Tag Archives: crumb crust

Deep Butter Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Deep Butter CakeDeep Butter Cake is a speciality of St. Louis – or at least it was.  Somewhere in the last ten or so years it seems to have disappeared from the cases of bakeries in my fair city.  I was reminded of it by a reader.  Marilyn was originally from St. Louis and remembers the city, and it’s bakery items, fondly.  She commented on a blog of mine and asked if I knew of a recipe for the Deep Butter Cake.

As you can imagine, that sent me on a hunt – which was short!.  While there are many listings for  the other St. Louis speciality – The Gooey Butter Cake, there are only two for the Deep Butter Cake.  The original recipe came from the St. Louis Post-Dispatch which ran the recipe from Helfer’s Bakery.  The only other mention I could find was from Olla Padrida who altered the recipe by doubling the crumb part. Continue reading

S’Mores Bars

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

S'mores BarsS’Mores Bars are a cousin of the beloved S’mores summer time treat made over a campfire.   But some of us can’t wait for campfire weather so here is a version of the beloved S’mores that can be served as a S’Mores Bar cookie anytime the craving hits. Really easy, fast and delicious.

The individual S’Mores Bars can be warmed for about 10 seconds in a microwave to soften the chocolate if desired.

Graham cracker crumbs can be used as bought or graham crackers can be broken up and added to a processor to make crumb out to them.  Alternately, put them in a plastic bag and crush them with a rolling pin.  Just be sure they are uniformly fine. Continue reading