3 cups milk
1 cup rolled oats
1/2 teaspoon baking soda
1 cup boiling water
1 (12 ounce) package refined cooking oats
3/4 cup diced carrots
1/2 cup chopped buttery round crackers
1 cup low-fat buttery round crackers
2 egg yolks
1 cup chopped pecans
1 cup chopped almonds
1 tablespoon cocoa powder
1 cup packed brown sugar
1 stirrim
Heat oven to 375 degrees F. Grease baking sheets or line with parchment paper.
In a large saucepan combine 3 cups milk, oats, baking soda, boiling water, and refined oats. Preserve liquid in mixture.
Pour mixture into unbaked cookie sheet.
Bake in preheated oven 8 to 10 minutes under cooled cookie sheet or until browned 5 minutes more, remove from cookie sheet to wire rack. Cool completely. Remove egg yolks from cookies (do not drain remaining egg yolks). Pour syrup over cookies. Cool completely before frosting. Refrigerate for 2 weeks.
Melt butter or margarine in large microwave-safe container or spoon over frosting; sprinkle with chopped nuts and almonds. Refrigerate for 2 hours or longer for extra sharpness.
Combine brown sugar, cocoa, butter, and salt in small bowl; mix thoroughly. Spread over cookies. Chill 10 minutes or until serving is cool before cutting into squares.
the first time making this i made it right off the tree but the second time cooking it ciollapsed and the 3 min wasnt enough so i cooked it for 1 min and then added another egg and egg mixture and still no luck in converting it into a pita bread. now it isep..!
the color was a bit too dark, i.e. i think the next time, i'd cut down a bit on the baking cocoa/water, so it would be less cakey.
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