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Lydia Bauer cookbook, 1920-1930
Page 5
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Betty Crocker Streusel filled Coffee Cake Streusel Filling and Topping 1/2 cup brown sugar - 2 tsp. cinnamon 2 tbsp. Flour - 2tbsp. melted Butter 1/2 cup chopped nuts Coffee Cake 1 1/2 cups flour - 1/4 cup butter 3 tsp. Baking Powder - 1 egg 1/4 tsp. salt - 1/2 cup milk 3/4 sugar - 1 tsp. vanilla Sift flour once before measuring. Sift dry ingredients to-gether Work butter in dry ingredients Blend in beaten egg mixed with milk, add vanilla and beat just enough to mix. Pour half the batter into pan Sprinkle with part of streuzel mixture add the rest of dough spread evenly and top with remaining streuzel. Bake in hot of 275 degrees 25 to 30 min.
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Betty Crocker Streusel filled Coffee Cake Streusel Filling and Topping 1/2 cup brown sugar - 2 tsp. cinnamon 2 tbsp. Flour - 2tbsp. melted Butter 1/2 cup chopped nuts Coffee Cake 1 1/2 cups flour - 1/4 cup butter 3 tsp. Baking Powder - 1 egg 1/4 tsp. salt - 1/2 cup milk 3/4 sugar - 1 tsp. vanilla Sift flour once before measuring. Sift dry ingredients to-gether Work butter in dry ingredients Blend in beaten egg mixed with milk, add vanilla and beat just enough to mix. Pour half the batter into pan Sprinkle with part of streuzel mixture add the rest of dough spread evenly and top with remaining streuzel. Bake in hot of 275 degrees 25 to 30 min.
Szathmary Culinary Manuscripts and Cookbooks
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