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Rada Cutlery Oven Mitt (Skip to Recipe)
Oven mitt with blue poly/cotton twill top and white quilted bottom. It slips on easily for removing items from the oven.
The mitt is blue, with a white logo reading "Rada Cutlery, A Cut Above The Rest" and a knife image.
APPROXIMATE MEASUREMENTS: 6" wide, 10" long
FREE RECIPES
OATMEAL CAKE RECIPE
Contributed by Charlotte Proctor
This recipe was given to me by a neighbor, Joy Tate, when we lived on Southside in the late 60’s. She said you could use leftover oatmeal from breakfast if you had it. I never did. This cake is so dense, and so rich, and so moist that it travels extremely well.
Grease bottom of 2 quart baking dish; preheat oven to 350°.
- Pour 1¼ cup boiling water
- Over 1 cup oatmeal (quick-cooking or old-fashioned; your choice: there’s a difference in texture, but it’s all good.)
- And 1 stick oleo. Cover and let stand for 20 minutes.
Sift:
- 1 cup brown sugar,
- 1 tsp. soda,
- 1 ½ tsp. cinnamon,
- 1½ cup flour,
- ½ tsp. salt
Beat 2 eggs and 1 tsp. vanilla into oat mixture, add dry ingredients,
Pour into greased baking dish. Bake at 350° for 30 minutes.
Just before it’s due to come out of the oven, make the topping:
Melt and stir over low heat until sugar melts:
- 1 stick oleo
- 1 cup brown sugar
- 1 cup sweetened coconut
- 1 cup chopped nuts (I use pecans)
- ¼ cup evaporated milk
Put on hot cake: serve with Mini Server Spatula from same dish, warm or cold.
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