"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Seminary Breakfast Cake Recipe

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This recipe for Seminary Breakfast Cake, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Powell
Added: Thursday, January 17, 2008


8 Tbsp. Flour
12 Tbsp. Sugar
6 Tbsp. Butter
2 Tsp. Cinnamon
2-1/2 Cups Flour
2 Tbsp. Baking Powder
1/2 Cup Butter, cold and cubed
1-1/3 Cups Milk
2 Eggs

Mix topping ingredients together and set aside.
Mix together flour and baking powder, cut in cold butter (Note: cutting in is a pastry term that means you cut the butter into small pieces and mix it into the flour mixture with two knives or a pastry blender until the whole mixture looks kind of like corn meal. Do not over work the mixture though.) Add milk and eggs. Mix gently until moistened, again do not over mix. Pour the batter into a greased 9X13 pan. Sprinkle the topping over the top. I take a knife and squiggle some of the topping down into the batter, but not too much. Bake at 400 for about 25 minutes. Serve warm or cold. Cover to store.




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