1 cup buttermilk
1 cup brown sugar
2 eggs
1/2 cup dry milk
2 tablespoons vanilla extract
1 1/2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, softened
2 1/2 cups chopped cooked gluten
1/3 cup milk
1 tablespoon vanilla extract
1 1/2 cups rolled oats
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
Sift together the flour, baking powder and salt. Set aside. In a medium bowl, cream together the milk and 1 tablespoon vanilla until smooth. Stir in the cooled milk mixture, one cup at a time. Then stir in the buttermilk. Combine the dry ingredients, knead together the dough until they come together.
Use a large glass or metal bowl to beat 2 1/2 cups of softened butter or margarine, until smooth; reserve 1 cup for substitutions. Stir in the remaining 2 1/2 cups butter or margarine, 1/2 teaspoon at a time , continuing to knead until all of the butter or margarine is incorporated and flour is just starting to soften. Stir in the baking powder and salt; mix together just until the dough comes together. Remove from the bowl and divide dough evenly into prepared pan.
Bake for 12 to 15 minutes in the preheated oven. Cool completely before using as a topping or as an icing on bread.