Recipe Talk

Hello All, and thank you in advance for the HEEEEEELP :) I know that I made this recipe in the early 1980's from cards I got somewhere in the 1970's. This bread pudding was the VERY BEST and the sauce was fabulous. I cannot remember if it was a rum or bourbon sauce now though :( Both recipes were on one card. If anyone has this and would pleeeeeez share, I would so greatly appreciate it. (I just made yet another recipe and it was yet another disappointment.) Feel free to send to my email if you would like: petedr2007@yahoo.com. Again, my most sincere appreciation for your sharing and time!!

The Best St. Louis Gooey Butter Cake Recipe

Ingredients:

?1 box yellow cake mix with pudding in the mix (Pillsbury works best)

?4 extra large eggs

?1 stick melted butter

?Pure vanilla extract

?1 8 oz. package cream cheese

?1 box powdered sugar (3 1/2 cups)

?Crisco or pam for greasing pan
Equipment:
?9 X 13 Pan

?Mixer
Directions:

BUTTER CAKE MIXTURE:
1.Get 9 x13 pan and grease with Crisco on the bottom and all sides.

2.Put yellow cake mix in mixing bowl. DO NOT FOLLOW THE DIRECTIONS ON THE CAKE BOX. Add 2 extra large eggs, 1 stick of melted butter in microwave about 35 seconds, and 1/2 tsp. pure vanilla extract. Mix together in mixer. Batter will have a very most feel to it. Take cake batter and spread evenly through 9 x 13 pan so it evenly covers the bottom of the pan.

3.Clean off mixers and mixing bowl.

GOOEY MIXTURE:

1.Melt cream cheese in microwave about 45-50 seconds.

2.Put 3/4 of the powdered sugar in mixing bowl setting aside about 1/4 of the box for topping to sprinkle on after the cake is baked and cooled. In mixer add 3/4 powdered sugar, melted cream cheese, and 2 extra large eggs. Mix together in mixer. This will have a very GOOEY consistency as this is the gooey part of the cake. Take the Gooey mixture and layer on top of the cake batter mixture in pan.

COOKING INSTRUCTIONS:
1.Here at sea level we bake it at 350 for 30-40 minutes or until the top of the cake is browned (Note: Kerry baked hers for 35 minutes and thought it was perhaps slightly over-baked). You want to make sure the gooey mixture on top of the cake is not too gooey otherwise it will be like a liquid. It is okay if the edges are brown and the top of the cake is lightly browned as well.

2.Once cooked remove from oven and let cool about two hours before cutting and adding remaining powdered sugar. Add remaining powdered sugar to coat/cover top of cake, cut like brownies and serve.

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mcCalls great Am. card 2r bread pudding

Bread Pudding w/Brandy Sauce Creole Country 2r

McCall’s Great American Recipe Card Collection

10 slices day-old bread, broken in pieces
1 qt milk, heated
1 cup light cream
4 eggs
1 cup sugar
1 teaspoon vanilla extract
½ teaspoon nutmeg
1 teaspoon cinnamon
¼ cup butter, melted
½ cup seedless raisins

Preheat oven to 350°F.
In a large bowl, combine bread, milk and cream.
In a medium bowl, beat eggs slightly. Stir in sugar. Add to bread mixture.
Stir in vanilla, nutmeg, cinnamon, butter and raisins.
Pour into buttered, shallow, 2 quart baking dish, set in a larger shallow pan. Pour hot water into the larger pan to a depth of one inch.
Bake 1 hour, or until knife inserted in center comes out clean.
Serve warm with Brandy Sauce.
Makes 8 servings

Brandy Sauce

3 egg yolks, beaten
1 cup sugar
1 teaspoon vanilla extract
1 ½ cups milk
1 Tablespoon cornstarch
¼ cup water
3 Tablespoons brandy

In a small saucepan, beat eggs, sugar, vanilla and milk till well blended.
Cook over low heat, stirring until mixture boils.
In a small bowl, blend cornstarch and water until smooth. Stir into the hot mixture. Cook, stirring constantly until thickened.
Remove from heat and stir in brandy
Serve slightly warm or chilled.
Makes about 2 cups

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Old Fashioned Bread Pudding - McCalls

Course : Puddings

Serves: 8

Ingredients:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

6 slices day old bread

2 tablespoons melted butter

2 tablespoons sugar

1/2 cup sugar

1 teaspoon cinnamon

1/2 cup seedless raisins

4 eggs

2 cups milk

1 teaspoon vanilla extract

Preparation:
Preheat oven to 350 degrees. Grease a 1 1/2 qt baking dish. Cut crusts from bread. Brush with melted butter and sprinkle with 2 tbs sugar mixed with the cinnamon. Cut each slice into quarters. Arrange in layers in prepared baking dish, sprinkling each layer with raisins. Beat eggs just enough to blend thoroughly. Stir in remaining 1/2 cup sugar, the milk and vanilla. Continue stirring until sugar dissolves. Pour over bread and raisins. Set baking dish in a pan containing 1 inch of hot water. Bake for 55 to 60 minutes (silver knife inserted 1/2 inch into the custard comes out clean). Serve warm or chilled. Note: I have used other dried fruits and I always add a little nutmeg to the custard mix before pouring on the bread as I am a nutmeg freak. When I'm good, I'm very good but when I'm bad, I'm better - Mae West in I'm No Angel

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BREAD PUDDING WITH A FRENCH FLAIR

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

-----VANILLA SAUCE-----

1 c Milk

1 c Heavy cream

1/2 ts Vanilla

4 Egg yolks

1/2 c Sugar

-----BREAD PUDDING-----

4 sl White bread

1 cn Pitted sweet dark cherries

3 1/2 c Milk

5 Whole eggs

2 Egg yolks

1 c Sugar

1 t Vanilla

1. Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup

milk with cream and 1/2 tsp vanilla to boiling; just until bubbles form

around edge. Remove from heat. In the top of a double boiler, with an

electric mixer at medium speed, beat 4 egg yolks until thick.

2. Gradually beat in 1/2 cup sugar, beating until soft peaks form when

beaters are raised. Add hot milk mixture. Place over hot water (water in

the lower part of the double boiler should not touch the upper part). Cook,

stirring until coating forms on metal spoon about 10 to 15 minutes.

3. Pour into a bowl; place a sheet of waxed paper on the surface.

Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread and

cut in half diagonally. Drain cherries. Turn cherries onto the bottom of a

buttered 2 quart 8 inch square baking dish. Overlap bread slices on top.

4. Prepare custard: In a small saucepan over direct heat heat the milk

until bubbles form around the edge of the pan. Remove from heat. In a

medium bowl, with an electric mixer, beat whole eggs and egg yolks until

light and foamy. Gradually beat in the sugar, 2 tablespoons at a time.

5. Beat until well-blended. Gradually pour the hot milk, beating

constantly. Add vanilla, mixing well. Pour custard over bread and cherries

mixture in baking dish. Set baking dish very carefully in a large shallow

pan on the lower rack of the oven. Carefully pour hot water to 1 inch

level around dish.

6. Bake, uncovered, 45-50 minutes or until knife comes out clean. Remove to

rack to cool. To serve, spoon sauce over individual servings Makes 8

servings.

Note: You might try sprinkling cinnamon-sugar mixture over the pudding

before baking. It's great.

Source: McCall's Cooking School Typed for you by: Linda Fields Cyberealm

BBS, Watertown, NY

Posted by Judi M. Phelps

I will furnish it. I have the set. Im looking for recipe card 14r for Jambalaya.