3/4 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 1/2 cups oats
1/2 cup honey
1/4 cup butter, melted
1/2 cup shortening for frying
Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
In a medium bowl, cream together the butter, sugar and 1 cup white sugar until smooth. Beat in the egg, one at a time, then stir in the flour gradually. Combine the oat meringue, oat flour, 1 cup of oat meringue, 1/2 cup oat flour, baking powder, baking soda, baking powder and vanilla. Fold into the creamed mixture.
With a dry, wooden spatula or knife, cut or mince the oats, almonds, cinnamon and honey. Mix the batter with a mechanical spoon until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
Fry the hot dog pieces blind on each side to get a good brown. Fry 4 to 6 minutes on each side or to desired doneness. Fry 5 minutes with tongs, turning despite heat. Fry uncovered on one side at first, turning halfway through to avoid sticking. Fry 5 minutes on second side; cook one minute longer on third side, with tongs. Fry 3 to 4 minutes with tongs or by holding onto bottom end. Serve hot with pie filling.
I have been using this recipe for over 30 years! It is excellent for vegans and everyone else who doesn't like processed sugar. It can be made into loaves that are delicately flavored. And it is great as is--just as sweet and spicy as the original. However, I found a new use for the cane sugar in this. It is a great base but requires some flavoring. I used Smithwick's Peanut Oil (it is so good) and it made a really nice topping--wonderfully subtle but very tasty.
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