Fruit and Cream Kuchen
List of Ingredients
Kuchen
NOTE: prepare filling in advance and allow to cool before pouring into crust
1 1/2 cups scalded milk
1 1/2 cups shortening
3/4 cup sugar
1 tsp. salt
4 eggs
1/3 cup warm water
1 pkg. dry yeast
1 tsp. sugar
5 cups flour
Filling:
2 cup sugar
4 tbsp. flour
4 eggs
pinch of salt
2 cups milk
4 cups cream
fruit of choice - eyeballed amount
Recipe
NOTE: prepare filling in advance and allow to cool before pouring into crust
Blend scaled milk, shortening, sugar and salt. Let cool. Beat in eggs, one at a
time.
Combine the warm water, yeast and sugar, blending well, then add to the
milk/egg mixture. Add the flour and beat well. Batter
will be stiff. Let rise until doubled ( or about doubled)
Stir down and shape - may be refrigerated over night at this point.
Preheat to 350
Pinch off small sections for each kuchen, making 10 to 12 kuchens. Roll dough
into pie shape but not quite 1/4 inch thick.
Put into greased pie pans but do not stretch dough. Do not let rise before
filling.
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Filling:
Cook the sugar, flour, eggs, salt and milk until thick, stirring constantly. Allow
to cook then add the cream.
Place fruit in kuchen shell, pour filling over and bake for about 25 minutes at
350.
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