Recipe Trio : Some great carbohydrate dessert types

Here are a few favorite recipes I want to share!

Peach Kuchen

  • Servings: 6-8
  • Difficulty: average
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Peach Kuchen
German, Peach Custard Pie

½ cup butter
1 ¾ cup flour
¼ tsp baking powder
½ tsp salt
1 cup heavy whipping cream (or half and half, or sour cream)
1 cup brown sugar
(2-3 Tb used in crust the rest in filling)
7-10 peach halves
(large can of peach halves)
2 egg yokes beaten
1 t. cinnamon
Using your food
processor mix together butter, flour, baking powder, salt, and 2-3 Tb brown sugar.
Until it is like coarse meal.
Press firmly into piepan. Arrange peaches dome side up on surface to cover. Usually a ring and one or two in the middle. Sprinkle fruit with mixture of cinnamon and remaining
brown sugar.
Bake 15 minutes at 400 degrees. Then beat 2 egg yokes and heavy cream together. Pour over the peaches after they have baked for 15 minutes with brown sugar mixture.
Reduce heat to 375 degrees.
Bake 40 minutes at
375 degrees.

Swedish Pancakes

  • Servings: 4-6
  • Difficulty: easy
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Swedish Pancakes
4 eggs well beaten
Pinch of salt
4 Tb sugar
½ cup flour
1 cup milk
1/3 cup melted butter
Mix in the order given and bake on a medium-high round crepe
pan or large flat skillet type pan.
Beat 4 eggs well, mix in salt, then sugar, next the flour,
followed by the milk and finally the melted butter.
Serve with whipped butter mixed with ligonberry jelly (Ikea)
Other topping options that are tasty: lemon juice with
powdered sugar, syrup, whipping cream,
yougurt and fruit, ricotta cheese, peanut butter

Wendy's Butter Rolls

  • Servings: 10-12
  • Difficulty: average
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Wendy’s Thanksgiving Butter and Garlic-Cheese Rolls

5-6 cups flour
2 packets (rapid rise) yeast
1/2 cup sugar
1 1/2 tsp salt
2 eggs at room temperature
1/2 cup butter (soft)
Measure flour out in separate bowl, combine 2 cups flour, yeast,
sugar, and salt in large bowl of stand mixer. Add butter and 1 1/2 cups of very
hot tap water. Beat at low speed for 2 min. Scrape occasionally. Add eggs and 1
cup flour. Beat 2 minutes or until thick and elastic. Stir in enough flour to
make a soft doug. Kneed with bread hook for about 7 minutes.
Put in greased (or sprayed) bowl. (Not metal as that does not do
well in a warm spot and will often cook the dough). In warm spot (like on
stovetop while oven pre heats) raise until double (about 45 minutes). Divide
(cut) into two portions.
This makes the plain butter rolls:
With one portion roll out into a rectangle shape. In the middle
third (long wise) of the rectangle spread softened butter liberally. Then fold
left third over the buttered middle third, and the butter liberally again.
Finally fold right third over to middle to cover buttered area. Fold in half to
form a narrow tube of dough. Cut into roll size lumps (about enough to fill a
muffin tin). Place into muffin tins that are sprayed lightly with Pam. Slightly
pinch the bottoms so that top of the roll is opened just enough to allow it to
get an start on opening up to look “flower like”
This makes the garlic cheese rolls:
On second set of dough repeat the same process but on top of the
butter sprinkle grated cheddar cheese, parmesan cheese (powdered), italian
seasoning, and a bit of garlic salt. Just sprinkle a light covering of each.
Bake at 375 degrees for 12-15 minutes or until tops start to become
golden. Watch time carefully!

Do you have a favorite Thanksgiving or Fall recipe you’d like to share? Send it to me with a few photos and I will feature you in my Guest Recipe Series!
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