This recipe from Linda Collister and Anthony Blake's The Baking Book belongs to Dotty Hess who frequently prepares it for bed and breakfast guests at her family farm in Lancaster County, Pennsylvania.  The dish, which resembles a giant oatmeal muffin, has become a favorite of breakfast in bed treat at our house. 

 Ingredients:

1/2 cup soybean or sunflower oil
2 eggs, beaten
1 cup sugar
3 and 1/2 cups quick cooking oats
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk

Directions:

Preheat oven to 350 degrees.  Mix the oil with eggs and sugar.  When thoroughly blended, stir in the oats, baking powder, and salt followed by the milk.  Mix well, then pour into a greased deep baking dish or souffle dish (about 8 inches in diameter).

Bake for 35-40 minutes or until golden and firm to the touch.

Serve warm, with fresh fruit and cream.  Serves 6.

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