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----- Original Message -----
From: Mary Ellen
To: phaedrus@hungrybrowser.com
Sent: Thursday, November 05, 2009 10:26 PM
Subject: Deep Butter Coffee Cake
Phaedrus!
Last night for the first time I went to your website after looking for one solid month
for a recipe of Deep Butter Coffee Cake. I was so excited when I saw that you had one
until I read it. I have this recipe and it is more like Gooey butter coffee cake.
My Mom is originally from St. Louis, Missouri where these two coffee cakes originated.
They are as different as night and day. The deep butter is a rich butter cake on the
top and a yeast cake on the bottom where as the gooey butter has a yeast cake bottom,
but the top is sickeningly sweet, syrupy and gooey (filling being comprised of sugar,
butter, egg, flour, evaporated milk, corn syrup and vanilla. The recipe you gave is
the same as mine with the following exceptions: the crust has one egg; mine has two:
the filling has 2 and 1/2 cups of powdered sugar and mine has one pound. I will try
yours, but what I really want is a recipe like the Forest Bakery shop makes in St. Louis.
Do bakeries give out their recipes? Why is this so hard to find? You can find companies
that carry these deep butter cakes, but no recipes for it. So if you can find a yeast
egg dough for the bottom and a recipe for a rich buttery cake for the top, perhaps the
two could be put together and we could come up with our own original deep butter coffee
cake recipe. Thanks for listening to my frustrations,
Mary Ellen
Hi Mary Ellen,
Well, to answer your question - No, it is extremely rare for a bakery to give out its recipes.
90% of the "bakery" recipes that you find on the Internet are copycat recipes, not the real,
original bakery recipes. Sometimes, a former bakery employee can provide a version of a
bakery recipe that can be made at home.
There are several recipes for "deep butter coffee cake" in our files and on the internet,
but all of them are like what you describe above as being the "gooey butter" coffee cake or
else they contain cream cheese in the topping, which appears to be incorrect. In one place,
someone said that the difference between the two is that the gooey has cream cheese and the
deep does not. The names and descriptions seem to have become confused. It's hard to tell
what's what and which is which. There doesn't seem to be a recipe anywhere on the Internet
named "deep butter coffee cake" that fits the bill.
I've never been to St. Louis and I've never had either kind of cake, so all of these names
and descriptions only serve to confuse the issue more for me.
There's a gooey butter cake below from a St. Louis Bakery. It has the yeast dough, so maybe
you can use that part of it. I have no ideas about the top.
I note that the St. Louis bakeries that sell the cake are described as "German". Is the cake
like a German "butterkuchen"? See:
butterkuchen
Phaed
"A real gooey butter coffee cake as made in all the old German bakeries in St Louis was never
a cake dough, but a yeast dough.
Here is the recipe from the former Sutton Bakery in the suburb of Maplewood."
1/4 cup sugar
2 1/2 cups all purpose flour
1/4 cup shortening
1/2 cup milk
1/4 teaspoon salt
1 Tablespoon vanilla
1 egg
1 pkg compressed yeast
Make a sweet dough by mixing 1/4 cup sugar with 1/4 cup shortening and 1/4 teaspoon salt.
Add one egg and beat one minute until blended.
Dissolve yeast in 1/2 cup milk. Add flour, then milk and vanilla to sweet dough batter.
Mix 3 minutes. Turn dough out on a floured board and knead for one minute. Place in a
lightly greased bowl, cover with a towel and set in a warm place to rise for 1 hour.
Gooey butter:
2 1/2 cups sugar
1/4 cup white corn syrup
1 cup butter
2 1/4 cups all purpose flour
dash salt
1/4 cup water
1 egg
1 Tablespoon vanilla
Mix enough to incorporate, egg and syrup into creamed butter and sugar and salt.
Add flour and vanilla
Divide dough and place into two well-greased 9 x 9 x 2 inch pans. Crimp edges half way
up side of pans so butter will not run out underneath. After dough is spread, punch hole
in dough with a fork to keep dough from bubbling when baking.
Divide gooey butter into two equal parts and spread over dough in each pan. Let cakes
stand for 20 minutes. Bake a 380 for 30 min. DO NOT OVERBAKE or batter will not be gooey.
When cool top with confectioner's sugar.
"They also made a delicious deep butter coffee cake in which the butter topping was not
gooey, but deep describes it well."
LaVerne
https://listsearches.rootsweb.com/th/read/StLouis-MO/2007-08/1188265951
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From: "D G"
To: phaedrus@hungrybrowser.com
Subject: Gooey Butter Cake
Date: Friday, November 22, 2013 3:41 PM
Phaedrus, I read your comments on the Gooey Butter/Deep Butter Cake post.
This does have a top layer that includes cream cheese. it is much like
the cream cheese layer on a cream cheese Danish when baked and essential
to this gooey butter recipe. I think this bakes better when using two
9" square pans.
Gooey Butter Cake
This coffee cake is a favorite found in many St. Louis
bakeries. The German bakers there won’t
give out the recipe, but this is very close.
It makes either 1 large cake or 2 nine inch ones.
Very rich cake.
Mix together:
1 yellow cake mix
1/2 cup melted butter
2 eggs
1/2 teaspoon butter flavoring
Press into the bottom and slightly up the sides of a greased
and floured 13x9 inch (or two 9 inch square) pan.
Mix together and beat for 4 minutes:
8 ounces cream cheese
2 eggs
1 pound powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring
Pour over top of crust mixture in pan. Bake at 350* for 35-40 minutes, or when top
is dry to touch.
Pumpkin Cobbler
1 yellow cake mix
1/2 c. melted margarine
3 eggs
1 lg. can pumpkin pie mix (not pumpkin mix)
2/3 c. milk
1/2 c. soft margarine
1/4 c. sugar
1 tsp. cinnamon
3/4 c. nuts
Remove 1 cup of dry cake mix and set aside for topping. Mix the rest of the cake mix,
1/2 cup melted margarine and 1 egg. Spread into greased 9x13 inch pan. Mix together
pumpkin pie mix, 2 eggs and milk. Pour over crust. Mix together 1 cup of dry cake
mix, 1/2 cup soft margarine, sugar, cinnamon and nuts. Sprinkle on top of filling.
Bake at 375 degrees for 50 minutes. Serve with whipped cream.
-----------------------------------
Pumpkin Cobbler
--Crust:--
1 box yellow cake mix (reserve 1 c. yellow cake mix for topping)
1/2 c. margarine, melted
1 egg
Mix and press into 9 x 13 inch Pyrex dish.
--Filling:--
1 lg. can pumpkin
1/4 c. milk
3/4 c. brown sugar
2 tsp. cinnamon
Mix, pour over crust.
--Topping:--
1 c. reserved cake mix
1/2 c. sugar
1/2 c. margarine, melted
2 c. pecans, chopped
Mix; sprinkle over filling. Bake at 325 degrees for 50 to 60 minutes.
Serve warm or at room temperature; it's great topped with Cool Whip.
El Fenix Pecan Pralines
A crisp (not chewy) pecan praline
1 cup dark brown sugar
1 cup granulated sugar
1/2 cup whole milk
2 tablespoons butter
1 dash salt
1 cup (heaping cup) pecan halves, coarsely chopped
Combine all ingredients except pecans in saucepan.
Boil gently until soft ball forms in cold water.
Add nuts; beat mixture by hand until creamy.
Drop on wax paper the size of ball you prefer.
Source: Eyes of Texas; Dave's Garden Cookbook
----- Original Message -----
From: Sue
To: phaedrus@hungrybrowser.com
Sent: Saturday, November 07, 2009 2:45 AM
Subject: search for recipe of mothers from England
Hello
I was doing a search and was led to your site but didn't
find what I was looking for. I was hoping you could help
me with this as it is a nostalic thing for me and also
something I would like to make for my family now.
My mother would often make this for us when we had roast
beef dinner instead of making Yorkshire puddings, she
called it Baked Suet Pudding and it was baked in a
square pan and cut into squares and served with gravy
over it. With the leftovers we would have it for dessert
with treacle on it.
My mother had cancer and died before I was old enough
to try to learn about her recipes. She was from the
North of England, around Newcastle way if that helps.
All I know about the ingredients was that she used
beef suet, milk, flour and salt, other than that I
don't know. It was a white color with a crisp top
and a sort of dense and chewy texture. We loved
it! I hope you can help me with this.
Sincerely Yours
Sue
Hello Sue,
All of the baked suet pudding recipes that I can find are very similar. I cannot find one
that exactly fits your description. See below for three.
Phaed
Baked Suet Pudding
3 cups milk, scald and pour over 5 tablespoons corn-meal, add 1 cup molasses.
1/2 cup chopped suet.
1/2 nutmeg grated.
1 teaspoon ginger, little salt.
Butter a pudding-dish, pour in 1 cup cold milk,
then the mixture and bake 2 hours.
-------------------------
Baked Suet Pudding.
I cup of Suet chopped fine
2 1/4 cups of flour
1 cup raisins
1 cup currants
1 small cup molasses
1/4 tea-spoon of nutmeg
1 teaspoon cinnamon
2 teaspoons cream tartar
1 teaspoon soda
Bake one hour in a moderate oven.
--------------------------
Baked Suet Pudding
One cup suet, chopped fine
three-quarters cup sugar
three-quarters cup milk
two eggs
one and a quarter cups flour
one cup raisins
half nutmeg
two teaspoons baking powder
Bake one hour in a moderate oven.
----- Original Message -----
From: Tom
To: phaedrus@hungrybrowser.com
Sent: Saturday, November 07, 2009 7:40 PM
Subject: Mcdonalds Iced Mocha
Hi Phaedrus..long time no ask..lol.. well here goes..
Ive been hearing bad things about Mcdonalds Iced Mocha,
as far as what ingredients go in to making them..but in
the mean time, could provide me with the recipe and just
how much of each goes into making this truly addictive
coffee drink.. Thanks for all the help in the past and
hope I can add this recipe to all the ones you have so
thoughtfully provided me with.
Thanks very much..
Tom
Hello Tom,
Try these sites and the recipes below:
iced coffee
iced mocha
Phaed
Iced Mocha
Cold brewed coffee
Cold milk
1-2 tablespoons chocolate syrup
Whipped cream
Ice
Put a handful of ice in the bottom of a tall glass.
Fill 1/4- to 1/3-full with coffee.
Fill the rest of the way with milk. Stir in 1-2
tablespoons chocolate syrup. Top with
whipped cream and a drizzle of chocolate syrup.
-----------------------------------
Iced Mocha
1 1/2 cups strong hot brewed coffee
3 tablespoons packed light brown sugar
1 1/2 tablespoons chocolate syrup, such as Hershey's
1 cup ice cold milk
1/4 teaspoon vanilla extract
Handful or so crushed ice
Lightly sweetened whipped cream, for garnish
1 small piece semisweet or bittersweet chocolate, for garnish
1. Combine the hot coffee and brown sugar in a large
measuring cup and stir until the brown sugar dissolves.
Remove from the heat and stir in the chocolate syrup.
Transfer to a shallow bowl. Cool briefly at room
temperature, then chill until ice cold. You can
accelerate this step by putting it in the freezer,
but just make sure it doesn't start to ice.
2. Combine the chilled coffee, milk, and vanilla in
a small pitcher; stir to blend. Divide the coffee
between 2 serving glasses, adding a small handful of
crushed ice to each. Top each glass with whipped cream
then grate a little chocolate over each one.
Serve with straws.
Makes 2 servings
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