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Kuchen with filling
Grandma Marion's Famous Kuchen Recipe
3 eggs
1 cup sugar
1 cup shortening
2 cups water
2 tsp. salt
3 pkg. yeast
2 1/2 cups warm water
4 cups flour
5 cups flour

1 quart heavy cream (whipping cream)
4 eggs, beat well
1/4 cup sugar
pinch of salt
1 tsp. vanilla
9 Tbls. flour


Dough- Sweet dough good for buns, also carmel rolls.
Beat 3 eggs in a dish, add 1 cup sugar. Beat with electric mixer or wire whip.

Beat in 1 cup Crisco, 2 cups water, 2 tsp. salt, mixing well.

Soak 3 pkgs. yeast in 2 1/2 cups warm water for 15 minutes until it rises or starts to process.

Mix in 4 cups of flour and beat well. Add 5 more cups of flour, one cup at a time, blend well.

Put kneaded dough in a greased, large pottery bowl or large stainless steel bowl. Cover with clean dish towel or cheese cloth. Let dough rise once and knead. I put in a warmer place to rise.

Kuchen Filling-
Stir and mix the ingredients well. In this recipe the filling isn't cooked on the stove like most.

Place your fruit on the bottom of the rolled out dough thats been placed in a greased and floured kuchen tin. Sprinkle with cinnamon. Bake at 350 degrees for 20-25 minutes or until a knife inserted comes out clean. Bring edge of dough about half way up the sides.

Kuchen tins were like pie tins without a rim. Usually they were made out of aluminum and about two inches deep. The more filling used the thicker the filling base is in the crust. (Round cakes pans will also work well).

Dough is rolled out like pie crusts. Be careful as to not use too much flour when rolling. It will change the texture of the crust (1/4 inch thick).

Mother used cooked, pitted prunes, rhubarb and strawberries, apricots, blueberries-fresh, cooked), peaches-canned, apples-par-boiled with sugar or dried and some people used dry cottage cheese, the kind of cheese used to make German Cheese Buttons.

Preparation Time: Serves:
Recipe Origin: Germany
Submitted by:
Marion Haseleu
North Dakota
United States
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