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----- Original Message -----
From: "Tracey"
To: phaedrus
Sent: Saturday, November 20, 2004 11:46 PM
Subject: philidelphian butter cake
> Hi, my name is Tracey I hope you can help. about 10 years ago I
> went to visite my grandparents in Philidelphia, Pensalvania. They lived
> in the town of Foxchase and there was a bakery near by that made the
> most delicious butter cake. It was very buttery and gooey and had
> kindav a flacky top that was golden brown. I've heard of the
> Philidelphian Butter Cake but I really would like the recipe closest to
> the bakery's of wich unfortunatly I do not know the name, or if it is
> still open. (i now live in Arizona. Thnx for your time
> Tracey
>
Hello Tracy,
See below. I cannot do any better without the name of the bakery. Even then,
it's not likely that a bakery's recipe would be available.
Phaed
Real Philadelphia Butter Cake
Ingredients :
1/4 c. granulated sugar
1/4 vegetable shortening
1/4 tsp. salt
1 lg. egg
1 env. active dry yeast
1/2 c. warm milk
2 1/2 c. flour
1 tbsp. vanilla
--Topping:--
1/2 lb. (2 sticks) unsalted butter
2/3 c. flour
2 c. extra fine sugar
2 extra lg. eggs
4-5 tbsp. milk
Preparation :
Prepare dough by mixing sugar with shortening and salt. Add egg
and beat with mixer 1 minute. Dissolve yeast in warm milk. Add
flour, then yeast-milk mixture and vanilla to sugar mix. Mix 3
minutes with dough hook or by hand. Turn onto floured board; knead
1 minute. Place in a lightly greased bowl, cover with a towel and
set in a warm place to rise for 1 hour, or until doubled.
Meanwhile, prepare topping. Cream butter, mix together flour and
sugar. Gradually beat sugar mixture into butter. Add eggs, one at
a time, beating well after each. By the teaspoonful, add milk to
bring mixture to an easy spreading consistency, being careful not to
make it too runny. Divide dough in 2. Roll or pat to fit two well
greased 8 inch square pans, or one 9 x 13 inch pan (2 is best).
Crimp edges half way up pan to hold topping. When dough is spread,
prick well with a fork to prevent bubbling. Divide topping
between pans, spread over the dough. Let cakes sit for 20 minutes.
Bake at 375 degrees for 30 minutes or until done. Do not overbake.
Topping will be crusty but gooey. Let cool before cutting.
----------------------------------
Philadelphia German Butter Cake
Ingredients :
--Dough (Makes two 9 x 13 inch cakes):--
1/4 c. sugar
1/4 c. Crisco
1/4 tsp. salt
1 ex.-lg. egg
1 env. active dry yeast
1/2 c. warm milk
2 1/2 c. all-purpose flour
1 tbsp. vanilla
--Topping:--
2 sticks butter, softened
2/3 c. flour
2 c. sugar
2 ex.-lg. eggs
5 tbsp. milk
Preparation :
Prepare dough by mixing sugar with Crisco and salt. Add egg and
beat with mixer one minute. Dissolve yeast in warm milk. Add
flour, then milk-yeast mixture and vanilla to dough batter. Mix 3
minutes with dough hook or by hand. Turn dough onto floured board;
knead 1 minute. Place in lightly greased bowl 1/2 of dough recipe,
and cover with towel and set in warm place to rise for 1 hour, or
until doubled. Refrigerate other half up to 1 week. Prepare
Topping (below). Set aside until dough is ready. Roll out or pat
dough to fit 9 x 13 inch well-greased pan. Crimp edges halfway up
sides to hold topping in. When dough is spread, prick dough with
fork to prevent bubbling. Spread topping over dough. Let cake
stand 20 minutes. Bake at 375 degrees for 21 minutes. Topping
should be crusty but gooey. Cream butter. Stir together flour and
sugar. Gradually beat sugar mixture into butter. Add eggs, 1 at a
time, beating well. Add milk gradually until all ingredients are
well-blended. Use as directed above.
-------------------------------------------------------------
Subject: Philadelphia Butter Cake November 2004
From: Bob
Date: 6/6/2022, 2:57 PM
To: phaedrus@hungrybrowser.com
Phaed,
I was browsing your older posts and came across this:
Uncle Phaedrus, Finder of Lost Recipes (hungrybrowser.com)
I know it is quite a long time ago, but I know the bakery outside
Philadelphia Tracey was talking about, it is called the Danish Bakers
www.danishbakers.com
Anyway, feel free to pass it along to Tracey and I enjoy your site immensely.
Bob
----- Original Message -----
From: Arlene
To: phaedrus
Sent: Sunday, November 21, 2004 12:21 AM
Subject: Mississippi Mud Cake
In the early 1980's, the New York Times published a recipe for
Mississippe Mud Cake in the Sunday Magazine section. It was a
very rich brownie-like cake covered in melted marshmallows and
then a rich chocolate frosting. I've lost the recipe and the
ones I've found online are not the same, including on your site.
Can you help?
Thanks in advance,
Arlene
Hello Arlene,
See below for one of that type.
Phaed
Mississippi Mud Cake
Ingredients :
2 c. sugar
2 sticks butter
3 eggs
1 tsp. vanilla
1 1/2 c. plain flour
1/2 c. cocoa
Dash of salt
1 1/2 c. pecans
1 bag miniature marshmallows
--Icing:--
1 box confectioners sugar
1/2 c. cocoa
1/2 stick butter
1/2 c. evaporated milk
Preparation :
Cream first 3 ingredients. Add next 5 ingredients. Mix well.
Bake in 11 1/4 x 7 1/2 inch pan at 350 degrees for 35 minutes.
Place marshmallows on top of cake and put it back in the oven to
melt. Cool and top with icing. Mix icing ingredients together
and pour over cooled cake.
----- Original Message -----
From: lisa
To: phaedrus
Sent: Thursday, November 18, 2004 7:27 PM
Subject: I bet this is a new one.
Dear Uncle,
I found an old picture of my grandmother. It looks European
and was possibly taken around 1910 or possibly 1920. I have
no identifying info on the picture indicating where or when
it was taken.
As old pictures will, this one has a bit of the top that's
been folded and sort of broken away over the years. Someone
has apparently tried to tape it together. Unfortunately,
they seem to have used adhesive tape-the old style white stuff,
and they did it on the front. The tape appears several decades
old. One end of the tape has the end folded over, leaving it
sort of flapping.
Is there any way to remove this tape without ruining the picture?
One that won't damage the rest of the picture any further?
Thanks a lot for any help.
Lisa,
Devoted Fan
Hi Lisa,
Well, I didn't find an answer that gave me that "aha!" feeling. If it were my photo, I'd take it to a professional photo restorer.
Even before I did that, I would scan it into a computer graphic so that I'd have it in some form case anything happened to the original.
Most of the answers that I did find involved heating the tape (like with a hair dryer), which is supposed to loosen it.
I'm not sure that would work on tape that old, and the heat might damage the photo. I sure wouldn't use any kind of chemicals on it.
A professional might be able to do even more toward restoring the photo than just removing the tape.
Phaed
----- Original Message -----
From: "Judy"
To: phaedrus
Sent: Friday, November 19, 2004 3:12 PM
Subject: "Ice Cube" chocolate candy
> Greetings my avuncular friend.. I recntly read a post somewhere from a
> lady looking for a fudge type candy from Germany, called "Ice Cube"
> candy. This created a spark somewhere in the depths of my memory. Long
> ago and far away, I remember a small piece of chocolate candy by this
> same name. It was wrapped in a gold foil and was about an inch square
> and no more than 1/2 inch high. The interesting thing about it was that
> it actually felt almost cold in your mouth when you bit into it. I
> wouldn't have said it was fudge though, just a rich chocolate candy. I
> was hoping you could find out either a) if it is still being made..or
> b) is there a recipe for something similar out there somewhere . as
> usual, thanks for your time doing this. judy
>
Hi Judy,
See:
Old Time Candy
Phaed
----- Original Message -----
From: DeeDee
To: phaedrus
Sent: Saturday, November 20, 2004 8:53 AM
Subject: What ever happened to.......
Hi...I have a question....growing up in the 1950's and 60's....
we had an instant soft drink we would make using "Fizzies" a
tablet that was dropped into a glass of water, and it made a
carbonated beverage. What ever happened to them ?? Are they still
available ???
Thanks,
DeeDee
Hi Deedee,
Fizzies were one of my favorites, too. For the story of fizzies, see:
Old Time Candy
Phaed
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