“The only really valuable thing is intuition.” ~ Albert Einstein
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Duckling eggs hatched on the bank by our creek and they slid into the creek when our grandkids went to check them out… so tiny, they looked like bobbers… it’s spring!
RECIPE OF THE WEEK
I have never made a kuchen before but it certainly won’t be my last… it was melt-in-your-mouth goodness!!
RASPBERRY CUSTARD KUCHEN
CRUST
- 1 1/2 cups flour, divided
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 2 tablespoons heave whipping cream
- 1/2 cup sugar
FILLING
- 3 cups fresh raspberries (two 6-ounce packages)
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 2 large eggs, beaten
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
CRUST: In a bowl, combine 1 cup flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in cream, pat into the bottom of a greased 13 x 9 inch baking dish. Combine the sugar and remaining 1/2 cup flour; sprinkle over crust.
FILLING: Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
Bake at 375 degrees F for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.
