Gooey Butter Cake

This is a family favorite that comes from my mother's church's first Ladies Aide Cookbook back in the 1970's.  It is full of good old fashioned recipes family favorite recipes.  Cake Mixes were a standard in a lot of the desert recipes.

1  Box Pound Cake Mix or Yellow Cake Mix (I prefer the pound cake mix)
2  Eggs
1  Stick Margarine or Butter (I always go with the butter)

Mix together and spread into an un-greased pan 9 x 9 or 9 x 13

Now for the good stuff:

2  Eggs

1  Teaspoon Vanilla

1  8 oz. package Cream Cheese

1  pound box of Powdered Sugar
Combine all ingredients, mix until smooth.  Pour over the batter lined pan.

Bake at 350 degrees for 30 to 40 minutes

Do Not Over Bake!

Sprinkle 2 tablespoons of Powdered Sugar over the top while still hot.

Get a big cup of hot coffee and enjoy!

Farm House Potato Bread

Super Moist!  I made three smaller loaves. The ginger adds that little extra to the flavor.

Yields: 2 loaves

Cook time: 35 minutes
Ingredients:
1 cup milk
1/2 cup sweet butter
1 cup warm mashed potatoes
1/3 to 1/2 cup honey
1 1/2 tablespoon dry yeast
1/2 cup warm water, preferably water in which potatoes have been cooked
1/2 teaspoon honey or granulated sugar
1/4 teaspoon ginger
2 eggs
2 teaspoon salt
6 to 7 cups unbleached white flour
1/2 cup wheat germ (optional)*
1 egg (for glaze)
* Wheat Germ: The embryo of the wheat kernel, which is flattened into a yellowish, oily flake. Because it's high in oil, it is usually toasted to extend its shelf life. It has a nutty flavor and can be sprinkled over cereal or used in baked goods.
Preparation:
In a large saucepan, bring the milk just to a boil. Turn off the heat and add the butter, mashed potatoes, and honey; stirring vigorously with a wire whisk to blend. Let sit until it has cooled to lukewarm.
In a large mixing bowl, dissolve the yeast in the warm water with the honey or sugar. Let it sit until frothing. Add the lukewarm potato mixture to the yeast, along with the ginger, eggs, and salt; beat well.
Add 2 1/2 cups flour and beat 2 minutes with an electric mixer or at least 200 strokes by hand. Stir in the wheat germ, if using. Gradually add more flour, as much as it take to make dough that leaves the sides of the bowl. Turn the dough out onto a lightly floured board and knead until smooth and elastic. Sprinkle on a little more flour if it remains insistently sticky, but expect some stickiness because of the potatoes. When it has become elastic, especially if blisters appear on the surface, you can stop kneading.
Put the dough in a buttered bowl, turn it over or brush the top with melted butter, cover with a kitchen towel and let rise until it has doubled in size.
Punch the dough down, turn it out onto the board, knead a few times to press out air bubbles, and cut in half. Cover with the towel and let rest about 10 minutes.
Grease two medium to large loaf pans. Shape the dough into loaves, put in pans, and brush the tops with melted butter. Cover and let rise again until about doubled in size.
Preheat oven to 375 degrees F. Bake for 35 minutes. About 5 minutes before you expect them to be done, take the loaves out of the oven and brush with a egg beaten with 2 tablespoons milk or cream; return to the oven. They are done when the bottoms sound hollow when tapped. Remove from pans to cool on a wire rack.  Makes 2 loaves.

http://whatscookingamerica.net/Bread/farmhousepotbrd.htm

Scones: Blueberry/Peach Streusel

I used this basic recipe and changed a couple things to make peach scones. Replace 1 cup blueberries with 1 cup of diced peaches. I also added a pinch of nutmeg and cinnamon in the dough.

Blueberry Streusel Scones:
2 cups (260 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 teaspoons (10 grams)baking powder
1/8 teaspoon salt
6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces
1 cup (150 grams) fresh blueberries
1 large egg, lightly beaten
1 teaspoon (5 grams) pure vanillaextract
1/2 cup (120 ml) milk or cream
Brushing tops of scones:
Milk or Cream
Streusel Topping:
1/4 cup (55 grams) brown sugar
1/4 cup (35 grams) all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons (30 grams) chilled unsalted butter, cut into pieces

Blueberry Streusel Scones: Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.

For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.

Bake the scones until nicely browned, about 18 - 22 minutesor until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.
Makes 8 scones

Read more:http://www.joyofbaking.com/SconesBlueberryStreusel.html#ixzz25FzELmK8

Chocolate Scones Recipe

2/3 cup (160 ml) cream or milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 3/4 cups (235 grams) all purpose flour
1/4 cup (25 grams) Dutch-processed unsweetened cocoa powder
1/2 cup (100 grams) granulated white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (75 grams) cold unsalted butter, cut into small pieces
1/3 cup (80 ml) dark chocolate chips
1/3 cup (80 ml) white chocolate chips

Chocolate Scones:

Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In a small bowl whisk together the cream or milk, egg, and vanilla extract.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using apastryblender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
Transfer the dough to a lightly floured surface andkneada few times. Shape the dough into a 7 inch (18 cm) round and cut into eight wedges. Brush excess flour from the bottom of the scones, and place on the baking sheet. Brush the tops of the scones with a little cream or milk.
Bakeforabout18-20 minutesor until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack. Can serve with clotted cream or softly whipped cream.
Makes 8 wedge-shaped scones.
Read more:http://www.joyofbaking.com/ChocolateScones.html#ixzz24arQs0cm

Blueberry Cream Scones

INGREDIENTS:
1/2 cup heavy cream plus additional; for brushing scones
1 large egg
1 teaspoon vanilla extract
2 cups flour
1/4 cup sugar plus additional; for sprinkling scones
1/2 teaspoon salt
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter; cold, cut into bits
3/4 cup blueberries; picked over
DIRECTIONS:
In a bowl, whisk together 1/2 cup of the cream, the egg, and the vanilla. Into a bowl sift together the flour, 1/4 cup of sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden.

http://www.cdkitchen.com/recipes/recs/288/Blueberry_Cream_Scones47201.shtml

Frozen Peanut Butter, Chocolate, and Banana Loaf

from Martha Stewart (Everyday Food 2005)
Ingredients:
-1 (12 oz) bag semisweet chocolate chips
-3/4 cup peanut butter (I used crunchy)
-2 ripe bananas
-1 cup heavy cream, whipped to stiff peaks
-1/2 cup chopped unsalted peanuts

Directions:
1. Spray a loaf pan with cooking spray and line with wax paper, leaving an overhang on both sides. Set aside.
2. Melt chocolate in a double boiler. Set aside to cool to room temperature. While chocolate is cooling, puree bananas in food processor. Stir peanut butter and bananas into cooled chocolate mixture. Fold in whipped cream, mixing to combine.
3. Pour mixture into the prepared pan. Top with peanuts. Fold wax paper over the top before wrapping in plastic wrap. Freeze until firm, at least 3 hours.

Layered Island Dip

time prep:
15 min total:

serving
4 cups or 32 servings, 2 Tbsp. each
what you need:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 can (8 oz.) crushed pineapple, drained
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. powdered sugar
1 Tbsp. lime zest
2 tsp. rum
1/2 cup chopped PLANTERS Macadamias
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 kiwi, chopped
2 or 3 mint leaves
make it
BEAT 4 oz. cream cheese, pineapple and 1 cup COOL WHIP with whisk until well blended; spread onto bottom of pie plate. Mix remaining cream cheese, powdered sugar and lime zest; spread over pineapple layer.
MIX remaining COOL WHIP and rum; spread over lime layer. Refrigerate at least 1 hour before serving.
TOP with nuts, coconut, kiwi and mint. Serve with NILLA Wafers.
kraft kitchens tips
SUBSTITUTE
Substitute 1 tsp. rum extract for the rum.
MAKE AHEAD
Refrigerate up to 2 hours before serving. Top with nuts, coconut, kiwi and mint just before serving.
servings
total:
4 cups or 32 servings, 2 Tbsp. each

Kraft Recipes