Cream butter and sugar.
Sift together dry ingredients; stir into creamed mixture.
Add oats and 1 tablespoon water.
Mix until crumbly.
Firmly pat half the mixture in greased 13 x 9 x 2-inch baking dish.
Spread with Raisin Filling.
Mix remaining crumbs and 1 tablespoon water.
Spoon over filling; pat smooth.
Bake in moderate oven (350\u00b0) about 35 minutes.
Cool. Drizzle with Cinnamon Icing.
Makes 2 1/2 dozen.
Cream the butter and sugar.
Sift dry ingredients.
Stir into creamed mixture.
Add oats and 1 tablespoon of water.
Mix until crumbly; firmly pat half into a greased 9 x 13-inch pan.
Spread with Raisin Filling.
Mix remaining crumbs with 1 tablespoon of water; spoon over filling.
Pat smooth.
Bake in a 350\u00b0 oven for 35 minutes.
Cool.
Drizzle with Cinnamon Icing.
00b0F.
Mix sugar and cinnamon together.
Cut biscuits in
ashed bananas, 2 tsp of cinnamon, the sugar, vanilla extract, oil
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
Preheat oven to 350\u00b0.
Combine flour, baking powder and spices; set aside.
Cream butter in a large bowl; beat in sugars.
Add eggs and vanilla; stir in flour mixture until smooth.
Stir in zucchini, coconut and walnuts; blend well.
Spread in a well-greased 9 x 13-inch pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
Cool.
Frost with Cinnamon Icing.
Cut into squares.
lightly.
Mix together the cinnamon icing, adding enough milk to make
Combine oats, flour, brown sugar, cinnamon and soda; mix well. Stir in butter until evenly mixed.
Remove 1 cup crumb mixture; set aside.
Pat remaining mixture into greased 9-inch square pan. Combine raisins and jelly; toss with reserved crumb mixture. Sprinkle over layer in pan.
Bake at 350\u00b0 for 30 minutes or until edges are golden brown.
Cut while warm.
Cool in pan.
Drizzle with Cinnamon Icing.
cool.
For cinnamon icing, mix confectioners sugar and cinnamon.
Stir in
Place sugar and cinnamon in a small bowl; if making PKU version, add the 2 teaspoons non-dairy powdered creamer.
Add the margarine (or butter for PKU), soy milk (or 1 tablespoon water for PKU), and vanilla and stir with a fork until smooth.
Keep at room temperature until ready to use.
The appearance should be opaque or honey brown. If it's glistening too much or looks too liquid, add in additional confectioners' sugar.
4 cups for 1/2 recipe) . Stir until just mixed, cover
medium bowl, mix flour, cinnamon, ginger, cloves, baking soda and
reusel by combining brown sugar cinnamon and melted margarine. Mix until
ill be used for this recipe. Use the second half for
Filling, mix cinnamon & sugar together, beat in butter
eanwhile combine light brown sugar, cinnamon and corn starch in a
brown sugar. Sprinkle on cinnamon* as desired. If you like
whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg
f brown sugar. Sprinkle on cinnamon* as desired. If you like
Bring sugar, molasses, ginger and cinnamon to a boil in a