Prep Time
20 minBake Time
15-20 minRating
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Loading...| 2 cups ROGERS PORRIDGE OATS STEEL CUT BLEND | |
| 2 1/2 cups brown sugar | |
| 1 cup butter | |
| 1 quart buttermilk | |
| 1 tbsp. vanilla | |
| 4 eggs | |
| 5 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 2 cups ROGERS WHEAT BRAN | |
| 2 tbsp. baking soda | |
| 1 tbsp. salt | |
| 2 cups raisins |
Ready whenevery you are!
| 1. | Add 2 1/2 cups boiling water to cover porridge oats in a bowl. Cream together butter and brown sugar. |
| 2. | Beat vanilla, eggs, buttermilk and the porridge oats mixture. Combine the dry ingredients and fold into wet mixture. |
| 3. | Fold in raisins. Divide batter into 4, for baking a dozen at a time. Let sit overnight. |
| 4. | Will last in the refrigerator for up to 6 weeks. |
| 5. | Batter freeze well for future baking. When thawing batter, do slowly in the fridge. |
| 6. | Bake as many as you want at 375F (190C) for 15-20 minutes. |
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