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.

Spatzle Dough from Culinary Fundamentals pg 647

Spatzle Dough from Culinary Fundamentals pg 647

We really did not need this with our dinner this evening but my brother wanted to make it and see what it tasted like.  My family liked it, we made a half recipe and there was only a serving left!

The American Culinary Federation

Servings: 10

 Categories: Side Dish

 Source: Culinary Fundamentals

Copyright: Prentice Hall

Spatzle Dough

6 quarts Water

1 1/2 ounces Salt

4 each Eggs

16 fluid ounces Milk

3/4 teaspoon Salt

1/2 teaspoon Black pepper, freshly ground

1/4 teaspoon Nutmeg (optional), ground

1 pound All-purpose flour

3 ounces Unsalted butter

1. Bring the water and salt to a rolling boil in a large pot.

2. Combine the eggs, milk, salt, pepper, and nutmeg in a large stainless steel bowl and mix well. 

3. Stir the flour into the egg mixture by hand. The dough will be very soft. Let the dough rest for 10 minutes.

4. Using a spätzle machine (or other shaping technique, such as a colander and a spatula), drop the dough into the boiling water. Simmer until done, about 5 to 6 minutes. Remove the spätzle with a spider, shock it in cold water, and drain well.

5. Melt the butter in a medium sized sauté pan. Sauté the spätzle until heated through, about 1 to 2 minutes. Adjust seasoning with salt and pepper and serve immediately, or hold hot for service.

Sweet Potato Casserole

This has been a family staple for years at most all major dinners. Holidays, celebrations, potlucks, and office parties: everytime other people love this dish and ask to have the recipe... Enjoy!



SWEET POTATO CASSEROLE 
(Aunt Marcia)

1 large can sweet potatoes 
1 stick oleo/butter 
2 eggs 
dash of cinnamon
1 can of condensed milk 
2 cups sugar

TOPPING: 
1 cup crushed corn flakes 
1/2+ cups nuts (walnuts are best) 
1/2 cup brown sugar 
1 stick oleo

Heat potatoes, drain juice - mash potatoes until smooth. Then add oleo, eggs, cinnamon, sugar, and milk. Mixture will fill a 9 x 13 greased pan. Cook 15-20 minutes at 400 degrees or until you can take a toothpick out clean. Mix topping. Sprinkle on top and cook an additional 15 minutes.

You can heat potatoes in microwave. You can also bake dish in microwave. Sometimes I cook the first part on one day, then freeze or refrigerate after adding topping and cook another day.

My favorite Birthday Cake... with 7 Minute Icing

I took this from my mother's family cookbook. This is what at 42, I still ask for every year on my birthday!


CHOCOLATE SUNDAE CAKE
(Lillian Ross from Antioch Church of Christ)
4 large eggs separated
1 tsp. vanilla
1/4 cup water
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 cup pastry flour (1 rounded cup)
1/3 cup sugar

Beat egg whites moderately stiff, add 1/3 cup of sugar, set egg whites aside while beating yolks and water. Beat yolks and water till light, add 1 cup of sugar and beat more (about 10 minutes in all). Add vanilla and fold in flour sifted with baking powder and salt. Then fold in egg whites. Put mixture in pans that have been greased and floured only on the bottom. Bake 350 degrees oven for 20-25 minutes in 2 (9 inch) pans. Invert on cookie racks to cool. When cool remove from pans by cutting around the edges. Split layers with a large knife.

Beat a 1 pint of whipping cream, add 2/3 cup powdered sugar and 1 tsp. vanilla. Spread cream mixture between stacked cake layers. Refrigerate while making the next step.

Make 7 minute icing (See icing) and cover outside of cake. Melt 3 T. or 3 squares of chocolate, 1 T. butter and a little wax. Pat on cake with a pastry brush until cake is completely covered with a layer of bitter chocolate. Refrigerate until served.

7-MINUTE ICING
2 unbeaten egg whites
1 1/2 cup sugar
1/3 cup cold water
dash of salt
1/4 tsp. cream of tarter or 2 tsp. light corn syrup

Put ingredients in a double boiler that the water is boiling. Beat with a electric mixer for 8 minutes. (I have found I have better results going the full eight minutes. Use a timer also.) Then add 1 tsp. vanilla and mix. It is ready to put on a cooled cake.

This has been a family staple for years at most all major dinners. Holidays, celebrations, potlucks, and office parties: everytime other people love this dish and ask to have the recipe... Enjoy!



SWEET POTATO CASSEROLE
(Aunt Marcia)

1 large can sweet potatoes
1 stick oleo/butter
2 eggs
dash of cinnamon
1 can of condensed milk
2 cups sugar

TOPPING:
1 cup crushed corn flakes
1/2+ cups nuts (walnuts are best)
1/2 cup brown sugar
1 stick oleo

Heat potatoes, drain juice - mash potatoes until smooth. Then add oleo, eggs, cinnamon, sugar, and milk. Mixture will fill a 9 x 13 greased pan. Cook 15-20 minutes at 400 degrees or until you can take a toothpick out clean. Mix topping. Sprinkle on top and cook an additional 15 minutes.

You can heat potatoes in microwave. You can also bake dish in microwave. Sometimes I cook the first part on one day, then freeze or refrigerate after adding topping and cook another day.

Buffalo Chicken Salad

Buffalo Chicken Salad

1 Rotisserie Chicken
6 Hard Boiled Eggs
2 Stalks of Celery (Small Dice)
½ Cup Shredded Carrot (optional)
1 Large Bunch of Green Onion (chopped)
1 Cup Mayo or Miracle Whip (if preferred)
½ Bottle Sweet Baby Ray’s Buffalo Chicken Sauce
1/8 Cup Blue Cheese Dressing
1/8 Cup Sweet Relish (optional)

Boil Eggs and debone Chicken, discarding all bones and shredding chicken into bite sized pieces. Dice celery and chop green onion. Place into a large bowl and measure out mayo, buffalo sauce, and blue cheese dressing. Stir well and refrigerate at least one hour until serving, may hold up to 7 days. Serve on Croissants, Kaiser, or Whole Wheat Rolls, garnish with Lettuce.

Family Recipes: Ice Creams

ICE CREAM RECIPE
(Grandma Yarbrough)

4 eggs beaten
Add 2 cups sugar
Add 2 boxes of instant pudding and stir

Fold in 1 carton whipped topping (cool whip).
Stir in 1 tsp. vanilla.
Add ½ gallon of whole milk (or 2% + 1 can milnut or evaporated milk.)

Optional flavors: 1 cup pecans with pecan pudding
Chocolate with nuts such as almonds
Chocolate chip with vanilla pudding
1 quart of fresh fruit with vanilla pudding

MILKY WAY ICE CREAM
(Aunt Jennifer’s)

Melt 5 Milky way candy bars and 10 oz. of miniature marshmallows in the microwave for 2+ minutes. Stir every 1 minute. Add ¾ cup sugar and 2 cups whole milk. Heat until candy and sugar are just about melted. Put in the ice cream container and fill to line with whole milk as directed.


ICE CREAM
(Grandma Graden)

Beat 5 eggs until thick and light yellow.
Gradually add 2 cups sugar and then add ½ tsp. salt,
1+ T. of vanilla.
Then add 1 can milnut while continuing to beat.
Add milk to bowl. When bowl is full and thoroughly mixed, put into ice cream container.
Fill milk to the line as directed. (Ice Milk)


VANILLA ICE CREAM

4 eggs
2 ½ cups sugar
6+cups milk
4 cups light cream (milnut)
2 T. vanilla
½ tsp. salt

Beat eggs until light and thick. Add sugar gradually beating until mixture thickens. Add remaining ingredients. Mix thoroughly. Freeze in ice cream freezer. Makes 1 gallon.

Southwest Breakfast Bagel

Southwest Breakfast Bagel

4 Egg Bagels

4 Large Eggs

4 Slices of Bacon (thick cut)

8 Cheese Slices

Southwest Sandwich Spread (Recipe follows)

Cut 4 Bagels in half, toast lightly before assembling sandwich. One at a time, lightly beat eggs and cook like an omolet, season to taste with salt & pepper. Your bagel should be popping up about the time the egg is completed. Spread a heaping teaspoon of Southwest Sandwich Spread on each bagel half. Place a slice of cheese on the bottom. Fold a third of the egg over on itself and then fold once more in half.

Layer on top of the bagel and cheese then place second piece of cheese on top of egg. Rip one piece bacon in half and layer both halves on top.

Then top with Bagel top and enjoy!

Southwest Sandwich Spread

makes 4 to 6 servings

2T Hellmans Mayo

2T Koop's Arizona Heat Mustard

2T Cilantro (Chopped)

2T Green Onion (Minced)

Put all ingredients into a small bowl and fold together with a spoon. Hold any spread not used in an airtight container upto a week.