KUCHEN ALA MODE
scoop of favorite ice cream
strawberry or chocolate syrup
Heat kuchen in microwave for 10-15 seconds. Place kuchen in a dish. Top with ice cream. Pour syrup on top. Sprinkle with nuts or candy sprinkles (optional).Good combinations: rhubarb with vanilla ice cream and strawberry syrup; chocolate chip with chocolate mint ice cream and chocolate fudge syrup and a sprinkling of nuts; peach with vanilla ice cream, whipped cream and lemon zest; blueberry with vanilla ice cream,and blueberry syrup.
KUCHEN WITH BERRIES
Slice of custard flavor or sugar flavor kuchen
Fresh berries, any kind (strawberry, blueberry, raspberry)
Top the slice of kuchen with berries and whipped topping. Serve immediately. You can use either heated or cold slice of kuchen.
KUCHEN AND PICKLES!
Serve kuchen (any flavor) with your favorite sour or sweet pickle! Eurekans serve kuchen this way.
Slice of Chocolate kuchen
Top slice of kuchen with mini marshmallows. Microwave on high 20 seconds or until marshmallows begin to melt. Pour chocolate syrup on top. Serve immediately.
KUCHEN ICE CREAM SANDWICH
2 sugar flavored kuchens-for-one or mini kuchens
favorite ice cream flavor
chopped nuts or sprinkles
Spread a thick layer of ice cream on top of one kuchen-for-one or mini kuchen. Top with the other kuchen-for-one, top side down. Roll sides on sprinkles or nuts. Wrap in plastic and freeze until ready to serve.
For your Thanksgiving dinner, try a slice of pumpkin kuchen topped with a scoop of cinnamon ice cream or whipped cream.Drizzle honey or caramel dip on top.
EASY FRUIT DESSERT
Canned fruit cocktail, drained;8 oz cream cheese; 14-oz can condensed milk, sweetened (may use nonfat, or whole milk)
Custard kuchen (sliced or use kuchen-for-one)
Beat cream cheese and condensed milk until smooth. Combine with drained fruit. Place about 2-3 tablespoons of mixture on top of kuchen and serve immediately.
1 lemon kuchen-4-1; white of 1 egg
3 tablespoons granulated sugar
Whip egg white until stiff peaks form. Add sugar and beat until well incorporated. Spread meringue over the K-4-1 top. Bake in a preheated 350 degree oven until meringue is light brown.
* Try this recipe with our newest kuchen flavor: COCONUT!
In a deep flat skillet, heat 2 tablespoons shortening. Brown a medium, diced potato and a small onion, chopped. Add enough water or chicken broth to cover the mixture. Lay the frozen strudels on top of the mixture. Cover pan. Reduce heat to medium-low.DO NOT PEEK! Strudels are done in about 20-30 minutes or until you hear a frying sound.
Serving suggestions: Serve with hot gravy as a side dish with sausage, porkchops or chicken.
LEFTOVER STRUDEL BREAKFAST
Shred leftover strudels. Beat about 2-3 eggs and mix the strudels. Heat a pat of butter in a skillet. Add the egg-strudel mixture and cook until eggs are set. Serve with breakfast sausage links or with bacon or ham.
Heat a large pot of water until boiling. Drop in the amount of cheese buttons you like. When the cheese buttons begin to float, remove them from the water and drain. Pat dry with paper towel. Heat butter or shortening in a fry pan. Fry the buttons until golden brown on both sides. Serve plain or with a dollop of sour cream.
Other serving suggestions: Top fried cheese buttons
with marinara sauce or alfredo sauce. Serve with a hearty piece of bread and green salad for a complete meal.
KRAUT STRUDELS (Baruschkas or Runzas)
To reheat kraut strudels, preheat oven to 350-375 degrees. Place frozen kraut strudel on a cookie sheet. Bake until heated through.
Microwave method: kraut strudels can also be microwaved. Wrap each kraut strudel with 2 layers of paper towels. Microwave on High for 30 seconds. Microwaves vary so if the kraut strudel is still cold, microwave in additional increments of 10 seconds.
Kraut strudels can be stored in your freezer in their original wrapper until ready to be eaten.
Serving Suggestion: Serve, sliced diagonally, with a cup of hot soup for a complete meal.