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Full Online Book HomeLearning KitchenBreakfastandbrunches - Coffee Cake Favorite German Kuchen
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Breakfastandbrunches - Coffee Cake Favorite German Kuchen Post by :katsharad Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1537

Click below to download : Breakfastandbrunches - Coffee Cake Favorite German Kuchen (Format : PDF)

Breakfastandbrunches - Coffee Cake Favorite German Kuchen

2 cups warmed milk
1/2 cup sugar
1/2 cup margarine
1 tsp. salt
1 pkg. yeast
2 well beaten eggs
About 4 cups flour

Combine the warmed milk, sugar and margarine. Add the salt then allow to cool to lukewarm.

Add yeast, eggs and flour to lukewarm milk mixture and mix to make a soft dough. Knead well.
Let rise until doubled.

Divide dough into 8 or 9 pieces, then shape each to fit in a pie pan. Allow to rise in pans for about 20 minutes.

Preheat to 350.

Fill with cooled cream custard filling and toppings.

4 cups half and half cream
4 eggs
1 cup sugar
4 tbsp. flour
2 tsp. vanilla
2 cans pie filling, flavor of choice

Heat half and half in the top of a double boiler.

Beat eggs, then add sugar and flour. Stir egg mixture into the half and half and cook until thick. Add vanilla. Allow to cool.

Divide equally among the kuchens.

Top each kuchen with cherry, lemon, blueberry or apricot pie filling or any kind of filling desired.

Crumb topping:
1 cup sugar
1 cup flour
1/2 cup butter

Combine ingredients and mix till crumbs. Sprinkle crumbs over the top of each filled kuchen.

Bake for 25 minutes at 350.

These will freeze well. If frozen, reheat before serving. It will make 8 or 9 kuchens.

This is an old recipe given to me by a friend - one passed down through several generations of her family.
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Breakfastandbrunches - Coffee Cake Fruit Kuchen Breakfastandbrunches - Coffee Cake Fruit Kuchen

Breakfastandbrunches - Coffee Cake Fruit Kuchen
1 pkg. active dry yeast 1/4 cup warm water 4 cups sifted all purpose flour 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 cup butter 3/4 cup scalded milk (cooled to lukewarm) 2 unbeaten eggs Soften yeast in the warm water. Sift together the flour, sugar and salt. Cut in butter until particles are fine. Add the scalded milk and unbeaten eggs. Mix well. Cover. Chill while preparing filling. Filling: 1 can (1 pound) fruit cocktail*, reserve 2/3-cup juice. Combine 3/4-cup sugar, 3 tablespoons cornstarch and 1/8-teaspoon salt in saucepan. Gradually add 1/3-cup lemon juice and reserved fruit juice. Cook

Breakfastandbrunches - Coffee Cake Coffee Breakfastandbrunches - Coffee Cake Coffee

Breakfastandbrunches - Coffee Cake Coffee
Cake 1/2 cup chopped pecans 1 package (2 layer size) Yellow Cake mix 1/2 cup cold coffee 8 ounce carton plain yogurt 3 eggs Filling: 1/2 cup firmly packed brown sugar 1/4 cup chopped pecans 1/4 cup chopped dates 2 tablespoons flour 2 teaspoons cinnamon 2 tablespoons margarine or butter, softened Heat oven to 350 degrees and grease and flour 10-cup fluted tube or 10-inch angel food tube pan. Arrange 1/2 cup pecans in ring in bottom of pan. In large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour half of batter