A few days ago I recieved the sad news that one of my dear friends passed away. Sadly, geography, time, and life had separated us for too many years and now she is gone from this life. Yet, I have the hope that one day we will reunite and share many things that we missed the past few years.
Georgetta was a very sweet, humble person who knew how to laugh and go with the flow. She had a servant’s heart and back in the day, we hosted a lot of potlucks, dinners, church banquets and so on. Our husbands treated us well though and for every party we hosted they surprised us with limo rides and fun filled evenings dining out. We trekked to the mountains together to view the 1986 Halley’s comet, spent a few vacations in Las Vegas, Monterey, and in Mexico we survived a roadside interrogation from the Mexican policia.
Today in memory of Georgetta Williams, I searched through my recipes and found three that she shared with me. I dedicate this one to Georgetta, her husband Ken, her son Wayne and family, and her daughter Kerry, who is to wed on May 1.
Oatmeal Chocolate Chip Cake
1 3/4 c. boiling water
1 c. uncooked oatmeal (quick or old fashioned)
1 c. lightly packed brown sugar
1 c. granulated sugar
1 stick (1/2 c.) butter
2 lg. eggs
1 3/4 c. unsifted flour
1 tsp. baking soda
1 tbsp. cocoa
1/2 tsp. salt
1 (12 oz.) pkg. chocolate chips
3/4 c. chopped nuts
Pour boiling water on oatmeal and let stand 10 minutes. Add both sugars and butter and stir until butter melts. Add eggs and mix well. Sift (or mix) together flour, soda, salt an cocoa. Add flour to sugar mixture and mix. Add about 1/2 the package of chocolate chips.
Pour batter into greased and floured 9×13 inch pan. Sprinkle nuts and remaining chips on top of cake. Bake at 350 degrees for 40 minutes
About the Author
Debbie Williams is the author of Recipes that Remember, a recipe blog dedicated to her mother who passed away from Alzheimer's disease in 2010. Learn more »