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Cheese Kuchen

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Jewish 1 Servings

INGREDIENTS

4 c Flour
1/2 c Margarine melted
1 ts Salt
1/2 c Sugar
3 lg Eggs
1/2 c Sour cream or yogurt
2 tb Traditional yeast dissolved; (I use fast rise) in
1/2 c Warm water and
1/2 c Warm milk and
1 tb Sugar
1 lb Dry cottage cheese
1 lg Egg
Salt
3 tb Sugar
2 tb Cream of wheat
1 tb Sour cream
1 ts Vanilla

INSTRUCTIONS

CHEESE FILLING
Put flour in bowl and make a well, add salt ,sugar, eggs, sour cream
,dissolved yeasd and last melted margarine. Mix well with hands and start
to kneed a bout 10 minutes until you have a nice dough .Let rise until
double a bout 1 1/2 to 2 hours. Punch down kneed for 2 minutes. Devide into
2 balls (dough may made night before and refrigerated)
Cheese filling:
Process until smooth
Roll one ball of dough out to fit into a large tart pan with removable
bottom. Grease pan real well. Add cheese mix and make lattice top with
doughfrom the other ball Brush dough and cheese with eggwash . Let rise in
very low oven until double Bake in 350 f till golden brown. (if you have to
much dough make a nother cake) moshe@escape.ca
Posted to JEWISH-FOOD digest by "M. Reuter" <moshe@escape.ca> on May 29,
1998

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