| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Flour |
| 1/3 |
c |
Brown sugar |
| 1/2 |
ts |
Cinnamon |
| 2 |
tb |
Butter |
| 1/4 |
c |
Raspberry jam |
| 2 |
c |
Flour |
| 1 |
c |
Sugar |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Very soft butter |
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
TOPPING
CAKE
Here is a recipe that I got from this months HomeMakers magazine. It looks
good and I can't wait to try it soon.
Topping: In a bowl, mix together dry ingred. cut in butter to make fine
crumbs
Cake: In large bowl combine first 4 ingred; mix thoroughly, add remaining
ingred. Beat at low speed on electric mixer until moistened, then at med.
sped for 1 minute. Spoon batter into paper muffin things about 2/3 full.
Smooth top of batter evenly. Sprinkle with topping and dot with jam. Bake
in 350 oven for 20 to 25 min or until tester comes out clean. Cool. Posted
to EAT-L Digest 07 Mar 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on
Mar 8, 1997
A Message from our Provider:
“When God saw you – It was love at first sight”