Swiss Chocolate Cherry Kuchen Food

CHERRY KUCHEN BARS

Steps:

• Preheat oven to 350°F and grease a 15x10 baking pan with a bit of butter. Set aside.
• In a large mixing bowl, using an electric mixer, beat the shortening and butter for 1 minute on medium speed.
• Add the sugar, baking powder, and salt. Beat together until thoroughly combined and mixture is smooth.
• Add the eggs and vanilla, and beat until well combined, scraping down the sides of the bowl as needed.
• Add the flour one cup at a time, mixing with the electric beater until the dough gets thick. Then, switch to a wooden spoon and stir in any remaining flour.
• Reserve 1½ cups of the dough, and press the remaining dough into the prepared baking pan.
• Bake for 12 minutes, then remove from oven.
• Spread the cherry pie filling over the crust, then spoon small amounts of the reserved dough over the top.
• Bake for 25 to 28 minutes longer, or until lightly golden brown.
• Remove from oven and set on a wire rack to cool completely.
• While the bars cool, prepare the icing by combining the powdered sugar, vanilla extract, and milk in a small bowl, adding the milk 1 tablespoon at a time until desired thickness is achieved.
• Once bars have completely cooled, drizzle with icing, cut, and serve.

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.

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!

TASSAJARA PEACH KUCHEN

Steps:

• Cut the butter into the dry ingredients (flour through salt) with a fork or pastry cutter until it looks like coarse meal.
• Press firmly into a baking pan (I use a 10-inch deep-dish pie dish).
• Arrange the peaches on the surface to cover.
• Sprinkle the fruit with a mixture of the cinnamon and brown sugar.
• Bake 15 minutes at 400°.
• Pour the egg yolks beaten with the cream over the top.
• Lower heat to 375° and bake 40 minutes longer.

SWISS CHOCOLATE MOUSSE

Steps:

• 1) Melt chocolate in a large bowl over hot water.
• 2) Use a wooden spoon to mix in the egg yolks, one at a time; beat until smooth and thick.
• 3) Fold in whipped cream, then softly beaten egg whites.
• 4) Spoon the mixture into individual serving dishes, refrigerate for several hours or until firm.
• 5) Decorate with extra whipped cream, strawberries and chocolate curls if desired.

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.

SWISS PLUM KUCHEN

Steps:

• To make the dough, combine dry ingredients in bowl and mix.
• Add the butter cut into small pieces.
• Rub into the dry ingredients until mixture resembles fine breadcrumbs.
• Add eggs and mix until the dough forms a ball.
• Wrap the dough and chill.
• For the almond filling, using blender (or food processor), grind the almonds with the sugar until fine.
• Add the almond extract and butter and mix until smooth.
• Add eggs one at a time.
• Add flour and mix well.
• Roll the dough out on a floured surface and line a greased flan dish/tin.
• Trim the edge.
• Spread evenly with the filling.
• Remove stones from plums and slice into quarters.
• Arrange sliced plums cut side up on top of filling.
• Scatter the sliced almonds evenly over the plums.
• Bake at 300'F for about 45 minutes, until the dough is baked through and the filling is set.
• Cool in flan dish/tin on a rack.
• Serve sprinkled with icing-sugar (confectioner's sugar).

CHERRY CHEESE KUCHEN

Steps:

• Combine dry yeast and 1 cup flour in large mixing bowl. Heat together milk, sugar, butter and salt until warm, stirring to melt butter. Add to flour mixture along with egg.
• Beat at high speed for 1/2 minute, scraping sides of bowl. By hand, stir in remaining flour to make soft dough. Turn into a greased bowl, turn once, cover and refrigerate until well chilled, about 2 to 3 hours.
• Grease 15 x 10 x 1-inch baking pan. Pat dough evenly in prepared pan, forming ridge around edges.
• Spread with Cherry filling. Let rise in warm place until almost double, about 45 minutes.
• Preheat oven to 375°F Bake for 15 minutes.
• Combine ingredients for cheese topping and beat until smooth. Spread over Cherry filling.
• Combine crumb topping ingredients and sprinkle atop cheese filling.
• Bake 10 minutes longer or until filling is set. Cut into squares.