CANNED FRUIT COCKTAIL - OATMEAL SWEET BISCUITS
Slightly Sweet and Pretty Too
Cupcake pans best. No need to use papers.
The difference between a cupcake and a biscuit is the ratio of wet ingredients, particularly water, to dry ingredients.
Wet Ingredients:
1 can fruit cocktail (usually mixed fruit that includes peaches, pears, grapes) including liquid.
1 large egg or two small.
Water : about a quarter to half a cup but watch the batter, add water slowly while mixing only if needed. Depending on the brand of fruit cocktail, you may not need to add more water at all. ***
1/4 cup liquid vegetable oil such as soy. (If you do not have oil on hand, plain yogurt can work.)
1/4 teaspoon vanilla or vanilla substitute (Optional. If you use oatmeal cereal packets, the sugar and flavoring spices will change the flavor and you will not need vanilla or to add sugar.)
3 restaurant sugar packets (or about 1 level teaspoon of sugar). The fruit cocktail liquid in the can is likely all the sugar you will need to sweeten the biscuit so this sugar is optional.
3 cups white flour
2 cups oatmeal (quick cook the best)
1 full teaspoon baking powder
Optional:
Dry almonds. If your almonds seem too hard to easily chew, consider soaking them in clean warm water for ten minutes to soften them up. Walnuts are also good.
Instructions:
Use a few drops of vegetable oil to grease inside the cupcake tins.
Turn the oven on 425 degrees to preheat and plan to work quickly.
In separate bowls, hand mix the dry ingredients and then hand mix the wet ingredients, just enough for the wet to appear like a slurry.
Dump the dry ingredients into the wet and stir the mixture around just enough so it's blended; look at it and add water a little at a time only if it appears that there is excess dry ingredients in the bowl. ***
Stir in almonds.
Spoon mixture into the cupcake tins using a large spoon, careful to make each about the same size so they bake evenly. Makes about 12 to 18 biscuits.
Check the biscuits at about 15 minutes. Touch the top of a biscuit for firmness. It should give just a little and, after cooling, will be firm when done. Do not pierce with a fork like you would a cake. My old oven takes about 20 minutes.
Let the biscuits cool a bit in the cupcake tins before using a large spoon to scoop them out.
The fruit cocktail will allow a delicious and still wet fruit flavor to come through. Good for a desert or a take along breakfast or snack.
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