Christmas is in full swing at Silver Dollar City, it’s not only phenomenal it’s invigorating. With an additional 1 1/2 million lights, it brings our grand total to
6 1/2 million lights. The additional lights illuminate ‘Midtown’ with a beautiful display uniquely designed with flying angels, Christmas trees and holiday grandeur. If you’re having difficulty getting into the spirit I highly recommend a strong dose of Silver Dollar City. It’s breathtaking, and the spirit of Christmas is at every turn. Definitely the perfect prescription for every member of the family.
However; on the flip side we would be amiss to overlook the wonderful month of November. The scents of fall and winter are everywhere from apples to pumpkins and pine. A couple of weeks ago I mentioned I was going to run my Apple Kuchen recipe. Well this week I ‘finally’ remembered to bring it home from the office. There are a few steps involved in this delicious German apple dessert, but it’s worth it in the outcome. It also might be a dish you could make in the place of an apple pie. The tastes are very similar except for the crème filling that goes over the apples.
A few tips on the recipe would be helpful. When the fruit goes on top of the crust be sure and move the slices around so they are pretty flat and balanced in the pan. As you pour the crème filling over the apples you will get a much nicer presentation with the apples flattened out.
After you make the bottom/base layer turn around and use the same bowl to make the topping! Less to wash and it’s practically the same ingredients.
Originally the recipe was for a Peach Kuchen. If you go this route use about 4 cups of peaches in light syrup. They would also need to be drained and patted dry
before placing inside the kuchen.
For serving purposes there are many approaches. This time of the year caramel is a nice addition. Serve the kuchen with caramel drizzled over the top. If all the pecans are making a big crunch on the wallet consider using quick oatmeal in the topping. Or use oatmeal in the lower crust and implement pecans in the topping. I do this sometimes with pies instead of doing 100% pecan pies try oatmeal pecan pies.
For test purposes Fugi apples were used, but there are plenty of firm-medium firm apples to choose from. I would advise staying clear of real soft apples because they tend to get too mushy when baked.
The first week of November has me busy planning Thanksgiving week here at the Uhrig homestead. Oh yes, it’s actually my favorite holiday. We’ll have my parents visiting from Northeast Missouri and I just LOVE to spoil them with new dishes, old dishes and family favorites. I’m planning the dinner menu currently and working on a new table centerpiece using an antique silver candelabra. Everything has to be orchestrated for simplicity so the cook can enjoy the day as much as everyone else!
I need to close and set the kuchen for you. Have an outstanding week. It’s time to start those lists my friends, stay organized and the next few weeks will be smooth sailing. Simply yours, The Covered Dish. www.thecovereddish.com
1 3/4 cups flour
1 teaspoon cinnamon
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 cup cold butter
1/2 cup finely chopped pecans
3 tablespoons sour cream
1 (8 oz.) pkg. cream cheese, softened
1/2 cup butter, softened
3 eggs, slightly beaten
2 cups powdered sugar
1/2 cup pecans, chopped
1 teaspoon cinnamon
1/2 cup flour
1/2 cup brown sugar
4 cups sliced apples (Fugi used for testing.)
1 teaspoon cinnamon
2 tablespoons light brown sugar
5 tablespoons (1/3 cup)
1/4 teaspoon salt
1 tablespoon flour
1 tablespoon lemon juice
Start by preparing base, mixing all the dry ingredients together in a mixing bowl. Add the cold butter and blend either with a mixer or a pastry cutter until mixture resembles small peas. Add the chopped nuts and lastly, the sour cream. Press into a greased 9 x 13 baking pan. Bake in a 350 degree oven for 20 minutes; remove from oven.
Filling: Soften the cream cheese in the microwave so a smooth blend can be achieved. Add the butter and eggs, blending well. Add the powdered sugar last.
Fruit: Combine all the fruit ingredients together. Layer the seasoned apples over the crust, flattening out the apples. Evenly pour the filling over the top of the apples.
Lastly, prepare the topping to sprinkle over the cream filling. Cut cold butter into the sugar, cinnamon and flour, until well mixed. Stir in the pecans and sprinkle over the top of the dessert. Bake in 350 degree oven for 50-60 minutes and the topping is golden. Serves 12-15.
-Debbie Dance Uhrig