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Associate.com - Share Your Recipe!

Recipe Name: Raspberry Custard Kuchen Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
1 1/2 Cup(s) All-purpose flour, divided
1/2 Teaspoon(s) Salt
1/2 Cup(s) Butter or margarine
2 Tablespoon(s) Whipping cream
1/2 Cup(s) Granulated Sugar
3 Cup(s) Fresh raspberries
1 Tablespoon(s) All-Purpose Flour
2 Eggs, beaten
1 Teaspoon(s) Vanilla extract
Directions:
Source: Taste of Home Magazine Aug/Sep/96In a bowl, combine 1 cup flour
and salt; cut in butter until the mixtureresembles coarse crumbs.Stir
in cream; pat into a greased 13"x9"x2" baking pan.Combine the sugar and
remaining flour, sprinkle over crust. Arrangeraspberries over crust.For
topping, combine sugar and flour. Stir in eggs, cream and
vanillaextract; pour over berries.Bake at 375 degrees F. for 40-45
minutes or until lightly browned.Serve warm or chilled. Store in
refrigerator.Yield: 10-12 servingsFrom the recipe files of
suzy@gannett.infi.netPosted to MM-Recipes Digest V4 #106 by Suzy
<suzy@gannett.infi.net> onApr 15, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 395
Calories From Fat: 180
Total Fat: 20.4g
Cholesterol: 75.3mg
Sodium: 213.6mg
Potassium: 114.3mg
Carbohydrates: 50.3g
Fiber: 2.9g
Sugar: 31.7g
Protein: 4.3g


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