Ingredients: |
Ingredients: CRUST:
2 c. Milk, Warm
1/2 c. Sugar
1 (1/4 oz.) pkg. Yeast
6 c. Flour
1/2 c. Oil
1 t. Salt
2 eggs
FILLING:
1 qt. Heavy Cream
6 Eggs
1 c. Sugar
Dash of Salt
COTTAGE CHEESE FILLING:
1 pound of Cottage Cheese, mashed lightly with a fork
1 c. Sugar
3 Eggs, Beaten
I T. Butter, melted
CRUMB TOPPING:
2 sticks Butter, softened
2 1/2 c. Flour
2 1/2 c. Sugar
cinnamon to taste
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Directions: |
Directions:CRUST: Mix all dough ingredients together well, in the order given. Form into one large ball, place in well oiled bowl, being sure the top is oiled too. Cover and put in a warm place to raise until about doubled in size.
FILLING: Combine all ingredients, cook on medium heat, stirring constantly until it begins to thicken. Do NOT overcook! Custard will continue to cook in the oven and thicken as it cools. Set aside to cool.
ASSEMBLY: After dough has doubled in size, punch down and divide into 6 to 8 pieces. Stretch into shape and pat into pie pan, across the bottom and up the sides, like a pie crust. Place enough of your fruit of choice to fully cover the bottom of the crust. I used peaches I had frozen in some, canned sweet dark cherries, and my personal favorite, cottage cheese filling in the others. You can use most any canned, drained fruit...pineapple and mango, prunes, etc. Fresh fruit doesn't work well.
COTTAGE CHEESE FILLING: After placing fruit, pour about 1/2 cup of the custard over the fruit. (I made six, so had a bit more custard in each one, which I really liked.) Sprinkle cinnamon sugar over the cottage cheese filling, and you can do that over the fruit ones as well, or you can top the fruit ones with a crumb topping.
CRUMB TOPPING: Mix together with pastry cutter or fork until crumbly and sprinkle over custard. BAKE at 350 degrees for 20 to 25 minutes. Custard will thicken as it cools. Let cool on counter and then refrigerate until thoroughly chilled. |
This recipe for Kay Odle's Kuchen is from