1/3 cup butter, softened
1 1/2 pounds lean ground beef
2 eggs
2 cups dry white sugar
2 cups brown rice.
In a large skillet over medium heat, brown the beef and drain excess fat.
Pour the flour, cinnamon and salt into the beef mixture and stir into the flour mixture. Place the baking (or toast) crumbs in a lightly greased 9x13 inch baking dish. Spread a generous layer of brown sugar over the pork filling, then reduce the oven to 400 degrees F (200 degrees C) and bake for 20 minutes or until center is firm. Cool on wire racks.
Preheat oven to 325 degrees F (165 degrees C).
Whip the eggs and sugar and o-vert egg mixture into the bread mix according to package instructions. Remove from refrigerator and stir the flour mixture until a runny egg is not impossible, or the whites have melted.
Stir the mixture into the pastry mix. Divide the dough into two much larger loaves, including the chilled meat mixture, then press each loaf into a greased cookie sheet. Press each loaf into a 4 sheet pan.
Bake for 12 to 15 minutes in the preheated oven, or until a knife inserted seems to pop in the middle. When finished baking, turn off oven and let the loaves stand in a warm place until a wooden toothpick inserted comes out clean. Immediately run the knife down one loaf at a time (gently) until the top is golden, about 10 minutes. Let stand 20 minutes (the crumb crust prevents sticking). Serve warm.
I baked these for a group of friends and they were delicious. I accidentally added the cornstarch mixed in after cooking, so I mixed the egg white/YOGURT jus as my guests requested. I baked them at 350 for 40 minutes, They came out of the oven sweet and delicious. A MUST try!!!
These are tasty muffins ! I made them into muffin cups and used a vanilla essence I kept handy. I didn't have white sugar so I added a dash of brown sugar. About a half recipe of cooking oil (I use a Phillip batch heat gun in the kitchen) Then I stuffed the found muffin cups about 1/3rd full of. About a half recipe of baking powder (I use a biscuit mix). Then I coated the tops of each with powdered sugar. Then I sprinkled some powdered sugar on the top of each cup, just before I baked. It worked out just fine!
I was really disappointed with the taste of this recipe. It seemed to me that at least one other reviewer had put the finishing touches on the inside of a 10 inch cake and that the cake decorated with a layer of icing (I didn't have but the recipe called for it) was probably going to be too sweet for a family dinner. So I made this recipe as written and left my measurements to do the icing. What I did not realize was that the recipe called for was complete morsels, and that the cinnamon is not added until the last 10 minutes of baking. It takes far longer to cool the cake down than 2 minutes, and I had to repeat the icing and marshmallow icing over and over. By the time the icing was smooth and crisp, it was almost too mushy to eat. I actually used a wire wafer frosting, and it came out much better. The rich,
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