Kathryn A. Hollenhorst Thomas, e-mail message to Michael Miller.
Although I'm not German-Russian (my ancestors came from Germany
to Minnesota in the 1840's) I enjoy preparing some German-Russian
foods for my husband. My mother-in-law is Elizabeth Volk Thomas,
formerly of Linton, North Dakota.
1 pkg. active dry yeast
1/2 cup warm water (105° to 115° F)
1/2 cup warm milk (scald then cool)
1/3 cup sugar
1/3 cup butter
3-1/2 to 4 cups all-purpose flour
Dissolve yeast in warm water in large bowl. Stir in milk, sugar,
butter, egg, and 2 cups of flour. Beat until smooth. Mix in enough
remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead, adding additional
flour until dough is smooth and elastic, about 5 minutes. Place
in greased bowl; grease top of dough, cover, and let rise until
doubled, about 1-1/2 hours.
Punch dough down and shape into 6 equal portions. Roll and shape
in 10-inch pie tins. Let rise about 20 minutes and top with fruit
of your choice (such as peach or apple slices, apricot halves, cherries,
or prunes). Spread custard equally over tops (recipe below). Sprinkle
with cinnamon and bake in 350° oven for 20 to 25 minutes, until
crust is golden brown.
2 cups milk
2 cups heavy sweet cream
1/4 cup butter, melted
2 cups sugar
1-1/2 tsp. flour
1-1/2 tsp. cornstarch
1 tsp. vanilla extract
Blend flour, cornstarch and sugar. Stir in eggs and beat well.
Add butter, cream and milk, and stir well. Cook on high power in
microwave for 20 minutes or until thickened, stirring well every
5 minutes. (Use a pyrex or glass bowl not plastic.) Stir in vanilla
and top kuchen dough.
to use any images from the GRHC website may be requested
by contacting Michael