2 1/4 cups all-purpose flour
2/3 cup shortening
1/3 cup buttermilk
1 3/4 cups quick-cooking oats
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup honey
1/2 cup packed brown sugar
1/4 cup buttermilk
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour and shortening. Set aside.
In a large bowl, stir together the buttermilk and oats. In another bowl, beat together the brown sugar, buttermilk mix and baking powder. Combine the honey and brown sugar mix in an even portion. Stir in the buttermilk mixture, and mix all together. Stir in the dry ingredients listed. Drop dough by heaping spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Remove from the baking sheet to cool on wire racks. All dough must be dried before the cake is ready. If dough is too dry, add more water. Cool slightly on wire racks.
Fill a medium baking pan with buttered condensed milk. Drizzle egg white over the cooled cake, then sprinkle with ground cinnamon and then grated nutmeg (optional).
I updated the recipe to include Lobster Bisque and it was tasty but I would double up the broth and leave out the MSG or Lyle would have made it extra clubby. Would make again but would do it undercooked.
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