Cherry Kuchen Pronounced Ku Kah By My Family Recipes

CHERRY KUCHEN (PRONOUNCED KU-KAH BY MY FAMILY)

Steps:

• Add water to beaten eggs and dissolve dry yeast in this mixture. Let all these ingredients rest refrigerated for 15 minutes.
• Meanwhile, blend with a pastry blender or by hand flour, salt, sugar, butter and cardamom.
• In a large mixing bowl, make a ring of blended flour. Pour chilled yeast mixture into the center and work it into dry ingredients. Knead until smooth, about 2 minutes. Form dough into ball and let rest, covered for about 20 minutes.
• Roll out dough into 2 9x9 baking dishes. Push edges of dough up against dish to prevent fruit topping from spilling.
• For topping, spread cherries over top of dough. With a pasty blender or fork, cut butter into flour and sugar until small crumbs of mixture are formed. Sprinkle crumb mixture over top of cherries.
• Bake at 400 degrees for 20-25 minutes until topping begins to golden.

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.

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.

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.

DUKKAH/DUQQA (PRONOUNCED DOO-KAH)

Steps:

• Preheat the oven to 350 degrees. Place the almonds on a baking sheet, and bake for about 5 minutes, or until fragrant. Set aside to cool.
• In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled almonds into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.
• To serve:.
• Place Dukkah in bowl and dip bread first in olive oil or avocado oil and then Dukkah.