Posted by MamaSue 05-17-99 6:19 AM
Kuchen
2 c. water or milk
1 1/2 c. sugar
1 tbl. salt
1 tbl. lemon juice
1 c. shortening
2 c. cold water
3 beaten eggs
3 cakes regular yeast softened in 1/2 c. warm water with a little sugar
15 to 16 cups all purpose flour
Desired fruit (amount unspecified)
1 c. cream
1/2 c. sugar
6 or 7 eggs
Heat 2 c water or milk, sugar, salt, lemon juice and shortening until hot. Add cold water and allow to cool slightly.
Add eggs and yeast mix, then beat in flour to make a soft dough. Place and a greased bowl; turn to coat all sides of dough with grease and allow to rise 2 or 3 times, punching down dough and kneading lightly between risings.
Preheat oven to 350.
Divide dough into 10ths and roll out to fill 10 tins (size unspecified, greased or ungreased unspecified) and cover with desired fruit.
In a bowl, mix together cream, 1/2 cup sugar and eggs. Pour over fruit.
Bake for 35 to 40 minutes, alternating half time on bottom rack and top rack.
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New World Kuchen
Jay Gage
Adapted from Hulda Wacker family heritage, Ashley, ND and Long Lake, SD. Fruit filling adapted from Katherine Pahl family heritage,
Forbes, ND.
1/2 c. warm water
1/2 c. milk, scalded
1 pkg. Red Star yeast (2 tablespoons)
3 eggs
1/2 c. white powdered sugar
1 tsp. salt
2/3 c. soft shortening
5 1/2 c. bread flour
melted butter (clarified)
Make a soft dough, mix all ingredients. Knead for five minutes. Let stand for two hours in a warm place. Place on floured board. Roll out like a pie shell about 1/4" thick (like a pizza crust). Brush melted butter over entire shell crust. Crimp edges of shell crust when placed in greased pan. Place fruit and custard filling (recipe follows).
Custard
Beat 3 eggs with 4 tbsp. brown sugar
Add 2 c. sour cream
1/2 tsp. nutmeg
1 c. white powdered cane sugar
3 c. chopped dried Turkish apricot halves, soaked in 6 tbsp. Bacardi white
rum
2 tsp. almond extract
Pour custard mixture over arranged fruit on dough shell. Let shell crust dough rise before baking (at 375° F preheated) Bake at 350° F for 30-35 minutes.
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Kuchen
Kathryn A. Hollenhorst Thomas
Crust
1 pkg. active dry yeast
1/2 cup warm water (105° to 115° F)
1/2 cup warm milk (scald then cool)
1/3 cup sugar
1/3 cup butter
1 egg
3-1/2 to 4 cups all-purpose flour
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, egg, and 2 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead, adding additional flour until dough is smooth and elastic, about 5 minutes. Place in greased bowl; grease top of dough, cover, and let rise until doubled, about 1-1/2 hours.
Punch dough down and shape into 6 equal portions. Roll and shape in 10-inch pie tins. Let rise about 20 minutes and top with fruit of your choice (such as peach or apple slices, apricot halves,cherries, or prunes). Spread custard equally over tops (recipe below). Sprinkle with cinnamon and bake in 350° oven for 20 to 25 minutes, until crust is golden brown.
Custard
2 cups milk
2 cups heavy sweet cream
1/4 cup butter, melted
2 cups sugar
5 eggs
1-1/2 tsp. flour
1-1/2 tsp. cornstarch
1 tsp. vanilla extract
Blend flour, cornstarch and sugar. Stir in eggs and beat well. Add butter, cream and milk, and stir well. Cook on high power in microwave for 20 minutes or until thickened, stirring well every 5 minutes. (Use a pyrex or glass bowl not plastic.) Stir in vanilla and top kuchen dough.