Oatmeal Drop Cakes
A hundred years ago those little cakes were called drop cakes, and could be baked either in the owen or on the top of the stove in the deep iron skillet. Today those drop cakes are called scones. Still the grand Classics of American Cuisine, lovely treat of Sunday brunch, Thanksgiving Day or Christmas Celebration.
For these drop cakes you will need
1 cup of white sugar
2/3 cups of unsalted butter
8 tablespoons of sour milk- which will get you to one half of the cup or to two thirds of the cup
2 cups of the oatmeal
1 cup of chopped raisins
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/4 teaspoon of salt
1/2 cup of flour
Mix 1 cup of white sugar with 2/3 of a cup of a softened butter. add into this the 8 tablespoons of sour milk or buttermilk, slowly mix into this your 2 cups of oatmeal. Add into the dough 1 cup of chopped raisins and add 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, about 1/4 teaspoon of salt and just enough of flour to make the batter sufficiently stiff, to keep it in shape when dropped from a spoon on a greased pan.Bake in the medium hot owen for 25 minutes or less, or in the deep cast iron skillet on the top of the stove. A nice treat for the festive days.