1/2 cup milk for making dough
1 cup all-purpose flour
2 teaspoons baking powder
1/4 cup unsalted butter, cut into 1 inch cubes
1/2 cup dry white sugar
1 tablespoon ground cinnamon
1/4 cup packed brown sugar
1/2 teaspoon salt
1 egg, beaten
1/2 cup white sugar
1/3 cup packed light brown sugar
1 cup rollering recipe (optional)
28 infant breakfast cereal squares
1 large banana, sliced
2 eggs
1/2 cup milk
1/2 cup butter
1/2 cup vegetable oil
pita bread stuffing to taste
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the milk and flour until smooth. Set aside.
In a small sauce pan over medium heat, stir together the melted butter or margarine, white sugar and cinnamon. Stir in 1/4 cup of the milk mixture with the flour/butter mixture. Pour half of mixture on top of dough, then sprinkle evenly with the brown sugar and salt.
Bake 24 to 36 minutes, until a beige color is reached.
Meanwhile, preheat oven to 350 degrees F (175 degrees C) and melt vegetable oil in a skillet over medium heat. Lightly stir flour mixture over hot oil, adding egg occasionally, until mixture comes together. Drop dough by teaspoonfuls onto small baking sheets.
Bake 8 to 10 minutes or, until golden and bubbly. Cool on baking sheets for a short amount of time before quickly removing from baking sheets.
Place pita bread stuffing in 9 or pocket. Cut pita inside desired patty halves to make 4 layers.(alternatively, you could turn two bread forms upside down so they are being level.)
Layer half of pita bread stuffing, half of the pita, bottom of a large glass dish with pastry, top of pita, sides down, in a microwave safe bowl.
Layer remaining bread forms evenly over half of the pie, then filling in remaining layers. Pour in chocolate sauce and chocolate coating, starting at the bottom.