| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
German |
Cakes, German |
12 |
Servings |
INGREDIENTS
| 2 |
|
Env active dry yeast |
| 1/2 |
c |
Water, warm |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
c |
Butter |
| 4 |
c |
All-purpose flour, sifted |
|
|
Grated rind of 1 lemon |
| 3 |
|
Eggs –Butter Topping—- |
| 1/2 |
c |
Butter (1 stick) |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Cinnamon |
| 1/3 |
c |
Almonds, blanched, slivered |
INSTRUCTIONS
Sprinkle the yeast over warm water. Heat milk, sugar, salt and the 1/2 cup
butter together until sugar is dissolved and butter melted. Cool to
lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in
large mixing bowl; form a well in the center. Add yeast-milk mixture and
the eggs. Stir until blended and smooth. Pour into a buttered 9x13-inch
baking pan, spreading dough evenly. Let rise in warm place about 45
minutes.
Chop the butter into the mixed sugar and cinnamon to form fine particles.
Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated
to 375 F. for 30 minutes, or until top is golden and syrupy. Makes about 12
servings.
Variations: Streuselkuchen: This is much the same as Butterkuchen except
that the lemon rind is omitted from the butter and a crumb topping of 1 1/2
cups flour, 3/4 cup sugar, 1/4 cup ground almonds and 8 Tbsp (1 stick)
butter are sprinkled over batter. If desired, 1/4 tsp cinnamon may also be
added to the topping mixture.
Apfebutterkuchen (a Bremen specialty). Prepare as for Butterkuchen, place
sliced peeled apples over top of dough before placing in oven. Cover apples
with same Butter Topping. Almonds are an optional addition (and very
good!).
From: The Art of German Cooking, by Betty Wason
Shared by: June Hoffman, 9/93
~-- Maximus 2.01wb * Origin: Syzygy [-Home of the Gipper-] 215/281-3654
(1:273/915) ** BBS: High Country East Date: 09-15-93 (11:14) Number: 3565
From: SANDEE EVELAND Refer#: NONE To: JON JUDD Recvd: NO Subj: Re: I'm
baaccckkk!! CR 1/ Conf: (52) Cooking **
::To: All From: Jon Judd Subj: I'm baaccckkk!!
:: ** JJ> I'm back.......and you're stuck with me......I have been scanning
JJ> messages for the past week and see that alot has changed. I've been JJ>
away for about, well gee it's been almost a year. Took a direct JJ>
lightening hit to my system and lost everything. Its' taken time to JJ> get
things put together. Of course now I have had to start with brand JJ> new
cooking dbases.......empty ones at that!
Good to see ya here again... Lessee... Popcorn was the weakness if I
recall, right?? :-)
~Begin Recipe Export- QuikBook version 0.96 Beta A
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