1 c “Old Fashioned” Quaker Oats
3/4 c Flour
1 Level tablespoon baking
-powder
1/3 c Sugar Twin; (white or brown)
1/2 c Raisins; (or other dried
-fruit in small pieces)
1 Jar; (6-oz) of strained
-plums
1/4 c “Best of the Egg” or “Egg
-Beaters”
Mix first 4 ingredients well to coat the raisins or fruit, and then add
plums and egg beaters.
Mix well; drop by large serving spoonfuls onto a foil-covered baking sheet;
and bake in a pre-heated 350-degree oven for 12 to 15 minutes, until
lightly browned on top. (They don’t spread much, so you can put them fairly
close together.) Let cool before packing, because they’ll sweat.
These aren’t crisp; they’re sort of cake-like. I make them large — about
3″ in diameter. I don’t think they’d keep very well, so if you want to
store them for longer than two or three days, it would be best to put them
in the ‘fridge or freeze them. Also, if you want more flavor, you can add
1/2 teaspoon of cinnamon or vanilla.
Yields
1 servings