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Monday, January 16, 2012

Butter Cake/Pastry Style

                                      Butter Cake/Pastry Style
A fond childhood memory.
Grandma would bring home Goodies from the local bakeries from time to time.
Every Monday Rechner's Bakery would sell Butter Cake.
You had to get there early, because they sold out quickly.
This is as close as I can get to those wonderful pastries.
But still not quite there.
I would guess homemade bread dough would be even better.

Ingredients:
1 loaf frozen bread dough- thawed OR use the recipe below
1 stick of real butter- no substitutes
1-8oz. package cream cheese
1-1/2cups sugar
2eggs
1tsp.vanilla
1tsp.flour

Preparation:
heat oven to 375*
Grease a large cookie sheet
This makes a large pastry, so your gonna need help eating it.:)
Roll out bread dough into a large rectangle, as thin as a pie crust.
I roll it directly on a  cookie sheet that has been greased.
Roll the edges slightly to  form a dam, to hold the filling.
In a bowl, beat butter and cream cheese until fluffy.
Add the eggs and vanilla, beat. Add flour and sugar, beat.
Pour into the dough reservoir and spread evenly.
Bake about 20 minutes until the crust and topping are golden brown.
The filling becomes thick and almost crispy like a glaze.(hard to explain)
Give it a try- 

Sweet bread dough:

3/4cup milk
2tbl. butter
1 packet dry yeast
1/4cup warm water
3tbl. sugar
1/2tsp. salt
2-1/2cups flour- plus extra for kneading

Preparation:

Scald milk in a sauce pan. turn off heat and add butter.
In a large bowl combine the yeast, water and sugar.allow to rest 15 minutes.
Add 1-1/2cups flour, salt and cooled milk to the bowl and beat for 2 minutes until smooth.
Gradually add the remaining flour, mixing by hand, until the dough forms a ball.
Flour a surface and knead for a few minutes.
Spray a bowl with cooking spray, add dough and cover.
Let it rise about an hour or until doubled. Now it's ready for rolling.


                          Roll the dough into a very large, thin rectangle.

    Begin rolling and pinching the edges of the dough to form a dam for the filling.

                                      Push back any uneven edges.

                                       Spread the topping just to the edges.

           Bake for 40-45 minutes or until all the topping becomes lightly browned.





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