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New World Kuchen
Jay Gage
Adapted from Hulda Wacker family heritage, Ashley, ND and Long
Lake, SD. Fruit filling adapted from Katherine Pahl family heritage,
Forbes, ND.
1/2 c. warm water
1/2 c. milk, scalded
1 pkg. Red Star yeast (2 tablespoons)
3 eggs
1/2 c. white powdered sugar
1 tsp. salt
2/3 c. soft shortening
5 1/2 c. bread flour
melted butter (clarified)
Make a soft dough, mix all ingredients. Knead for five minutes.
Let stand for two hours in a warm place. Place on floured board.
Roll out like a pie shell about 1/4" thick (like a pizza crust).
Brush melted butter over entire shell crust. Crimp edges of shell
crust when placed in greased pan. Place fruit and custard filling
(recipe follows).
Custard
Beat 3 eggs with 4 tbsp. brown sugar
Add 2 c. sour cream
1/2 tsp. nutmeg
1 c. white powdered cane sugar
3 c. chopped dried Turkish apricot halves, soaked in 6 tbsp. Bacardi
white rum
2 tsp. almond extract
Pour custard mixture over arranged fruit on dough shell. Let shell
crust dough rise before baking (at 375° F preheated) Bake at 350°
F for 30-35 minutes.
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Permission
to use any images from the GRHC website may be requested
by contacting Michael
M. Miller |
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