SC - Oat bran in oat cakes
pat fee
lcatherinemc at hotmail.com
Sat Jun 10 19:30:28 PDT 2000
No you really need the starchy part of the oat. The cakes of oat bran will
not hold togather but be a runny mess.
Lady Katherine McGuire
>From: Seton1355 at aol.com
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: SC - Oat bran in oat cakes
>Date: Fri, 9 Jun 2000 14:47:20 EDT
>
>I have oat bran which looks like the texture of wheat Germ. would that
>work,
>do you think?
>Phillipa Seton
>(Guess what we're having for breakfast tomorrow?)
>
><<
> My recipe for oat cakes calls for butter and long pepper.
>
> The one I use weekly is a slightly modern addaptation of the original.
>
> Original (translated)
>
> 32 oz ground scotts oatmeal or 1 box rolled oats ground in a blender.
> 8 oz melted butter or enough to give the dough some "body"
> 2 long pepper ground in a pestle and morter
> Enough water to moisten.
>
> Mix the oats with long pepper and enough butter to form lumps.
> slowely add cold water until dough holds togather (sort of like pie
> crust).
> Cover a bread board with a hand full of the ground oats and roll the
>dough
> out into 8" circles. Place a scant handfull of the ground oats on a hot
> gridle. Carefully place the oat cake on the oats. Bake untill dry and
> "crumbly" on the edges and dry and lightly browned on the bottom. Cut
>into
> 8 wedges.
>
> This recipe is from my family cook book. The measurements are what is
> modern and have been worked out over time.
>
> Lady Katherine McGuire
> >>
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