Message Boards

Check out this site.  He helps people find recipes...

http://www.hungrybrowser.com/phaedrus/instructions.htm

I think you may be looking for Kuchen which is the German word for cake. If you Google Butter Kuchen you will find lots of recipes.

Hungrybrowser.com says this recipe is from a Louisville newspaper:

Butter Kuchen

3/4 cup milk
1/4 cup butter or margarine
1/2 cup sugar
1 teaspoon salt
2 packages active dry yeast
1/2 cup warm water
2 eggs
5 cups bread flour

Scald milk and add butter, sugar and salt. Dissolve yeast in warm water and add to milk mixture. Beat in eggs, then beat in flour.  Cover and let rise until double, about an hour. Divide into 5 pieces. Roll out into desired shape. Place in 9-inch cake pan and let rise 30 minutes.

Butter topping: Beat together 1 cup sugar, 3 eggs and 1/2 teaspoon vanilla. Slowly beat in 1 cup of oil; add oil too fast and the mixture will curdle. Heat on top of stove until hot and pour on crust after it rises the second time. Bake 25 minutes at 375 degrees.

Cherry kuchen: Heat 1 can dark cherry-pie filling on top of the stove.  Spread on crust after it rises the second time. Bake 20 minutes at 375 degrees.

Cheese kuchen: Mix 2 cups cottage cheese, 1 egg and 1/2 cup sugar in a blender until creamy. Heat slowly until warm. Pour on crust after second rising and sprinkle cinnamon on top. Bake 25 minutes at 375 degrees.

Apple coffeecake: Peel and thinly slice 3 apples. Sprinkle with cinnamon, nutmeg and sugar to taste. Roll the dough into a rectangle after it rises the first time. Place on a cookie sheet. Fill center of dough with the apple-cinnamon-nutmeg-sugar mixture. Dot with margarine. Cut dough on both sides of the mixture into 1-inch-wide strips. Bring the strips into the middle of the dough to form a crosshatch pattern. Tuck in the ends. Bake 20 minutes at 375 degrees.

Tea ring: Roll dough into a rectangle about 2 1/2 times longer than wide. Place on a cookie sheet. Sprinkle with cinnamon and sugar. Dot with margarine. Starting with the long side, roll the dough in a spiral to enclose the cinnamon filling. Join the ends to form a circle. Use scissors to cut nearly through the dough at 1-inch intervals. Pull the sections up and out to form a larger circle and expose the spiral interior. Let it rise until about double in size. Bake 15 minutes at 375 degrees.

Sugar glaze: Cream 2 tablespoons softened butter and add about 1/2 cup confectioners' sugar, beating until well combined. Add another 1/2 cup confectioners' sugar, a dash of salt, 1/2 teaspoon vanilla extract and 1 1/2 tablespoons milk, more or less, so you can drizzle the glaze onto your coffeecake or sweet rolls.

This has two 5-star ratings on recipezaar.com:

Butter Kuchen

2 packets dry yeast
1/2 cup water
3/4 cup milk
1/2 cup sugar
1 teaspoon salt
1/2 cup butter
4 cups flour
3 eggs
1/2 cup butter
1 cup sugar
1/2 teaspoon cinnamon

Sprinkle yeast over warm water. Set aside.
Heat milk, sugar, salt and butter until sugar dissolves and butter melts. Cool to lukewarm. Add dissolved yeast. Set aside.
In a large bowl add flour, eggs and yeast mixture. Stir until smooth and blended. Pour into a buttered 13 x 9 inch pan spreading dough even. Let rise in warm place 45 minutes. Mix rest of items well and sprinkle over top of dough. Bake at 375 degrees for 30 minutes or until top is golden and syrupy.

Hi, I'm searching for a golden raisin kuchen that Gramma Mary said she used to make from a Betty Crocker recipe. Any ideas???? We just had such a wonderful visit with her in Oregn but she couldn't find the recipe. I'd like to make one for her and send it to her. Hope someone has some guidance for me. Thanks!

Is this what you were looking for?

1 (16 ounce) package egg noodles

2 cups sour cream

2 cups creamy whipped cottage cheese

1 cup white sugar, divided

2 eggs, beaten

1 cup golden raisins

1/2 cup butter

1 teaspoon ground cinnamon

This is a noodle "Kugle" I believe it is eaten foe the Jewish Holidays. 

SweetCarolina, you could add 1 to 1 1/2 cups raisins to the dough in the Butter Kuchen recipe posted above.  Also sprinkle some over the butter topping.  If the raisins are not soft, plump them in hot water for a few minutes then drain well.

I remember this well.  My grandmother used to make it when I was very young. Thanks for reminding me.

2 tablespoons shortening

2 eggs

2 cups flour 

2 cups sugar

4 cups apples (Macs work great!), peeled, cored and sliced thinly like for pie

2 teaspoons baking powder

pinch of salt

1 cup milk (whole milk) 

TOPPING:

6 HEAPING TABLESPOONS CONFECTIONERS SUGAR

3 TABLESPOONS MARGARINE, SOFTENED

4 TABLESPOONS CINNAMON

*PREPARE THIS WHILE CAKE IS BAKING!

Mix all ingredients except apples into a cake-like consistency with a large spoon. Stir in apples. Add about 2 tablespoons of cinnamon by sprinkling evenly over top of cake. Pour into a well-greased 13X9 cake pan. You can also use a jellyroll pan that measures 13x16 for a less dense cake. I use the jellyroll because it gets done in the center faster. Bake @ 350 degrees for 35-45 minutes, or until center looks done. When done, remove cake from oven. Take topping mixture (this should be a bit runny, like syrup for pancakes. If too dry add more margarine, if too wet, add more confectioners sugar. Spoon topping mixture over top of cake, being careful to leave a 1 inch edge all the way around the cake. If you put topping right to the edge of the cake pan, the cake will stick when serving. Bake @ 350 degrees for another 5 minutes.

This recipe was passed down from generation to generation from my husband's grandmother, who spoke no English, only German. It was a traditional fall favorite for them as it has become for us. I hope you enjoy it.