Coffee Kuchen Recipes

APPLE KUCHEN COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of springform pan, 9x2 inches, or round pan, 9x1 1/2 inches, with shortening.
• In medium bowl, beat 1/2 cup sugar, the butter and egg with electric mixer on low speed about 30 seconds or until smooth. Beat in Bisquick. Spread over bottom and 1 inch up side of pan.
• In small bowl, mix yogurt and egg until smooth. Stir in apple; spoon over batter in pan. Mix 1/4 cup sugar and the cinnamon; sprinkle over apple mixture.
• Bake 45 to 50 minutes or until center is set and crust is deep golden brown. Cool 10 minutes; remove side of pan. Serve warm.

KUCHEN

Steps:

• Mix the ingredients for the crust,well;Divide into 7 balls.
• Roll out each and put into pie tins.
• Arrange fruit (apples peaches,rhubarb or any other fruit you prefer), in single layer, on the dough.
• Sprinkle sugar on the fruit.
• Mix together filling ingredients and pour on the fruit.
• (I like more filling so I make enough for 8 kuchen).
• Sprinkle with cinnamon.
• Bake 375º till filling is set.
• About 33 minutes (If you stick a table knife in filling and it comes out clean it s done.).

COFFEE KUCHEN

Steps:

• Preheat oven to 375°F.
• Mix flour, baking powder, salt and brown sugar in large bowl.
• Cut in shortening and butter to form crumbs.
• Reserve 1 cup of this mixture for topping.
• Combine coffee, evaporated milk and baking soda.
• Add to remaining flour mixture and mix well.
• Add beaten eggs.
• Spoon into well greased or paper lined muffin cups filling half to 2/3 full.
• Add cinnamon to topping mixture and sprinkle over batter in pan.
• Bake 20-25 minutes or until tests done.

COFFEE BRAN KUCHEN

Steps:

• 1. Mix the 1/4 cup flour, the 1/4 cup brown sugar, cinnamon, 2 tablespoons margarine and pecans with fork until crumbly. Set aside for topping.2. In small mixing bowl, combine coffee and cereal. Let stand about 2 minutes or until cereal is softened.3. Stir together flour, baking powder, soda and salt. Set aside.4. In large mixing bowl, beat together the 1/2 cup margarine and the 3/4 cup sugar until light and fluffy. Add egg. Beat well. Stir in cereal mixture. Add flour mixture, mixing until just combined. Pour into 9 x 9 x 2-inch baking pan coated with cooking spray and sprinkled lightly with flour. Sprinkle batter with topping mixture.5. Bake at 375°F about 20 minutes or until wooden pick inserted near center comes out clean. Cool slightly, about 10 minutes. Cut into 3-inch squares or for tea size servings, cut into 2-inch squares. Serve warm.

RICH FRUIT KUCHENS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.