Recipe: Oatmeal Cake (Glinda's Version with Lower Sugar)

1 Cup Regular Oats
1 Stick Butter
1 1/4 C. Boiling Water
3 Tablespoons Honey
1/3 c. Sorghum Molasses
2 Eggs, beaten
1 1/3 Cup Whole Wheat Flour
1/2 Teaspoon Salt
1 Teaspoon Soda
1 Teaspoon Cinnamon
Pinch Nutmeg (This could well be the "secret" ingredient.)

(1) Simmer Oats, Butter, and Water until Oats begin to "cook", water is "thick" and creamy colored. Let stand for 20 minutes to continue to soften and to cool to "warm".
(2) Run dry ingredients through sieve to evenly disperse (Flour, Salt, Soda, Cinnamon, Nutmeg).
(3) Stir together all ingredients (Oat Mixture, Liquid and Dry Ingredients) until evenly distributed. Do not over-beat.
(4) Pour batter into greased 9x13 Inch pan, spreading evenly.
(5) Bake at 325 Degrees until done (about 30 minutes). Cake in middle should spring back from a light touch, or, toothpick should come out clean.

Topping:
6 Tablespoons Soft Butter
1/4 C. Kefir (or thin Cream)
3 Tablespoons Honey
1 Teaspoon Vanilla
1 Cup Coconut
1/3 Cup Chopped Pecans

(6) Stir together topping.
(7) Spread evenly on top of Cake when it comes out of the Oven.
(8) Broil at Low Setting until Topping Bubbles and is a light Caramel Brown.
(9) Serve warm or cool. Serve plain or with small amount of Ice Cream or Cream.
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Note: We use chemical free ingredients and local if available.