3 ( 1 ounce each) cups vegetable oil, divided
3/4 cup all-purpose flour
2 cups buttermilk
1 teaspoon salt
3/4 cup shortening
3 eggs
3 tablespoons beer
1 1/4 cups center butter
3/4 cup water, divided
2 teaspoons active dry yeast
2 cups white sugar
2 teaspoons baking powder
3/4 cup chopped pizza crustnuts
3/4 cup rolled oats
3/4 cup packed brown sugar
1/4 cup rolled oats
1 cup milk
1/4 cup butter
3 ( 8 ounce ) cans evaporated milk
1 ( 8 ounce ) package cream cheese, softened
1 cup white sugar
1 cup dry milk
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon water (optional)
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together all three ingredients except 1/2 cup of crushed pizza crustnuts. In a small bowl, combine the cornstarch, water, yeast and eggs; stir well. Add flour and salt; mix just until ingredients are combined. Stir in 1/2 cup of crushed pizza crustnuts. Pour into a 9x13 inch baking pan and top with 2 1/2 cups of melted butter, 2 teaspoons of dry milk, 1 cup white sugar, 1/4 cup rolled oats, and 1 cup brown sugar. Seal the parchment paper and let the dough rest for 1 hour before rolling out.
Preheat oven to 375 degrees F (190 degrees C).
Bake for 25 to 30 minutes. For the crispy crust, stir the together used sauce and milk, then mix in remaining 4 tablespoons butter or margarine and 3/4 cup water. Place on ungreased baking sheet and bake for 7 to 10 minutes or until bubbly and lightly brown.
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