Recipes with Oatmeal

Here are three interesting recipes made with oatmeal.  They are adapted from “Home Life” magazine, December, 1911.

Oatmeal Molasses Cake

1/2 cup butter
1/2 cup brown sugar
1 cup molasses
1 cup milk
1 1/2 cups white flour
3 cups rolled oats
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
2 eggs

Heat the oats as they come from the box in the oven till warmed through but not browned.

Beat together the butter, sugar, molasses till foamy. Add well-beaten eggs, salt, and spices.

Beat in white flour, add soda dissolved in a spoonful of water, and last the heated oats.

It makes quite a soft batter, but the oats swell in cooking and require the moisture to keep it from becoming too stiff and dry when done.

Raisins can be well-floured and put in just before placing in the oven, if a richer cake is desired.

Pour into a greased and floured pan. Bake at 325 or 350 for 30 to 40 minutes, or until a knife inserted in center comes out clean.

The oats give a nutty flavor and lightness to the cake.

Rolled Oats Griddle Cakes

2 cups cold boiled rolled oats
2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 egg
3/4 pint milk or water

Sift together flour, baking powder, salt and sugar. Add oats thoroughly mixed with egg and milk. Mix into a smooth batter. Have a hot griddle ready, and fry in butter or shortening until a nice brown. Don’t make the cakes too thick. Serve with maple syrup.

Apples Stuffed with Rolled Oats

Prepare oats as usual. Pare and core, making very large cavities in center of five large apples. Cook in a liquid made of 1 quart of water and 1 1/3 cups sugar. Add a strip of orange peel. Turn apples frequently to cook evenly.

When done, lift onto a platter and fill the cavities with the oats. Boil down the sugar and water until it is the consistency of syrup. Pour over the filled apples, or serve with sugar and cream.