Gooey Butter Cake

I am from a Southern family (mom is from Lousiana, dad is from Texas), but I grew up in St. Louis, MO due to my dad's job. Gooey butter cake is a dessert staple at almost any Midwestern event. It is, as the name denotes, gooey and buttery. It is rich and delicious and incredibly easy to make. The consistency is similar to that of a lemon bar. It tastes Southern to me, so I was AMAZED that no one in the South has heard of it! I made it for a bake sale at Kevin's work and it was a huge hit. Kevin also loved it and he isn't a big fan of desserts! Southerners (and Northerners) this is a recipe you will keep comin' back for!

-Ingredients-

1 package yellow cake mix (Betty Crocker, Duncan Hines, etc)

1/2 cup of butter, melted

4 eggs

2 teaspoons of vanilla extract

1 (8 oz) package of cream cheese

4 cups confectioner's (powdered) sugar

-Directions-

1. Preheat oven to 350 F

2. Mix cake mix, melted butter, 1 (ONE) teaspoon of vanilla extract, and 2 (TWO) eggs with a spoon in a 13x9 baking dish. Spread it out along the bottom of the dish after mixing.

3. Mix cream cheese, 2 (TWO) eggs, and 1 (ONE) teaspoon of vanilla extract with an electric mixer.

4. Slowly mix in the confectioner's sugar, a little at a time. Pour over the cake layer.

5. Bake for 40-45 minutes. Cool.

*Dusting the top with additional powdered sugar is optional. Try it both ways and see which one you prefer!*

 

 

Penny's Chocolate Chip Cookies

Penny Lane's Chocolate Chip Cookies

These cookies are named after my dog Penny Lane...yes, like the Beatles' song! Penny loves to have a tiny bite of cookie or dough, whichever she is lucky to swipe when I'm not looking. The cookies are from the Tollhouse recipe, however I tweaked it a bit to make them even BETTER! Penny is a rescued dog- SAVE A LIFE, ADOPT A STRAY and EAT COOKIES!

-Ingredients-

1 cup of unsalted butter, softened

1 cup granulated white sugar

1 cup packed light brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups chocolate chips

-Directions-

1. Preheat oven to 350 degrees F.

2. Cream together butter and the two sugars until smooth.

looks like this ^^^

3. Beat in eggs, one at a time and then stir in the vanilla.

4. Dissolve the baking soda into the hot water in a small bowl.

5. Add to baking soda and water mixture to batter along with the salt.

6. Slowly add in the flour until incorporated.

7. Slowly stir in the chocolate chips.

8. Drop rounded teaspoon-fulls of dough onto an ungreased cookie sheet. 

9. Bake for about 10-12 minutes in the oven until the edges are golden brown.

HEAVENLY.....

Strawn's Eat Shop Strawberry Pie

Strawberry Pie (tastes like Strawn's Eat Shop pie!)

This pie tastes just like the one from Strawn's Eat Shop in Louisiana. My granddaddy loved Strawn's Eat Shop. This pie should be topped with homemade whipped cream and confectioner's sugar.

-Ingredients-

1 (9-inch) pie crust, baked

2 pounds of strawberries, 1 lb. quartered, 1 lb. mashed

1 cup of granulated sugar

3/4 cup water

3 tablespoons of cornstarch

Whipped Cream:

1 (8 oz.) carton of heavy whipping cream

sugar to taste

-Directions-

1. Bake the pie crust as directed and let cool on a wire rack.

2. Place the quartered strawberries in the bottom of the cooled crust.

3. Place the mashed strawberries, along with the 1 cup of sugar, in a medium saucepan. Heat on medium-high heat until it boils, stirring frequently.

4. Whisk the water and cornstarch together and slowly incorporate into the boiling strawberry mixture. Reduce heat and simmer until thick (about 8-10 minutes).

5. Pour the mixture on top of the quartered strawberries until fully covered.

6. Let cool for an hour on the wire rack.

7. Refrigerate pie at least 3 hours until you are ready to serve.

Whipped Cream:

(for best results, the mixing bowl should be ice cold)

1. Put the heavy whipping cream in a mixing bowl and beat on high speed until stiff peaks are just about to form.

2. Beat in sugar a tablespoon at a time until you reach your desired sweetness.

***Make sure not to over-beat or the cream will become lumpy and butter-like***

It should look like this ^^^

Before serving the pie, spread the whipped cream over the pie and lightly dust with confectioner's sugar on top.

Get a glass of milk ready!

Coconut Cream Pie - Dad's Favorite

Papa Ken's Coconut Cream Pie

This is my dad's favorite kind of pie. A true Southern coconut cream pie has meringue instead of whipped cream! This is a great pie for summertime.

-Ingredients-

FILLING:

2/3 cup of sugar

1/4 cup of cornstarch

1/4 teaspoon of salt

2 cups whole milk

3 eggs yolks, lightly beaten

1 cup of flaked coconut (you can buy it in the grocery store baking aisle)

2 and 1/2 tablespoons of butter

1/5 teaspoon of vanilla extract

1 (9 inch) pie shell (baked)

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons of sugar

1/2 cup flaked coconut

-Directions-

Filling:

1. Bake the pie shell as directed and set on a wire rack to cool.

2. In a small saucepan, combine the sugar, cornstarch, and salt. Slowly stir in the milk until smooth.

3. Cook the mixture, stirring often, over medium high heat until it starts to thicken and get bubbly. Reduce heat to low and continue to cook for 2 minutes, stirring constantly. 

4. Remove saucepan from heat and slowly add in the egg yolks, continue stirring constantly.

5. Return saucepan to heat and bring the mixture to a gentle boil. Continue to cook and stir for 2 more minutes.

6. Remove from heat and slowly stir in the coconut, butter, and vanilla extract. Stir until the butter has melted.

7. Pour the hot filling into the baked pie shell and leave on the wire rack while you make the meringue.

Meringue:

1. In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

2. Gradually beat in sugar on high speed, ONE tablespoon at a time. After you add each tablespoon, let the sugar dissolve into the egg whites completely. Beat on high until stiff glossy peaks form. It should look like this when it's ready: 

3. Spread the meringue evenly over the hot filling all the way to the edge, sealing the filling.

4. Sprinkle with the flaked coconut.

5. Bake at 350 degrees for 12-14 minutes until the meringue has a nice golden color and the coconut is toasted. You may have to rotate the pie throughout baking for even toasting of the coconut.

6. Cool on the wire rack for 1 hour.

7. Refrigerate for at least 3 hours before serving.

MMM MMM!!!!!