Recipe Talk

I have one more request pease. I just found Bill Clayton's gooey butter cake recipe from St. Louis that looks like it *might* work. However, if anyone has the Philadelphia recipe, I would soooo appreciate having it. I now live out of state and no one knows what I am talking about when I ask for it!!! LOL Thank you again for all of your sharing and time! Again, feel free to email me at: petedr2007@yahoo.com. Thank you!!!!

Philadelphia Style Butter Cake

Servings: 24

"This is a very rich, sweet, gooey, buttery cake. I store leftovers in the refrigerator and they taste just like cheesecake! Yummy!"

Ingredients:

1 egg

1 (18.25 ounce) package yellow cake mix

1/2 cup butter, softened

8 ounces cream cheese, softened

1 (16 ounce) package confectioners'

sugar, sifted

2 eggs

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
2. Beat together 1 egg, cake mix, and butter for 5 minutes. Mix and pour into prepared pan.
3. Cream together cream cheese, confectioners' sugar, 2 eggs, and vanilla extract. Pour this on top of the cake base.
4. Bake 35-40 minutes until browned. Cool 15 minutes and cut into squares.

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Amish Funeral Cake

Ingredients:

1 cup butter, room temperature

1 cup sugar

1 cup dark brown sugar, packed

2 tsp vanilla extract

3 cups flour

1 1/2 tsp salt

2 cups buttermilk

Directions:

Heat oven to 350 degrees. Grease a 9" by 13" baking pan.

In bowl, cream butter with both sugars for 3 minutes.

Add vanilla extract, blending well.

Mix flour and salt in sepeerate bowl. Add a little of the flour mixture to the butter mixture, stirring well until well blended.

Stir in a little of the buttermilk. Alternately add flou and buttermilk until all is gone.

When well blended pour into prepared pan and bake for 35 minutes or until top springs back when lightly tounched in the center.

Top with brown sugar topping.

Change oven setting to broil and place topped cake 8" from broiler heat.

Broil 3 minutes or until topping is brown and bubbly.

Cool on rack.

Brown Sugar Topping

Ingredients:

7 tbsp melted butter

1 cup packed dark brown sugar

1/4 tsp nutmeg

1/4 cup milk

1/2 cup chopped pecans or walnuts

Blend together and spread on top of cake. Broil 3 minutes. Cool on rack.

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Amish Funeral Pie

Ingredients:

2 cups raisins

2 cups water

1/2 cup packed light brown sugar

1/2 cup sugar

3 tbsp cornstarch

1 1/2 tsp cinnamon

1/4 tsp allspice

pinch of salt

1 tbsp cider vinegar

3 tbsp unsalted butter

Directions:

Preheat oven to 400 degrees. Line pie pan with half of the pastry and chill.

Place raisins and 2/3 cups water in saucepan and heat over medium heat for 5 minutes.

Combine both sugars , cornstarch, spices and salt in a bowl. Add remaining water slowly constantly stirring. Add this mixture to raisins that you are heating. Cook and stir mixture until it begins to bubble. Add vinegar and butter and heat until butter is melted. Cool untiljust warm.

Pour into chilled prepared shell and top with second crust. Bake 25 minutes or until golden. Cool.

Amish Pie Dough

Ingredients:

2 1/4 cups flour

2/3 cups shortening

1/2 tsp salt

1/3 cup cold water

Directions:

Combine flour and salt in mixing bowl.

Cut shortening into flour using two knives until particles are pea sized.

Add water gradually, sprinkling 1 tbsp at a time over mixture.

Toss lightly with a fork until all particles of flour has been dampened.

Roll dough into a round ball, handling as little as possible.

Roll our on a lightly floured board into a circle 1/8" thick and 1 " larger than the pie pan.

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Pie Crust with Lard.

Why?
1. Because it is foolproof.
2. It makes large quantities.
3. You can freeze it and it still works wonderfully.
4. You can actually roll it and re-roll it without it becoming shoe leather or falling apart.

BEST PIE CRUST RECIPE EVER!

INGREDIENTS
• 5-1/2 cups flour
• 2 teaspoon salt
• 1 lb. lard cut into cubes
• 1 tablespoon white vinegar
• 1 beaten egg
• Enough water to make 1 fluid cup with vinegar, egg and water

PREPARATION
1. Mix flour and salt.
2. Work in the lard with your fingers - yes your fingers.
3. Make a well.
4. Add liquids (1 tablespoon vinegar, 1 beaten egg and enough water to equal 1 cup liquid measure in the cup in total).
5. Shape into a ball.
6. Refrigerate 1 hour.
7. Separate into as many balls as you would like - 5 to 8 for regular crusts. Flatten each ball into a disc.
8. I make many mini-pies so I end up with far more discs than 5-8 - I also roll out my pie crusts super thin - and this one works!
9. Wrap each individual disc in plastic wrap.
10. Place in freezer bag(s) and label.
11. To use from freezer, simply thaw out, roll and fill. If the dough is a little firm, you can microwave it for 10-20 seconds until pliable.
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Recipe For Sweet Potato Pie

Try this as an alternative to pumpkin pie - delicious!

INGREDIENTS
•Single crust pie crust
•2 pounds sweet potatoes (measure on scale/roughly 5 small-medium)
•2 tablespoons unsalted butter softened
•3 large eggs plus 2 large yolks (or equivalent of egg substitute)
•1 cup of sugar
•1/2 teaspoon nutmeg
•1/4 teaspoon salt
•2-3 tablespoons bourbon (or flavoring)
•1 tablespoon molasses (optional)
•1 teaspoon vanilla
•2/3 cup milk
•1/4 cup brown sugar (packed)

PREPARATION
1.Roll out dough and fit into 9-inch pie plate (leave 1-inch overhang).
2.Refrigerate until dough in pie plate is firm - about 30 minutes.
3.Trim to 1/2 inch overhang beyond pie plate lip. Fold overhang under itself and the edge should be flush with the pie plate edge. Flute the edges (see photos in slide-show) or press edges down with fork tines for pattern.
4.Refrigerate pie plate another 15 minutes.
5.Oven rack should be in lowest position - heat to 425 degrees. Place a rimmed baking sheet in oven to preheat.
6.Line dough-lined pie plate with foil and fill with pie weights (see in Amazon selections).
7.Place the pie-weighted pie crust on the baking sheet and bake 15-20 minutes or until crust is light in color.
8.Remove foil and weights - rotate pie plate and bake until crust is golden- 5-10 minutes.
9.Remove crust from oven and reduce the heat to 350 degrees.

FILLING
•While you are preparing the crust or before, prick the sweet potatoes a couple of times with a fork and place on double layer of paper towels in microwave. (Place in a pinwheel or fan, star shape on the paper towels)
•Cook on high power for 5 minutes. Turn each potato over and cook on high for about 5 minutes longer until tender but not mushy.
•Cool 10 minutes.
•Cut each potato in half, insert spoon and scoop out the pulp into medium bowl. Discard skins.
•You will need about 2 cups of potato when you are done.
•While potatoes are still hot, add butter and mash with fork or spoon but leave some small lumps.
•Whisk eggs, yolks, sugar, nutmeg and salt in bowl. Add bourbon, molasses if using and vanilla, then add the milk.
•Gradually combine egg mixture with potatoes - whisk gently.
•Heat pie shell in oven about 5 minutes (350 degrees).
•Sprinkle warm pie shell with the brown sugar.
•Pour the sweet potato mixture over the brown sugar.
•Bake until filling is set around edges but the center jiggles slightly when you shake it (about 45 minutes).
•Remove from oven - cool pie on a rack to room temperature (about 2 hours) and serve.

Helpful Hints

•Sweet potatoes can be pricked with fork and baked uncovered in 400-degree oven 40-50 minutes instead of microwaved
•Make sure the crust is warm when you add the brown sugar and sweet potato filling. Make the filling while the crust is baking
•Molasses enriches the sweet potato flavor
•Serve with whipped cream

Pie Crust Recipe With Lard For Freezing
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Scratch Gooey Butter Cakes
makes a 9x13 pan (serves 48 if cut into 1x2-inch bars)

Bottom layer:
2 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 large egg, room temperature
1/2 cup unsalted butter, melted
2 tablespoons whole milk

Top layer:
8 ounces cream cheese, softened
2 large eggs, beaten, room temperature
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, melted
16 ounce box of powdered sugar, sifted

To make the bottom layer:
Preheat oven to 350F and prepare a metal 9x13 cake pan by spraying it lightly with non-stick cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, sugar, baking powder, and kosher salt. Add the egg, melted butter, and milk; mix until it forms a dough. Press the dough evenly in the bottom of the cake pan.. Set aside.

To make the top layer:
Beat the cream cheese until smooth, slowly add the beaten eggs, vanilla, and melted butter until mixture is smooth and creamy. Add the sifted powdered sugar and beat again until the mixture is smooth and creamy; pour on top of bottom layer. Bake in a 350F oven for 40 minutes. Remove from oven and cool completely before cutting. Sprinkle with powdered for garnish if desired.

Note: When pressing the bottom layer into the cake pan, dampen your fingers with water to prevent sticking. For the neatest presentation, cut with a serrated knife, cleaning the blade often. These bars are fragile - use a spatula to transfer them from the pan to a serving platter.