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Raspberry Custard Kuchen Recipe

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This recipe for Raspberry Custard Kuchen, by , is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melinda Goodman
Added: Wednesday, October 22, 2008


1 1/2 cup flour, divided
1/2 cup sugar
1/2 tsp salt
2 tbsp heavy cream
1/2 cup butter
3 cup raspberries

1 cup sugar
1 tbsp flour
2 eggs, beaten
1 cup heavy cream
1 tsp vanilla

FILLING: In a bowl, combine 1 cup flour and salt; cut in margarine until mixture resembles coarse crumbs. Stir in cream. Pat into a greased 9x13 pan. Combine sugar and remaining flour and sprinkle over crust. Arrange raspberries over crust.

TOPPING: Combine sugar and flour. Stir in eggs, cream and vanilla. Pour over berries. Bake at 375 for 40-45 minutes or until lightly brown.

Store in refrigerator.




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