Hudson Bay Bread

Yields1 Serving
 9 and 1/2 cups regular Quaker Oats
 3/4 pound (three sticks) of butter or margarine - butter preferred but quality margarine acceptable. Do not use whipped spreads.
 2 cups white sugar
  cup Karo syrup - clear
  cup honey
 1 tsp maple flavoring
 You can also make variations, such as adding finely chopped nuts or coarsely chopped raisins.
1

In small quantities, about a cup at a time, put the oats in a blender or food processor and briefly chop the oats at high speed, breaking them down into smaller pieces and some floury like powder. This will only take a few seconds. You want a mix of sizes, but a finer consistency than the rough oat flakes. Many larger flakes will still be there. Repeat until all oats are processed.

Next cream together all ingredients except the oats (or other dry items like nuts) in a large mixing bowl. Thoroughly blend.

Begin adding the chopped oats, a little at a time. By the end of the oats, the mixture will be very thick and stiff, requiring either a heavy duty mixer or some hand mixing with a strong spoon.

Spread mixture on a large sheet pan or several rectangular cake pans, about 3/4 of an inch thick. Press down with a spatula into the pan to evenly compact. You want it firm and dense, not so compact that it is leathery.

Bake at 325 degrees for 20-25 minutes. Surface will be bubbly and golden brown.

Right out of the oven, use a heavy spatula to again press down the bread and flatten it down and compact it snugly to keep the bread from crumbling. The result will be a dense heavy bread that can be cut into bars. Cut while still warm into bars about 2x3 inches. Allow to cool a bit, then use spatula to remove gently from baking pan without bending the bars so as to loosen the composition. Cool on wire racks. Wrap in batches with Saran wrap to help retain shape and avoid breakage.

Server as breakfast or lunch bars with peanut butter and jelly. Two or three bars per person.

( serves many )

Ingredients

 9 and 1/2 cups regular Quaker Oats
 3/4 pound (three sticks) of butter or margarine - butter preferred but quality margarine acceptable. Do not use whipped spreads.
 2 cups white sugar
  cup Karo syrup - clear
  cup honey
 1 tsp maple flavoring
 You can also make variations, such as adding finely chopped nuts or coarsely chopped raisins.

Directions

1

In small quantities, about a cup at a time, put the oats in a blender or food processor and briefly chop the oats at high speed, breaking them down into smaller pieces and some floury like powder. This will only take a few seconds. You want a mix of sizes, but a finer consistency than the rough oat flakes. Many larger flakes will still be there. Repeat until all oats are processed.

Next cream together all ingredients except the oats (or other dry items like nuts) in a large mixing bowl. Thoroughly blend.

Begin adding the chopped oats, a little at a time. By the end of the oats, the mixture will be very thick and stiff, requiring either a heavy duty mixer or some hand mixing with a strong spoon.

Spread mixture on a large sheet pan or several rectangular cake pans, about 3/4 of an inch thick. Press down with a spatula into the pan to evenly compact. You want it firm and dense, not so compact that it is leathery.

Bake at 325 degrees for 20-25 minutes. Surface will be bubbly and golden brown.

Right out of the oven, use a heavy spatula to again press down the bread and flatten it down and compact it snugly to keep the bread from crumbling. The result will be a dense heavy bread that can be cut into bars. Cut while still warm into bars about 2x3 inches. Allow to cool a bit, then use spatula to remove gently from baking pan without bending the bars so as to loosen the composition. Cool on wire racks. Wrap in batches with Saran wrap to help retain shape and avoid breakage.

Server as breakfast or lunch bars with peanut butter and jelly. Two or three bars per person.

( serves many )

Hudson Bay Bread