 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
This is somewhat like a lemon crisp. I found it in my Country Inn and Bed and Breakfast Cookbook. It is from the The Newel Post in Uniontown, Maryland. It calls for using one cup uncooked oatmeal, but next time I think I'll try using less. The recipe reads it serves 24, but I got 12. Ingredients:
14 ounces sweetened condensed milk |
1/2 cup lemon juice (i used bottled) |
1 teaspoon lemon rind, grated (i used lemon peel-the kind you find in the spice racks.) |
1 1/2 cups all-purpose flour, sifted |
1 teaspoon baking powder |
1/2 teaspoon salt |
2/3 cup butter, softened |
1 cup brown sugar, dark (i used light) |
1 cup oatmeal, uncooked |
Directions:
1. Spray an 8 x 12 inch baking pan with cooking spray. In a small bowl, blend together the condensed milk, lemon juice and lemon peel. Set aside. In a large bowl, sift the flour, baking powder and salt together. In a separate bowl, cream the butter and sugar. Add the oatmeal and flour mixture and mix until crumbly. Spread half of the oatmeal mixture in the prepared pan and pat down. Spread the condensed milk mixture over the crumb mixture and cover with the remaining crumb mixture. Bake in a 350 degree oven for 25 minutes or until edges are brown. Cool for 15 minutes before cutting.
|
|