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!

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!
>
>

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!
>
>

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!
>> >
>> >