ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: GERMAN KUCHEN

Misc.
ADVERTISEMENT

I've been looking for this recipe for a long time. I've only ever been
able to get it from my North Dakota/German relatives (recipe that makes
way to many pies). How would you change this recipe if I wanted to bake
in traditional 9-10" pie plates?


MsgID: 0042738
Shared by: coleen
In reply to: Recipe: Pauline'S Kuchen
Board: Cooking Club at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Walkaway Roast Chicken with Onions and Potatoes
  • WALKAWAY ROAST CHICKEN WITH ONIONS AND POTATOES 2 tablespoons olive oil, divided use 2 tablespoons Dijon mustard 1 teaspoon dried thyme 1 teaspoon dried rosemary Kosher salt and freshly ground pepper 1 lemon cut in ha...
  • Ragu Tex-Mex Chili Pasta
  • TEX-MEX CHILI PASTA 3/4 pound ground turkey (or 3/4 pound ground chicken) 1/2 cup chopped onion 1 (27 1/2 ounce) jar Ragu Light Tomato and Herb Pasta Sauce 1 1/2 cups dark red kidney beans (14 oz. can), drained and ri...
  • Aebleskivers (Scandinavian)
  • AEBLESKIVERS "For those of you who are unfamiliar with aebleskive, it is a baked delight made with a pancake-like batter, cooked in a special pan that turns the aebleskive into a crusty ball, and is known as the "Dani...
  • Cape Cod Baked Fish with Tomatoes (Del Monte, 1988)
  • CAPE COD BAKED FISH WITH TOMATOES 4 firm white fish fillets (cod, pollack, haddock or sea bass) Salt Water 1 (14 1/2 oz.) can Del Monte Stewed Tomatoes 3 tbsp. chopped onion 1 tbsp. butter or margarine 2 tsp. basil, ...
  • Figs Pizza Dough (Figs Restaurant) (stand mixer)
  • Figs Pizza Dough (Figs Restaurant) (stand mixer) 1/4 cup whole-wheat flour 3 1/2 cups all-purpose flour, plus additional for rolling 2 teaspoons fresh yeast (or compressed yeast) 2 teaspoons kosher salt 2 teaspoons suga...
ADVERTISEMENT
  • Delices au Fromage (using puff pastry dough)
  • DELICES AU FROMAGE 1 (17.25 oz) package frozen puff pastry dough, thawed 2 tablespoons chopped chives 1 cup diced Emmenthaler cheese 2 tablespoons imitation bacon bits 2 tablespoons chopped olives 1 egg, lightly beate...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: GERMAN KUCHEN
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!