tag:blogger.com,1999:blog-1235357455272471736.post924130628345094223..comments2022-04-03T21:21:31.531+03:00Comments on Completely Domesticated: Overnight Coffee Cakemideastmomhttp://www.blogger.com/profile/05335327337610562765noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1235357455272471736.post-75614461683723506682009-03-05T16:49:00.000+02:002009-03-05T16:49:00.000+02:00Emily, I'm so glad I stumbled across your comm...Emily, I'm so glad I stumbled across your comment. Looks like the homebase junk filter is eating my e-mail notifications. Again. I'm sure J & B are going to be happy to hear from me about this. Again. :-P<BR/><BR/>Yes! Every recipe on the blog is either made using quick-cooking oats at the listed amount or it will have the quick-cooking amount in parentheses labeled as such. The only plain oats I can find are imported Bob's Red Mill and super-expensive, so I just buy the cans of quick-cooking ones. I know they're not as healthy, but I do what I can. It's probably the same as what you get. It seems that they mostly sell the same stuff regionally.<BR/><BR/>And, yes, I get the white wheat flour here. It's marketed as "whole wheat," but it's not truly. It's better than white, though. I can't remember the brand, and I don't have any of the bags right now (I empty them into bins with lids). I'll look next time I'm at the store, though. If not with the regular flour, check the "diet" section, since that's the only reason most people use wheat around here. :-/<BR/><BR/>I'm happy that you've found my blog. One of the main reasons I started it was to bless people living overseas with recipes that they could actually make. I need to figure out a way to get the link to more people who could use it.mideastmomhttps://www.blogger.com/profile/05335327337610562765noreply@blogger.comtag:blogger.com,1999:blog-1235357455272471736.post-18541085265684170562009-03-02T17:36:00.000+02:002009-03-02T17:36:00.000+02:00Hi Cara! David told me about your blog, and I am ...Hi Cara! David told me about your blog, and I am so excited about it... I am sick of looking for recipes and finding great ones with ingredients that are not available to me! Quick question... do you think the coffee cake recipe would work with instant oats? That is all we have been able to find here. Also, are you able to find whitewheat flour at the grocery store? I have been stuck with plain old white!emmybalchhttps://www.blogger.com/profile/14725045934108713632noreply@blogger.comtag:blogger.com,1999:blog-1235357455272471736.post-71654032846723049452009-02-08T18:21:00.000+02:002009-02-08T18:21:00.000+02:00Ok, thanks for these suggestions. I appreciate the...Ok, thanks for these suggestions. I appreciate them since this will probably become a tradtion on birthday mornings! Just think, you'll be a part of our birthdays until the end of time. ;-)<BR/>Ah, the big bulk I ordered was white wheat, but I haven't opened the buckets yet. I'm finishing the hard red I had. Thanks.Grateful for Gracehttps://www.blogger.com/profile/11429985486466317061noreply@blogger.comtag:blogger.com,1999:blog-1235357455272471736.post-87536342980678418262009-02-07T09:29:00.000+02:002009-02-07T09:29:00.000+02:00I have a couple of ideas.- I changed the amount fr...I have a couple of ideas.<BR/>- I changed the amount from 2/3 C of shortening to 1 C of butter, because I didn't want to have to figure out the conversion, and it was easier to just use two sticks. :-P So, you could cut that back a little, although the 1 C worked for me both times (see below, though).<BR/>- I am using a white wheat flour. I've found that white wheat sometimes "absorbs" the oil better than regular wheat. So you could try using a different flour, if you want to keep the butter the same.<BR/>- I upped the oats to 1 C when I made the cake again for a visit the next day. It worked fine. More grains might help.<BR/>- No help about the stoneware. I'd probably just leave it in the mixing bowl in the fridge and then pour/spread in the morning, which it sounds like you did.mideastmomhttps://www.blogger.com/profile/05335327337610562765noreply@blogger.comtag:blogger.com,1999:blog-1235357455272471736.post-33811551819863123932009-02-06T01:38:00.000+02:002009-02-06T01:38:00.000+02:00We made it and it was yummy! Two things though: i...We made it and it was yummy! Two things though: it was a little greasy (kids mentioned being able to see the oil residue on their plates) and a bit crumbly. I don't know what I did that made it a bit greasy... but the crumbly is probably due to the fact that I used rice milk instead of cow's milk. We don't keep 'regular' milk here anymore. <BR/>I also had to adjust and transfer the batter into the stoneware pan prior to cooking. Since stones can't go straight from the fridge to the oven. <BR/><BR/>Any help for me?<BR/><BR/>It was a winner!! Thanks for sharing it!Grateful for Gracehttps://www.blogger.com/profile/11429985486466317061noreply@blogger.comtag:blogger.com,1999:blog-1235357455272471736.post-31610391800046790942009-02-03T19:07:00.000+02:002009-02-03T19:07:00.000+02:00Yay! I'm glad I went ahead and posted it. Enjoy!Yay! I'm glad I went ahead and posted it. Enjoy!mideastmomhttps://www.blogger.com/profile/05335327337610562765noreply@blogger.comtag:blogger.com,1999:blog-1235357455272471736.post-24584256130014666612009-02-03T17:31:00.000+02:002009-02-03T17:31:00.000+02:00Thank you!! This sounds like a perfect breakfast ...Thank you!! This sounds like a perfect breakfast for Faith's birthday tomorrow! Wahoo! What a wonderful surprise it will be for her.Grateful for Gracehttps://www.blogger.com/profile/11429985486466317061noreply@blogger.com