Recipe - Apple-Topped Oatcakes

1 One half cup Hot milk
Three fourths cup Oldfashioned oats
1 Egg; beaten
2 tablespoon Vegetable oil
2 tablespoon Molasses
1 cup Allpurpose flour
1 One half teaspoon Baking powder
Three fourths teaspoon Ground cinnamon
One fourth teaspoon Ground ginger
One fourth teaspoon Baking soda
One fourth teaspoon Salt
3 Egg whites

LEMON APPLES
2 tablespoon Butter or margarine
5 md Tart apples; peeled/ cut or sliced up
1 tablespoon Lemon juice
1 teaspoon Grated lemon peel
One half cup Sugar
1 tablespoon Cornstarch
1/8 teaspoon Ground nutmeg

In a large bowl, combine milk and oats; let stand for 5 minutes. Stir in
egg, oil and molasses. Combine dry ingredients; stir in oat mixture just
until moistened. Beat egg whites until soft peaks form; fold gently into
batter. Set aside. Heat butter in a skillet unitl foamy. Add apples, lemon
juice and peel; cook, uncovered for 810 minutes, stirring occasionally.
Meanwhile, cook oatcakes; pour batter by One fourth cupsful onto a hot greased
griddle. Cook until bubbles form; turn and cook until browned on other
side. For apples, combine sugar, cornstarch and nutmeg; add to apple
mixture and cook 2 minutes longer or until tender. Serve warm over
oatcakes. Yield: 68 servings. Submitted by Lois Hofmeyer, Aurora, Illinois
MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 28

Posted to MCRecipe Digest V1 #822 by Roberta Banghart
bobbi744@sojourn.com on Oct 01, 1997