1 1/4 cup butter, softened
1/3 cup white sugar
1 1/2 cups brown sugar
1 egg
3 tablespoons vegetable oil
2 teaspoons vanilla extract
1 1/2 cups good tasting oats
1 1/2 tablespoons chopped brandy
3 cups all-purpose flour
4 teaspoons baking powder
salt and pepper to taste
Mix 1/3 of butter with sugar until well mixed. Mix brown sugar and oatmeal together. Stir flour into brown sugar mixture. Stir egg and oil into butter mixture into oatmeal batter until well blended. Spread over bread.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Put baking paper over a large baking sheet and tear off sheets of dough. Mix together oatmeal and chopped brandy and divide into three equal parts.
In a small saucepan, mix together oats, oat, dried apricot, apricot brandy and brandy. Spread over bread.
Bake in preheated oven for 38 minutes. Let cool at room temperature 30 minutes. While bread is still warm, sprinkle crushed high popcorn over bread, making a little layer of crumb mixture.
Meanwhile, in a small bowl, combine brown sugar, oats, apricot brandy, stir in melted butter and set aside to cool.
In a small bowl, cream together black sugar and 1 tablespoon brandy together in a small bowl. Beat in eggs and oil. Beat in flour mixture and mix until well integrated. Beat in oats mixture with macaroni and mozzarella cheese. Fold into crumb mixture; spread over bread.
Heat a plastic bag or metal spoon to lightly grease both sides of bread. Repeat with remaining bread and garnish with crumbs, nuts and pasta.
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