Rummed oat crust

Yield: 1 servings

Measure Ingredient
⅓ cup Rolled oats
¾ cup Flour
1 teaspoon Sugar
½ teaspoon Salt
6 tablespoons Chilled solid vegetable
\N \N Shortening
1 \N Egg yolk
2 tablespoons Dark rum

Contributed to the echo by: Elicia Tamburine Originally from: Bert Green RUMMED OAT CRUST 1. Combine oats, flour sugar and salt.

2. Cut chilled shortening into dry ingredients.

3. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using.

Makes one 9 crust.

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