Molasses oat crackers

Yield: 90 Servings

Ingredients:

1 c All-purpose flour
1 c Whole wheat flour
3/4 c Rolled oats (oatmeal) Regular or quick cooking (not instant)
1 ts Salt
1 ts Baking soda
1/2 ts Black pepper
1/2 c Sour cream
1/4 c Plus 2 Tablespoons water
1/4 c Molasses

Instructions:

light or dark Salt for the tops The surprising combination of molasses, sour cream, and oats

produces an intriguing blend of flavors in these hard crackers. Serve

them in place of graham crackers. 350~F. 20 to 25 minutes Preheat the

oven to 350~F.

Stir together the flours, oats, salt, baking soda, and pepper in the

food processor or in a large bowl. Mix well.

In a separate bowl, combine the sour cream, water, and molasses. Mix

well. Add to the dry ingredients and blend to form a dough that will

hold together in a cohesive ball. The dough will be very sticky.

Divide into 2 equal portions for rolling. On a well-floured surface or

pastry cloth, roll out to approximately 1/4 inch thick. Sprinkle

lightly and evenly with salt and gently roll over the top with the

rolling pin to press the salt in.

With a sharp knife, cut the dough into 2-inch squares and place them

on a lightly greased or parchment-lined baking sheet. Prick each

square 2 or 3 times with the tines of a fork.

Bake for 20 to 25 minutes, or until the edges have turned golden

brown. Yield: 80-90.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: MOLASSES OATMEAL BREAD

Categories: Breads, Yeast

Yield: 2 Loaves

2 Cakes compressed yeast; OR..

2 pk -Dry yeast

1/2 c Lukewarm water

1 c Milk; scalded

2 tb Sugar

1 tb Salt

2 tb Shortening

1/3 c Light molasses

4 c Sifted all-purpose flour

-- (more as necessary)

1 1/2 c Quaker Oats, uncooked

-- (quick or old-fashioned)

Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour

scalded milk over sugar, salt, shortening and molasses. Cool to

lukewarm. Stir in 1 cup flour. Add softened yeast and oats. Stir in

enough more flour to make a soft dough.

Turn out on lightly floured board or canvas; knead until smooth and

satiny, about 10 minutes. Round dough into ball; place in greased

bowl; brush lightly with melted shortening. Cover and let rise in

warm place until double in size, about 1 hour.

Punch dough down; cover; let rest 10 minutes. Divide dough in half;

shape each half to form a loaf. Place in greased 8-1/2 x 4-1/2" x 2-1/2" loaf pans. Brush lightly with melted shortening. Cover; let rise until nearly double in size about 45 minutes. Bake in preheated moderate oven (350 F.) about 45 minutes or until golden brown. Remove from pans; brush with melted butter. Cool. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias