Oat Sticks
Recipe: Oat Sticks
From: Grandma's Wartime Kitchen, by Joanne Lamb Hayes
Makes: 24 sticks
2/3 c. milk
1/2 c. old-fashioned rolled oats
1-1/4 c. unsifted all-purpose flour
1 Tbsp. brown sugar
2 tsp. baking powder
3/4 tsp. salt
1/4 c. butter or shortening
1 egg, lightly beaten
Heat oven to 400º. Grease 2 large baking sheets. Put oats into small bowl. Warm milk over medium heat in small saucepan until bubbles appear at the side of the pan. Pour hot milk over oats and set aside for 10 minutes.
Combine flour, brown sugar, baking powder, and salt in medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles meal. Make a well in center of dry ingredients. Add milk and oatmeal mixture and stir until it forms a ball (it will be sticky). Divide dough into 24 equal pieces. Roll each with hands to form a 4-inch stick. Place 1" apart on greased baking sheets and brush with beaten egg.
Bake 12-15 minutes until lightly browned. Cool on pan 5 minutes before removing.
Notes:
I used skim milk and microwaved it in the Pyrex measuring cup for ease. I also have a commercial half-sheet baking sheet, and was just able to fit all the oat sticks on that; a smaller sheet won't quite hold them.
These were really quite tasty and with the oats they have reasonable fiber. Adding an herb or two would probably be a nice flavor boost, and I suspect they'd be good with whole wheat flour as well as the AP; since it's a quick bread you don't need to develop gluten or anything.
They would make a nice bread on a buffet, or as an appetizer; they don't need any butter or anything.
From: Grandma's Wartime Kitchen, by Joanne Lamb Hayes
Makes: 24 sticks
2/3 c. milk
1/2 c. old-fashioned rolled oats
1-1/4 c. unsifted all-purpose flour
1 Tbsp. brown sugar
2 tsp. baking powder
3/4 tsp. salt
1/4 c. butter or shortening
1 egg, lightly beaten
Heat oven to 400º. Grease 2 large baking sheets. Put oats into small bowl. Warm milk over medium heat in small saucepan until bubbles appear at the side of the pan. Pour hot milk over oats and set aside for 10 minutes.
Combine flour, brown sugar, baking powder, and salt in medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles meal. Make a well in center of dry ingredients. Add milk and oatmeal mixture and stir until it forms a ball (it will be sticky). Divide dough into 24 equal pieces. Roll each with hands to form a 4-inch stick. Place 1" apart on greased baking sheets and brush with beaten egg.
Bake 12-15 minutes until lightly browned. Cool on pan 5 minutes before removing.
Notes:
I used skim milk and microwaved it in the Pyrex measuring cup for ease. I also have a commercial half-sheet baking sheet, and was just able to fit all the oat sticks on that; a smaller sheet won't quite hold them.
These were really quite tasty and with the oats they have reasonable fiber. Adding an herb or two would probably be a nice flavor boost, and I suspect they'd be good with whole wheat flour as well as the AP; since it's a quick bread you don't need to develop gluten or anything.
They would make a nice bread on a buffet, or as an appetizer; they don't need any butter or anything.