Potluck: A Gooey Butter Cake to cherish
Ron Orick writes, “Gooey butter cake originated in St. Louis during the Depression, and this recipe is a staple in St. Louis cookbooks. It’s very easy to make and very rich. I am originally from St. Louis and now reside in Fort Smith (Arkansas). This is always a hit when I make it and take it anywhere. I hope you can share this with your readers.”
Thanks, Ron. You can count me as one of the many fans of this yummy dessert.
St. Louis Gooey Butter Cake
1 box Duncan Hines Butter Recipe Golden Cake Mix (or similar; try not to use yellow cake mix)
1 stick margarine, softened
1 box confectioners’ sugar
8 ounces cream cheese, softened
1 teaspoon vanilla
Grease a 13-by-9-inch pan. Preheat oven to 350 degrees.
Mix together cake mix, margarine and eggs. Consistency will be very stiff. Spread batter in pan.
Mix the remaining ingredients. Pour this mixture over batter in pan.
Bake for 30 to 35 minutes.
Cool and serve.
I have never been to a Chipotle Mexican Grill, but when I saw the eatery’s guacamole recipe online recently, I snapped it up.
The restaurant chain mentions that it uses 48 avocados for every batch.
OK, I’m a big guac freak, but I think that would be a bit much even for me. And it would cost about $50 (unless you can find a good deal on avocados).
I’ll try the following manageable amount first to see why it’s so popular.
2 ripe Hass avocados
2 teaspoons lime juice
2 tablespoons cilantro, chopped
¼ cup red onion, finely chopped
½ jalapeno, including seeds, finely chopped
¼ teaspoon kosher salt
Choose the right avocado. It should feel squishy yet firm (like the palm of your hand).
Cut the avocados in half and remove the pits. Scoop the avocados and place in a medium bowl. Toss and coat with lime juice. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
Fold in the remaining ingredients and mix well.
Taste the guacamole (over and over) and adjust seasoning if necessary.
If you want to make a big batch for, say, a Memorial Day potluck, here is how Chipotle does it.
Chipotle’s Batch Recipe
Remove stems and stickers from 48 avocados. Cut avocados in half, remove pits and scrape out the good stuff.
Mash avocados in a large mixing bowl. You don’t have to get it to the final consistency yet, but it’s easier if they’re at least partially mashed at this point.
Add 2½ cups cilantro, 2½ cups chopped red onions, ½ cup chopped jalapeno, ½ cup lemon-lime juice and 3 tablespoons salt. Continue mashing until smooth.
To store the guacamole, place a layer of plastic wrap directly on the guacamole and squeeze the air out, then place another layer of plastic over container. This keeps the guacamole from oxidizing and turning brown. If the top turns brown, skim off the top layer before serving.
The secret to The Main Cheese Sandwich is three kinds of cheese.
I’ll bet it’s good.
The Main Cheese Sandwich
1 tablespoon softened butter
2 slices sourdough bread
1 slice fontina cheese
2 slices sharp cheddar cheese
2 slices Muenster cheese
Heat a large nonstick skillet over medium heat.
Spread 1½ teaspoons butter on 1 side of each bread slice. Place bread, buttered side down, in skillet. Top a bread slice with fontina and cheddar cheeses. Top the other bread slice with Muenster cheese.
Cover skillet. Cook 2 to 3 minutes or until cheese melts and bread is golden. Uncover and place 1 bread slice, cheese side down, on top of the other. Remove from skillet and serve immediately.
Makes 1 serving.
I’m no fan of hominy, but I might make an exception for this ingenious idea from Perini Ranch in Buffalo Gap, Texas.
Green Chili Hominy
4 cans (15 ounces each) white hominy
10 hickory-smoked bacon slices
1 cup chopped onion
2 cans (4.5 ounces eacb) chopped green chilies, undrained
1 tablespoon pickled jalapeno pepper juice
2 cups (8 ounces) shredded cheddar cheese
Drain hominy, reserving ½ cup liquid.
Cook bacon in 2 batches in a skillet until crisp, about 6 minutes. Remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon.
Saute onion in hot drippings 5 minutes or until tender. Stir in hominy liquid, green chilies, jalapeno juice and half of bacon. Bring to a simmer. Stir in hominy. Add cheese, stirring until melted. Top with remaining half of bacon.
Makes 14 servings.
If you want to check out the book for yourself, I found found it on Amazon for $15.73.
Jay Harshaw is food editor, columnist and page designer for the Times Record in Fort Smith, Arkansas. Looking for a recipe? Have one you’d like to share? Write to Potluck, Times Record, P.O. Box 1359, Fort Smith, AR 72902, or email email@example.com.