from Jennifer L.’s book, North Branch , MN
2 pkgs or cakes Fleischmann’s Yeast, active dry or compressed
1/2 c. warm water (105°-115° F.)
1 1/4 c. boiling water
1 c. rolled oats
1/2 c. molasses
Dissolve the yeast i warm water. Combine boiling water and rolled oats. Add molasses, shortening and salt to the oat mixture. Cool to lukewarm. Add 1/3 of the flour. Beat. Add the eggs and yeast. Beat again. Add enough of the remaining flour to make a soft dough. Let the dough rest for about 10 minutes. Knead on a floured board approx. 20 minutes. Let it rise until double in bulk. Shape into two loaves. Place inn lightly greased loaf pans sprinkled with rolled oats. With a pastry brush, brush o a mixture of egg white, water and rolled oats on each loaf. Let the loaves rise until double in bulk, about 45 minutes. Bake in 375° oven for 35-40 minutes. If the tops of the loaves are getting too brown after the first 10 minutes of baking, cover the tops with aluminum foil.
Submitted by: Jennifer L
from Diane B.’s book, Corvallis, OR
4 c. oats
1 c. canola oil
1 box brown sugar
2 eggs, pinch of salt
1 t vanilla
chopped walnuts to taste.
Mix together oats, oil and brown sugar and let stand overnight. Then add 2 eggs, salt, vanilla and nuts.
Bake 325 about 12 minutes. when done, let stand in pan for about 1-2 min and then remove with spatula. These are delicate cookies but oh so good.
Submitted by: Diane B