Wednesdays Unplugged – Raspberry Kuchen

“The potential of the average person is like a huge ocean unsailed, a new continent unexplored, a world of possibilities waiting to be released and channeled toward some great good.” ~ Brian Tracy

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!

2020-10-21-radley-snow

This has been an interesting week. It was our grandson’s 15th birthday on Saturday and we celebrated by delivering raspberry kuchen to start the day. It was strange celebrating with COVID… no family gathering and it was too cold to relax outside, so he opened his present on the back step! Then three days later we set the record for the biggest snowfall (7.9″ at airport) this early in the season!

RECIPE OF THE WEEK

The birthday boy raved about this raspberry kuchen when I made it last spring, so I brought a whole pan for his birthday. I don’t usually share the same recipe just a few months apart, but when I got asked for the recipe that afternoon I figured it was ok to share again.

raspberry custard kuchen1

RASPBERRY CUSTARD KUCHEN

CRUST

  • 1 1/2 cups flour, divided
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 2 tablespoons heavy 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.

Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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