INGREDIENTS

INSTRUCTIONS

In a large saucepan, combine pears, 1/4 cup lemon juice and enough
water to cover tops of pears. Bring to a boil; reduce heat and  simmer,
covered, for 10 minutes or until tender. Drain pears; set  aside.
Grease two 9 inch round cake or springform pans. In large  bowl,
combine hot-roll mix with yeast from foil packet, 1/4 cup sugar  and
1/2 tsp cinnamon. Stir in hot water, 1/4 cup butter and 1 egg  until
well combined; dough will be soft and sticky. Divide dough  evenly
between greased pans; pat out dough to cover bottom of pans.  Cover
with plastic wrap and towel. Let rise in warm place (80 to 85  degrees)
for 30 minutes. Meanwhile, in small bowl, combine all  filling
ingredients. Beat at medium speed until smooth; set aside. In  another
small bowl, combine first four streusel ingredients; mix  well. Cut in
butter until crumbly. Set aside. Heat oven to 375  degrees. Uncover
dough. With lightly floured hands, gently pat edges  of dough halfway
up the sides of the pans. Pour filling mixture  evenly over dough in
each pan. Sprinkle streusel mixture evenly over  each filling. Thinly
slice pear halves lengthwise, keeping slices  together. Place four
halves, rounded side up, on top of streusel  mixture in each pan.
Sprinkle pear halves with a mixture of 1 Tbsp  sugar and 1/2 tsp
cinnamon. Bake at 375 degrees for 25 to 35 minutes  or until edges of
kuchen are golden brown and filling is set. If  desired, sprinkle with
powdered sugar just before serving. Serve  warm. Store leftovers in
refrigerator. 2 kuchens (8 servings per  cake) Upl by Dr. Jim
Culveyhouse 73330,2525  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 178
Calories From Fat: 66
Total Fat: 7.6g
Cholesterol: 48.2mg
Sodium: 22.2mg
Potassium: 76.1mg
Carbohydrates: 26.7g
Fiber: <1g
Sugar: 14.8g
Protein: 1.7g