12 Slices thick white toasting bread
1-1/2 c milk
Salt and pepper to taste
1/2 lb Flavorful ham, finely diced
2 c Grated white cheddar cheese
1. Butter a shallow 10 inch baking dish. Remove the crust from the bread and cut the bread into fourths.
2. In a small bowl, whisk together the eggs and milk. Add plenty of salt and pepper.
3. Put a third of the bread into the bottom of the baking dish, overlapping the squares. Add half of the ham, then half of the cheese. Continue layering in this way, ending with bread.
4. Ladle the egg mixture onto the bread, letting it trickle down the sides of the pan.
5. Cover the dish tightly with plastic wrap. Refrigerate it overnight or for as long as 2 days.
6. Set the oven at 400F. Bake the omelet for 50-55 minutes or until it is browned and puffed. Serve at once.
St. Louis Gooey Butter Cake
- 1/2 cup butter, melted
- 1 box yellow cake mix
- 3 eggs
- 1 - 8 oz. package of cream cheese
- 1/2 tsp vanilla extract
- 4 cups of powdered sugar
1. Preheat oven to 350. Lightly grease 9x13 cake pan (or spray with Pam). Empty cake mix into a large bowl. Stir in melted butter and one egg.
2. Press mixture into pan. In a large bowl, mix cream cheese, vanilla extract, powdered sugar and the remaining two eggs. Beat on medium high for three minutes. Spread over top of the cake mixture. Bake at 350 for 40-45 minutes until golden brown on top. Allow cake to cool. Dust top with confectioners’ sugar.
Do not over-bake - cake will be gooey on the top.
We tried that Gooey Butter Cake last night for dessert. It was delicious! We ate it with a scoop of Butter Pecan ice cream on top. I guess we'll make the Kansas Omelet for breakfast in the morning. If you are from Kansas or Missouri please share some recipes with us to try out. Now that we live in Kansas City, MO it was fun for us learning about its history. I'll be back next week to tell you about the next two Midwestern states we are studying.