Fun fact: "Kuchen" is German for "cake," and can denote many different kinds of desserts. This particular kuchen recipe comes from Best of Christmas Ideas (Houghton Mifflin Harcourt), by Better Homes and Gardens. For variety, substitute other pie fillings for cherry. Plum, blueberry, and peach work particularly well.
Prep time: 25 minutes
Bake time: 42 minutes
Ingredients:
1⁄2 cup butter, softened
1⁄2 cup shortening
1 3⁄4 cups sugar
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 21-ounce can cherry pie filling*
1 recipe Powdered Sugar Icing (see below)
Bake time: 42 minutes
Ingredients:
1⁄2 cup butter, softened
1⁄2 cup shortening
1 3⁄4 cups sugar
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 21-ounce can cherry pie filling*
1 recipe Powdered Sugar Icing (see below)
Directions:
1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Reserve 1 1⁄2 cups of the dough. Spread remaining dough in the bottom of an ungreased 15×10×1-inch baking pan. Bake for 12 minutes.
2. Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling. Bake about 30 minutes more or until top is lightly browned. Cool in pan on a wire rack for 10 minutes.
3. Drizzle top with Powdered Sugar Icing. Cool completely. Cut into bars to serve.
Powdered Sugar Icing:
In a small bowl stir together 1 1⁄2 cups powdered sugar, 1⁄4 teaspoon vanilla or almond extract, and enough milk (3 to 4 teaspoons) to make a smooth icing of drizzling consistency.
Tip:
You may substitute your favorite flavor of pie filling for the cherry filling.
1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Reserve 1 1⁄2 cups of the dough. Spread remaining dough in the bottom of an ungreased 15×10×1-inch baking pan. Bake for 12 minutes.
2. Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling. Bake about 30 minutes more or until top is lightly browned. Cool in pan on a wire rack for 10 minutes.
3. Drizzle top with Powdered Sugar Icing. Cool completely. Cut into bars to serve.
Powdered Sugar Icing:
In a small bowl stir together 1 1⁄2 cups powdered sugar, 1⁄4 teaspoon vanilla or almond extract, and enough milk (3 to 4 teaspoons) to make a smooth icing of drizzling consistency.
Tip:
You may substitute your favorite flavor of pie filling for the cherry filling.
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