Breakfast Sandwich Recipe

Directions

In a medium bowl, mix 1/4 cup flour, white sugar, baking powder, baking soda, salt, nutmeg and cinnamon. Mix until just moist, about 10 minutes. Spread into a single layer in the warm place, then refrigerate overnight.

The next day, preheat the oven to 375 degrees F (190 degrees C). Place a sheet of waxed paper in a large resealable plastic bag. Mix 1/2 cup flour, brown sugar, baking powder, baking soda, salt, nutmeg and cinnamon, and place over the pan.

Arrange the sandwich layer on a shallow baking sheet, and brush with the remaining liquid.

Bake in the preheated oven for 20 to 25 minutes, or until juices are no longer noticeable. Broil at 375 degrees F (190 degrees C) for 10 minutes, or until lightly browned. 240 tons

3 tablespoons margarine

1/2 cup milk

1 tablespoon lemon juice

1 teaspoon lemon zest

1 1/2 cups confectioners' sugar

1/2 cup milk

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 teaspoon orange extract

2 eggs

1/3 cup margarine, melted

1 cup lemon juice

1 teaspoon vanilla extract

1/4 cup margarine, melted

In a medium bowl, mix flour, sugar, milk, lemon zest, lemon zest, lemon zest and vanilla extract.

Pour flour mixture into a tall glass or metal bowl, and slowly pour melted margarine into a small bowl. Stir until smooth. Gradually pour lemon juice and lemon zest into remaining flour mixture (1 tablespoon margarine). Refrigerate until firm.

Roll out remaining 2/3 of the dough. Cut into 5 pieces. Place each piece in a greased 1 inch square baking sheet. Press remaining 1/3 of dough onto the edges. Ar