Tassajara Peach Kuchen Recipes

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SOUR CREAM PEACH KUCHEN



Sour Cream Peach Kuchen image

For an old-fashioned treat, there's nothing that beats my mom's peach kuchen. With a melt-in-your-mouth crust and a lightly sweet filling, this dessert is perfect after a big meal. -Cathy Eland Hightstown, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

3 cups all-purpose flour
1-1/4 cups sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup cold butter, cubed
2 cans (29 ounces each) sliced peaches, drained or 13 small peaches, peeled and sliced
1 teaspoon ground cinnamon
TOPPING:
4 large egg yolks
2 cups sour cream
2 to 3 tablespoons sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. , Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. , Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator.

Nutrition Facts : Calories 507 calories, Fat 24g fat (15g saturated fat), Cholesterol 135mg cholesterol, Sodium 197mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 6g protein.

PEACH KUCHEN



Peach Kuchen image

"KUCHEN IS a filling dessert for this German meal. It's not too sweet, and you can use virtually any of you favorite fruits. As a child, I took great pride in arranging the fruit in the pan. We always made this dessert on the same day of the meal so it would be warm and fresh. A dollop of whipped cream on top was an added treat!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 12

CRUST:
1 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
1/2 cup butter
FILLING:
2 cans (one 29 ounces, one 15-1/4 ounces) sliced peaches, drained
2 large eggs
1 cup sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 cup sour cream

Steps:

  • In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan. , Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches. , Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.

Nutrition Facts :

EASY PEACH KUCHEN



Easy Peach Kuchen image

Enjoy this easy-to-make nutty peach dessert. Perfect if you love German cuisine.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 9

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking powder
1 cup sugar
1/2 cup butter or margarine, melted
3 cups 1/2-inch slices fresh peaches or 1 bag (16 oz) frozen (thawed and drained) peaches
1 teaspoon ground cinnamon
3 eggs
2 containers (6 oz each) vanilla yogurt (2/3 cup)
1/2 teaspoon vanilla
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. In large bowl, mix flour, baking powder and 2 tablespoons of the sugar. Stir in butter until mixture is crumbly. On bottom and 1 1/2 inches up sides of 8-inch square glass baking dish, pat mixture evenly. Top with peaches. In small bowl, mix remaining sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
  • Meanwhile, in medium bowl, beat eggs, yogurt and vanilla with wire whisk until smooth. Pour over top of partially baked kuchen. Sprinkle pecans over yogurt mixture.
  • Bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 420, Carbohydrate 59 g, Cholesterol 100 mg, Fat 3, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 34 g, TransFat 1/2 g

TASSAJARA PEACH KUCHEN



Tassajara Peach Kuchen image

A spectacular dessert adapted from my old Tassajara Cookbook from the 1970s. If you bake in a pie plate, make sure to use a DEEP one. In the summer, I love to take this along when a pie is requested; the custardy top makes it look extra-special and it's delicious, too. Supposedly, you can substitute 2 packages frozen peaches for the fresh peaches, but I've never done this.

Provided by echo echo

Categories     Pie

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

1/2 cup butter
2 cups flour
1/4 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 cup heavy cream or 1 cup sour cream
1 cup brown sugar
6 peaches, sliced
2 egg yolks, beaten
1 teaspoon cinnamon

Steps:

  • Cut the butter into the dry ingredients (flour through salt) with a fork or pastry cutter until it looks like coarse meal.
  • Press firmly into a baking pan (I use a 10-inch deep-dish pie dish).
  • Arrange the peaches on the surface to cover.
  • Sprinkle the fruit with a mixture of the cinnamon and brown sugar.
  • Bake 15 minutes at 400°.
  • Pour the egg yolks beaten with the cream over the top.
  • Lower heat to 375° and bake 40 minutes longer.

Nutrition Facts : Calories 380.6, Fat 19.2, SaturatedFat 11.7, Cholesterol 94.8, Sodium 210.4, Carbohydrate 49.6, Fiber 1.7, Sugar 28.7, Protein 4.2

PEACH KUCHEN



Peach Kuchen image

My mom used to make this when i was a kid. you can make it with apples, blueberries i've even made it with chocolate chips for a desert but peach is my favorite. everyone always asks for the recipe.

Provided by children from A to Z

Categories     Breads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
3/4 cup butter
2 tablespoons milk
1/2 teaspoon salt
1 egg
3 eggs
1 1/2 cups sugar
3 tablespoons flour
1/2 cup milk
3/4 cup sugar
3/4 cup flour
3 1/2 tablespoons butter

Steps:

  • Crust:.
  • mix together dry ingredients then add egg & milk. pat crust into 13 x 9 pan.
  • place 28oz. drained can peaches over dough.
  • custard:.
  • beat eggs, then add all other ingredients beating after each addition. pour over peaches.
  • streusel:.
  • mix with hands until crumbly. sprinkle over custard. use all of the streusel.
  • bake 350 degrees for 35-40min. cool completely. i like to eat this at room temperature or from the fridge.

PEACH KUCHEN



Peach Kuchen image

This recipe comes from a junior league cookbook, Above and Beyond Parsley. It is simply delicious and easy. I always serve mine with vanilla bean ice cream. Tip for an easy way to peel the peaches - blanch them in boiling water for about 30 seconds, then immediately place them in icy cold water and slip the skins right off!

Provided by LifeIsGood

Categories     Dessert

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 10

1 1/4 cups flour
1/4 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into pieces (don't use margarine!)
2 tablespoons sour cream
3 large egg yolks
1/3 cup sour cream
1 cup sugar
1/4 cup flour
1/4 teaspoon kosher salt
1 1/2 lbs fresh ripe peaches, peeled, pitted and thickly sliced

Steps:

  • Preheat oven to 425 degrees F.
  • Mix the flour, salt and cold butter pcs. until crumbly.
  • Add sour cream and blend until the mixture forms a ball.
  • Gather the dough together and shape into a flat disc. Press dough onto bottom and sides of a 9 inch tart or sringform pan - evenly.
  • Bake on the center rack of the oven for about 15-20 minutes, until lightly browned. Remove from oven and let it cool for about 15 minutes.
  • Reduce oven temperature to 350 degrees F.
  • For filling:.
  • Combine egg yolks, sour cream, sugar flour and salt.
  • Pour 1/2°C mixture over baked crust.
  • Top with sliced peaches in concentric circles.
  • Pour remaining custard mixture evenly over the peaches and smooth out.
  • Bake at 350 degrees fro about 50 - 60 minutes or until the custard is set and top is lightly browned.
  • Cool for about 10 minutes before removing sides of pan.
  • Serve warm or at room temperature (refrigerate if not serving right away).

EDNA'S PEACH KUCHEN (VEGAN)



Edna's Peach Kuchen (Vegan) image

I wanted to try making a Kuchen. I love peaches and this sounded perfect. The original recipe comes from The International Vegetarian Union.

Provided by Chef Joey Z.

Categories     Dessert

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 11

2 cups whole wheat pastry flour
1/4 cup unbleached cane sugar
1/2 teaspoon sea salt
1/4 teaspoon non-aluminum baking powder
1/2 cup light oil
9 peaches, halved (peeled, fresh or canned and drained)
2 tablespoons unbleached cane sugar
1 teaspoon ground cinnamon
1 cup tofu sour cream
2 tablespoons maple syrup
1/8 teaspoon turmeric (optional)

Steps:

  • Preheat oven to 350'F.
  • FOR THE CRUST.
  • Place the flour, 1/4 cup sugar and baking powder in a large mixing bowl and stir together.
  • Cut the oil into the flour mixture using a pastry blender or a fork until the mix is crumbly.
  • Pat an even layer of the mixture into the bottom of a 8x8x2" baking glass baking dish.
  • FOR THE FILLING.
  • Place the peach halves in three rows of three cut side down over the bottom crust. Combine the remaining two tablespoons of sugar and cinnamon and sprinkle over the peaches.
  • Put the Kuchen into the oven on the center rack and bake for 15 minutes.
  • FOR THE GOLDEN CREAM TOPPING.
  • Put the tofu sour cream, maple syrup and turmeric (if using) in a small mixing bowl and stir together until well combined.
  • Once the kuchen is finished baking in the oven remove it and put the cream topping over the peaches.
  • Return to the oven and bake for another 30 minutes.
  • Serve warm or cold.
  • Bon Appetit!

Nutrition Facts : Calories 173.3, Fat 0.8, SaturatedFat 0.1, Sodium 141.1, Carbohydrate 40.3, Fiber 4.9, Sugar 19.3, Protein 4.6

GERMAN FRESH PEACH KUCHEN



German Fresh Peach Kuchen image

One of the delights of summer in Germany is fruit kuchen, an open face fresh fruit pie served warm from the oven. It's made with pastry crust or raised yeast dough crust; a custard mixture is poured over the fruit before baking. In this recipe fresh ripe peaches is used, plus a crispy, rich biscuit crust, somewhat like shortcake. Kuchen can also be made with canned or frozen fruit. Fragrant peach kuchen is especially delicious with whipped cream or a la mode. Time the kuchen to bake during dinner so that it will be at just the right temperature to serve for dessert. The batter may be mixed ahead of time, turned into a baking pan and refrigerated for as long as 3 hours. At brunch, serve kuchen instead of coffeecake.

Provided by Olha7397

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 16

boiling water
2 lbs ripe peaches, peeled and sliced (about 6) or 2 (12 1/2 ounce) packages frozen sliced peaches, drained
2 tablespoons lemon juice
1 1/2 cups sifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 tablespoons milk
1 1/2 tablespoons grated lemons, rind of
1/4 cup butter or 1/4 cup regular margarine, melted
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 tablespoons heavy cream
sweetened whipped cream or soft vanilla ice cream

Steps:

  • Pour enough boiling water over peaches in large bowl to cover.
  • Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit.
  • With paring knife, pare peaches; place in a large bowl.
  • Preheat oven to 400°F.
  • Sprinkle peaches with lemon juice to prevent darkening.
  • Slice into the bowl; toss to coat with lemon juice; set aside.
  • Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt.
  • In large mixing bowl, using fork, beat eggs with milk and lemon peel.
  • Add flour mixture and melted butter, mixing with fork until smooth—1 minute.
  • Do not over-mix.
  • Butter a 9-inch Springform pan, or 9-inch round layer-cake pan.
  • (If cake pan is used, kuchen must be served from pan.).
  • Turn batter into pan; spread evenly over bottom.
  • (At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.).
  • Combine sugar and cinnamon; mix well.
  • DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices.
  • Sprinkle evenly with sugar-cinnamon mixture.
  • Bake 25 minutes.
  • Remove kuchen from oven.
  • With a fork, beat egg yolk with cream.
  • Pour over peaches.
  • Bake 10 minutes longer.
  • Cool 10 minutes on wire rack.
  • To serve, remove side of springform pan.
  • Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream.
  • Makes 8 to 10 servings.
  • McCalls Cooking School.

PEACH KUCHEN



Peach Kuchen image

Make and share this Peach Kuchen recipe from Food.com.

Provided by Rita1652

Categories     Breads

Time 1h5m

Yield 1 kuchen

Number Of Ingredients 10

3/4 cup butter or 3/4 cup margarine, room temp
3 cups sifted flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons sugar
13 large peaches, sliced
1 teaspoon cinnamon
1/2-3/4 cup sugar
4 egg yolks
1 pint sour cream

Steps:

  • In a food processor pulse with metal blade butter into flour,baking powder,salt, and 4 tablespoons sugar, until cornmeal consistency.
  • Put into 9x13 inch pan and pat lightly into pan, letting a little come up the sides.
  • Arrange peaches close together in rows in the shell.
  • Mix together cinnamon and sugar sprinkle over peaches.
  • Bake in a 400 degree oven for 14 minutes until sugar melts into peaches.
  • Meanwhile, beat egg yolks and sour cream together by hand.
  • Spoon over the peaches and return to oven for 30 minutes longer until golden brown.

Nutrition Facts : Calories 5147.5, Fat 254.5, SaturatedFat 147.2, Cholesterol 1269.3, Sodium 2385.1, Carbohydrate 671.8, Fiber 45.6, Sugar 358.6, Protein 80.2

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