GOLDEN VALLEY, Minn. — James Beard Award winning cookbook author and chef Beth Dooley joined us with a simple and tasty recipe to help celebrate St. Patrick's day. She says her oat cakes are terrific with Irish tea and jam and even better with whiskey and cheese!
IRISH OAT CAKES
Makes 10 to 12
6 tablespoons unsalted butter
¼ cup maple sugar
2 tablespoons honey
2 cups rolled Irish oats
Preheat the oven to 350 degrees F. Lightly grease a n 8 inch cake pan. Melt the butter with the sugar and syrup in a pan over low heat then pour it onto the rolled oats in a large bowl. Mix well and then scrape the mixture into the prepared pan and press down. Bake until nicely browned and cool slightly in the pan and slice into bars.