| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes, Ethnic, Desserts |
12 |
Servings |
INGREDIENTS
| 1 |
|
DOUGH |
| 1 |
c |
Sugar |
| 1 |
c |
Margarine |
| 1 |
|
Egg |
| 4 |
c |
Flour |
| 1/2 |
c |
Evaporated milk |
| 2 1/2 |
ts |
Baking powder |
| 1 |
|
FILLING |
| 1 |
|
Egg |
| 1/3 |
c |
Wheatlets* |
| 2 1/2 |
c |
Water |
| 1 |
c |
Poppyseeds ** |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
tb |
Butter |
| 1 |
|
TOPPING |
| 1 |
c |
Butter |
| 1 1/2 |
c |
Sugar |
| 2 |
c |
Flour |
| 2 |
tb |
Evaporated milk |
INSTRUCTIONS
* or farina ** ground, preferrably
Combine ingredients for dough in processor. Process till a lump forms and
dough is ready. Press into bottom of spring form pan.
Make cereal with water and pour over remaining ingredients. Mix well.
Pour over base in pan.
Mix topping in processor to a crumbly consistency. Sprinkle over filling.
Bake at 350 degrees approximately 60 minutes more or less. May be drizzled
with icing, but find it not necessary.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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