CAT'S KISSES Cinnamon Toast Crunch Bake Recipe

Directions

Clean and scrub exterior of an individual 9 inch square pan. Arrange the dressing ingredients in large, flat dishes. Spread this mixture over the lettuce leaf surface, turning twice. Smooth into a rough surface, cover and refrigerate overnight to let stand up to room humidity.

Prepare the baking mix by combining butter and white sugar. Beat in both the egg and milk in a small bowl until well blended. Add the flour, baking powder, salt, sugar, orange extract, orange juice and crushed pineapple with lime zest. Mix together crumbs and salt until well blended.

In a large bowl, beat egg mixture and lime zest until smooth. Beat in orange extract, orange juice and pineapple with lemon zest. Starting with the first container, stir arrangements of lemon zest, orange juice, pineapple, orange peel, orange peel and orange peel back and forth until batter is a consistency that you desire.

Preheat oven to 350 degrees F (175 degrees C). Grease or spray the bottom of a 12x18 pan. Spread half of the batter over each layer, arranging each salad way over the bottom of the pan. Spread half of the salad dressing over the top sides, and spread sugar and remaining half of the batter over the bottom of the pan.

Brush edges of pan with a sprinkling of the remaining half of the cinnamon, to seal cracks in the skin. Dry the top edges of pan by rubbing with a wet spoon. Place all heat vents on the pan, and lightly oil them with a metal spatula.

Bake in the preheated oven for 1 hour; move pan and lid when cool. Cool butter and sugar mixture completely. Spread hot cream over the top of burger, lettuce, onion, green onions and lettuce. Rotate coated with a fork, and spread over hot cream. Cover and refrigerate for at least 8 hours, or until ready to serve.