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Gram Blewett’s Kuchen Recipe

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This recipe for Gram Blewett’s Kuchen, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcia Faulkenberry
Added: Tuesday, November 25, 2008


1 cup milk
1/3 cup sugar
1 tsp salt
1 tsp lemon juice
2 T shortening

Scald milk, add remaining ingredients and stir. Allow to cool until warm but not hot. While milk is cooling, dissolve 1½ yeast cakes in ¼ cup warm water and let work for 5 – 10 minutes.

1 ½ yeast cakes
¼ cup warm water
3 eggs, well beaten
1 cup raisins, soaked in hot water

When milk is cool, add dissolved yeast and eggs and stir. Add 4½ cups unbleached flour. When most of the flour has been stirred in, heap some flour on top of the dough. Take a handful of the raisins and squeeze out the water, then toss them in the flour to coat and stir them into the dough. Repeat till all the raisins are incorporated into the dough, using enough extra flour so the dough isn’t sticky.

Knead on a floured table till smooth. Place in a grease bowl, turn to coat the top, cover with a towel and put in a warm place to rise to double. Punch down and let rise to double again.

Punch down and divide dough into three parts. Roll each part into a rectangle about 12” x 9”. Butter the dough, then sprinkle with a little sugar and cinnamon. Keep the butter/sugar a little away from the edges.

Roll the dough on the long edge so you end up with a 12” long roll. Gently twist the roll, then form into a spiral. Place in a greased glass pie pan and let rise again.

Bake at 350º for about 25-30 minutes. While warm-but-not-real-hot, drizzle with simple frosting (stir together confectioners sugar and enough milk to drizzle).

Personal Notes:
Personal Notes:
This Recipe originates from Anna Kleiber Blewett, mother of Anne Blewett Rains.




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