PHILLY IS FAMOUS FOR MORE THAN CHEESESTEAKS…
German Butter Cake
-This is the best gooiest breakfast cake ever!
• 1⁄4 cup granulated sugar
• 1⁄4 cup butter
• 1⁄4 tsp salt
• 1 large egg
• 1 (1/4 ounce) packet yeast
• 1⁄2 cup warm milk (105-115 degrees F)
• 2 1⁄4 cups flour
• 1 TBSP vanilla extract
• 1 cup butter
• 2⁄3 cup flour
• 2 cups superfine sugar (Must use Extra Fine!!)
• 2 extra-large eggs
• 4 -5 tablespoons milk
• 1 teaspoon vanilla extract
• Mix sugar, shortening, and salt in a bowl.
• Add egg, and beat together for 1 minute.
• Dissolve yeast in warm milk.
• To egg/sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand).
• Turn dough onto lightly floured board and knead 1 minute.
• Place in a lightly greased bowl, cover with a towel and let stand in a warm place to rise 1 hour or until double.
• Make Topping: Cream butter in a mixer.
• Mix together flour and sugar; gradually beat into butter.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla.
• Gradually add just enough milk to bring mixture to an easy spreading consistency, being careful not to make it too runny. Set aside until dough is doubled and ready for use.
• When dough is doubled, punch it down and divide in two sections.
• Roll or pat halves into bottom of two well-greased 8″ square pans (or a 13×9 pan).
• Crimp edges halfway up sides to hold topping. Prick dough with a fork to reduce bubbling.
• Spread topping evenly over dough. Let stand 20 minutes. Heat oven to 375°F.
• Bake 30 minutes for 13×9 or 20 minutes for 8×8 or until top is just golden and crusty, but still gooey.
• DO NOT OVERBAKE!
Philly Pound Cake
(like “Stock’s Bakery” makes
in North Philadelphia)
1 1/2 cups granulated sugar
8 oz. Philadelphia Brand cream
1 1/2 cups butter
1 1/2 tsp vanilla extract
4 whole eggs
2 cups AP flour
1 1/2 tsp baking powder
Preheat oven to 325F.
Combine sugar, softened cream cheese, butter and vanilla extract, mixing until well blended. Add eggs, mix at low speed until well blended. Stir together the flour and baking powder. Gradually add the flour mixture to the creamed butter/cream cheese mixture; mixing at low speed until blended. Pour batter into a lightly greased and floured (or use Baker’s Secret spray) 9×5 inch loaf pan. Bake for one hour and twenty minutes. Let cool for five minutes in pan before removing to cooling rack.
⁃ Pan can testify just how delicious cream cheese poundcake is especially with a healthy slather of chocolate ganache frosting on the top.
My favorite quick chocolate ganache for this poundcake is:
1 cup each (or equal amounts if making a larger quantity) of semisweet or milk chocolate chips and heavy cream. In a 4 cup glass measuring cup or bowl, heat up the cream in the microwave until very hot but not boiling.
Take out, add chocolate chips all at once and stir like crazy until smooth and creamy.
Philadelphia-Style Sticky Buns
(makes 8 buns)
2/3 cup whole milk
5 tablespoons sugar, divided
1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 teaspoon Kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted
1 3/4 cups pecans, chopped
1/2 cup (1 stick) unsalted butter
3/4 cup (packed) brown sugar
3/4 cup heavy cream
1/3 cup cane sugar syrup (light corn syrup if you can’t find cane syrup)
1/4 teaspoon Kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon Kosher salt
All-purpose flour (for dusting)
1 large egg
Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 TBSP sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes.
Add eggs; whisk until smooth. Combine remaining 4 TBSP of sugar, flour and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
Grease bowl with a little of the melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap.
(Can be made 1 day ahead. Cover with plastic; chill.)
Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated).
Chill dough for 2 hours.
Toast pecans in a 350F degree oven, about 8 minutes. Let cool completely. Set 1 1/4 cups nuts aside for bun tops.
Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, syrup and salt. Bring to a boil, reduce heat to medium, and simmer until glaze is golden and glossy, 3–4 minutes. Pour 1 cup of glaze into a 9×13 baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.
Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and Kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.
Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Roll dough into a large rectangle, spread buns with filling and 3/4 cup pecans. Starting from one of the the long sides, roll up dough, jellyroll style and then cut the roll into eight equal buns and place in 9x 13 baking pan with pecans and syrup, cut side down.
Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour.
Arrange a rack in middle of oven; preheat to 350°. Whisk egg with 1/2 tsp. water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
Serve whole buns warm or at room temperature. OR, slice in half, horizontally, and grill, cut side down in a pat of butter, Philadelphia Style.
BTW….concerning Philly Cheesesteaks:
My mother was a short order cook at a 50’s car hop diner called the Green Arrow in Montgomery County, PA when I
was a child. They made the very best cheesesteaks. Their secret is to almost freeze those Filet Mignon tail ends and then
run them through the deli slicer (or cut as thin as you can with a sharp knife) Grill (or sauté in a frying pan) with sliced onions (sliced mushrooms,too, if you like) until onions are tender and browned.
Place meat on an sliced open Amoroso (torpedo roll), top with Sharp Provolone or American Cheese (Cheez Whiz, if you must but I can’t stand the stuff)
Then onions &/or mushrooms.
(No green peppers, for some reason it is no longer considered a Philly Cheesesteak if you add peppers???)
But, if you put marinara sauce & mozzarella cheese then you’ve got yourself a pizza steak.
Finally, if you wrap up your steak sandwich in foil and toast it in the oven, it’s a grinder.