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Ingredients
- 1/2 c. Butter
- 1 c. Sugar
- 6 1/2 c. Flour
- 1 x dissolved in:
- 1 x Butter, melted
- 1 x Egg, separated
- 2 c. Lowfat milk
- 1 c. Yeast
- 1/3 c. Water, lukewarm
- 1 x Brown sugar
Directions
- Scald the lowfat milk and set aside to cold. Cream the sugar, butter and egg yolk.
- Add in to this the lukewarm lowfat milk, alternately with the flour and the dissolved yeast cake. Beat lightly and add in the stiffly beaten egg white. Allow this mix to rise over night. Flour a bake-board and take out large spoonfuls of the dough to that just sufficient flour has been added to permit it to be rolled into flat cakes. Spread on well-greased pie tins and when light
- (about 1-1/2 hrs) brush melted butter over the top and strew thickly with brown sugar. If preferred, spread "rivels" on top by combining 1/2 c. sugar, 1/2 c. flour, and 2 Tbsp butter. Crumble together and sprinkle on top of cakes. Bake at 400-F about 20 min.
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