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Kuchen Recipe

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

Contributor:  
Contributor:  
Leona Fuchs-Bertsch
Added: Wednesday, January 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
DOUGH:
3/4 c. butter-flavor Crisco
1/2 c. sugar
4 c. all-purpose flour
1/2 tsp. salt


CREAM FILLING:
2 c. cream
1 c. milk
2 eggs
2 tsp. cornstarch
3/4 c. sugar
1 tsp. vanilla


CRUMBLE FILLING:
3 c. flour
1 1/2 c. sugar
1 c. butter


CHEESE FILLING:
1/2 c. sugar
2 eggs, beaten
1 T. flour
dash of salt
1/4 c. sour cream

Directions:
Directions:
DOUGH:
Dissolve one package (1T.) dry yeast in one cup warm (100 degrees) water; stir until dissolved; add two beaten eggs, then combine with dry ingredients. Do not overmix dough. Chill for several hours or overnight.

Divide dough into six, eight or ten pieces (more or less depending on size of pan and desired thickness). Roll out dough, using a little flour, into a circle the size of the bottom of the pan you're using (I use eight or nine inch aluminum tins). Sprinkle tin lightly with flour, then lay rolled dough into pan. Make an edge on the crust by pressing dough up the side with one finger.

Do not let the dough raise. Have your filling and topping made prior to rolling the dough so that you can add them immediately.

CREAM FILLING:
Heat all ingredients except vanilla to the boiling point. DON'T BOIL. Remove from heat and add vanilla.

CRUMBLE FILLING:
Mix together to a fine crumble topping.


CHEESE FILLING:
Mix well. Fold in one cup of cottage cheese. At this time you could also add raisins that have been soaked for 10 minutes in warm water and drained. If you would rather use apples than raisins, line the pan with sliced apples.


TRADITIONAL TOPPING:
Combine four eggs with 1 3/4 cups sugar, beat well. Add three cups sweet cream and one tsp. vanilla. Mix well. Divide equally amoung crusts. Sprinkle with mixture of cinnamon and sugar (make sugar a medium to dark brown color with cinnamon so too much sugar won't get sprinkled on topping). Bake at 350 degrees for 20 minutes. Remove from pans and cool on wire racks or a double-folded white dish towel.

Personal Notes:
Personal Notes:
To freeze: Allow kuchen to cool completely. Stack four or five high with a piece of waxed paper between each. Put into plastic bags and seal tightly.

This is the only recipe I use for kuchen. The cottage cheese filling is very good.

 

 

 

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