Favorite Farmer’s Oatmeal Cake

Jeanie Beanie is having a Par—tay!

Well, she  had everyone over for lunch after church yesterday. She made  Oven BBQ Ribs and a whole bunch more goodies. I am bringing my left over Frozen Fluffy Strawberry Pie.

Now, don’t get all worked up, I did not just bring left overs ; ). I made a fresh batch of Grandma Jackie’s Broccoli Rice Casserole, a loaf of Oatmeal Bread, and this scrumptious Favorite Farmer’s Oatmeal Cake.

I saw this recipe in a Taste of the South magazine a month or so ago. It has taken me this long to finally get around to making it. I had a little bite last night and if I had not already eaten a big warm slice of the Oatmeal Bread, there might not have been any cake left to take to Jeanie Beanie’s house. It has a moist cake bottom and you put a icing topping on top, that has coconut and pecans in it. You spread the topping on, and bake the cake a few more minutes and the topping (icing) bakes right on top of the cake.

Pretty amazing right?

Here is what you need to make this feel good and taste delicious cake:

You need oatmeal, flour, brown and white sugar, eggs, baking soda, butter, nutmeg water, salt vanilla, coconuts and pecans.

Here is how you get started:


This is a part one of the recipe. The first thing you do is take the oatmeal and pour boiling water over it. Let it set for a hour until it thickens.


In a separate large bowl, beat together with an electric mixer the shortening, brown sugar and white sugar.


Next, you add in the two eggs and beat them in until they are fully incorporated.


Now, it is time to start adding the dry ingredients. Start by add the oatmeal that you softened with boiling water. Then add the flour.


Now you can add in the salt, baking soda and nutmeg. Then add in the vanilla.

Mix all the ingredients together and pour into a greased 8 by 8 pan. Bake at 350 for about 30 minutes. Now you are done with part one.


This is part two of the recipe. In a medium bowl you can start putting together the topping. Put in the softened butter and the coconut.


Now, add in the brown sugar and the egg yolks.


Last, add the chopped pecans and mix everything together until it is well blended. Now, wait until the cake is baked until slightly brown on top.

After the cake has baked for about 30 minutes take it out to put the topping on.

Spread the topping to top of the cake. Don’t worry if you cannot spread it out evenly, the topping spreads as it bakes. Put the cake back in the oven for another 15 to 20, or until the topping is slightly brown.

Here is a picture of it all baked up. : )

Here is the recipe:

Favorite Farmer’s Oatmeal Cake

Adapted from Taste of the South Magazine (I love these magazines)


(for the cake)

1 cup quick cooking oats (not instant)

1 1/2 cup boiling water

1/2 cup vegetable shortening

1 cup brown sugar

1 cup sugar

2 large eggs

1 1/2 cup flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon vanilla (I used pure vanilla)

(for the topping)

1/2 butter, softened

1 cup sweetened flaked coconut

1 cup brown sugar

2 large egg yolks

1 cup chopped pecans


In a medium size bowl, combine the quick cooking oats and the boiling water. Let it stand until it thickens about 30 minutes. In a large bowl, beat the shortening, brown sugar and white sugar together until fully mixed. Add the eggs and beat in. Add in the thickened oatmeal, flour, baking soda, nutmeg, salt and vanilla. Beat all the ingredients together until they are combined. Pour batter into a greased 8 by 8 baking pan. Bake the cake in a preheated 350 degree oven for about 25 to 30 minutes, or until the top is slightly browned.

Make the topping while the cake is baking.  In a medium size bowl, combine the butter, coconut, brown sugar, egg yolks and pecans until combined.

When the cake is slightly brown on top, drop the topping by spoonful’s on top of the cake. With a spatula, spread the topping over the hot the cake, being careful no to teat the cake.

Put the cake with the topping on, back into the oven and bake another 15 to 20 minutes, or until the topping is slightly browned. Be careful not to over cook the cake.

Don’t you just want to stick your fork in it and take a bite.

I sure did!

If you love oatmeal as much as I do, try making my Oatcake with Blackberries and Blueberries.



Creamy Pralines

As I look back on the candies I made or tried to make (divinity) it seems I wanted to make candies that I loved to eat growing up. I learned how to make pralines in college in one of my foods classes. That is where I learned how to use a thing called a candy thermometer and how to put your hot sugar syrup in water to see if it was a hard crack, soft ball….you know what I am talking about. A few years ago I went on vacation to Savannah with PIC  (sister in law) and my niece Sparkle (my nick name for her).  I loved walking down by the riverfront, watching the candy masters make batch after batch of fresh, warm, melt in your mouth pralines.

I don’t know if you call them praw-leens or pralines…just give me some.

I found this old recipe for creamy pralines. I don’t know if I if they are quite as good as the candy masters in Savannah, but they are pretty close. On these cold winter days here in Mid Missouri, a little taste of the South sounds pretty darn good. Do not be intimidated to make pralines. The trick is to stir the candy while it is cooling off until it starts turning a little dull and then you quickly scoop them out in little puddles on parchment paper. Wait till they set up (if you can) and then make some hot tea and indulge with one or two or more pralines.

Sounds good to me : )

Hope it does to you too.

Anywho, here is what you need to make these creamy pralines.

This recipe has sweetened condensed milk in it instead of half and half or regular milk.


The first thing I did was cut up my butter into little cubes, so it will melt faster and easier.


I set up the pan with the candy thermometer next. The thermometer snaps on the back top of the pan.


Pour in the sweetened condensed milk and firmly packed brown sugar into the in the heavy saucepan.


Add in the granulated sugar and toss in the cubed butter.


Pour in the corn syrup and add the salt.


Stir gently and heat on low until the butter melts. Turn the heat up to medium and stir continuously until the candy reaches a soft ball stage or 238 degrees.


Heat up the mixture until it reaches 238 degrees on a candy thermometer. It will start to thicken up and boil.


When the mixture reaches 238 degrees, remove from the heat. Add the pecans, vanilla and almond flavoring.

Stir in the pecans and flavorings. Beat the mixture with a spoon until it starts to thicken.

Have an area prepared to drop the candy on. I used silicone sheets, but you can use parchment paper also.

Working quickly, drop by rounded tablespoon onto a prepared surface. Let stand until firm.

Don’t you just want to grab one and eat it? I do.

Here is the recipe.

Creamy Pralines

Recipe Adapted from Old Southern Living Cookbook


1 cup sugar

1 cup firmly packed light brown sugar

1 – 14 ounce can of sweetened condense milk

3/4 cup butter or margarine cut up into cubes

1/2 cup light corn syrup

1/8 teaspoon salt

3 cups of pecans

1 teaspoon vanilla

1/2 teaspoon almond flavoring


In a heavy saucepan, on low heat, stir together the sugar, brown sugar, butter, sweetened condensed milk, corn syrup and salt. After the butter has melted, turn the heat to medium. Stirring continuously, heat the mixture to soft ball stage or 238 degrees. Take the mixture off the heat and add the pecans and flavoring. Beat the mixture together with a spoon. Continue beating until the mixture cools slightly and starts to thicken. Work quickly (before the candy sets ups) and with a tablespoon, spoon out spoonfuls onto parchment paper. Let sit until the candy cools and becomes firm.

Makes approximately 3 dozen pralines.

If you can’t make it to Savannah anytime soon, and you are craving some pralines, give this recipe a try.

I know you can make them.





Sugared Pecans

Warning! After  you finish making these scrumptious pecans you will need to hide them in a really SAFE place or  you will eat all of them!

This past week I made 117 cinnamon rolls for the staff at my high school for our December staff meeting. I really wanted to make the rolls extra special, so I decided to try my hand at making sugared pecans to sprinkle on top of the rolls. If I had know how deliciously easy they were to make, I would have tried making them a long time ago! You can bag the pecans up to give as a gift or use them as a garnish in salads or in my case on top of my cinnamon rolls. You just need a few everyday ingredients and in a hour your house will smell almost as good as these pecans taste.

All  you need is a egg white, pecans, sugar, cinnamon and a touch of salt.


The first thing  you need to do is separate the egg and put the egg white into a mixing bowl. Add one tablespoon of water. With the whisk attachment, whisk the egg white until the mixture is foamy.


In another bowl, put in the sugar and the cinnamon and whisk together.


Add the pecans and stir to cover the pecans with the egg white.


Pour in the cinnamon sugar onto the pecans and stir to coat each pecan with the sugar.

Pour the sugar coated pecans onto a cookie sheet that is lined by parchment paper or a silicone baking mat to keep the sugar from sticking to the bottom of the pan.

Put the pecans in a 250 degree oven for one hour. Be sure and stir the pecans every 15 minutes.

Take the pecans out of the oven and let cool. They will crisp up after they cool.

Now, the only problem you will have will be not eating them all!

Give these a try! I was pleasantly surprised how easy they are to make!

Here is the recipe:

Sugared Pecans


4 cups of pecans (one pound)

1 egg white

1 tablespoon water

1 cup of sugar

1 teaspoon cinnamon


Whisk the egg white and water with an electric mixer until the egg white reaches a soft peak. In a different bowl mix together the sugar and the cinnamon. Add the pecans to the foamy egg white and stir to coat each pecan. Pour the sugar over the egg white coated pecans and stir the pecans and sugar together until all the pecans are covered in sugar. Preheat your oven to 250. Pour the pecans on a parchment paper lined cookie sheet and bake for one hour, making sure to stir every 15 minutes. Take out of the oven and cool. Store in air tight container.


I put some sugar pecans on top of warm cinnamon rolls.  You can also chop and put them in a salad.

OR….you can just eat them…which is my favorite way.

Christmas is just around the corner! How is  your holiday baking going?

Me….I am going nuts….: )




Pecan Buttermilk Pancakes

Good Morning!!!

The sun is shining this morning in mid Missouri….Yippee…

Three days ago this is what I had in my front yard..


It takes children with college degrees to be smart enough to run out after a tornado warning, large hail and pouring rain to collect large hail from the front yard.

Yes….this is my oldest daughter who does not cook. Obviously she does not have brains either. : D

Anywho…it is a fine, fine, fine morning in Missouri and it seemed like the perfect morning to make “home made” pancakes.

When I was growing up, The Princess could not just go to the store and buy a package of pancake mix, or stop by a IHOP,  to make pancakes for her four, always starving, perfect children. I use the word “perfect” here very loosely. When The Princess made us pancakes, she always made them from scratch and they always had this delicious little crunch ring on the outside edge. Mom always got this crunch ring by frying her pancakes with a little bit of oil, bacon grease, butter or lard.

Niener Wiener, Me, Jeanie Beanie and baby brother Robert loved her pancakes, especially the little crunch ring on the outside edge.

Did your mom make them like that for you?

This morning, on this fine day in Mid Missouri I was thinking about that those pancakes and that little crunch ring and thought I would surprise my munchins at home with home made buttermilk pancakes.

Aren’t I the perfect Mom?

I use the word perfect here very loosely. : D

Anywho, I bought this simply divine cookbook yesterday at Sam’s and it had a buttermilk pancake recipe in it that looked way too good to stay shut up in a cookbook. (I have a whole story to tell about this cookbook, so check back later today if you are the least bit curious)

I just happen to buy some real buttermilk yesterday at the store for another recipe I wanted to make and Walla….the pancake stars aligned and I realized I could make homemade pecan buttermilk pancakes.

Here is my first bite. The outside crunch ring was perfect. The pecans were perfect. The only thing that was not perfect was that I only got one pancake. My little munchins downstair ran off with the rest.

How is that for a compliment?

It is the best kind!

So pancake lovers unite! If you want to make a thick and tender pancake with an outside crunch ring, this recipe will have you napping the rest of the day in pancake heaven.

Here is your shopping list and step by step directions:

In my haste to taste delicious pecan buttermilk pancakes, I forgot to put the oil in the pictures. My Bad!


Measure the flour and put it in a medium size bowl. Next measure out the salt, baking soda, baking powder and the sugar.


Add the salt, baking soda, baking powder and sugar and whisk to combine.

Now it’s time to get out all the wet ingredients.


Crack the egg and add it to a medium size bowl. Next add in the vegetable oil.


Measure out the buttermilk and add it to the egg and the oil.


With a whisk, mix all the wet ingredients together, making sure the egg in completely mixed in. Pour the wet ingredients into the dry ingredients.


With a whisk, carefully combine the wet and dry ingredients together. Be careful not to over mix. The batter will be thick with small lumps.

If you plan on adding pecans to your pancakes, now is the time to have a few chopped up and ready to go. My son the Super Hero, hates nuts.  But..he is out of town this weekend to attend a wedding.  So the Pee Cans are back on the menu and  ready to add to our pancakes.


In a medium skillet add a little vegetable oil. Pour in 1/4 cup of batter. You may have to spread it around a bit. If it is too thick in the middle the middle will not get cooked on the inside. Add a few chopped pecans onto the wet batter. Fry the pancake until bubbles start to rise. Carefully flip the pancake over to cook on the other side. See that lovely crunch ring on the outside of the pancake? Seriously, that is the best part besides the biets with the pecans, besides the part with all the butter and rich syrup…seriously this whole pancake is delicious.


Don’t you just want a bite?

That is all there is to making fanatically delicious pecan pancakes.

Are you ready for the recipe?

Here it is.

Enjoy the day!


Pecan Buttermilk Pancakes

Adapted from Southern Living


1 and 1/4 cups of all purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 large egg

1 and 1/3 cup buttermilk

3 tablespoons vegetable oil

1 cup chopped pecans (optional)


In a medium bowl stir together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk and the oil. Add the buttermilk mixture to the flour mixture and stir to combine. Do not over mix. Batter will have small lumps.

Heat a griddle to medium heat and add a small amount of oil. Measure out about 1/4 cup of batter and pour it on the hot  griddle. Sprinkle chopped pecans onto the wet batter, if desired. Cook until bubbles start to rise. Flip pancake over and cook on the other side.

Serve with butter and syrup or even some fresh berries.

Can you make out the smiley face butter on top? You will have your family smiling too when you make them for your family. You might want to double the recipe.


Here is another post from A Small Town Kitchen you might enjoy.

Baking Powder Biscuits                             Strawberry Bread



Garlic Cheddar Biscuits