Actually LEFSE, the retreat was this past weekend and SK was going to report back when he heard, which would be this week.
French Oatmeal and Coconut Bars
3 cups boiling water
2 cups oatmeal
1 cup margarine
2 cups brown sugar (Dark)
2 cups white sugar
4 eggs
2 2/3 cups flour
2 tsp soda
Pour boiling water over oat meal and let stand 20 minutes—Add remainder and stir well. Pour into a greased @ floured 2 inch hotel pan. Bake 350*F 30 minutes.
Make frosting while cake is baking and frost while HOT
Frosting
3/4. Cup margarine
1 cup evaporated milk
1. 1/2. Cups cane sugar
10 ounces coconut flakes
1 cup pecan chopped
2 tsp soda
Bring milk, margarine, sugar to a boil. Remove immediately and add coconut and pecans.
Stir well spread over cake while still hot. Raise oven tem. To 500*F and brown off coconut.
This is very rich. Cut and serve when cold.
This recipe is over 65 years old originally from Bishops cafeteria in Waterloo Iowa
Complements of Chef David Hutchins retired
I garuntee this will knock there suport stockings off
If you do not have a 2 inch hotel pan use 2 quarter sheet pans
I am vindicated!!
The church is having another retreat next weekend, and this time, they came to me for cookies!!
Victory is mine!!