We had a celebration of the birth of our son, Carpenter, who turned 15 years old today. So, from now until September, the ages of our children will be 9,11,13,15 and 17. My brothers children fit right in the middle making my parents’ grandchildren the ages of 6,8,9,10,11,12,13,14,15 and 17 for a few months. Yes, my parents had two children and from those two children they have 10 grandchildren. =) They have told us that they regret having only two children, but at the time they bought the philosophy of the world instead of letting the Creator of Life give them the children He desired.. I can only hope that Adonai will bless each of our children with at least 5, giving us several dozen grandchildren!
On each person’s birthday they have the opportunity to choose their meals and for dinner, Carpenter chose Shrum Fried Pizza. This recipe was given to us by a family that we treasure. It is an heirloom recipe for them and we are so thankful that they shared it with us! For dessert, he chose Butterfinger Cake.
Here are the recipes:
Shrum Fried Pizza
You will need a pound of grated mozzarella and 8 oz of grated Parmesan in addition to the ingredients below.
1. Start the sauce 6 hours before you want to eat. (I made it at noon)
- 32 oz crushed tomatoes
- 16 oz tomato sauce
- 6 oz tomato paste
- 1 pound browned burger (we used venison)
- 1 Tablespoon oregano
- 6 chopped garlic cloves sauteed in olive oil (we use more than this, probably double)
I usually put all of this into a crock pot and leave it on high for 6 hours. We had 14 people here tonite, so I doubled the batch and we had just a little bit left over.
2. About 3 hours before dinner, start the dough. (I made it at 3 pm)
Dissolve the first three ingredients (below) together and then add the flour and salt. This will be very difficult to knead. (It’s supposed to be a stiff dough, but I tend to take the easy way out and don’t add as much flour as it says. It always turns out delicious anyway.)
- 1 cup warm water
- 1 Tablespoon yeast
- 1 teaspoon sugar
- 4-5 cups flour
- 1 teaspoon salt
I always double this for our family and tonite I tripled it and it was perfect. There was none left over and everyone had enough to eat.
The easy part is done. =) But the fun part comes at the next step.
You will need a deep fryer to make these. Two would be nice if you have a large group.
3. Place newspapers down under the fryer and all around to protect from grease and make cleanup easy. Then turn on the oil so it can heat up. We turn it all the way up.
4. To make these individual pizzas, pinch of a 1 1/2″ ball and work it into a thin crust with your fingers. It needs to be very thin. Then drop these crusts into the fryer, turning once. They will not necessarily brown, so don’t leave them in until they turn brown. Remove with a tong, and drain on a paper towel.
5. At this point, top the fried crust with mozzarella, then the sauce and finally with Parmesan on top of the sauce.
We make this meal very informal and eat them as they come out so they are nice and hot for everyone. So delicious, but this last step takes a LOT of time… thus it is a birthday meal only!
Now for the cake! Artist made this today, but if I was making it, I would have done it at 2 pm.
- 1 angel food cake, already made (purchased or from a mix or homemade)
- 3 king size butterfingers bars, pounded into crumbs
- 1/2 cup butter
- 1 cup powdered sugar (the recipe actually says 2 cups, but 1 cup is probably sweet enough)
- 4 egg yolks (I usually use 2 eggs instead)
- large cool whip container
Cream all of this together and beat well, fold 1 large container of Cool Whip into the creamed mixture.
What I do for this next part is use my beautiful large etched glass bowl that my late cousin gave us as a Wedding gift. I layer it in there and it looks very inviting. The recipe calls for a 13×9, but that isn’t nearly as attractive.
Break up the angel food cake and place a layer in the bottom of the bowl or pan. Add a layer of the frosting and then a layer of the crushed Butterfinger bars. Keep doing these layers until it is gone. Be sure you end with the Butterfinger mixture on top. Cover with saran wrap and refrigerate for a couple of hours.
This is so simple and yet extremely delicious. It’s a very rich dessert!