This recipe came from my from pal, MACE.

Here's a genuine Pennsylvania-Dutch recipe for you, from the genuine repertoire of my grandmother. Is it nutritious? Why sure... eggs, flour, milk; what could be better for you? Never mind the sugar, here's the plan:

Breakfast Cake
(by Margaret Ace)

1/4 cup Butter
1/4 cup Shortening
1 1/2 cup Sugar
1/2 tsp Salt
2 Eggs

Mix, adding:
3 cups Flour
2 tsp Baking Powder
1 cup Milk

Spread into four 8" pie pans.

Sprinkle tops with Granulated Sugar, Light Brown Sugar and Cinnamon. Make it a sparse, but complete coating. This forms a crisp crust when baked.

Stand thin pats of butter into the batter in a distributed pattern. A ring of six, with one in the middle is good.

Bake at 350, check after 30 min. Golden-brown please, but not overdone and dried-out. Good at breakfast, dinner or supper. Or in between.

People who live near and among the Pennsylvania Dutch and Amish have differing feelings about these simple people.

I have one friend who grew up in Central PA who despises the "Yonnies". She can't stand them and thinks them rude and obstinate. Which isn't shocking when you consider they are a closed society that frowns on education.

Due to my untraditional upbringing (organic gardening, wacky religion, outhouse, second-oldest-house-in-the-county) I've always felt a great empathy with the plain people.

Amish baked goods excell in two categories, sweetness and softness. If you buy "whoopie pies" or "pumpkin cakes" at a Farmer's Market, bring bubble wrap. There's nothing like sucking your dark, sticky, crumby, creme filled whoopie pie off crumpled plastic wrap.

Mace has his own very special feelings about the Amish, err Pennsyvania Dutch. Read about them here.