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Chefs of
by Mike Lane & Chefs of Rodnreel
Recipe by Alison Lane


• 1 1/2 cups all-purpose flour
• 1 1/4 cups Quaker Whole Oats, uncooked
• 1/4 cup sugar
• 1 tbsp. baking powder
• 1 tsp. cream of tartar
• 1/2 tsp. salt
• 2/3 cup butter or margarine, melted
• 1/3 cup milk
• 1 egg
• 1/2 cup dried currants


Preheat oven to 425 degrees.

Combine dry ingredients.

Add butter, milk, and egg. Mix just until dry ingredients are moistened. Stir in currants.

Shape dough into a ball. Pat out on lightly floured surface to form 8-in. circle.

Cut into 8-12 wedges.

Bake on greased cookie sheet for 12-15 minutes or until light golden brown. Serve warm at breakfast or brunch with butter, preserves, or honey as desired.


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