Friday, October 14, 2011

Vacation

Sam and I decided to chase cooler weather...and beautiful scenery. I took a few days off work and we drove to Mt. View Arkansas. We parked the camper in an RV park in town. About 2:30 the first morning, I woke chilled...it was 61 degrees inside the camper. :-) In preparation, I had laid out another blanket before going to bed. I pulled it off the couch and spread it on the bed...snuggled back down. About 5:30, Sam woke and turned the heat strip on in the a/c unit. It got up to the low 80s mid-afternoon...but still wonderful weather!

If you haven't been to Mt. View...and you like Mountain, Country, and Blue Grass music...you really need to go there. The season is winding down now but the area has been preserving and promoting their music for 45 years or so. My family has been going there for that length of time.

We took several day trips driving the winding roads and enjoying the scenery.
The trees are just now starting to turn...so the color is not all that great...but the vistas are! The Friends of the Library is holding a Thanksgiving bake sale. We are doing it different...we are baking to order. Each person listed a couple of specialties with our phone numbers. We will take orders and cut off when we want. We had the flyers ready for a catering job for the Business & Professional Women. Lo and behold, we received orders for five cakes from them for their annual Friday night dinner - tonight. Each of them is supposed to bring a 9 x 13" cake. One asked...then it got up to five. So...we definitely obliged! This... ...turned into this... An oatmeal cake with broiler icing. Recipe below.

On a cooking forum, several mentioned their favorite cookware. Mine is Farberware Millennium. I have been very satisfied with it, but did a search of many of the more popular brands. Farberware is no longer made in America. All-Clads "bonded" products are. Calphalon is. Many others are made overseas. Some brands have different product lines made in different countries.

I'm trying to be more conscientious about the country of origin on the products and food that I buy. I mean...with a country like ours with Washington state (and other locales) apples...and our grocery stores are stocking Chilean apples?! Not in my house!

Anyway...here's the bulk of my pots and pans. I have more - less frequently used - in another cabinet. I love my cast iron which is all Made in America!
Speaking of the cast iron...only two or three pieces were purchased new back in the early 1970s...my chicken fryer with lid, a skillet, and a bean pot with lid. The remaining pieces were purchased from second hand stores and garage sales. I do not like the new Lodge pieces. The inside bottoms are not milled smooth...the bottom is pebble like. Stirring gravy is like squeaking chalk across a chalkboard...runs chills up my spine.

See that wood handled thick aluminum pan? It was my grandmother's. I use it exclusively to make candy!!


OATMEAL CAKE
with BROILER ICING

1½ cup
quick-cooking rolled oats (see note below)
1¼ cup
boiling water
1 cup
sugar
1 cup
firmly packed dark brown sugar
½ cups
butter, softened (NOT margarine!)
1 teaspoon
vanilla
3 whole
eggs
1-½ cup
all-purpose flour
1 teaspoon
baking soda
½ teaspoon
baking powder
½ teaspoon
salt
½ - 1 teaspoon cinnamon

BROILER ICING

⅔ cups
firmly packed dark brown sugar
¼ cups
butter, melted
¼ cups
cream or Half-and-Half
1 cup
coconut
1 cup
chopped pecans

In a small bowl, combine rolled oats and boiling water; let stand 20 minutes. Heat oven to 350 degrees F. Grease and flour a 9x13-inch pan.

In a large bowl, combine the sugars and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add oatmeal and all the remaining cake ingredients; mix well. Pour into the 9x13-inch pan.

Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

For the broiler icing: In a small bowl, combine brown sugar, butter, and cream or half-and-half. Beat at high speed until smooth. Stir in coconut and nuts. Spread over still hot cake to cover.

Broil 4–6 inches from heat for 1 to 2 minutes or until bubbly and light golden brown. (Watch carefully...do not burn. Cool completely.

The recipe calls for quick cooking oats...NOT INSTANT. I don't keep quick cooking oats so always use regular old-fashioned oatmeal. Thinking back on my mother's cake, in my memory it was gummier than my cake...perhaps the difference is the type of oatmeal I use.

3 comments:

Kar said...

Look at the views that you guys got to see on your trip! Awesome! This past week surely was good to both of us for fabulous trips. :)

The Oatmeal Cake looks and sounds so great! My sweet tooth has really kicked in the last few days. I would probably sit and eat most of it. :)

Cherry said...

One Oatmill Cake coming up - I'm with you buying our own good, but his recipe i'm stealin' from good ole Texas, thank you! We are having the same problems food imports especially. Our state and area are big apple growers and the government has just signed a deal to let New Zealand imports in. Our local apple farmers are quite worried as we are disease free and NZ IS NOT. Years ago after imports of citrus fruits, our Riverland citrus farmers ended up pulling out thousands of orange trees as they couldn't compete with the cheap imports. I can't see the sense in it all :(

Ducky said...

I mean no offense to anyone from any country, but I feel like we need to take care of our own (people and businesses), THEN worry about imports to "strengthen the global economy." This statement does not just apply to the US either...