We've had requests for meltaways and lemon meltaways, and I can fulfill both of those today. But I'm looking for a different meltaway: A coffee cake.
They came with different fillings from Seessel's, but the one we ate in my house was a butter meltaway, an oblong cake with a streusel topping and ribbons of drizzled icing. The sides were lighter and the middle of the cake was dense and buttery (or filled with fruit, if that's how you liked it).
Does anyone remember the cake and have any idea of how to make it? I've found recipes online, but they don't seem right. This one is personal—I'd love to be able to make a few of these to keep around for holiday company, so I'm putting the word out now: Help me.
Meanwhile, Stephen Sciara at Cooper Street 20/20 came through with the adorable meltaway rolls, and I found a recipe for lemon meltaway cookies that seem close to the ones at Seessel's. If you want yours coated in powdered sugar instead of iced, just leave off the icing and roll the cookies in the sugar.
Pam Key wants to know how Ben Smith prepares the black rice for his signature sea bass at Tsunami.
Sandy Bane wants the ham and cheese quiche from the long-gone Houlihan's.
And Gari Nywening still seeks the pear poppyseed dressing from the former Bronte.
Can you help? Are you looking for a recipe? Email me at [email protected]
12 ounces unsalted butter (cold)
1 ounce sour cream (plain yogurt or ricotta cheese will work)
4 cups all-purpose flour
2 tablespoons kosher salt
1 tablespoon baking powder
¾ cup milk
Hand grate cold butter into large bowl with box grater. Add all ingredients except milk. Mix, adding milk a little at a time until soft dough forms.
Roll dough on floured surface about ¾ inch thick and cut in small square or with a cutter about the size of a quarter. Bake on lightly greased baking pan at 375 for 12-18 minutes, depending on your oven. You want them lightly browned. Dough freezes well if you want to make a partial batch.
Source: Stephen Sciara, Cooper Street 20/20
3/4 cup butter, softened
1/3 cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 1/4 cups all-purpose flour
1/2 cup cornstarch
3/4 cup confectioners' sugar
1/4 cup butter, softened
1 teaspoon lemon juice
1 teaspoon lemon zest
In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners' sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
Preheat oven to 350 degrees. Cut each roll into 1/4 inch slices and place onto the cookie sheet.
Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting.
In a small bowl, blend together 3/4 cup confectioners' sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.
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