Roll the presses! I made food! This recipe is made from a combination of two different cakes recipes.
1 c rolled oats
1.25 c boiling water
0.25 c butter
0.5 c white sugar*
0.5 c packed brown sugar*
3 T plain or vanilla yogurt
1.5 c flour
0.5 t nutmeg
0.5 t cinnamon
0.5 t allspice
0.25 t ground cloves
1 t baking soda
0.5 t salt
In a small bowl, stir oats into boiling water. Set aside to soak.
Preheat the oven to 350 degrees F (175 degrees C). Spray oil on the bottom and sides of an 8×8 inch baking pan.
In a medium bowl, cream together the white sugar, brown sugar and butter until smooth. Beat in the eggs and yogurt. Combine flour, nutmeg, cinnamon, allspice, cloves, baking soda, and, salt. Add these dry ingredients to the egg mixture stir just until moistened. Mix in the soaked oats. Pour into the prepared pan, and spread evenly.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean.
* The recipe that I began with called for 1 cup of each type of sugar. This was too sweet. One-half cup of each produces a good cake. Adding three-quarters white sugar will make the cake sweeter and may improve the cake structure (it is a little dense).
The spices are good in this cake. I may try it again with 50% more nutmeg, cinnamon, allspice, and cloves.
I recently tried this Cauliflower Rice Stuffing and found it to be good and not as different from other dressings as I would have guessed. The mushrooms tie everything together and I would likely skip this recipe if I didn’t like mushrooms. Two heads of cauliflower is a lot of cauliflower, but there were a reasonable amount of leftovers when I made it for just George and myself. I would make this recipe again, perhaps with the additions of grated carrot and dried cranberries.