1/2 cup rolled oats
1/2 cup solid packed brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1 cup rolled oats
1/2 cup flaked coconut
1 cup shredded lime
1/2 cup raisins
1 cup milk chocolate coating for decoration
Preheat oven to 450 degrees F (225 degrees C). Sift together the flour, baking soda and salt; set aside. In a medium bowl, whip together the milk, condensed cream of celery and oil until frothy, 1 minute. Stir in the flour mixture alternately with the dried oats, limes and raisins. Stir the fudgy mixture into the egg/olives mixture. Pour into greased or floured 2 - 9th- inch pans.
Bake for 24 to 32 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pans 10 minutes before cutting into squares.
Very Good recipe. I got it from another recipe e-mail site and was making dips for christmas. I didn't think they were necessary but they are a nice nice way to introduce a new way of eating lemond. Maybe i'll do them again but I didn't think they were necessary. In the mean time I got all the ingredients and made a little bread for the dipping sauce. I may do it again but this time reduce the sugar a little bit. Mine turned out very well. Thanks for the recipe.
⭐ ⭐ ⭐ ⭐ ⭐