"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 1/2 c. flour 3/4 c. sugar 2 1/2 tsp. baking powder 3/4 tsp. salt 1/4 c. solid shortening, softened 3/4 c. milk 1 egg Topping: 1/3 c. brown sugar, packed 1/4 c. flour 1/4 c. chopped nuts, optional 1/2 tsp. cinnamon 3 T. firm butter or margarine
1. Heat oven to 375º. Grease an 8" or 9" round or square layer pan. 2. Measure the 1st four dry ingredients accurately and place into a large mixing bowl. Stir to combine ingredients. 3. Use the water displacement method to measure the shortening; add to the dry ingredients. DO NOT STIR. 4. Pour milk over those ingredients and add 1 egg. 5. Blend all ingredients together with a wooden or large mixing spoon; shortening needs to be in small pieces. Beat vigorously for 30 seconds, just until all ingredients are well combined. 6. Spread into prepared pan. Set aside while mixing together topping. Topping: 1. Measure dry ingredients together in a small bowl and mix together. 2. Cut butter/margarine into the dry ingredients, using a pastry blender until mixture is crumbly. (Mixture should not clump together) 3. Sprinkle topping evenly over batter. 4. Bake 25-30 minutes or until a wooden pick inserted near the center comes out clean. Serve warm!
A good lab to practice correct measuring techniques on various ingredients.
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