Kuchen Recipe - 'Old World Recipe'
Cathy forwarded me this recipe from Jessica in April of 2013 when Gramma Helen decided she wanted to make kuchen for Rex Kelsh - - mom had given the recipe to Jessica so Cathy made a batch for her because she didn't have a rolling pin!!! I am going to get it in my online recipe files in case I get ambitious some day! They do freeze really nice and the grandkids would love them -
- 3/4 cup butter flavor Crisco
- 1/2 cup sugar
- 4 cups all-purpose flour
- 1/2 tsp salt
- CREAM FILLIMG:
- 2 cups cream
- 1 cup milk
- 2 eggs
- 2 tsp cornstarch
- 3/4 cup sugar
- 1 tsp vanilla
- CRUMBLE FILLING:
- 3 cups flour
- 1 1/2 cups sugar
- 1 Cup Butter
- CHEESE FILLING:
- 1/2 cup sugar
- 2 eggs, beaten
- 1 TBSP flour
- dash of salt
- 1/4 cup sour cream
- TOPPING (TRADITIONAL) THIS IS THE ONE HELEN USED
- 4 eggs
- 1 3/4 cup sugar plus 1 tsp flour
- 3 cups sweet cream
- 1 tsp vanilla.
Dissolve one package (one tbsp) dry yeast in one cup warm (100d) 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 are using. Sprinkle pans lightly with flour, then lay rolled dough into pan. Make an edge on the crust by pressing dough up the side with one finger (no need for it to be higher than 1/2 inch).
Do not let the dough raise. Have your filling and topping made prior to rolling the dough so that you can add them immediately.
Heat all ingredients except vanilla to the boiling point. DON'T BOIL! Remove from heat and add vanilla.
Mix together as for crumble filling
Mix well. Fold in one cup cottage cheese. At this time you could also add raisins that have been soaked in warm water for 10 min and drained. If you would rather use apples than raisins, line the pan with sliced apples.
Combine four eggs with 1 3/4 cup sugar plus 1tsp flour and beat well. Add three cups sweet cream and 1 tsp vanilla. Mix well and divide equally among 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 350d for 20 minutes. Remove from pans and cool on wire racks or a double-folded white dish towel.
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.