| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Cake |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 2 |
c |
Sugar (scant) |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
c |
Milk |
| 2 |
ts |
Vanilla or lemon extract |
| 4 |
|
Eggs |
| 8 |
tb |
Sugar (white or brown) |
| 2 |
tb |
Flour |
| 2 |
tb |
Solid vegtable shortening |
| 1 |
c |
Solid vegtable shortening |
INSTRUCTIONS
CAKE BATTER
STREISEL TOPPING
From: Walter "H." Horowitz <whorowit@SNET.Net>
Date: Sat, 29 Jun 96 21:31:34 EDT
I think it is time to post a recipe instead of just commenting on technical
issues. This comes to me from my Mother who got it from her Mother.
Preheat oven to 300F. Line a 13 x 9 inch pan with wax paper only. Mix dry
ingredients with 1 cup spry. Add milk with vanilla and eggs. Mix streisel
topping in a separate bowl. Pour cake batter into pan, sprinkle streisel
topping over batter. Bake at 300 for one hour.
If you think these instructions are short on details, you should see the
copy that my mother gave me. It didn't mention the size of the pan nor did
it say anything about mixing separately and where to put the topping (you
could guess.)
JEWISH-FOOD digest 225
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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