Cherry Cheese Kuchen Recipes

CHERRY KUCHEN

Steps:

• Mix water and yeast. Add 1 tsp sugar. Mix well. Let mixture rise for 5 minutes. Add remaining sugar, vanilla, salt, and beaten egg.
• Cut butter into flour in a separate bowl. Add yeast mixture and mix well.
• Divide the soft dough into two balls. Roll one ball to fit the bottom and halfway up the sides of a 6x10 glass pan.
• Make kuchen filling by mixing the flour and sugar. Add the drained cherries and mix well.
• Add the kuchen filling to the dough in the pan. Roll the second ball of dough to fit the top of the kuchen pan.
• Bake at 350˚ F for 45 minutes covering the top loosely with foil during the last 10 - 20 minutes of baking

CHERRY KUCHEN

Steps:

• In a saucepan, combine the cream, sugar and bread crumbs. Cook over medium heat until mixture begins to thicken. Remove from the heat; cook for 15 minutes. , Meanwhile, divide the dough in half; press onto the bottom and up the sides of two 9-in. pie plates to form a crust., Pour half of cream mixture into each crust. Drop spoonfuls of pie filling over cream layer. Combine topping ingredients; sprinkle over filling. , Bake at 350° for 25-30 minutes or until edges are golden brown and center is set.

CHERRY CHEESECAKE KUCHEN

Steps:

• Grease a 9-inch springform pan; set aside. In a large bowl combine 1-1/4 cups of the flour and the yeast; set aside.
• In a small saucepan, heat and stir milk, 1/2 cup sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture and the 2 eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat in as much of the remaining 1 cup flour as you can with the mixer. Stir in any remaining flour.
• Transfer dough to prepared pan; spread evenly (dough will be sticky). Cover and let rise in a warm place until double in size (about 1 hour).
• Preheat oven to 350 degrees F. In a medium bowl, combine cream cheese, sour cream, 1/4 cup sugar, 1 tablespoon flour, and vanilla. Beat with an electric mixer on medium speed until smooth. Stir in 1 egg and lemon peel; set aside. In another bowl, stir together the pie filling and almond extract. Spoon cherry mixture over dough in pan. Spoon cream cheese mixture over cherry mixture, spreading evenly.
• Bake about 45 minutes or until center appears set when gently shaken. Cool in pan on a wire rack for 30 minutes. Using a small sharp knife, loosen crust from sides of pan; cool for 1 hour. Cover and chill at least 4 hours before serving. Remove sides of pan just before serving. If desired, spoon additional cherry pie filling on top and garnish with chopped white chocolate.

CHERRY KUCHEN

Steps:

• Mix the first six ingredients together to make a batter.
• Pour most of the batter into the bottom of a greased 9x13-inch pan.
• Pour can of pie filling on top.
• Glop the rest of the batter on top of the filling.
• Bake at 350 degrees for 40 minutes.
• Enjoy!

RADIO DAYS CHERRY CUSTARD KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Whisk together 1 1/2 cup of sifted flour, baking powder, and salt in a large bowl.
• With a pastry cutter, chop the unsalted butter into the flour mixture until it resembles coarse crumbs; mix in 1 egg and 1 tablespoon of milk, creating a dough; if dough seems dry and crumbly, mix in additional milk, a teaspoon at a time. Pat the dough into the prepared baking dish, and sprinkle the cherries evenly over the dough.
• In a bowl, sift 3/4 cup of sugar with 2 tablespoons of flour; whisk in the 3 eggs and 3/4 cup of milk until smooth. Mix in cinnamon and nutmeg if desired; pour the mixture over the cherries. In a small bowl, using a pastry cutter, chop 2 tablespoons of butter with 1/2 cup of sugar and 1/2 cup flour until crumbly; sprinkle the streusel over the custard mixture.
• Bake in the preheated oven until the custard is set and the streusel is lightly browned, 25 to 30 minutes. Serve warm or cold; refrigerate leftovers.

SWISS CHOCOLATE CHERRY KUCHEN

Steps:

• Place butter and chocolate in medium bowl or glass measure; cover, melt in microwave oven 2 to 3 minutes until chocolate is melted.
• Mix well.
• Beat sugar gradually into eggs until fluffy.
• Beat in chocolate mixture.
• Mix and sift dry ingredients, add to chocolate egg mixture, beat well.
• Stir well drained cherries and vanilla into batter.
• Mix well.
• Divide batter evenly between 2 well sprayed 9 inch layer cake pans.
• Cover with wax paper.
• Cook 1 layer in 350F preheated oven 9 to 10 minutes, turning dish a quarter turn every 2 minutes.
• Let stand 10 minutes before turning out.
• Repeat with second layer.
• When cold, decorate each layer with whipped cream; cut in wedges to serve.