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Horn & Hardart was a food services company of the USA noted for operating the first food service automats in Philadelphia and New York City.
These cafeterias featured prepared foods behind small glass windows and coin-operated slots, beginning with buns, beans, fish cakes and coffee. Eventually, they served lunch and dinner entrees, such as beef stew and Salisbury steak with mashed potatoes.
The first New York Automat opened in Times Square July 2, 1912.
The last New York Horn & Hardart Automat (on the southeast corner of 42nd Street and Third Avenue) closed during April 1991. - Wikipedia
Cake:
1/4 cup sugar
1/4 tsp salt
1 envelope (2 1/4 tsp) active dry yeast
2 cups flour
4 tbsp butter
1/2 cup milk
1 large egg
2 egg yolks
Conbine 1/4 cup sugar, 1/4 teaspoon salt,
1 envelope active dry yeast and 1/2 cup flour
in a mixing bowl.
In a saucepan, melt 4 tablespoons butter in
1/2 cup milk. Warm to about 120 degrees F.
On low mixer speed, gradually beat milk/butter
mixture into flour mixture, just until blended.
Beat at medium speed for 2 minutes, scraping sides
often. Beat in 1 large egg plus 2 egg yolks and
another 1/2 cup flour. Beat 2 minutes more.
Stir in 1 cup flour to form a soft dough. Turn
dough onto well floured board; knead until smooth
and elastic, about 5 minutes. Work in just enough
additional flour to make dough manageable.
Shape dough into a ball and place in a greased bowl,
turning to coat surface. Cover loosely and let
stand in a warm place for an hour to rise.
When doubled, punch dough down and turn onto
ligthly floured board; let rest 15 minutes.
Flour hands and pat dough into a buttered,
9-inch springform pan.
Cover with a towel and let rise for 45 minutes,
until doubled . (Old recipes say to pat the dough
to 3/4-inch thickness on a buttered baking sheet,
so there is a lot of leeway in pan size.)
Topping:
3 tbsp butter
1/4 cup brown sugar
1 cup almonds, blanched and slivered
1/4 cup honey
1/4 tsp almond extract
Prepare topping:
Melt 3 tablespoons butter in 1/4 cup brown sugar
in saucepan over low heat. Add 1 cup blanched,
slivered almonds and 1/4 cup honey. Heat to
boiling, stirring often. Remove from heat;
stir in 1/4 teaspoon almond extract.
Spoon topping onto risen cake dough.
Bake at 325 F for 30 to 35 minutes or until golden.
Let cool for 10 minutes before removing from pan to
wire rack.
Filling:
3 large egg yolks
6 tbsp sugar
3 tbsp flour
1 cup light cream
1/2 tsp vanilla extract
1/2 tsp almond extract
Prepare filling:
Beat 3 large egg yolks with 6 tablespoons sugar until
thick. Lightly whisk in 3 tablespoons flour until blended.
Heat 1 cup light cream, and whisk it slowly into egg
mixture. Over low heat, stirring constantly, bring mixture
just to a simmer. Remove from heat. Stir in 1/2 teaspoon
each vanilla and almond extract.
Slice cooled cake into 2 layers and spread bottom layer
with filling. Top with almond-crusted layer. Serve.
Note: a 3 1/2-ounce package instant vanilla pudding
made with 3/4 cup mild and 1/2 cup heavy cream plus
1/2 teaspoon almond extract may be substituted for
filling.
Source: Sarasota Herald-Tribune newspaper, Feb 9, 1995
These cafeterias featured prepared foods behind small glass windows and coin-operated slots, beginning with buns, beans, fish cakes and coffee. Eventually, they served lunch and dinner entrees, such as beef stew and Salisbury steak with mashed potatoes.
The first New York Automat opened in Times Square July 2, 1912.
The last New York Horn & Hardart Automat (on the southeast corner of 42nd Street and Third Avenue) closed during April 1991. - Wikipedia
Cake:
1/4 cup sugar
1/4 tsp salt
1 envelope (2 1/4 tsp) active dry yeast
2 cups flour
4 tbsp butter
1/2 cup milk
1 large egg
2 egg yolks
Conbine 1/4 cup sugar, 1/4 teaspoon salt,
1 envelope active dry yeast and 1/2 cup flour
in a mixing bowl.
In a saucepan, melt 4 tablespoons butter in
1/2 cup milk. Warm to about 120 degrees F.
On low mixer speed, gradually beat milk/butter
mixture into flour mixture, just until blended.
Beat at medium speed for 2 minutes, scraping sides
often. Beat in 1 large egg plus 2 egg yolks and
another 1/2 cup flour. Beat 2 minutes more.
Stir in 1 cup flour to form a soft dough. Turn
dough onto well floured board; knead until smooth
and elastic, about 5 minutes. Work in just enough
additional flour to make dough manageable.
Shape dough into a ball and place in a greased bowl,
turning to coat surface. Cover loosely and let
stand in a warm place for an hour to rise.
When doubled, punch dough down and turn onto
ligthly floured board; let rest 15 minutes.
Flour hands and pat dough into a buttered,
9-inch springform pan.
Cover with a towel and let rise for 45 minutes,
until doubled . (Old recipes say to pat the dough
to 3/4-inch thickness on a buttered baking sheet,
so there is a lot of leeway in pan size.)
Topping:
3 tbsp butter
1/4 cup brown sugar
1 cup almonds, blanched and slivered
1/4 cup honey
1/4 tsp almond extract
Prepare topping:
Melt 3 tablespoons butter in 1/4 cup brown sugar
in saucepan over low heat. Add 1 cup blanched,
slivered almonds and 1/4 cup honey. Heat to
boiling, stirring often. Remove from heat;
stir in 1/4 teaspoon almond extract.
Spoon topping onto risen cake dough.
Bake at 325 F for 30 to 35 minutes or until golden.
Let cool for 10 minutes before removing from pan to
wire rack.
Filling:
3 large egg yolks
6 tbsp sugar
3 tbsp flour
1 cup light cream
1/2 tsp vanilla extract
1/2 tsp almond extract
Prepare filling:
Beat 3 large egg yolks with 6 tablespoons sugar until
thick. Lightly whisk in 3 tablespoons flour until blended.
Heat 1 cup light cream, and whisk it slowly into egg
mixture. Over low heat, stirring constantly, bring mixture
just to a simmer. Remove from heat. Stir in 1/2 teaspoon
each vanilla and almond extract.
Slice cooled cake into 2 layers and spread bottom layer
with filling. Top with almond-crusted layer. Serve.
Note: a 3 1/2-ounce package instant vanilla pudding
made with 3/4 cup mild and 1/2 cup heavy cream plus
1/2 teaspoon almond extract may be substituted for
filling.
Source: Sarasota Herald-Tribune newspaper, Feb 9, 1995
