Request of the Week:
Its football season and I’m looking for some great, but easy to make, appetizers to serve during the games.
— Joe from Luna Pier
Send recipes to answer Joe’s request, or send your own requests to The Recipe Exchange, PO Box 16, Addison, MI 49220 or by email at firstname.lastname@example.org.
Recipes of the Week: Fresh fruit pies
Marian from Temperance, Mich., sent in her recipe for German Peach Kuchen. When the peaches are ripe, it has been a tradition in her family for someone to bake this delicious German dessert.
Linda from Hillsdale, Mich., says her brother always asked for Strawberry Bavarian Cream instead of a birthday cake.
Bev from Grass Lake says her Apple Strudel is simply delicious and easy to make.
For more recipes, please stop by my blog, Food, Fun & More.
GERMAN PEACH KUCHEN
- 1½ cups flour
- ¾ cups sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- ¼ tsp. mace
- ¼ cup butter
- ½ cup milk
- 1 beaten egg
- 2 cups sliced peaches
- ⅓ cup brown sugar, packed
- 1 tbsp. light Karo syrup
- 1 tbsp. butter
- 1 tsp. lemon juice
- ¼ tsp. mace
- In a bowl, combine flour, sugar, baking powder, salt and mace.
- Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- Make a well in the center. Mix egg with milk then add to dry ingredients all at once. Stir until just moistened.
- Spread in a greased and floured tart pan. Arrange peach slices on top.
- In a saucepan, combine brown sugar, Karo syrup, butter, lemon juice and mace.
- Bring to boiling. Quickly drizzle over peach slices.
- Bake at 350 degrees for 30 to 35 minutes. Cool for 10 to 15 minutes.
STRAWBERRY BAVARIAN CREAM
- 3 tbsp. cold water
- Small pkg strawberry gelatin
- 4 large egg yolks
- ¼ cup plus 1 tbsp. sugar
- ⅛ tsp. vanilla
- 1½ cups half-n-half
- 1½ cups heavy cream, cold
- ¾ cups sliced strawberries
- ¼ cup sliced almonds
- Large bowl of ice water
- Place cold water in a small bowl and sprinkle with gelatin. Set aside.
- Whisk together egg yolks and sugar.
- Put the half-n-half and vanilla in a saucepan. Bring to a boil, stirring constantly.
- Slowly pour over the egg mixture, whisking the whole time. Pour the entire mixture back into the saucepan and heat just to boiling.
- Remove from heat and pour into a bowl. Whisk in gelatin.
- Place bowl in the ice water. Make sure none of the water gets in the custard.
- While the custard is cooling, whip the cream until soft peaks form.
- Fold cream and strawberries into custard.
- Place mixture in a mold or pretty bowl. Sprinkle with almonds. Chill for at least 3 hours.
- 1 egg
- 1 tbsp. water
- 2 tbsp. sugar
- 1 tbsp. flour
- ¼ tsp. cinnamon
- 2 large Granny Smith apples
- 2 tbsp. raisins
- ¼ cup chopped walnuts
- Puff pastry sheet
- Powdered sugar
- Peel, core and thinly slice apples. Beat egg and water in a small bowl.
- In a separate bowl, combine sugar, flour and cinnamon. Add apple slices, walnuts and raisins, tossing to coat.
- Unfold pastry sheet on a floured surface. Roll into a 16 x 12 inch rectangle. Turn pastry the long way.
- Spoon apple-flour mixture onto the bottom half, leaving a 1 inch edge. Roll up jelly-roll fashion. Place seam side down on a baking sheet. Tuck under the ends to seal. Brush pastry with the egg-water mixture. Cut slits in the top.
- Bake at 375 degrees for 35 minutes. Let cool for 20 minutes. Sprinkle with powdered sugar.