Schnecken
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Schnecken are a type of pastry that was a traditional Saturday morning treat in German homes at the beginning of the 20th century and that was commonly found in the Jewish immigrant communities in the Philadelphia and Baltimore areas. The name schnecken means snails in English and refers to the shape of the pastry. The pastry is still common in Germany, where the name is schnecke (the German singular of schnecken is schnecke), and in other parts of northern Europe. Schnecken are commonly confused with rugelach, another German pastry that is different in two respects:
(1) Schnecken dough is made with sour cream, while rugelach is made with cream cheese; and
(2) Schnecken are rolled and sliced, whereas rugelach are formed from individual triangles of dough.
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[edit] Camp Walden Tradition
At Camp Walden (93 Walden Dr., Denmark, Maine 04022), schnecken are served every Sunday morning at breakfast. They are topped with nuts and raisins and served with complementary side dishes, including fried eggs, hard boiled eggs, oatmeal, cereal, and yogurt. During the meal, campers who participated in the bunk show from the prior night are called to sing encores of the favorite songs from their musical. This special tradition has lasted for decades.
[edit] Camp Walden Schnecken Song
Schnecken, we love our Schnecken, our yummy Schnecken, we eat it every Sunday morn! Chewy, with nuts and raisins, give us our Schnecken, or else your face will be torn. Schnecken, Schnecken is a great tradition, with out it we'd all by fishin.. for it, in Walden Pond.
[edit] Camp Walden Recipe
[edit] Ingredients
1 cup white sugar
1 cup shortening
4 eggs
1 tablespoon salt
1/2 tablespoon vanilla
2 tablespoons granular yeast
1 quart milk
3-4 quarts of flour
[edit] Method
1. Heat the milk (warm).
2. Mix sugar, shortening, eggs, salt, and vanilla thoroughly using a dough hook.
3. Dissolve yeast in milk and combine with other ingredients in mixer.
4. Start adding flour until the mixture holds its shape.
5. Cover bowl with clean linen towel and let dough rise to double its size.
6. Punch dough down in baking pan covered in margarine and sprinkle with brown sugar.
7. Take a breadpan-sized amount of dough and stick it on lightly using a floured board. Use a rolling pin to flatten dough to 1/2 inch thick.
8. Coat dough with softened margarine and then sprinkle brown sugar heavily. Sprinkle lightly with cinnamon, sugar, nuts, and raisins.
9. Roll dough lengthwise, tuck in ends, slice at 1-inch intervals, and place it, cut-side down, in the pan.
10. Let rise for an hour and bake at 350 degrees for about 30 minutes.
