Monica Says: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!
Author: Monica Fawver
Recipe type: Dessert
- 2 c. flour
- 2½ tsp baking powder
- ¼ tsp salt
- ½ c. shortening
- ¾ c. sugar
- 1 egg
- ½ c. milk
- 2 c. fresh or frozen berries
- ½ c. flour
- ½ c. sugar
- ½ tsp ground cinnamon
- ¼ c. butter or margarine
- Grease bottom & ½" up sides of a 9"x9"x2" baking pan.
- Combine the 2 c. flour, baking powder, & salt. In another mixing bowl, beat shortening for 30 seconds. Add the ¾ c. sugar.
- Beat on medium to high speed until light & fluffy. Add egg; beat well.
- Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition.
- Spoon batter into prepared pan. Sprinkle with fruit.
- Combine the ½ c. flour, ½ c. sugar, & cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over berries.
- Bake in a 350°F oven for 50-60 minutes or until golden.
Photo Courtesy of Sergey Kukota
Submitted by Whim
|2 c. Captain Crunch cereal
||2 c. corn flakes
||1 c. milk
|1 c. all-purpose flour
||1 tsp onion powder
|1 tsp garlic powder
||½ tsp black pepper
|2 lbs chicken breast cut into 1 oz. cube
||Vegetable oil for frying
- Coarsely grind or crush the two cereals & set aside. Beat the egg with milk & set aside.
- Stir together the flour, onion & garlic powders & black pepper.
- Dredge the tenders in the flour, then the egg wash, then the cereal mixture.
- Either use a deep fryer to fry or pan fry the tenders on low until they are done. Be careful not to turn the temperature up too high or the cereal will start to caramelize.
Chef’s Note: If you like more sweet taste, or less sweet, adjust the cereals to get the right level. Don’t use olive oil for the frying; they don’t taste right.