CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66938964   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: German Kuchen (The Dakotas)   
    Categories: Cakes, Desserts, Dairy, Fruits   
         Yield: 32 servings   
       
     1 1/8 ts Active dry yeast   
       1/2 c  Warm water (115ºF/46ºC)   
       1/2 c  2% warm milk (115ºF/46ºC)   
       1/2 c  Sugar   
       1/2 ts Salt   
       1/2 c  Oil   
         1 lg Egg; room temp, lightly   
              Beaten   
     3 1/2 c  A-P flour; divided   
      
   MMMMM--------------------------CUSTARD-------------------------------   
         4 lg Eggs; lightly beaten   
         2 c  Heavy whipping cream   
     1 1/2 c  Sugar   
        10 c  Sliced peeled tart apples   
              +=OR=+   
        10 c  Canned sliced peaches;   
              Drained   
              +=OR=+   
              Combination of fruits   
      
   MMMMM--------------------------TOPPING-------------------------------   
       1/2 c  Sugar   
       1/2 c  A-P flour   
         1 ts Ground cinnamon   
       1/4 c  Cold butter   
       
     In a large bowl, dissolve yeast in warm water. Add the   
     milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat   
     until smooth. Stir in enough remaining flour to form a   
     soft dough. Place in a greased bowl, turning once to   
     grease top. Do not knead. Cover and refrigerate   
     overnight.   
        
     The next day, for custard, whisk the eggs, cream and   
     sugar in a large bowl until combined; set aside. Divide   
     dough into 4 portions.   
        
     On a lightly floured surface, roll each portion into a   
     10" circle. Press each circle onto the bottom and up the   
     side of an ungreased 9" pie plate. Arrange 2 to 2-1/2   
     cups of fruit in each crust. Pour 1 cup custard over   
     fruit.   
        
     For topping, combine the sugar, flour and cinnamon in a   
     small bowl. Cut in butter until mixture resembles coarse   
     crumbs. Sprinkle 1/3 cup over each coffee cake. Cover   
     edges of dough with foil. Bake @ 350ºF/175ºC for 35-40   
     minutes or until golden brown and custard reaches 160°.   
        
     Stephanie Schentzel, Northville, South Dakota   
        
     Makes: 4 coffee cakes (8 servings each)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... People who get nostalgic about childhood were obviously never children.   
   --- MultiMail/Win   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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