0.125 cup packed brown sugar
1/4 cup butter
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup rolled oats
1 cup butter
1 egg
1 teaspoon vanilla extract
12 cup milk
1/2 cup nonfat evaporated milk
1 cup frozen mixed vegetables, thawed
Preheat oven to 325 degrees F (165 degrees C). Sift together the flour, baking powder and salt. Set aside. In a saucepan over medium heat, stir together the flour, brown sugar, butter and egg. Cook over medium/low heat, stirring, until mixture thickens. Remove from the heat and stir in vanilla and 1 cup of liquid.
In a separate saucepan, combine desired flour and baking powder.
Sort the lump/powder mixture into 2 inch dry dishes or bowl, then pour into the ditto mixture. Fold in the milk, mixing just until fine.
Spread half of mixture into the bottom of a greased 9x13 inch baking pan. In a small bowl, stir together heated vegetable mixture and other 1 cup milk, and pour the remaining milk mixture over the whole pan.
Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean. Cool completely before removing from the baking pan. Spray paper with non-stick cooking spray.
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