Kuchen - (German)

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Kuchen - (German)

 

4 c. Unbleached Flour

2/3 - 3/4 c. Crisco

1 package Rapid Rise Yeast

1/2 c. Sugar

2 Eggs (beaten)

1/2 c. Warm Milk

1/2 tsp. Salt

 

 

Put the yeast into 1 cup warm water and mix this. Should be done

before starting to make the doughs so that it can set awhile. Cut the

flour and crisco together just as would be done for pie dough. After

the flour and crisco have been cut together, add yeast and other

ingredients. Roll out the dough to about 1/4 inch thick and large

enough to go up the sides of the pan. The higher, the more filling

can be put in it. It can be pulled to fit well most of the time. Dont

let it rise in the pan. Bake at 325-350 degrees for approximately 20-

25 minutes.

 

HINT: Mix together well, use the electric dough mixer. Don't over

mix. It should rise one time. After the dough is done, get out your

pans and make a batch of whatever filling you like. Get your fruit

ready and done before you even start the dough, because in a few

minutes the dough is ready because of its fast acting yeast rise. You

can use 4 pans at a time. Take baked Kuchen out of pans and place

onto paper plates. If pan needs to be re-used, take some out and

leave some in to cool. The Kuchen is baked long enough when the

filling is all set and not running anymore. Some faster than others.

Makes 8 or 9.

 

COOKED FRUIT AND CUSTARD FILLING.

 

5 Eggs Beaten

1 quart Half & Half Cream

1 1/2 c. Sugar

Canned or cooked fruit of your choice

3 Tbs. Flour

 

 

Put beaten eggs into flour and sugar mixture and mix well. Stir them

into cream, heated to boiling, stirring so it doesn't lump up. Heat

till thickened. Roll out dough. Mash fruit slightly, if desired,

after adding into dough. Sprinkle with a little sugar and cinnamon

and pour on the cooked custard. Bake at 350 degrees for only 20

minutes. Serves 5-6. General Note: In all of these fillings, one can

use canned milk in place of Half and Half Cream.

 

VARIATIONS FOR SOUR FRUIT SUCH AS RHUBARB:

 

5-6 Eggs

2 c. Canned Milk

2 tsp. Vanilla

1 1/3 c. Sugar

1 c. Cream

1/4 tsp. Salt

1-2 Tbs. Flour

 

 

Mix well. Pour on top the sour fruit which has been laid on dough.

Don't put too much on. Just about an inch apart or so. Sprinkle top

with cinnamon.