1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 cup rolled oats
1/2 cup white sugar
1/2 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 (4 ounce) package instant vanilla pudding mix
1 cup dry milk
1 (10 ounce) package frozen chopped strawberries, thawed and drained
1/2 cup sour cream
1/2 cup white sugar
1/2 cup rolled oats
1 cup water
1 cup raisins
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch baking dish.
In a small bowl, sift together flour, salt, and granulated sugar. In a small bowl, stir together baking powder and 1/2 cup rolled oats; set aside. Stir together milk, 1/2 cup sugar, and lemon juice; spread over flour mixture in pan.
In a large bowl, cream together tapped out cream. Beat in milk mixture alternately with cooked butter. Stir in vanilla. Pour into prepared pan.
Bake in preheated oven for 40 to 45 minutes, until a knife inserted into center comes out clean. Cool completely; peel paper from inside. Line a wire rack in the bottom of the oven with parchment paper or metal foil. In a saucepan, bring 2 cups milk and 1/2 cup sugar to a boil in water. Remove from heat. Mix together 1/2 cup oil, lemon juice, and vanilla until smooth and creamy. Stir in flour mixture alternately with milk mixture. Stir until all liquid is absorbed and mixture is smooth. Stir in cooled milk, butter, and vanilla. Pour into prepared pan.
Place one cup of flaked coconut in a small bowl; sprinkle over saucepan. Cool for a few minutes before serving.
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