MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Louis Gooey Butter Cake
Categories: Cakes, Desserts
Yield: 18 servings

MMMMM----------------------------CAKE---------------------------------
3 tb (45 ml) milk; room temp
1 3/4 ts (5 g) active dry yeast
6 tb (85 g) unsalted butter; room
- temp
3 tb (45 g) sugar
1 ts (5 g) kosher salt
1 lg Egg
1 3/4 c (215 g) all-purpose flour

MMMMM--------------------------TOPPING-------------------------------
3 tb + 1 ts (50 ml) light corn
- syrup
2 1/2 ts (10 ml) vanilla extract
12 tb (170 g) unsalted butter;
- room temp
1 1/2 c (300 g) sugar
1/2 ts (3 g) kosher salt
1 lg Egg
1 c + 3 tb (145 g) A-P flour
Confectioners' sugar; for
- sprinkling

In a small bowl, mix milk with 2 tablespoons warm water.
Add yeast and whisk gently until it dissolves. Mixture
should foam slightly.

Using an electric mixer with paddle attachment, cream
butter, sugar and salt. Scrape down sides of bowl and
beat in the egg. Alternately add flour and the milk
mixture, scraping down sides of bowl between each
addition. Beat dough on medium speed until it forms a
smooth mass and pulls away from sides of bowl, 7 to 10
minutes.

Press dough into an ungreased 9" X 13" baking dish at
least 2" deep. Cover dish with plastic wrap or clean tea
towel, put in a warm place, and allow to rise until
doubled, 2 1/2 to 3 hours.

Set oven @ 350°F/175°C.

TO PREPARE TOPPING, in a small bowl, mix corn syrup with
2 tablespoons water and the vanilla. Using an electric
mixer with paddle attachment, cream butter, sugar and
salt until light and fluffy, 5 to 7 minutes. Scrape down
sides of bowl and beat in the egg. Alternately add flour
and corn syrup mixture, scraping down sides of bowl
between each addition.

Spoon topping in large dollops over risen cake and use a
spatula to gently spread it in an even layer. Bake for
35 to 45 minutes; cake will rise and fall in waves and
have a golden brown top, but will still be liquid in
center when done. Allow to cool in pan before sprinkling
with confectioners' sugar for serving.

By Melissa Clark

Yield: 16 to 20 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Bundt Cake
Categories: Cakes, Desserts, Chocolate
Yield: 9 Servings

15 1/2 oz Box Duncan Hines dark
- chocolate cake mix
5 oz Pkg. instant chocolate
- pudding
3/4 c Water
1/2 c Oil
4 lg Eggs
8 oz Dairy sour cream
6 oz Pkg. chocolate chips

Place first six ingredients in bowl. Beat at low speed
to moisten, beat at medium speed until creamy. Fold in
chocolate chips. Grease tube or bundt pan.

Bake at 350ºF/175ºC for 50 - 55 minutes. Test by
inserting toothpick until it comes out clean. Be sure
toothpick is hitting into cake an not into a melted
chocolate chip.

OPTIONAL: Dust with confectioners' sugar.

RECIPE FROM: https://nourish.schnuks.com

Uncle Dirty Dave's Kitchen

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon & Two Onion Cheesecake
Categories: Cheesecake, Pork, Vegetables, Appetisers
Yield: 10 Servings

6 sl Bacon; diced
1 lg Sweet onion; chopped
1 cl Garlic; minced
15 oz Container (425g) ricotta
- cheese
1/2 c Half & Half (lt. cream)
2 tb Flour
1/2 ts Salt
1/4 ts Cayenne pepper
2 lg Eggs
1/2 c Thin sliced green onion

In a 10" skillet, cook bacon until crisp; remove to paper
towels with slotted spoon. Cook chopped onion & garlic
until tender, about 6 minutes. Drain in strainer; reserve
bacon drippings for another use. In a bowl, combine
ricotta cheese, half-and-half, flour, salt & pepper; using
electric mixer, blend until smooth. Add eggs, one at a
time; blend until smooth. Reserve 3 tb of the bacon for
garnish.

Stir remaining bacon, cooked onion mixture & green onions
into ricotta mixture. Lightly grease side of 8 or 9-inch
springform pan; pour batter into pan. Bake at 350ºF/175ºC
40 minutes or until center is just set. Remove to wire
cooling rack; cool to room temperature. Garnish with
reserved bacon; serve with assorted crackers.

Makes 10 appetizer servings.

ENJOY!!!

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Muffin Tin Coffee Cake
Categories: Cakes, Desserts, Snacks, Nuts
Yield: 12 Cakes

MMMMM--------------------------MUFFINS-------------------------------
1 1/2 c Unbleached flour
1/2 c Sugar In The Raw
2 ts Baking powder
1/2 ts Salt
1/4 c Cold butter; in 4 pieces
1/2 c Milk
1 lg Egg

MMMMM--------------------------FILLING-------------------------------
1/4 c Sugar In The Raw
1/4 c Chopped walnuts
1 tb Softened butter
1 tb All-purpose flour
1 ts Ground cinnamon

MMMMM---------------------------GLAZE--------------------------------
1 c Powdered sugar; sifted
1 1/2 tb Milk
1/2 ts Vanilla extract

Set oven @ 375ºF/190ºC

Stir together the dry ingredients. Cut in butter with a
pastry blender or two knives until mixture is crumbly. In
a separate bowl, combine the milk and egg. Stir into flour
mixture until just combined. Mixture will resemble a soft
dough.

In a small bowl, combine filling ingredients. Using half
the batter, spoon into 12 greased muffin cups. Sprinkle
with filling and top with remaining batter. Bake for
20 to 25 minutes or until knife inserted in the center
comes out dry.

Make the glaze by combining all ingredients and stirring
well. Apply however you like. Yields 1/2 cup glaze.

By: Karly from Buns In My Oven

FROM: http://www.recipelion.com

MM Format by Dave Drum - 15 August 2011

Uncle Dirty Dave's Kitchen

MMMMM

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