Subj : Butter was: Incomplete Recipe
To   : David Smith
From : Dave Drum
Date : Thu May 19 2022 06:03:41

-=> David Smith wrote to Dallas Vinson <=-

 DV>  DS> 1 c or 1 stick of oleo(???)

 DV> First of all, Oleo is the old name for Margarine, I would personally use
 DV> real butter, you'll get a much better flavor without all the chemicals.
 DS> I was wondering if that was a flavor of butter. The 1 cup or 1 stick
 DS> threw me off though because I know 1 stick of butter isn't 1 cup.

 DS> Thanks for the info!

Oleo is short for "oleomargerine" the real name of fake butter.

A "stick" of butter (or margerine) contains 1/4 pound, 1/2 cup or 8
tablespoons. Many companies print their wrappers with tablespoon marks
to make measuring easy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Original St. Louis Gooey Butter Cake (Heimburger Bakery)
 Categories: Cakes, Desserts, Dairy
      Yield: 9 Servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  A-P flour
      3 tb Sugar
    1/3 c  Butter; softened

MMMMM--------------------------FILLING-------------------------------
  1 1/4 c  Sugar
    3/4 c  Butter; softened
      1 lg Egg
      1 c  A-P flour
    2/3 c  Evaporated milk
    1/4 c  Light corn syrup (Karo)
      1 ts Vanilla
           Powdered sugar
 
  Set oven to 350ºF/175ºC.
  
  Grease or coat a 9" x 9" x 2" metal baking pan with
  cooking spray.
  
  TO PREPARE CRUST: In mixing bowl, combine flour and
  sugar. Cut in butter until mixture resembles fine crumbs
  and starts to cling. Pat into the bottom of the greased
  baking pan.
  
  TO PREPARE FILLING: In mixing bowl, beat sugar and butter
  until light and fluffy. Mix in egg until combined. Add
  alternately the flour and evaporated milk, mixing after
  each addition. Add corn syrup and vanilla. Mix at medium
  speed until well blended. Pour batter into crust-lined
  baking pan. Sprinkle with powdered sugar.
  
  Bake at 350ºF/175ºC for 25 to 30 minutes or until cake
  is nearly set. Do not overcook. Cool in pan. Dust with
  additional powdered sugar.
  
  NOTES: Believe it or not, Gooey Butter Cake is not a
  Southern recipe nor is it originally a Paula Deen recipe
  even though it is featured as one of her recipes on Food
  Network and in her new cookbook, Southern Cooking Bible.
  
  Gooey Butter Cake originated in St. Louis, MO, in the
  1930s. The original bakery, owned by a John Hoffman,
  hired a new baker who accidentally inverted two
  ingredients resulting in a gooey cake that became a best
  seller in bakeries throughout the St. Louis area.
  
  I dusted prior to baking and again after cooling.
  
  TASTE TEST RESULTS: The Original Gooey Butter Cake is a
  denser and less sweet version from the ones most of us
  are used to eating. When I make this again, I would make
  sure not to cook it as long so that it remains gooey.
  Those who aren't big Gooey Butter Cake fans seemed to
  prefer this one.
  
  Serves 9
  
  Adapted from Heimburger Bakery and published on the
  Junior League of St. Louis website and in the St. Louis
  Post-Dispatch.
  
  RECIPE FROM: http://www.mamasemptynest.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... As for butter versus margarine, I trust cows more than chemists.
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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