Updated Recipe
Tuesday, June 27th, 2006For those reading the daily convention newsletter, we found a Peach Kuchen recipe online and thought we””d publish it by popular demand. The dessert that tour goers enjoyed at Randy & Diane Schweer”’’s Watertown Holsteins, was by far, not the recipe that we shared in the newsletter.
Here is the official, real-deal, absolutely delicious recipe that you have been searching for!
Peaches ””n Cream Kuchen
Diane Schweer, Watertown, SD
Crust: 1 1/8 c. flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1 lg. box cooked vanilla pudding
4 1/2 T. butter
2 eggs
3/4 c. milk
Filling: 2 8oz. pkg. cream cheese
2 15oz. cans sliced cling peaches or apricots, drained
1 c. sugar
8 T. reserved peach or apricot liquid
Topping: 1 1/2 T. sugar
3/4 tsp. cinnamon
Beat all crust ingredients for 2 minutes at medium speed with electric mixer. Pour into greased 9×13″ pan. Drain fruit (1 can apricots may be substituted) reserving liquid. Lay slices over crust leaving 1″ around sides of pan. Combine cream cheese, sugar & reserved liquid. Beat 2 minutes. Spoon over fruit & crust. Sprinkle topping mixture over filling. Bake 350 degrees for 35-40 minutes. Serves 15.
