Rich Fruit Kuchens

Rich Fruit Kuchens could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 32 servings with 162 calories, 2g of protein, and 11g of fat each. For 70 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. It works best as a hor d'oeuvre, and is done in roughly 1 hour and 15 minutes. 7 people have made this recipe and would make it again. If you have eggs, sugar, heavy whipping cream, and a few other ingredients on hand, you can make it. Overall, this recipe earns an improvable spoonacular score of 7%. Try Rich Witch, Spinach Stone Fruit Salad: Summer's Best Fruit Made Dinner, and Creamy Cherry Pie Fruit Dip with Rainbow Fruit Kabobs for similar recipes.

Servings: 32

Preparation duration: 40 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 1/8 teaspoons active dry yeast

1/4 cup cold butter

1/2 cup canola oil

1 egg, lightly beaten

4 eggs, lightly beaten

1/2 cup all-purpose flour

8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained or combination of fruit

1 teaspoon ground cinnamon

2 cups heavy whipping cream

1/2 cup warm milk (110° to 115°)

1/2 teaspoon salt

1/2 cup sugar

1/2 cup warm water (110° to 115°)

Equipment:

bowl

whisk

aluminum foil

Cooking instruction summary:

Directions In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour. Beating 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 four portions. On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. 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 at 350° for 35-40 minutes or until golden brown and custard reaches 160°. Yield: 4 coffee cakes (6-8 servings each). Originally published as Rich Fruit Kuchens in Country WomanJuly/August 2004, p31 Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, dissolve yeast in warm water.

2. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour. Beating until smooth. Stir in enough remaining flour to form a soft dough.

3. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight.

4. The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into four portions.

5. On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust.

6. Pour 1 cup custard over fruit.

7. For topping, combine the sugar, flour and cinnamon in a small bowl.

8. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil.

9. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.


Nutrition Information:

Quickview
161k Calories
1g Protein
11g Total Fat
14g Carbs
1% Health Score
Limit These
Calories
161k
8%

Fat
11g
17%

  Saturated Fat
4g
31%

Carbohydrates
14g
5%

  Sugar
10g
11%

Cholesterol
50mg
17%

Sodium
69mg
3%

Get Enough Of These
Protein
1g
4%

Vitamin A
485IU
10%

Vitamin E
0.89mg
6%

Vitamin B2
0.1mg
6%

Vitamin K
5µg
6%

Vitamin B1
0.08mg
5%

Folate
18µg
5%

Fiber
1g
5%

Selenium
3µg
4%

Phosphorus
38mg
4%

Copper
0.06mg
3%

Vitamin B3
0.53mg
3%

Vitamin B5
0.25mg
3%

Potassium
85mg
2%

Iron
0.42mg
2%

Calcium
22mg
2%

Manganese
0.04mg
2%

Vitamin D
0.32µg
2%

Vitamin B12
0.11µg
2%

Vitamin B6
0.03mg
2%

Vitamin C
1mg
2%

Zinc
0.24mg
2%

Magnesium
5mg
1%

covered percent of daily need
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