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Was it some type of strudel?
"mingv" > wrote in message ... > When I was in college (a long time ago) the chef at the faculty club > made a breakfast coffee cake-like thing he called "streisel." (His > spelling, btw.) I would love to find a recipe for this. > > Whenever I ask, people always say, "Oh, you mean 'streusel'." No, it > wasn't streusel - at least, not like any streusel I've ever had, which > is always crumby and usually fruit-filled. > > This was a relatively flat, chewy, sweet thing, cut into bars. Not > really cake-y, but not bread-y either. And definitely not crumb-y. As I > recall, there was a sugar icing drizzled over the top. There were no > nuts, as I recall, but there might have been a hint of marzipan - I'm > not sure. > > Does anyone know what this was? If it helps, the chef's name was Marcel, > but he wasn't French. His last name (and his accent) sounded Germanic. > He might have been Swiss or Alsatian or Belgian or something like that. > > Thanks in advance! |
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Maybe this will work for you:
http://www.jewish-food.org/recipes/streisel.htm STREISEL CAKE Source: This comes to me from my Mother who got it from her Mother. Ingredients (Dairy): CAKE BATTER: * 3 cups flour * 2 cups sugar (scant) * 3 teaspoons baking powder * 1 teaspoon salt * 1 cup milk * 2 teaspoons vanilla or lemon extract * 4 eggs STREISEL TOPPING: * 8 tablespoons sugar (white or brown) * 2 tablespoons flour * 2 tablespoons solid vegetable shortening 1. Preheat oven to 300-degrees F. 2. Line a 13 x 9 inch pan with wax paper only 3. Mix dry ingredients with 1 cup spry (solid vegetable shortening). Add milk with vanilla and eggs. 4. Pour batter into pan lined with wax paper. 5. Mix streisel topping in a separate bowl. 6. Sprinkle streisel topping on batter in pan. 7. Bake at 300-degrees F. for one hour From: Walter H. Horowitz ) [ KingSC wrote: > Was it some type of strudel? > > "mingv" > wrote in message > ... >> When I was in college (a long time ago) the chef at the faculty club >> made a breakfast coffee cake-like thing he called "streisel." (His >> spelling, btw.) I would love to find a recipe for this. >> >> Whenever I ask, people always say, "Oh, you mean 'streusel'." No, it >> wasn't streusel - at least, not like any streusel I've ever had, which >> is always crumby and usually fruit-filled. >> >> This was a relatively flat, chewy, sweet thing, cut into bars. Not >> really cake-y, but not bread-y either. And definitely not crumb-y. As I >> recall, there was a sugar icing drizzled over the top. There were no >> nuts, as I recall, but there might have been a hint of marzipan - I'm >> not sure. >> >> Does anyone know what this was? If it helps, the chef's name was Marcel, >> but he wasn't French. His last name (and his accent) sounded Germanic. >> He might have been Swiss or Alsatian or Belgian or something like that. >> >> Thanks in advance! > > |
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Maybe this will work for you:
http://www.jewish-food.org/recipes/streisel.htm STREISEL CAKE Source: This comes to me from my Mother who got it from her Mother. Ingredients (Dairy): CAKE BATTER: * 3 cups flour * 2 cups sugar (scant) * 3 teaspoons baking powder * 1 teaspoon salt * 1 cup milk * 2 teaspoons vanilla or lemon extract * 4 eggs STREISEL TOPPING: * 8 tablespoons sugar (white or brown) * 2 tablespoons flour * 2 tablespoons solid vegetable shortening 1. Preheat oven to 300-degrees F. 2. Line a 13 x 9 inch pan with wax paper only 3. Mix dry ingredients with 1 cup spry (solid vegetable shortening). Add milk with vanilla and eggs. 4. Pour batter into pan lined with wax paper. 5. Mix streisel topping in a separate bowl. 6. Sprinkle streisel topping on batter in pan. 7. Bake at 300-degrees F. for one hour From: Walter H. Horowitz ) [ KingSC wrote: > Was it some type of strudel? > > "mingv" > wrote in message > ... >> When I was in college (a long time ago) the chef at the faculty club >> made a breakfast coffee cake-like thing he called "streisel." (His >> spelling, btw.) I would love to find a recipe for this. >> >> Whenever I ask, people always say, "Oh, you mean 'streusel'." No, it >> wasn't streusel - at least, not like any streusel I've ever had, which >> is always crumby and usually fruit-filled. >> >> This was a relatively flat, chewy, sweet thing, cut into bars. Not >> really cake-y, but not bread-y either. And definitely not crumb-y. As I >> recall, there was a sugar icing drizzled over the top. There were no >> nuts, as I recall, but there might have been a hint of marzipan - I'm >> not sure. >> >> Does anyone know what this was? If it helps, the chef's name was Marcel, >> but he wasn't French. His last name (and his accent) sounded Germanic. >> He might have been Swiss or Alsatian or Belgian or something like that. >> >> Thanks in advance! > > |
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![]() Let us know how it turns out. mingv wrote: > Actually, now that I read this recipe more closely, I recall that > Marcel's "streisel" had waxed paper stuck to the bottom of it. Very > excited now! Thanks again! > > In article >, TCM > > wrote: > >> Maybe this will work for you: >> http://www.jewish-food.org/recipes/streisel.htm >> >> STREISEL CAKE >> >> Source: This comes to me from my Mother who got it from her Mother. >> >> Ingredients (Dairy): >> >> CAKE BATTER: >> >> * 3 cups flour >> * 2 cups sugar (scant) >> * 3 teaspoons baking powder >> * 1 teaspoon salt >> * 1 cup milk >> * 2 teaspoons vanilla or lemon extract >> * 4 eggs >> >> STREISEL TOPPING: >> >> * 8 tablespoons sugar (white or brown) >> * 2 tablespoons flour >> * 2 tablespoons solid vegetable shortening >> >> 1. Preheat oven to 300-degrees F. >> >> 2. Line a 13 x 9 inch pan with wax paper only >> >> 3. Mix dry ingredients with 1 cup spry (solid vegetable shortening). Add >> milk with vanilla and eggs. >> >> 4. Pour batter into pan lined with wax paper. >> >> 5. Mix streisel topping in a separate bowl. >> >> 6. Sprinkle streisel topping on batter in pan. >> >> 7. Bake at 300-degrees F. for one hour >> >> From: Walter H. Horowitz ) >> >> [ >> >> KingSC wrote: >> > Was it some type of strudel? >> > >> > "mingv" > wrote in message >> > ... >> >> When I was in college (a long time ago) the chef at the faculty club >> >> made a breakfast coffee cake-like thing he called "streisel." (His >> >> spelling, btw.) I would love to find a recipe for this. >> >> >> >> Whenever I ask, people always say, "Oh, you mean 'streusel'." No, it >> >> wasn't streusel - at least, not like any streusel I've ever had, which >> >> is always crumby and usually fruit-filled. >> >> >> >> This was a relatively flat, chewy, sweet thing, cut into bars. Not >> >> really cake-y, but not bread-y either. And definitely not crumb-y. As I >> >> recall, there was a sugar icing drizzled over the top. There were no >> >> nuts, as I recall, but there might have been a hint of marzipan - I'm >> >> not sure. >> >> >> >> Does anyone know what this was? If it helps, the chef's name was Marcel, >> >> but he wasn't French. His last name (and his accent) sounded Germanic. >> >> He might have been Swiss or Alsatian or Belgian or something like that. >> >> >> >> Thanks in advance! >> > >> > |
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