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Kuchen

Kuchen

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Published by Jessica Sheltrown

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Published by: Jessica Sheltrown on Dec 14, 2010
Copyright:Attribution Non-commercial

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05/12/2014

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Josie’s Kuchen

Dough Recipe 1 1/2 c. water or potato water 1 pkg. dry yeast 2 eggs 1/2 c. sugar 1/2 c. butter 1/2 c. cream 2 T. salt 6-6 1/2 c. flour Cinnamon Lemon flavor Dissolve yeast in 1/2 cup lukewarm water. Add potato water to make 1 1/2 c. and let set. Melt butter, add sugar and mix well. Add eggs and mix again with fork. Add cream and mix. Add salt, a little cinnamon and a few drops lemon flavor. Add this to potato water, mix and add flour. Dough will be soft. Cover and let rise to double bulk. Make 10-12 balls and put on floured cookie sheets. Cover with towel and let rise before rolling. This recipe is very good for rolls. Kuchen filling: 1 cup cream 1 cup milk 2 eggs 1/2 cup sugar 1 T. cornstarch dash of salt, cinnamon and lemon flavor Heat cream and milk, but don't boil. Remove from heat and mix 2 lightly beaten eggs into cream. Mix cornstarch with sugar and then add to cream with rest of ingredients. To assemble: Grease pie plates. Roll out dough to size of pie plates and pat to form plate. Sprinkle 1 tsp. sugar and 1 tsp. flour over bottom of dough. Cherries, apricots, peaches, prunes can be put on bottom of pan. Drain cherries and peaches very well before putting on the bottom of the plate. For apricots and prunes, cut into bite sized pieces and soak in warm water for an hour. Drain very well before using. I don't put too much fruit on the bottom, maybe 1/2 cup because it takes up all the room for the custard. Pour mixed custard over fruit, sprinkle with cinnamon and bake in 350 degree oven for 30-45 minutes. Use a knife inserted in the center to check custard if it's done. Butter crusts when you take out of oven. Store in the fridge when completely cooled.

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