I love banana cream pie!! I've never heard of Publix.Originally Posted by 314joey
Sent from my Bat Cave!!!
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Thread: Thanksgiving Day! Nov 28
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11-25-2013, 02:29 PM #111Senior Member
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11-25-2013, 02:31 PM #112Senior Member
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The Brochette turned out really good when we made it! Im sure you will like it Originally Posted by 2manymustangs
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11-25-2013, 02:32 PM #113Senior Member
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It our big chain store down in South Florida, there's hundreds of them in the Southeast. Originally Posted by Eli
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11-25-2013, 02:51 PM #114Already miss the 310/562
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HO-made (me) blackberry... I have to make a blackberry and peach cobler Wednesday night... Originally Posted by 314joey
A St Louis STANDARD....... Gooey Butter Cake, and the name is very fitting.......
It has to be stellar, with two of my faves... Good italian baguette and shrimp/crab, it has to be stellar... Originally Posted by riverrunner1984
Last edited by 2manymustangs; 11-25-2013 at 02:55 PM.
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11-25-2013, 02:56 PM #115Senior Member
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I'm from St. Louis and gooey butter cake is my all time favorite.
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11-25-2013, 02:59 PM #116Already miss the 310/562
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You should make it, super easy and..... as you know, its off the chain...... I put diced pecans on half...... Originally Posted by 314joey
Prolly one of the easiest cakes there is to make......
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11-25-2013, 03:16 PM #117Senior Member
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Post the recipe! I have the biggest sweet tooth!!! Originally Posted by 2manymustangs
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11-25-2013, 03:21 PM #118Already miss the 310/562
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Okie, let me dig it out... The crust is basically a yellow cake mix and butter... It just gets better from there... Originally Posted by riverrunner1984
UPDATE:
St Louis specialty, Gooey Butter Cake...
PREHEAT oven to 350
Crust ingredients:
1 yellow cake mix
1 stick butter OR imperial (room temperature)
1 T. water
1 egg
(optional 1 teaspoon vanilla)
Mix above with mixer and pat into 9x13 BUTTERED cake pan bringing the crust up the sides about 1/2 (forms a basin for the filling)
Filling ingredients:
1 box (8oz) cream cheese (room temperature)
1 box powder sugar (3 3/4 cups) (hold some back to cover the top after baking)
2 eggs
(optional 1 teaspoon vanilla)
Mix above ingredients in mixer until smooth and pour into crust evenly, it will level as it cooks...
Bake at 350 for about 30-35 minutes until the top starts to brown, the center/filling will remain runny but will firm when it cools... Optional, add ground pecans on top with some powder sugar... Serve cool...
^^^ VERY VERY healthy and low carb/cal dessert...
My wife hates to cook and I like to eat good food SO Im forced to do the cooking...
This recipie came from Mrs. Hullings Cafeteria/St Louis in the late 40's or early 50's when my mother worked there as a teen... (if my memory serves me right)Last edited by 2manymustangs; 11-25-2013 at 04:40 PM.
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11-27-2013, 07:39 AM #119Senior Member
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My Thanksgiving grocery list. I made in 2009 and it's not accurate but I know what I mean lol. You can tell it's used.
Sent from my Bat Cave!!!
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11-27-2013, 07:42 AM #120Senior Member
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mmmmmmmmmmmm, yams
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