GOOEY BUTTER CAKE from Family Cookbook

A friend of mine was looking for a Gooey Butter Cake recipe and I went to my mother's recipe as found in the family cookbook...

GOOEY BUTTER CAKE

8 oz Cream Cheese

4 c Powdered Sugar

1 box yellow cake mix

2 eggs

1 stick melted oleo

Mix and put in jelly roll pan sprayed with pam.  Mix 1 8 oz. cream cheese, 2 beaten eggs, 4 cups powdered sugar.  Spread on top and bake 350 degrees for 15-30 minutes.

Butter, Butter, & more Butter

We use butter in most applications while in culinary school, especially since the school is french based.  The other day, I was whipping cream to make a mousse and turned away to help another student and my cream instead of becoming whipped, became butter!!!

You can make butter easily at home and do not even need a churn!  See more information on making your own butter on the Sauce Magazine page: Sauce Magazines article on Butter


Here are some forms of various butters:

Sweet cream butter Butter made from pasteurized cream that contains at least 80% milk fat. Unsalted is preferred for baked goods and with seafood. Salted is better as table butter. Both can suffice for general cooking, although unsalted is preferable. 


European-style butter Butter made from cream churned slower and for a longer time than standard butter. Butterfat content is higher (at least 82%) compared to standard butter. Higher butterfat enables cooking and baking at higher temperatures without burning. 


Whipped butter Butter with air whipped into it, which increases volume and spreadability. Good for toppings and spreads. 

Compound butter (finishing butter) Butter blended with herbs, spices and other seasonings. Great for adding flavor to finished dishes or spread atop warm bread or crackers. 

Cultured butter Made from cultured sour cream. Good for baking, since the lower moisture content results in flakier pastries and fluffier cakes. 


Clarified butter (drawn butter) Purified butterfat. Butter that’s been melted and made clear by separating and discarding the milk solids and water. Clarified butter has a high smoking point, making it a good base for sauces. 

Blue Cheese Burgers

I made these burgers, they were okay but as for myself, I think they could use some improvement.

(I know the pic is not of a burger but I like the grilled aspect.)




Blue Cheese Burgers

2 oz. cream cheese
2 oz. crumbled blue cheese
1/8 t. onion powder (or ¼ cup Chopped Green Onion)
1 T. chopped fresh parsley
salt and pepper to taste
1 pound ground beef (I use 85% lean)
salt and pepper
Coarsely ground black pepper (optional)
1. In a small bowl, mash together cream cheese and blue cheese then stir in the onion powder and parsley. Taste and season with salt and pepper.
2. Divide ground beef into 8 equal pieces. I first divide it into four pieces then divide each piece again. Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered. Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
3. To fill burgers, place a tablespoonful of cream cheese mixture in the center of each of four patties. Spread the filling out evenly to within half an inch of the edge of each patty. Place the remaining patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal.
4. Sprinkle burgers liberally with coarsely ground black pepper (optional).
5. Prepare your grill and cook burgers until the internal temperature reaches 160 degrees (USDA recommendation) or until desired degree of doneness. Let rest for ten minutes.
6. Enjoy!
Recipe Notes: I recommend cutting these burgers in half before eating to avoid ‘burger blowout.’ I don’t add anything besides salt and pepper to the meat because the filling is so flavorful, but you are more than welcome to add extra seasoning to the meat if that’s what you like. Feel free to experiment with different seasonings in the filling, too!

Serving Suggestion: Whole Wheat Bun, Baby Spinach or Arugula, Sliced Red Onion, & Sliced Tomato

As found on:

http://pinchmysalt.com/2007/11/08/blue-cheese-burger-recipe/

Buffalo Chicken Dip Recipe

Buffalo Chicken Dip Recipe

Prep:15m Cook:30m Servings:20

Ingredients

3 cups cooked, cubed chicken (Grilled Chicken or boil in Chicken Broth)
1 cup buffalo wing sauce (mild, medium or hot)
2 (8 oz.) pkgs cream cheese, softened
1 cup blue cheese dressing
1 1/2 cups shredded cheddar cheese or Cabot (white cheese)

Directions

1. Heat chicken and buffalo wing sauce in a skillet over medium heat, until heated through.
2. Stir in cream cheese and blue cheese dressing. Cook, stirring until well blended and warm.
3. Mix in 1 cup of the shredded cheese and transfer the mixture to a slow cooker.
4. Sprinkle the remaining 1/2 cup cheese over the top, cover, and cook on low for 30 minutes or until hot and bubbly.
5. Serve with celery sticks and crackers.

I made this last December for a party at D'vine Wines, it was a hit loved by all!