SC - Oat bran in oat cakes

[pat fee]

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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