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Archiver > PAPHILAD > 2006-05 > 1147389962


From: "Ann Brown" <>
Subject: Re: [PAPHL] Re: Schillings Bakery -- where?
Date: Thu, 11 May 2006 19:26:02 -0400
References: <43e.335b13.319484cb@aol.com> <ab1376630605110647x596228b2hfd814fc87a18c9e8@mail.gmail.com> <000801c67523$79a3a230$6a01a8c0@marylaptop>
In-Reply-To: <000801c67523$79a3a230$6a01a8c0@marylaptop>


OooooooHhhhhhhh My Gosh. This is incredable. Thanks Mary...I can't wait
to get it in the oven. Mmmmm
Ann


On 5/11/06, Mary Finley <> wrote:
>
> http://www.post-gazette.com/food/20020328mailbo0328fnp1.asp
>
> Philadelphia German Butter Cake
> 1/4 cup granulated sugar
> 1/4 cup solid shortening, butter-flavored
> 1/4 teaspoon salt
> 1 large egg
> 1 envelope active dry yeast
> 1/2 cup warm milk (105 to 115 degrees)
> 2 1/4 cups all-purpose flour
> 1 tablespoon vanilla
> Butter Cake Topping (recipe follows)
>
>
> Mix sugar with shortening and salt; add egg and beat with mixer about 1
> minute until well-blended. 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 and knead for 1 minute.
> Place
> dough in a lightly greased bowl, cover with a towel, and set aside in a
> warm
> place to rise for one hour or until doubled. Meanwhile, prepare topping
> and
> set aside.
>
> Divide dough in two, roll or pat to fit two well-greased 8-inch square
> pans.
> Or fit all the dough in one 9-by-13-by-2-inch greased pan. Crimp edges
> halfway up sides of pan to hold topping in.
>
> When dough is spread, prick lightly with a fork to prevent bubbling.
> Spread
> topping over dough. Let cakes or cake stand 20 minutes. Bake at 375
> degrees
> for 30 minutes or until done. Do not overbake. Topping should be crusty
> but
> gooey. Let cool before cutting.
>
> 1/2 pound (2 sticks) unsalted butter
> 2/3 cup flour
> 2 cups extra-fine sugar
> 2 extra large eggs
> 4 to 5 tablespoons milk
>
> Butter Cake Topping
>
>
> Cream butter. Stir together flour and sugar. Gradually beat sugar mixture
> into butter. Add eggs, one at a time, beating well after each addition. By
> the teaspoon, add just enough milk to bring mixture to a consistency for
> easy spreading over the cake, being careful not to make it too runny. Use
> as
> directed in recipe for Butter Cake.
>
> Note: We used all 5 tablespoons of milk.
>
> Note: Our cake was ready in about 25 minutes.
>
>
>
> AND
>
> http://cake.allrecipes.com/az/PhiladelphiaStyleButterCk.asp
>
>
>
> INGREDIENTS:
> a.. 1 egg
> b.. 1 (18.25 ounce) package yellow cake mix
> c.. 1/2 cup butter, softened
> d.. 8 ounces cream cheese, softened
> e.. 1 (16 ounce) package confectioners' sugar, sifted
> f.. 2 eggs
> g.. 1 teaspoon vanilla extract
>
>
> --------------------------------------------------------------------------------
>
> DIRECTIONS:
> 1.. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one
> 9x13 inch pan.
> 2.. Beat together 1 egg, cake mix, and butter for 5 minutes. Mix and pour
> into prepared pan.
> 3.. Cream together cream cheese, confectioners' sugar, 2 eggs, and vanilla
> extract. Pour this on top of the cake base.
> 4.. Bake 35-40 minutes until browned. Cool 15 minutes and cut into
> squares.
> OR
>
> google Philadelphia Butter Cake and take your pick!!
>
> Mary
>
>
>
>
> ----- Original Message -----
> From: "Ann Brown" <>
> To: <>
> Sent: Thursday, May 11, 2006 9:47 AM
> Subject: Re: [PAPHL] Re: Schillings Bakery -- where?
>
>
> > You guys are making me hungry.! And I'm all the way down in Fl. No
> > chnace
> > of getting some. I was really young when I used to visit my Grandmother
> > in
> > Westmont, NJ. Grandpop Worked in Camden and would bring that
> > home. Mmmmmmm, Good.
> >
> > Ann
> >
> >
> > On 5/11/06, <> wrote:
> >>
> >> There is a bakery on Grant Avenue and Roosevelt Boulevard in the Grant
> >> Plaza
> >> II shopping center. Named Hutchinson's Classic Bakery. Out of all the
> >> bakeries around now their BUTTER CAKE is the closest of the ones you
> >> could
> >> get in
> >> the 50's and 60's before all of the really great bakeries went out of
> >> business.
> >>
> >> I'd offer to send you some, but it just doesn't pack well.
> >>
> >> Kate
> >>
> >>
> >>
> >> In a message dated 5/10/2006 10:22:06 PM Eastern Standard Time,
> >> writes:
> >> Our german bakery was Kahl's at 8th Street & Indiana Ave..around
> >> 1945-1960....they had BUTTERCAKE!!!!!!
> >>
> >> On 5/10/06, Tom Clarke <> wrote:
> >> >
> >> > > I was wondering if anyone had a photo of Schillings---a bakery,
> >> > > I believe? My dad speaks very fondly of their cheesecake in his
> >> > > reminiscences. I have both the Philadelphia photo volumes and was
> >> > > disappointed that neither had a picture of the building!
> >> >
> >> > =========================
> >> >
> >> > My dad used to regularly stop Friday nights on the way home from work
> >> > in
> >> > Frankford and other places to our suburban home in Rockledge with
> >> > decadently rich German butter cake, raisin cinnamon buns and other
> >> > 'luxuries'. That Schillings was in Cheltenham, down the road from
> the
> >> > Fox Chase area. The street names I don't know, but it was as I
> recall
> >> > a
> >> > one story addition(?) to the normal stone home there. It was on a
> >> > residential corner but by maybe 1985 on a trip back home the building
> >> > was vacant. What an era ended. Everybody in our family and
> >> > neighborhood knew of the place. I would bet the building with its
> >> > large
> >> > glass window(s) is still there.
> >> >
> >> > Tom Clarke 5-10-06
> >> >
> >> >
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> >
> >
> > --
> > Ann Brown " Cookie"
> >
> >
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--
Ann Brown " Cookie"

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