Kuchen Bar Recipe

Dough:
1 c melted butter
2 eggs
2 c flour
1 c sugar
Mix together. It will have the consistency of a thick cake batter.
Spread into a sprayed 10 X 16 baking sheet.

Topping With fruit: prunes, dry cottage cheese, fresh/frozen fruit or canned pie filling. I used 1 c rhubarb and 1 c frozen fruit (strawberries, raspberries and blueberries)
1 3/4 c cream
1 T flour
4 eggs beaten
1 1/2 c sugar
1 t vanilla

Mix together well and pour over dough. Sprinkle with cinnamon and 1/2 c brown sugar.
Bake at 350 degrees for 40-45 minutes.

For plain kuchen (no fruit) the topping is as follows:

2 1/2 c and 2 T cream
1 1/2 T flour
6 eggs beaten
2 1/4 c sugar
1 1/2 t vanilla
Mix together well and pour over dough. Sprinkle with cinnamon and 1/2 c brown sugar.
Bake at 350 degrees for 40-45 minutes.

20180415_151430.jpg

Advertisements

Funfetti Blondies

What I thought was going to be a lazy Sunday, turned into a busy busy day. That is part of the reason there is no picutre for this recipe (as well as I don’t take very good pictures).   I knew I wanted to make something sweet, and stumbled upon this recipe from sixsistersstuff.com.   As ususal, I did some changes, but they were not very big at all.

I do want to warn you that these are SUPER sweet and the next time I won’t be putting the frosting on.  But for those of you that like or need more sugar….go ahead and add it.

Oven: 350            Bake Time: 30 min            Yield: 9 x 9

Ingredients:

  • 1 box  Funfetti cake mix
  • 1/4 c  vegetable oil
  • 1 egg
  • 1/2 c  milk
  • 1/8 c  rainbow sprinkles
  • 1/2 c  white chocolate chips
  • Sprinkles for the top
  • Frosting (see recipe below)

Directions:

  • Combine the cake mix, oil, and egg in a large bowl.
  • Add the milk slowly – you want the batter to remain as dense as possible.
  • Then mix in the rainbow sprinkles and white chocolate chips.
  • Spray pan (9×9″ pan) with non-stick cooking spray.
  • Dump batter in pan and spread to the edges.
  • Bake for 25-30 minutes at 350 degrees. (They will be a little soft/gooey in the middle- let sit for about 20-30 minutes and they will set up.)
  • Frost when cooled (Note:  Optional).

Frosting:

  • 1/4 c  butter, softened
  • 2-3 T milk
  • 1 t vanilla
  • 2 c powdered sugar (more or less depending on how thick/runny you like it)
  • 3-4 drops food coloring to get desired color

Combine all ingredients until well-blended. Spread on top of blondies.

Rhubarb Cheesecake

Last year I froze over 100 cups of rhubarb.  Yep, I over did it.  I was tired of the same ol’ thing….bread, cake, muffins.  Thanks to bettycrocker.com I stumbled across this and tweaked it a bit.

Oven: 325 and 300       Bake time:  90 minutes (total time 9 hours)    Yield:  16 servings

 Ingredients:

Filling

  • 8 c frozen rhubarb** (or 4 c fresh rhubarb)
  • 3/4 c sugar
  • 1/4 c water

Crust & Topping

  • 2 c flour
  • 2/3 c brown sugar
  • 2/3 c cold butter

Cream Cheese Mixture

  • 2-8oz packages cream cheese, softened
  • 2/3 c brown sugar
  • 2 eggs, room temp
  • 1-8 oz container sour cream

Directions:

  • Heat filling ingredients** to a boiling over medium heat.  Reduce heat to medium-low and cook 10 minutes, stirring frequently.  Remove from heat and set aside.
  • Heat oven to 325.
  • Mix crust and topping ingredients with fork until crumbly.  Press half of mixture into bottom of sprayed 9-inch springform pan. Bake 12-15 minutes.  Cool crust for 10 minutes.
  • Reduce oven heat to 300
  • Beat cream cheese and brown sugar until blended.
  • Add eggs, one at a time, beating just until blended.
  • Add sour cream and blend.
  • Pour filling over crust and top with rhubarb filling.
  • Sprinkle remaining crumb mixture over top of fillings.
  • Bake at 300 for 55 to 65 minutes.  Turn oven off and open door 4 inches.
  • Leave cheesecake in oven for another 30 minutes.
  • After removing from oven, run knife around edge of pan to loosen cheesecake.
  • Cool on cooling rack another 30 minutes.
  • Refrigerate at least 6 hours or overnight.
**If using frozen rhubarb, make sure to thaw and squeeze out the majority of the excess water before making filling.  I generally double the amount of frozen rhubarb if recipe calls for fresh.

Gooey Chocolate Cake-Mug Size

I LOVE chocolate.  LOVE, LOVE, LOVE it!!  As does my youngest son but the others in the house, not so much.  So making a full size cake generally means that half will end up in the garbage.  I found this recipe on Pinterest (which is an addiction to me)…and of course changed it just a bit.  You can serve it with cool whip, cream or my favorite fudge and ice cream.

Ingredients:

  • 1 egg
  • 1/4 c. powdered sugar
  • 1 T. cocoa powder
  • Handful of chocolate chips (milk chocolate or white chocolate or peanut butter)

Directions:

  • In mug combine egg, powdered sugar and cocoa powder.
  • Whisk together until well mixed.
  • Add chocolate chips and combine.
  • Microwave for 50-60 seconds (do not overcook!)
  • ENJOY with selected topping(s)!  (Can eat directly out of the mug or if you choose–dirty another dish)

Dump Bars

It has been way to long since I have posted anything and for that I apologize.  As with anything a person does, life just happens.  I hope to get back into posting at least once a week.

As I write this, I have 3 little boys running around crazy.  Thus I am wondering if I should have shared the bars in this blog with them….oh well as it’s too late now!  I guess they did enjoy them and that is all that matters.

Oven: 350   Bake Time:  30 minutes    Yield: 9×13

  • 2 c. white sugar
  • 5 eggs
  • 1 1/3 c. flour
  • 1 c. oil
  • 1 t. vanilla
  • 1/2 c. cocoa

Directions:

  • Dump all ingredients together and mix. 
  • Spread into a greased cake pan.
  • Sprinkle 1 c. chocolate chips on top; do not stir.
  • Bake at 350 for 30 minutes.
  • Remove from oven and place on cooling rack until cool.