Friday, October 25, 2013

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...


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.

Wednesday, April 3, 2013

Creme Fraiche (Garde Manger, CIA)

I took this recipe from:
 pg. 382
The Culinary Institute of America

This was from a class I took a couple years ago and new it was there because we made it in class.  In one of my online food groups in which I am a part of a person was exclaiming that they could not find any Creme Fraiche so I went and typed this up for their benefit, with this work being done, I decided to share it here.

Creme Fraiche 
(yield 12 servings, 4 oz/113 g each)

pg. 382
The Art and Craft of the Cold Kitchen "Garde Manger",
The Culinary Institute of America

32 fl oz/960 ml Half-and-Half
1 packet direct set Creme Fraiche Starter Culture

  1. Warm the Half-and-Half to 72 f/22 c.
  2. Stir in the starter culture.
  3. Cover and allow to set (incubate) for 24 hours, until a very thick curd forms.
  4. Serve immediately or transfer to a storage container, cover, and refrigerate up to 1 week.

Chef's note: 
 Creme Fraiche is made by fermenting heavy cream that has a butterfat content as high as 60% with a lactic acid and the appropriate bacterial cultures.  The flavor of a newly prepared  Creme Fraiche is sweet, and has a loose, almost pourable texture.  As it ages, the flavor becomes more pronounced and tart, and it thickens to the point at which it can nearly hold a spoon upright.  It is important to the garde manger as a base or spread for canapes, in salad dressings, and served with fresh fruit.
Variation: Lime flavored  Creme Fraiche - add fresh lime juice to taste.

Thursday, January 10, 2013

My first attempt at making a panini....

So last week my boss gave me a Panini Press and I was excited to get to making some good sandwiches.  But what to make?  What bread should I use?  After some research of looking high and low on the internet and talking with friends in Facebook groups dedicated to food.  I had some up with a combination which sounded good to me and it was not one which was suggested.
What I ended up making was somewhat of a hybrid Turkey Club Sandwich.  I bought some seasoned herb bread, put down a layer of sun-dried tomato pesto, sharp cheddar cheese, shaved ham, bacon, more cheddar, shave smoked turkey, and then more cheddar where I then layered more sun-dried tomato pesto on the top bread piece.
Sprayed my panini press with pan release spray and also sprayed the sandwich top and bottom and then pressed into into the panini press.  After about 5-6 minutes, I then released the press lid and it looked well cooked.

While this was my first attempt this can be considered a learning experience.  Next time I will change the way my sandwich is placed in the press to change the way the press lines are orientated.

My next attempt will be on Saturday and I am planning to make a Caprese Panini.  Fresh Herb Bread, Fresh Hand Stretched Mozzarella, Fresh Basil along with Basil Garlic Infused Olive Oil.....

What panini's would you make or like????