moves the ends.
ower heat and add sugar, ginger and molasses and heat again
Bake on Sweet Bread cycle.
Recipe is for large loaf (1. 5 lb).
Measure all ingredients EXACTLY- close is not\"good enough\".
Water temperature must be between 70 and 80 degrees.
Load ingredients in the pan IN THE ORDER LISTED.
Keep yeast away from liquid, Make indention in flour for yeast.
Mix all ingredients together quickly.
Pour into medium sized baking pan that has been rubbed with butter and dusted with flour. Bake 35 minutes at 350\u00b0.
Serve with whipped topping.
br>Cool.
Crumble corn bread into large bowl.
Saute
preferably, cut them with an old-fashioned pie pan with scalloped edges
In a large bowl, pour the boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120 - 130 degrees, stirring occasionally.
In another bowl, combine 3-1/2 cups of the flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough.Turn on to floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto ...