Okay y’all, I’m about to share one of my most-used recipes, and one of the most versatile ones I have. You can use this for muffins, pancakes, as a topping for fruit crisps, etc.
- 3 cups all purpose flour
- 1 cup packed brown sugar
- 1/2 cup sugar
- 3 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cup shortening (I use butter flavor Crisco)
- 3 cups quick cooking oats
In a large bowl, combine the flour, sugars, baking powder and salt; mix well. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in an airtight container in a cool, dry place for up to 6 months.
Now you can mix this up and experiment with it. It truly is versatile. Add a little cinnamon if you want to the mix, or even ginger.
To make pancakes: Combine about 1 and 1/2 cups of oat mix, 1 egg and 1/2 milk and 1/2 water. Let stand for 5 minutes.
To make muffins: Combine 3 cups of oat mix, 1 egg and 2/3 cup milk. Bake at 4oo degrees for 15-20 minutes, until an inserted toothpick comes out clean.
To make a crisp topping: Combine 2 cups of oat mix with 1/4 cup brown sugar in a bowl, mix well. Spread 1 and 1/4 cups in the bottom of an 8-inch baking pan. Spread with your favorite pie filling. Sprinkle with remaining oat mix. Bake at 375 degrees for 30 minutes or until lightly browned.