"The belly rules the mind."--Spanish Proverb

Raspberry Custard Kuchen Recipe

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This recipe for Raspberry Custard Kuchen, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juliann Armbrust
Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups all purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter or margarine
2 Tablespoons whipping cream
1/2 cup sugar
3 cups fresh raspberries
Topping:
1 cup sugar
1 tablespoon all-purpose flour
2 eggs, beaten
1 cup whipping cream
1 teaspoon vanilla extract

Directions:
Directions:
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 9 x 13 pan. Combine sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust (if using frozen raspberries, do not thaw). For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375 for 40-45 minutes or until lightly browned. Serve warm or chilled with whipped cream. Store in the refrigerator.

Personal Notes:
Personal Notes:
This is the Armbrust families favorite dessert.

 

 

 

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