Rivel Kuchen Recipes

RIVEL KUCHEN

Steps:

• Dissolve yeast in 1/4 cup warm water to which 1 teaspoon of sugar has been added.
• Scald 2 cups milk; add 1/2 cup sugar, shortening and salt. Cool to lukewarm. Beat in eggs. Add flour enough to make medium thick batter and beat well. Add beaten eggs and dissolved yeast, beat well. Stir in the remaining flour. When too thick to mix by spoon, pour onto floured board. Knead dough until smooth and elastic.
• Put dough into greased bowl, and let rise until double in size. Divide into 2 parts. Knead each down, and roll out to fit 13 X 9 inch pan.
• Put 1 1/2 cup sugar into heavy skillet and brown, stirring all the time. Add 3 cups water. Cook until sugar is dissolved. Sir together 3 tablespoons flour and 3/4 cup milk; add to the sugar water. Cook until mixture is thick like gravy. Cool. Add allspice. Spread on unbaked coffee cakes.
• Mix 1 cup flour, 1/4 cup butter or margarine, 1 tablespoon sugar, and cinnamon until crumbly. Sprinkle rivels mixture over coffee cake.
• Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown.

RASPBERRY CUSTARD KUCHEN

Steps:

• In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

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°.

RIVEL KUCHEN

Steps:

• Dissolve yeast in 1/4 cup warm water to which 1 teaspoon of sugar has been added.
• Scald 2 cups milk; add 1/2 cup sugar, shortening and salt. Cool to lukewarm. Beat in eggs. Add flour enough to make medium thick batter and beat well. Add beaten eggs and dissolved yeast, beat well. Stir in the remaining flour. When too thick to mix by spoon, pour onto floured board. Knead dough until smooth and elastic.
• Put dough into greased bowl, and let rise until double in size. Divide into 2 parts. Knead each down, and roll out to fit 13 X 9 inch pan.
• Put 1 1/2 cup sugar into heavy skillet and brown, stirring all the time. Add 3 cups water. Cook until sugar is dissolved. Sir together 3 tablespoons flour and 3/4 cup milk; add to the sugar water. Cook until mixture is thick like gravy. Cool. Add allspice. Spread on unbaked coffee cakes.
• Mix 1 cup flour, 1/4 cup butter or margarine, 1 tablespoon sugar, and cinnamon until crumbly. Sprinkle rivels mixture over coffee cake.
• Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown.

RIVEL KUCHEN

Steps:

• Dissolve yeast in 1/4 cup warm water to which 1 teaspoon of sugar has been added.
• Scald 2 cups milk; add 1/2 cup sugar, shortening and salt. Cool to lukewarm. Beat in eggs. Add flour enough to make medium thick batter and beat well. Add beaten eggs and dissolved yeast, beat well. Stir in the remaining flour. When too thick to mix by spoon, pour onto floured board. Knead dough until smooth and elastic.
• Put dough into greased bowl, and let rise until double in size. Divide into 2 parts. Knead each down, and roll out to fit 13 X 9 inch pan.
• Put 1 1/2 cup sugar into heavy skillet and brown, stirring all the time. Add 3 cups water. Cook until sugar is dissolved. Sir together 3 tablespoons flour and 3/4 cup milk; add to the sugar water. Cook until mixture is thick like gravy. Cool. Add allspice. Spread on unbaked coffee cakes.
• Mix 1 cup flour, 1/4 cup butter or margarine, 1 tablespoon sugar, and cinnamon until crumbly. Sprinkle rivels mixture over coffee cake.
• Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown.

RIVEL KUCHEN

Steps:

• Dissolve yeast in 1/4 cup warm water to which 1 teaspoon of sugar has been added.
• Scald 2 cups milk; add 1/2 cup sugar, shortening and salt. Cool to lukewarm. Beat in eggs. Add flour enough to make medium thick batter and beat well. Add beaten eggs and dissolved yeast, beat well. Stir in the remaining flour. When too thick to mix by spoon, pour onto floured board. Knead dough until smooth and elastic.
• Put dough into greased bowl, and let rise until double in size. Divide into 2 parts. Knead each down, and roll out to fit 13 X 9 inch pan.
• Put 1 1/2 cup sugar into heavy skillet and brown, stirring all the time. Add 3 cups water. Cook until sugar is dissolved. Sir together 3 tablespoons flour and 3/4 cup milk; add to the sugar water. Cook until mixture is thick like gravy. Cool. Add allspice. Spread on unbaked coffee cakes.
• Mix 1 cup flour, 1/4 cup butter or margarine, 1 tablespoon sugar, and cinnamon until crumbly. Sprinkle rivels mixture over coffee cake.
• Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown.

RIVEL KUCHEN

Steps:

• Dissolve yeast in 1/4 cup warm water to which 1 teaspoon of sugar has been added.
• Scald 2 cups milk; add 1/2 cup sugar, shortening and salt. Cool to lukewarm. Beat in eggs. Add flour enough to make medium thick batter and beat well. Add beaten eggs and dissolved yeast, beat well. Stir in the remaining flour. When too thick to mix by spoon, pour onto floured board. Knead dough until smooth and elastic.
• Put dough into greased bowl, and let rise until double in size. Divide into 2 parts. Knead each down, and roll out to fit 13 X 9 inch pan.
• Put 1 1/2 cup sugar into heavy skillet and brown, stirring all the time. Add 3 cups water. Cook until sugar is dissolved. Sir together 3 tablespoons flour and 3/4 cup milk; add to the sugar water. Cook until mixture is thick like gravy. Cool. Add allspice. Spread on unbaked coffee cakes.
• Mix 1 cup flour, 1/4 cup butter or margarine, 1 tablespoon sugar, and cinnamon until crumbly. Sprinkle rivels mixture over coffee cake.
• Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown.