Usually I'd say cook with it but drinking it is an aquired taste but recently I've heard of a way to make the dry milk from your food storage taste good. It's on this website http://everydayfoodstorage.net/2008/05/16/making-delicious-powdered-milk/food-storage-recipes#comment-2590
Might be worth a try!
Monday, February 23, 2009
Friday, February 20, 2009
Master Mixes!
BASIC MIXES
QUICK MIXES--Use for doughnuts, muffins, pancakes, tarts, breadsticks (Makes 13 cups of mix)
8 ½ Cups all-purpose flour 1 tsp baking soda
1 Tbsp baking powder 1 ½ C instant nonfat dry milk
1 Tbsp salt 2 ½ C vegetable shortening
2 tsp cream of tartar
In large bowl mix dry ingredients. Blend in shortening so it resembles cornmeal texture. Store in tight container in cool, dry place. Use within 10-12 weeks.
Variation: Use 4 ½ C white and 4 ½ C wheat flour. Increase baking powder to 5 Tbsp.
Muffins
2 ½ Cups Quick Mix 4 Tbsp sugar
1 egg (beaten) 1 Cup milk or water
Butter and honey if desired
Put mix and sugar in bowl. Blend well. Combine milk and eggs together and blend into mix well. Preheat oven to 425 degrees. Fill muffin tins. Cook 15-20 minutes.
Variations for Muffins
Add ½ cup raisins, dates, or nuts
Add 1 Cup blueberries
Add ¾ cup of oatmeal & use only 1 ¾ Cup mix for Oatmeal Bran
Add ½ to ¾ cup grated cheddar cheese
Add 1 Cup grated apply to dry ingredients. Increase baking time by 20 - 25 minutes
Add 1 Tbsp grated fresh orange peeling
Add 2/3 Cup chopped cranberries. Add to dry ingredients.
Pancakes
2 ¼ Cups Quick Mix 1 Tbsp sugar
1 egg beaten 1 ½ Cups milk or water
CORNMEAL MIX (Makes 10 1/2 Cups)
4 Cups all purpose flour ½ Cup baking powder
1 Tbsp salt 1 Cup vegetable shortening
¾ Cups sugar 4 ½ Cups cornmeal
Mix all dry ingredients except cornmeal. Blend in shortening (until size of peas). Add cornmeal and blend.
Cornmeal Muffins
2 ½ Cups Cornmeal Mix. Add 1 egg and 1 ½ Cups milk. Pour into muffin tins.
Preheat oven to 425 degrees. Bake 15 - 20 minutes. Makes 12 large muffins.
HOT ROLL MIX (Makes 22 cups of mix)
5 lbs all-purpose flour (9 ¾ Cups) 4 tsp salt
1 ¼ C sugar 1 C instant nonfat dry milk
Store in tight container in cool, dry place.
Basic Rolls
1 Tbsp active dry yeast
1 ½ Cups luke warm water
2 beaten eggs
½ Cups vegetable oil or melted margarine.
5-6 C hot roll mix
In a large bowl dissolve yeast in luke warm water.
Blend in eggs and oil. Add 5 C of hot roll mix and blend well. Add additional hot roll mix if needed to make a soft but not too sticky dough.
Knead about 5 minutes until dough is smooth. Place in lightly greased bowl. Cover and let rise in warm place til double.
Punch down dough. Divide and roll dough into 24-30 balls. Place balls in greased 9” x 13” pan--cover and let rise again until double.
Preheat oven to 375. Bake 20-25 minutes until golden brown.
Swedish Cinnamon Twists
Dissolve 1 pkg active dry yeast in ½ to ¼ C warm water. Add 1 Tbsp sugar.
Boil 1 C buttermilk until it curdles.
In large bowl combine buttermilk with ¼ tsp soda, ½ C butter, and 2 eggs.
When luke warm, add the yeast.
Stir in 4 to 5 cups of roll mix until dough forms a soft ball.
Knead dough on floured surface 5 minutes until smooth.
Put dough in buttered bowl and cover. Let rise until double in bulk (approx. 1 hour).
Punch out dough on floured surface, and roll out (using rolling pin) until dough is size of cookie sheet.
Cover ½ dough with 3 Tbsp melted butter. Add cinnamon filling (½ C brown sugar, ½ tsp cinnamon, and ½ C chopped nuts). Fold ½ dough over dough topped with butter and cinnamon filling, sealing edges. Cut into 24 strips with a pizza cutter. Twist each strip and place 1 inch apart on baking sheet. Cover and let rise till double in bulk.
Bake at 375 degrees for 10 to 12 minutes. While baking, make powdered sugar glaze (1 ½ C powdered sugar, 2 Tbsp hot water, and ½ Tbsp melted butter or margarine.) Remove twists from oven and brush on sugar glaze while twists are warm.
BASIC BISCUIT MIX
9 Cups flour 2 Cups shortening
4 Tbsp baking powder (¼ Cup) 1 to 2 Tbsp salt
Put all dry ingredients in large bowl and mix. Blend in shortening until marbled (about the size of a pea) and well blended. Store in tight container in cool, dry place.
Baking Powder Biscuits
2 Cups Basic Biscuit Mix 2/3 Cup milk OR
1 egg 3 Tbsp powdered milk and 2/3 Cup water
Mix together to form soft ball. Roll out dough and cut into biscuits. Let stand a little while (makes better biscuits). Preheat oven to 450 degrees. Bake 10-12 minutes or until golden brown.
BASIC COOKIE MIX(watch out they tend to go flat!)
8 Cups all purpose flour 4 tsp salt
2 ½ Cups granulated sugar 1 ½ tsp baking soda
2 Cups brown sugar, firmly packed 3 Cups vegetable shortening
In a large bowl combine flour, sugar, brown sugar, salt and baking soda.
Mix until well blended.
With pastry blender cut in shortening until evenly distributed. Store in large airtight container.
Label container. Store in cool, dry place. Use within 10-12 weeks. Makes approx. 16 cups of basic cookie mix.
Sugar Cookies
3 Cups Basic Cookie Mix 1 Cup sugar
¼ Cup milk or water 1 egg slightly beaten
1 tsp vanilla or lemon or almond extract
Chill one hour. On lightly floured surface, roll to 1/8 inch thickness. Cut in desired shapes with cutters. Bake on greased or non-stick cookie sheet at 375 degrees about 6 to 8 minutes. Cool slightly; remove from pan.
Snickerdoodles
Make sugar cookie recipe. Form dough into balls, and roll in a bowl with 1 tsp cinnamon and 1 Tbsp sugar.
Chocolate Chip Cookies
3 Cups Basic Cookie Mix 3 Tbsp milk
1 tsp vanilla 1 egg
½ Cups nuts or coconut 1 Cup chocolate chips
Mix ingredients together and drop from teaspoon on ungreased cookie sheet. Bake at 375 for 8-10 minutes. Cool slightly; remove from pan.
Tropic Macaroons
2 Cups Basic Cookie Mix 2 egg yolks
8 ½ oz. Crushed pineapple, drained 1 ¼ Cups shredded coconut
Marachino cherries to garnish
Mix ingredients. Drop by rounded teaspoon onto greased cookie sheet. Bake at 375 degrees for 8-10 min.
Date Filled Cookies
4 Cups Basic Cookie Mix ¼ tsp cinnamon
2 eggs beaten 1 tsp vanilla
¼ Cup water or buttermilk
Filling:
1 Cup chopped dates 3 Tbsp sugar
3 Tbsp water
Mix together cookie ingredients. Form roll (s) and chill overnight or for several hours.
Cook dates, sugar and water until thick. Cool, and add ¼ Cup chopped nuts.
Slice off cookie dough. Drop filling in center and lay another slice of dough on top. Bake at 350 degrees until brown (about 10-12 minutes).
Variation: instead of making rolls from the dough, roll out the dough and cut as you would sugar cookies.
BASIC OATMEAL COOKIE MIX
4 Cups all purpose flour 2 tsp baking soda
4 Cups whole wheat flour 4 tsp salt
6 Cups brown sugar, packed 3 Cups vegetable shortening
2 tsp baking powder 8 Cups quick rolled oats.
In large bowl combine all purpose flour, wheat flour, salt, baking soda and baking powder. Blend well.
Stir in brown sugar and mix well.
Cut in shortening until well blended.
Blend in oatmeal.
Store in air tight can. Label. Store in cool, dry place.
Use within 1-12 weeks. Makes approx 24 Cups cookie mix.
Oatmeal Cookies
3 Cups Basic Oatmeal Cookie Mix ¼ Cup milk
1 tsp vanilla 1 egg
½ tsp cinnamon ¼ tsp cloves
½ Cup raisins, chocolate chips or any variation
(For milder cookie omit spices.)
Mix together and drop batter from Tablespoon about 2 inches apart on lightly greased baking sheet. Preheat oven to 400 degrees.
Bake about 8 minutes. Cool slightly; remove from pan.
Peanut Butter & Honey Cookies
2 Cups Basic Oatmeal Cookie Mix ½ Cup chunky style peanut butter
1/3 Cup honey ½ tsp vanilla
MEATBALLS (Always ready for appetizers, casseroles, and main dishes)
4 lbs lean ground beef 1 Tablespoon salt
4 eggs, slightly beaten 2 Tablespoons cornstarch
2 Cups dry bread crumbs ¼ teaspoon pepper
½ Cup finely chopped onion 2 teaspoons Worcestershire sauce
Preheat oven to 400 degrees. Combine all ingredients in a large bowl. Blend well. Shape mixture into 1-inch balls. Please meatballs on ungreased baking sheets and bake 10-15 minutes, until browned. Remove immediately and drain on paper towels. When cooled, put about 30 meatballs each into five 1-quart freezer containers, leaving ½ -inch space at top. Seal and label containers. Freeze. Use within 3 months. Makes about 144 meatballs.
LIPTON’S ONION SOUP-TYPE MIX
¾ Cup minced onion 1/3 Cup beef bouillon
4 tsp onion powder ¼ tsp crushed celery seed
¼ tsp sugar
Mix together and store in air tight container. 5 Tbsp = 1 - 1.25 pkg mix
Combine 5 Tbsp with 1 pint sour cream for dip.
HIDDEN VALLEY RANCH-TYPE DRESSING
15 saltine crackers 2 Cups dried minced parsley
½ Cup dried minced onion 2 Tbsp dried dill weed
¼ Cup onion salt ¼ Cup garlic salt
¼ Cup onion powder ¼ Cup garlic powder
Mix together and store in airtight container. Store one year.
To use:
1 Tbsp Mix 1 Cup mayonnaise
1 Cup buttermilk or milk
Makes 42 - 1 Tbsp servings (1 pint)
GOOD SEASONS ITALIAN-TYPE DRESSING
1 Tbsp garlic salt 1 Tbsp onion powder
1 Tbsp sugar 2 Tbsp oregano
1 tsp pepper ¼ tsp thyme
1 tsp basil 1 Tbsp parsley
¼ tsp celery salt 2 Tbsp salt
For dressing use:
2 Tbsp dry mix ¼ Cup cider vinegar
2 Tbsp water 2/3 Cup oil
Shake Well
HOUSE BLEND
4 Tbsp salt 2 Tbsp garlic powder
2 Tbsp ground black pepper
Mix together. Sprinkle over meat and potatoes before you cook. Adds good flavor.
QUICK MIXES--Use for doughnuts, muffins, pancakes, tarts, breadsticks (Makes 13 cups of mix)
8 ½ Cups all-purpose flour 1 tsp baking soda
1 Tbsp baking powder 1 ½ C instant nonfat dry milk
1 Tbsp salt 2 ½ C vegetable shortening
2 tsp cream of tartar
In large bowl mix dry ingredients. Blend in shortening so it resembles cornmeal texture. Store in tight container in cool, dry place. Use within 10-12 weeks.
Variation: Use 4 ½ C white and 4 ½ C wheat flour. Increase baking powder to 5 Tbsp.
Muffins
2 ½ Cups Quick Mix 4 Tbsp sugar
1 egg (beaten) 1 Cup milk or water
Butter and honey if desired
Put mix and sugar in bowl. Blend well. Combine milk and eggs together and blend into mix well. Preheat oven to 425 degrees. Fill muffin tins. Cook 15-20 minutes.
Variations for Muffins
Add ½ cup raisins, dates, or nuts
Add 1 Cup blueberries
Add ¾ cup of oatmeal & use only 1 ¾ Cup mix for Oatmeal Bran
Add ½ to ¾ cup grated cheddar cheese
Add 1 Cup grated apply to dry ingredients. Increase baking time by 20 - 25 minutes
Add 1 Tbsp grated fresh orange peeling
Add 2/3 Cup chopped cranberries. Add to dry ingredients.
Pancakes
2 ¼ Cups Quick Mix 1 Tbsp sugar
1 egg beaten 1 ½ Cups milk or water
CORNMEAL MIX (Makes 10 1/2 Cups)
4 Cups all purpose flour ½ Cup baking powder
1 Tbsp salt 1 Cup vegetable shortening
¾ Cups sugar 4 ½ Cups cornmeal
Mix all dry ingredients except cornmeal. Blend in shortening (until size of peas). Add cornmeal and blend.
Cornmeal Muffins
2 ½ Cups Cornmeal Mix. Add 1 egg and 1 ½ Cups milk. Pour into muffin tins.
Preheat oven to 425 degrees. Bake 15 - 20 minutes. Makes 12 large muffins.
HOT ROLL MIX (Makes 22 cups of mix)
5 lbs all-purpose flour (9 ¾ Cups) 4 tsp salt
1 ¼ C sugar 1 C instant nonfat dry milk
Store in tight container in cool, dry place.
Basic Rolls
1 Tbsp active dry yeast
1 ½ Cups luke warm water
2 beaten eggs
½ Cups vegetable oil or melted margarine.
5-6 C hot roll mix
In a large bowl dissolve yeast in luke warm water.
Blend in eggs and oil. Add 5 C of hot roll mix and blend well. Add additional hot roll mix if needed to make a soft but not too sticky dough.
Knead about 5 minutes until dough is smooth. Place in lightly greased bowl. Cover and let rise in warm place til double.
Punch down dough. Divide and roll dough into 24-30 balls. Place balls in greased 9” x 13” pan--cover and let rise again until double.
Preheat oven to 375. Bake 20-25 minutes until golden brown.
Swedish Cinnamon Twists
Dissolve 1 pkg active dry yeast in ½ to ¼ C warm water. Add 1 Tbsp sugar.
Boil 1 C buttermilk until it curdles.
In large bowl combine buttermilk with ¼ tsp soda, ½ C butter, and 2 eggs.
When luke warm, add the yeast.
Stir in 4 to 5 cups of roll mix until dough forms a soft ball.
Knead dough on floured surface 5 minutes until smooth.
Put dough in buttered bowl and cover. Let rise until double in bulk (approx. 1 hour).
Punch out dough on floured surface, and roll out (using rolling pin) until dough is size of cookie sheet.
Cover ½ dough with 3 Tbsp melted butter. Add cinnamon filling (½ C brown sugar, ½ tsp cinnamon, and ½ C chopped nuts). Fold ½ dough over dough topped with butter and cinnamon filling, sealing edges. Cut into 24 strips with a pizza cutter. Twist each strip and place 1 inch apart on baking sheet. Cover and let rise till double in bulk.
Bake at 375 degrees for 10 to 12 minutes. While baking, make powdered sugar glaze (1 ½ C powdered sugar, 2 Tbsp hot water, and ½ Tbsp melted butter or margarine.) Remove twists from oven and brush on sugar glaze while twists are warm.
BASIC BISCUIT MIX
9 Cups flour 2 Cups shortening
4 Tbsp baking powder (¼ Cup) 1 to 2 Tbsp salt
Put all dry ingredients in large bowl and mix. Blend in shortening until marbled (about the size of a pea) and well blended. Store in tight container in cool, dry place.
Baking Powder Biscuits
2 Cups Basic Biscuit Mix 2/3 Cup milk OR
1 egg 3 Tbsp powdered milk and 2/3 Cup water
Mix together to form soft ball. Roll out dough and cut into biscuits. Let stand a little while (makes better biscuits). Preheat oven to 450 degrees. Bake 10-12 minutes or until golden brown.
BASIC COOKIE MIX(watch out they tend to go flat!)
8 Cups all purpose flour 4 tsp salt
2 ½ Cups granulated sugar 1 ½ tsp baking soda
2 Cups brown sugar, firmly packed 3 Cups vegetable shortening
In a large bowl combine flour, sugar, brown sugar, salt and baking soda.
Mix until well blended.
With pastry blender cut in shortening until evenly distributed. Store in large airtight container.
Label container. Store in cool, dry place. Use within 10-12 weeks. Makes approx. 16 cups of basic cookie mix.
Sugar Cookies
3 Cups Basic Cookie Mix 1 Cup sugar
¼ Cup milk or water 1 egg slightly beaten
1 tsp vanilla or lemon or almond extract
Chill one hour. On lightly floured surface, roll to 1/8 inch thickness. Cut in desired shapes with cutters. Bake on greased or non-stick cookie sheet at 375 degrees about 6 to 8 minutes. Cool slightly; remove from pan.
Snickerdoodles
Make sugar cookie recipe. Form dough into balls, and roll in a bowl with 1 tsp cinnamon and 1 Tbsp sugar.
Chocolate Chip Cookies
3 Cups Basic Cookie Mix 3 Tbsp milk
1 tsp vanilla 1 egg
½ Cups nuts or coconut 1 Cup chocolate chips
Mix ingredients together and drop from teaspoon on ungreased cookie sheet. Bake at 375 for 8-10 minutes. Cool slightly; remove from pan.
Tropic Macaroons
2 Cups Basic Cookie Mix 2 egg yolks
8 ½ oz. Crushed pineapple, drained 1 ¼ Cups shredded coconut
Marachino cherries to garnish
Mix ingredients. Drop by rounded teaspoon onto greased cookie sheet. Bake at 375 degrees for 8-10 min.
Date Filled Cookies
4 Cups Basic Cookie Mix ¼ tsp cinnamon
2 eggs beaten 1 tsp vanilla
¼ Cup water or buttermilk
Filling:
1 Cup chopped dates 3 Tbsp sugar
3 Tbsp water
Mix together cookie ingredients. Form roll (s) and chill overnight or for several hours.
Cook dates, sugar and water until thick. Cool, and add ¼ Cup chopped nuts.
Slice off cookie dough. Drop filling in center and lay another slice of dough on top. Bake at 350 degrees until brown (about 10-12 minutes).
Variation: instead of making rolls from the dough, roll out the dough and cut as you would sugar cookies.
BASIC OATMEAL COOKIE MIX
4 Cups all purpose flour 2 tsp baking soda
4 Cups whole wheat flour 4 tsp salt
6 Cups brown sugar, packed 3 Cups vegetable shortening
2 tsp baking powder 8 Cups quick rolled oats.
In large bowl combine all purpose flour, wheat flour, salt, baking soda and baking powder. Blend well.
Stir in brown sugar and mix well.
Cut in shortening until well blended.
Blend in oatmeal.
Store in air tight can. Label. Store in cool, dry place.
Use within 1-12 weeks. Makes approx 24 Cups cookie mix.
Oatmeal Cookies
3 Cups Basic Oatmeal Cookie Mix ¼ Cup milk
1 tsp vanilla 1 egg
½ tsp cinnamon ¼ tsp cloves
½ Cup raisins, chocolate chips or any variation
(For milder cookie omit spices.)
Mix together and drop batter from Tablespoon about 2 inches apart on lightly greased baking sheet. Preheat oven to 400 degrees.
Bake about 8 minutes. Cool slightly; remove from pan.
Peanut Butter & Honey Cookies
2 Cups Basic Oatmeal Cookie Mix ½ Cup chunky style peanut butter
1/3 Cup honey ½ tsp vanilla
MEATBALLS (Always ready for appetizers, casseroles, and main dishes)
4 lbs lean ground beef 1 Tablespoon salt
4 eggs, slightly beaten 2 Tablespoons cornstarch
2 Cups dry bread crumbs ¼ teaspoon pepper
½ Cup finely chopped onion 2 teaspoons Worcestershire sauce
Preheat oven to 400 degrees. Combine all ingredients in a large bowl. Blend well. Shape mixture into 1-inch balls. Please meatballs on ungreased baking sheets and bake 10-15 minutes, until browned. Remove immediately and drain on paper towels. When cooled, put about 30 meatballs each into five 1-quart freezer containers, leaving ½ -inch space at top. Seal and label containers. Freeze. Use within 3 months. Makes about 144 meatballs.
LIPTON’S ONION SOUP-TYPE MIX
¾ Cup minced onion 1/3 Cup beef bouillon
4 tsp onion powder ¼ tsp crushed celery seed
¼ tsp sugar
Mix together and store in air tight container. 5 Tbsp = 1 - 1.25 pkg mix
Combine 5 Tbsp with 1 pint sour cream for dip.
HIDDEN VALLEY RANCH-TYPE DRESSING
15 saltine crackers 2 Cups dried minced parsley
½ Cup dried minced onion 2 Tbsp dried dill weed
¼ Cup onion salt ¼ Cup garlic salt
¼ Cup onion powder ¼ Cup garlic powder
Mix together and store in airtight container. Store one year.
To use:
1 Tbsp Mix 1 Cup mayonnaise
1 Cup buttermilk or milk
Makes 42 - 1 Tbsp servings (1 pint)
GOOD SEASONS ITALIAN-TYPE DRESSING
1 Tbsp garlic salt 1 Tbsp onion powder
1 Tbsp sugar 2 Tbsp oregano
1 tsp pepper ¼ tsp thyme
1 tsp basil 1 Tbsp parsley
¼ tsp celery salt 2 Tbsp salt
For dressing use:
2 Tbsp dry mix ¼ Cup cider vinegar
2 Tbsp water 2/3 Cup oil
Shake Well
HOUSE BLEND
4 Tbsp salt 2 Tbsp garlic powder
2 Tbsp ground black pepper
Mix together. Sprinkle over meat and potatoes before you cook. Adds good flavor.
Monday, February 9, 2009
Breakfast recipies
Breakfast Custard
4 eggs
1 cup sugar
4 cups milk
1 tsp vanilla
1 cup flour
1 cup raisins
1. Preheat oven to 425. Mix and bake in a greased 9x13 pan for 35-45 min.
2. Sprinkle with nutmeg and cinnamon.
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Crepes
4 eggs
½ tsp salt
2/3 cups milk
2 Tbsp oil
1 cup flour
1. Fry in a greased pan very thinly.
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Corndog Muffins
2 (8.5oz) pkgs of corn muffin mix
3 Tbsp of brown sugar
2 eggs
1-1/2 cups milk
1 cup grated cheddar cheese
1 pkg hotdogs
1. Beat eggs about 1 min. Add milk, blend well.
2. add corn muffin mix and brown sugar, blend well. Fold in cheese.
3. Spray muffin tins or use liners. Cut hotdogs and place in pan.
4. Pour batter in pan 2/3 full
Bake 400 deg, about 18 minutes until golden brown.
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Barbara Seug's Seminary Cake
1-1/2 cups flour
2-1/2 tsp baking powder
1/4 tsp salt
3/4 cups sugar
1/4 cup margarine or butter
1/2 cup milk
1 egg
1. Mix together dry ingredients and cut in margarine (as for pie crust). This may be mixed the night before and set aside to bake in the morning.
2. Mix milk and egg in a cup. Make a well in dry ingredients and add milk/egg mixture, stir till just mixed. Small lumps are okay.
3. Spread mixture into greased 9x13 pan and sprinkle with topping.
4. Bake at 375 deg for 15-20 min, or until golden brown.
Topping
4-1/2 Tbsp flour
3/4 tsp cinnamon
6 Tbsp sugar
3 Tbsp margarine or butter
1. Mix well with a fork and set aside to sprinkle on cake just before baking.
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4 eggs
1 cup sugar
4 cups milk
1 tsp vanilla
1 cup flour
1 cup raisins
1. Preheat oven to 425. Mix and bake in a greased 9x13 pan for 35-45 min.
2. Sprinkle with nutmeg and cinnamon.
__________________________________________________
Crepes
4 eggs
½ tsp salt
2/3 cups milk
2 Tbsp oil
1 cup flour
1. Fry in a greased pan very thinly.
_________________________________________________
Corndog Muffins
2 (8.5oz) pkgs of corn muffin mix
3 Tbsp of brown sugar
2 eggs
1-1/2 cups milk
1 cup grated cheddar cheese
1 pkg hotdogs
1. Beat eggs about 1 min. Add milk, blend well.
2. add corn muffin mix and brown sugar, blend well. Fold in cheese.
3. Spray muffin tins or use liners. Cut hotdogs and place in pan.
4. Pour batter in pan 2/3 full
Bake 400 deg, about 18 minutes until golden brown.
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Barbara Seug's Seminary Cake
1-1/2 cups flour
2-1/2 tsp baking powder
1/4 tsp salt
3/4 cups sugar
1/4 cup margarine or butter
1/2 cup milk
1 egg
1. Mix together dry ingredients and cut in margarine (as for pie crust). This may be mixed the night before and set aside to bake in the morning.
2. Mix milk and egg in a cup. Make a well in dry ingredients and add milk/egg mixture, stir till just mixed. Small lumps are okay.
3. Spread mixture into greased 9x13 pan and sprinkle with topping.
4. Bake at 375 deg for 15-20 min, or until golden brown.
Topping
4-1/2 Tbsp flour
3/4 tsp cinnamon
6 Tbsp sugar
3 Tbsp margarine or butter
1. Mix well with a fork and set aside to sprinkle on cake just before baking.
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