3 cans biscuits
1 cup sugar
3 Tbsp. cinnamon
1 cup light brown sugar
1 stick butter
- Cut biscuits into quarters with scissors.
- Shake biscuits quarters in a bag with sugar and cinnamon.
- Layer cinnamon/sugar coated biscuit quarters in a greased tube pan and sprinkle chopped nuts, raisins, or both between layers if desired.
- Bring butter and brown sugar to a boil, and let it boil for 1 minute
- Pour butter and brown sugar mixture over the biscuits.
- Bake at 325 degrees fahrenheit (163 celsius) for 35 minutes. Let it stand 10 minutes before removing from pan.
- To serve, just pinch off a piece and eat with fingers.
(Recipe by Ophelia M. Leitzsey from the “Associate Reformed Presbyterian Church of Newberry, South Carolina” cookbook)
3 Tbsp Flax Meal
9 Tbsp water
1 c. canola oil
2 c. sugar
2 c. grated unpeeled zucchini (about one large)
3 tsp vanilla
1 1/2 c. white flour
1 1/2 c. wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3/4 tsp. nutmeg
1/2 c. nuts, chopped
- In a medium bowl, whisk together flax meal and water and set aside to let stand for at least 2 minutes.
- In a large bowl, sift together dry ingredients.
- Add nuts.
- To the flax meal, add oil, sugar, zucchini, and vanilla. Mix lightly, but well.
- Add this mixture to the sifted ingredients, and mix until just blended.
- Bake at 325 degrees fahrenheit (163 celsius) for 1 hour in 2 greased and floured loaf pans.
*The original recipe just called for 3 cups of plain flour, so you can certainly use that if you don’t have any whole wheat.
* I used walnuts because that’s what I had on hand. I’m a big fan of using whatever you have on hand!
*I think if I make this recipe again, I’ll go for one loaf with a longer bake time. These two loaves just seem a little short to me.
(This is a vegan adaptation based on the original recipe by Mrs. Frances Goethe from the “Associate Reformed Presbyterian Church of Newberry, South Carolina” cookbook)