Cherry Cheese Kuchen Recipes

CHERRY KUCHEN

Steps:

• Mix water and yeast. Add 1 tsp sugar. Mix well. Let mixture rise for 5 minutes. Add remaining sugar, vanilla, salt, and beaten egg.
• Cut butter into flour in a separate bowl. Add yeast mixture and mix well.
• Divide the soft dough into two balls. Roll one ball to fit the bottom and halfway up the sides of a 6x10 glass pan.
• Make kuchen filling by mixing the flour and sugar. Add the drained cherries and mix well.
• Add the kuchen filling to the dough in the pan. Roll the second ball of dough to fit the top of the kuchen pan.
• Bake at 350˚ F for 45 minutes covering the top loosely with foil during the last 10 - 20 minutes of baking

CHERRY CHEESE KUCHEN

Steps:

• Combine dry yeast and 1 cup flour in large mixing bowl. Heat together milk, sugar, butter and salt until warm, stirring to melt butter. Add to flour mixture along with egg.
• Beat at high speed for 1/2 minute, scraping sides of bowl. By hand, stir in remaining flour to make soft dough. Turn into a greased bowl, turn once, cover and refrigerate until well chilled, about 2 to 3 hours.
• Grease 15 x 10 x 1-inch baking pan. Pat dough evenly in prepared pan, forming ridge around edges.
• Spread with Cherry filling. Let rise in warm place until almost double, about 45 minutes.
• Preheat oven to 375°F Bake for 15 minutes.
• Combine ingredients for cheese topping and beat until smooth. Spread over Cherry filling.
• Combine crumb topping ingredients and sprinkle atop cheese filling.
• Bake 10 minutes longer or until filling is set. Cut into squares.

CHERRY KUCHEN

Steps:

• Mix the first six ingredients together to make a batter.
• Pour most of the batter into the bottom of a greased 9x13-inch pan.
• Pour can of pie filling on top.
• Glop the rest of the batter on top of the filling.
• Bake at 350 degrees for 40 minutes.
• Enjoy!

RADIO DAYS CHERRY CUSTARD KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Whisk together 1 1/2 cup of sifted flour, baking powder, and salt in a large bowl.
• With a pastry cutter, chop the unsalted butter into the flour mixture until it resembles coarse crumbs; mix in 1 egg and 1 tablespoon of milk, creating a dough; if dough seems dry and crumbly, mix in additional milk, a teaspoon at a time. Pat the dough into the prepared baking dish, and sprinkle the cherries evenly over the dough.
• In a bowl, sift 3/4 cup of sugar with 2 tablespoons of flour; whisk in the 3 eggs and 3/4 cup of milk until smooth. Mix in cinnamon and nutmeg if desired; pour the mixture over the cherries. In a small bowl, using a pastry cutter, chop 2 tablespoons of butter with 1/2 cup of sugar and 1/2 cup flour until crumbly; sprinkle the streusel over the custard mixture.
• Bake in the preheated oven until the custard is set and the streusel is lightly browned, 25 to 30 minutes. Serve warm or cold; refrigerate leftovers.

GERMAN KUCHEN

Steps:

• 1. Dough- Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in seperate bowl and then add to milk mixture. Beat in eggs and then flour. Cover and let rise until doubled. About an hour. Punch down and divide into 5 pieces. Roll out into desired shape and let rise 30 minutes. Then choose your topping. I used a 9" round cake pan for mine.
• 2. Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time. Dot with Butter if desired. Bake at 375 for 20 minutes.
• 3. Cherry Topping: Heat can of dark cherry pie filling and spread on crust after it rises second time. Bake for 20 minutes at 375.
• 4. Cheese Topping; Mix cottage cheese, egg and sugar in blender intil creamy. Heat slowly until warm on stove. Pour on dough after rises second time. Bake at 375 for 25 minutes.
• 5. Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot and pour on crust after second rising. Bake 25 minutes at 375.
• 6. Apple Topping: Peel and slice thinly 3 apples. Sprinkle with cinnamon and sugar and nutmeg to taste. Roll this dough out in a rectangle. Fill the center with apples and dot with butter. Bake 20 minutes at 375.

CHERRY CHEESECAKE KUCHEN

Steps:

• Grease a 9-inch springform pan; set aside. In a large bowl combine 1-1/4 cups of the flour and the yeast; set aside.
• In a small saucepan, heat and stir milk, 1/2 cup sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture and the 2 eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat in as much of the remaining 1 cup flour as you can with the mixer. Stir in any remaining flour.
• Transfer dough to prepared pan; spread evenly (dough will be sticky). Cover and let rise in a warm place until double in size (about 1 hour).
• Preheat oven to 350 degrees F. In a medium bowl, combine cream cheese, sour cream, 1/4 cup sugar, 1 tablespoon flour, and vanilla. Beat with an electric mixer on medium speed until smooth. Stir in 1 egg and lemon peel; set aside. In another bowl, stir together the pie filling and almond extract. Spoon cherry mixture over dough in pan. Spoon cream cheese mixture over cherry mixture, spreading evenly.
• Bake about 45 minutes or until center appears set when gently shaken. Cool in pan on a wire rack for 30 minutes. Using a small sharp knife, loosen crust from sides of pan; cool for 1 hour. Cover and chill at least 4 hours before serving. Remove sides of pan just before serving. If desired, spoon additional cherry pie filling on top and garnish with chopped white chocolate.