Apple Raspberry Kuchen Food

APPLE-RASPBERRY CAKE

Steps:

• Preheat oven to 350°F Butter and flour 9x9x2-inch baking pan or a bundt pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Sauté until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.
• Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat inches Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).
• Bake cake until tester inserted into center comes out clean and top is golden brown, about 40 minutes. Place cake in pan on rack and cool completely.

JACKIE'S OLD-FASHIONED RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
• Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
• Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
• Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
• Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.

APPLE KUCHEN BARS

Steps:

• Preheat oven to 350°. Place 2 cups flour and salt in a food processor; pulse until blended. Add 1 cup butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Press mixture onto bottom of a greased 13x9-in. baking pan. Bake until edges are lightly browned, 20-25 minutes. Cool on a wire rack., In a large bowl, combine apples, 1 cup sugar and cinnamon; toss to coat. Spoon over crust. Place remaining flour, butter and sugar in food processor; pulse until coarse crumbs form. Sprinkle over apples. Bake until golden brown and apples are tender, 60-70 minutes. Cool completely on a wire rack. Cut into bars.

EASY APPLE KUCHEN

Steps:

• Combine flour, baking powder and salt; set aside.
• With an electric mixer, beat butter with 1 1/2 cups of sugar until light and fluffy; blend in eggs and vanilla; add flour mixture alternately with milk, mixing well after each addition.
• Turn into greased 13x9" baking pan; top with apples; mix remaining 1/4 cup sugar and cinnamon and sprinkle over apples.
• Bake at 375 for 35-40 minutes or until a toothpick inserted in center comes out clean.

APPLE KUCHEN

Steps:

• Preheat the oven to 450 degrees. Lightly grease and flour a 9x13-inch pan.
• To make the crust: Place the flour, sugar, and salt in a large bowl or food processor fitted with a steel blade and mix to combine. Add the vanilla and butter, a little at a time, and mix until it resembles cornmeal. Press into the prepared baking pan and transfer to the oven. Bake until slightly golden but not brown, about 12 to 15 minutes. Set aside to cool.
• Lower the oven temperature to 400 degrees.
• To make the filling: Place the cream cheese, sugar, and vanilla in the bowl of a mixer fitted with a paddle and beat until creamy. Add the egg, mix to combine, an pour over the cooled crust.
• Place the sugar and cinnamon in a small bowl and mix to combine.
• Place the apples on top of the filling in two or three columns. Sprinkle with the cinnamon sugar and transfer to the oven. Bake until firm and a rich brown, about 20 minutes. Cut into 20 to 24 pieces.

APPLE AND BLACKBERRY KUCHEN

Steps:

• For the cake:
• Pour 2 1/4 cups of the flour in a bowl with the salt, sugar and yeast. In another bowl, beat the eggs and add them, with the vanilla extract, lemon zest and cinnamon, to the lukewarm milk. Stir the liquid ingredients into the dry ingredients to make a medium-soft dough, being prepared to add more flour as necessary. I generally use about 2 1/3 cups in all, but advise you to start off with the smaller amount: just add more as needed. Work in the soft butter and knead by hand for about 10 minutes or half that time by machine. When the dough is ready it will appear smooth and springy: it suddenly seems to plump up into glossy life.
• Cover with a kitchen towel and leave until doubled in size (1 hour to 1 hour 15 minutes). Or leave to rise slowly in a cold place overnight. Then punch down and press to line a jellyroll pan measuring 13 by 9-inches. You may think it's never going to stretch to fit, but it will, although you may need to let it rest for 10 minutes or so mid-stretch, especially if the dough has had a cold rise. When it's pressed out on the pan, leave it to rest for 15 to 20 minutes and then brush with the egg and cream mixture.
• Meanwhile, preheat the oven to 400 degrees F.
• Peel and chop the apple and toss it in a bowl with the blackberries and the zest from the other half lemon. Set the bowl aside for the few minutes it takes to make the crumble topping. Put the flour, ground almonds and cinnamon in a medium-sized bowl, stir to combine, then add the cold, diced butter. Using the tips of your fingers - index and middle stroking the fleshly pads of your clumpy (this is very buttery mixture) oatmeal. Fork in the sugars and sliced almonds.
• Tumble the fruit over the egg-washed dough and then sprinkle the crumble on top of that. Put in the oven for 15 minutes, then turn down to 350 degrees F and cook for a further 20 minutes or so, until the dough is swelling and golden at its billowing edges and the crumble is set; don't expect it to be crunchy.
• Remove from the oven and, if you can, wait 5 minutes or so before cutting it into greed-satisfying slabs.

EASY APPLE KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat milk, shortening, egg, and vanilla extract together in a bowl until smooth. Stir 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt into milk mixture until dough comes together. Spread dough out into the bottom of a rimmed baking sheet.
• Spread apples over the dough on the baking sheet.
• Stir 1 cup sugar, melted butter, 1/4 cup flour, and cinnamon together in a bowl until topping is combined. Sprinkle topping over apples.
• Bake in the preheated oven until apples are tender and topping is golden, about 40 minutes.

APPLE KUCHEN

Steps:

• Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection bake at 400°F. Butter a 12-inch tart pan or a 9 × 13-inch cake pan.
• Cream the softened butter and 3/4 cup of the granualted sugar until light in a large bowl, using an electric mixer; add the eggs and vanilla and beat until light and fluffy. Add the flour, baking powder, and salt to make a smooth dough.
• Spread the dough into the prepared pan.
• With a sharp knife, make lengthwise cuts in the apples, 1/4 inch apart but not all the way through, so the halves still hold together. Press the apple wedges, cut side down, evenly into the batter. Brush the apples with the melted butter and sprinkle with the remaining 2 tablespoons granulated sugar.
• Bake on the center rack for 25 minutes, until the cake is golden and the apples are cooked through. Remove from the oven and cool on a wire rack. Sprinkle with powdered sugar.

APPLE KUCHEN

Steps:

• Arrange apples in a greased 13x9-in. baking dish. Combine 1/2 cup sugar and cinnamon; set aside 1 tablespoon. Sprinkle remaining cinnamon-sugar over apples. , In a small bowl, combine the flour, baking powder and remaining sugar; beat in the milk and butter until blended. Drop by tablespoonfuls over apples; sprinkle with reserved cinnamon-sugar. Bake at 350° for 35-40 minutes or until golden brown. Remove to a wire rack., Meanwhile, in a saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; add butter and vanilla. Serve with warm kuchen.

RASPBERRY CUSTARD KUCHEN

Steps:

• In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

RASPBERRY CUSTARD KUCHEN

Steps:

• In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs.
• Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan.
• Combine the sugar and remaining flour; sprinkle over crust.
• Arrange raspberries over crust.
• For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
• Bake at 375 degrees F for 40-45 minutes or until lightly browned.
• Serve warm or chilled. Store in refrigerator.

APPLE RASPBERRY CRISP

Steps:

• Place the apples and raspberries in a large bowl. Add sugar and 3 tablespoons all-purpose flour; toss gently to coat. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the oats, brown sugar, whole wheat flour and remaining all-purpose flour. Cut in butter until crumbly; sprinkle over top (dish will be full)., Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm.