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  Added: Jul 27, 2006  •  Visited (612)  •  Print version Print this recipe (35)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Oat Cakes
(Havregrynskage)
What You Need:
  • 8 tablespoons (1 quarter-pound stick) unsalted butter
  • ¼ cup sugar
  • 2 cups instant oatmeal
  • ¼ cup white corn syrup

  • How To Cook:
    1. Melt the butter in a heavy 10- to 12-inch skillet over moderate heat and stir in the sugar with a wooden spoon. Let them bubble together for 20 seconds, taking care not to let the butter burn.

    2. Add the oatmeal and, stirring occasionally, cook for 5 to 10 minutes, or until the oatmeal is golden brown. Remove from heat and stir in the white corn syrup.

    3. Rinse custard cups or the small cups (approximately 2½ inches in diameter) of a muffin tin with cold water and shake out the excess moisture. Pack the bottom and sides of the cups or muffin pans firmly with the oatmeal mixture, dividing it equally.

    4. Refrigerate for at least three hours. Loosen the cakes from their containers by running a knife around the edges; gently slide them out and serve with cold buttermilk soup.

    5. In Denmark the cakes are sometimes split and served with the soup poured over them.

    To Make: 12
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Main Ingredient » Grains & Cereals » Oatmeal
    Dish » Cake & Muffins



     




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