This favorite breakfast recipe come from Make-A-Mix Cookery by Karine Eliason, Nevada Harward, and Madeline Westover
First prepare the WHEAT MIX
6 cups whole-wheat flour
3 cups all-purpose flour
1-1/2 cups instant nonfat dry milk
1 tablespoon salt
1 cup sugar
1/2 cup wheat germ
1/4 cup baking powder
2 cups vegetable shortening
In a large bowl, combine all ingredients except the shortening.
With a pastry blender, cut in shortening until evenly distributed.
Put in a large airtight container. Store in a cool dry place.
Use within 10-12 weeks. Makes about 14 cups of WHEAT MIX.
Then the QUICK WHEAT BREAKFAST CAKE
For 9 inch by 9 inch pan:
1 egg, slightly beaten
1/2 cup brown sugar, firmly packed
3/4 cup water
2 teaspoons cinnamon
2-1/4 cups WHEAT MIX
1/2 cup chopped nuts
1 cup chopped raisins
For 9 inch by 13 inch pan:
2 egg, slightly beaten
7/8 cup brown sugar, firmly packed
1 1/3 cup water
3 1/2 teaspoons cinnamon
4 cups WHEAT MIX
7/8 cup chopped nuts
1 3/4 cup chopped raisins
Preheat oven to 375o F. Butter an 8-inch square pan (or a 9-inch
Combine egg and water in a medium bowl.
Stir in WHEAT MIX and raisins until moistened.
Spread into prepared pan.
Combine brown sugar, cinnamon and nuts in a small bowl.
Sprinkle on top of cake.
Bake 25 to 30 minutes until a toothpick inserted in the center comes out clean.
Cut into squares and serve warm.
Substitute orange peel and orange juice for part of the water in the recipe.
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