Dream dessert includes oats

If my family members had their way, rolled oats would be banned from the pantry.

They are not fans of oatmeal.

That changed recently when I blended rolled oats with sweeter, richer ingredients in a confectionery recipe called Chocolate Dreams from "Fiesta: Favorite Recipes of South Texas."

The Junior League of Corpus Christi published the cookbook in 1973 to celebrate the "feel, gusto and uniqueness of the area." According to an order slip in the back, the 310-page book retailed for $5.95, and sales tax was only 5 percent.

An interesting style note about the book is the listing of recipe donors by their married and birth names. Women's groups who put together cookbooks in previous decades usually listed their participants only by their husband's name.

Some of the recipes are marked to indicate they can be prepared quickly and easily. One of those recipes is Chocolate Dreams, submitted by Mrs. Gerald A. Reeves (Lois Arnett). The recipe title is nondescript. Who dreams of mixing chocolate with oatmeal and chopped peanuts?

But, the dessert is good and would be ideal for casual gatherings with family and friends.

CHOCOLATE DREAMS

Ingredients

2 cups sugar

1/4 cup cocoa

Dash salt

1/2 cup butter

1/2 cup milk

3 cups quick oats

1 cup peanuts, chopped or whole

1 teaspoon vanilla

Directions

1. Roll out 2 feet of wax paper onto counter.

2. In a 3-quart pot mix sugar, cocoa, salt, butter and milk. Bring to a rolling boil.

3. Add remaining ingredients, stir well and remove from heat.

4. Drop by a teaspoon onto waxed paper. Cool. Makes 5 dozen.

SOMETHING SPICIER

Another easy recipe to assemble is Jalapeno Pie, which is listed in the appetizer section of the cookbook. The recipe was submitted by Mrs. Nixon McNeil (Margaret Beecroft).

"Pepper heads" who like their palate to be slapped around with intense heat will enjoy this three-ingredient dish.

Another serving idea is as a breakfast taco filler. The flour tortilla will blanket some of the spiciness.

JALAPEÑO PIE

Ingredients

1 11-ounce can pickled, sliced jalapeño peppers

10 ounces sharp cheddar cheese, grated

4 eggs, beaten

Directions

1. Preheat oven to 275 degrees.

2. Spray a glass pie pan with nonstick cooking spray. Line the pan with jalapeños. Pat cheese over jalapeños, rounding slightly in the middle. Slowly pour in the beaten eggs.

3. Bake for 45 minutes. Slice and serve hot or at room temperature as a first course. Or, serve as a filler for breakfast tacos.

Source:http://www.reporternews.com/news/2012/may/02/dream-dessert-includes-oats/