I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.
~ Carole
Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: # cup old fashioned oatmeal # 1 ½ cup boiling water # 1 cup brown sugar # 1 cup white sugar # 1/2 cup butter # 2 eggs # 1 tsp baking soda # 1 ½ cup flour # ¼ tsp salt # 1 T cinnamon TOPPING: INGREDIENTS * 1 T water * ¾ cup brown sugar * ¾ cup butter * 1 cup coconut * 1 cup slivered almonds Instructions: * Preheat oven to 350° * Prepare 10 X13 or two 8 inch cake pans with canola spray. * Pour boiling water over oatmeal in small bowl, let it cool and stand while mixing other ingredients. * Cream butter gradually adding sugars and continue to cream. * Add eggs one at a time until well beaten. * Mix flour and all other dry ingredients together. * Add flour mixture alternately with oatmeal mixture and end with flour mixture added last. * Bake in pan or pans for 30 minutes. TOPPING: * Place water, butter and brown sugar in pan. * Bring to boil over medium heat and boil one minute. * Add coconut. * Pour over top of cake while still hot/warm. * Sprinkle almonds over coconut topping. * Preheat oven to broil and place cake back in with toppings BUT lower down rack level to keep from burning. * Watch carefully, broil until toasty brown. Serves 12 or more. |
Recipes Search
Copyright © 1993 - 2009 Lanier Publishing International