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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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In El Dorado, Arkansas, Dorothy Smith uses one oatmeal mixture in three tasty ways. For breakfast, savor a stack of pleasant pancakes, or spread warm muffins with butter, honey or jam. For dessert, a golden fruit crisp offers old-fashioned flavor with the ease of canned pie filling. Ingredients:
3 cups king arthur unbleached all-purpose flour |
1 cup packed brown sugar |
1/2 cup sugar |
3-1/2 teaspoons baking powder |
1-1/2 teaspoons salt |
1-1/2 cups shortening |
3 cups quick-cooking oats |
additional ingredients for oat pancakes: |
1 egg, lightly beaten |
1 cup water |
additional ingredients for oatmeal muffins: |
1 egg, lightly beaten |
2/3 cup milk |
additional ingredients for peach crisp: |
1/4 cup packed brown sugar |
1 can (21 ounces) peach pie filling |
ice cream or whipped topping, optional |
Directions:
1. In a large bowl, combine the flour, sugars, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool dry place for up to 6 months. Yield: 9 cups (number of batches varies depending on recipe used).
2. To prepare pancakes: Combine 1-1/2 cups oat mix, egg and water in a bowl. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 10 pancakes.
3. To prepare muffins: Combine 3 cups oat mix, egg and milk in bowl. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
4. To prepare peach crisp: Combine 2 cups oat mix and brown sugar in bowl; mix well. Pat 1-1/4 cups into a greased 8-in. square baking pan. Spread with pie filling. Sprinkle with remaining oat mixture. Bake at 375° for 30 minutes or until lightly browned. Serve warm with ice cream or whipped topping if desired. Yield: 6-8 servings.
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