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Amparo Bertram

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08:23 pm: Kitchen -> disaster area
Today was the big day in my senior English classes, the day I bring a bunch of prizes for the students who voluntarily turned in notebooks for me to read and respond to. This year I made a gingerbread/raisin cake, two dozen oatmeal/raisin cookies, and apple kuchen. For the latter, I used the recipe from this page. (I would have called home to get my dad's recipe, but it was 5am in Michigan when I thought of it.)

APFEL KUCHEN or SCHWETCHE KUCHEN (Apple or Plum Coffee-Cake)
Basic Coffeecake dough:

2 eggs, well beaten
¼ C. milk
1 pkg. (or 1 Tb.) dry yeast
¼ C. warm water
½ C. softened butter
¼ C. sugar
½ tsp. Salt
1 tsp. Grated lemon peel
2 C. flour, more if needed
1. Pour lukewarm water, yeast, and sugar in mixing bowl.
2. Add melted (not hot) butter, warmed milk, salt, lemon peel, and beaten eggs. Mix well.
3. Add flour, 1 cup at a time, mixing well after each cup. Add more flour, if necessary, to make a smooth dough, and turn out onto a floured surface.
4. Knead very lightly.
5. Let rise for about 1 hour; punch down and let rest for 10 minutes.
6. Spread dough in 9-inch cake or pie pan, pushing it up on the sides as for a pie crust.

TOPPING for APFEL KUCHEN
(Apple cake)
2 medium sized apples
1/3 C. sugar (white or brown)
2 tsp. Cinnamon
2 TB. melted butter

Peel and core apples, then cut into ¼ inch slices.
Arrange in overlapping circles (or in random fashion if in a hurry)
on top of dough. Sprinkle with cinnamon and sugar.
Bake at 350 degrees for 35 or 40 minutes.

Note that the recipe calls for two cups flour, "more if needed." In total, I wound up using about FIVE cups of flour to get the batter to turn into kneadable dough. Rather than making one large pie-size kuchen, I split it into three smaller ones. I expected them to come out vaguely coffee-cake shaped, as I'm accustomed to. Instead, they puffed up while baking, so I wound up with three loaves of sweet bread with bits of apple stuck to the top. Curious, I tasted one of the three, and it seemed fine...just a weird shape. I packed up the remaining two and brought them along as prizes as planned, figuring the students wouldn't know the difference anyway.

They were the first prize to be chosen, and two students came to see me after school to ask for the recipe.

In addition to the food, I always supply non-food prizes, in case someone would prefer a reward that doesn't vanish the same day. Interestingly, the food is always what goes first. I'm sure part of it is that it's hard to resist the smell of cinnamon...but as one student advised a classmate, "You're missing out if you don't pick the biggest one!" A cake does tend to be larger in size than the non-edible prizes.

Tomorrow is the seniors' last day of regular classes before their exams start. A number of them are indeed studying...just not for the class that I happen to be teaching. It's a bit frustrating trying to review for the listening exam when the students have their history or Japanese textbooks open in front of them. At least the second-year students are still on task, for the most part.

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[User Picture]
From:megory
Date:January 24th, 2007 03:28 am (UTC)
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Wow, you really put a lot of work into their prizes. It's so nice that they really seem to appreciate it. I'm glad the recipe worked. Maybe we can give it a try. We've modified your grandmother's recipe so much already using whole wheat flour and yogurt instead of cream and reducing the sugar, that it's really not authentic any more anyway. We would probably modify this recipe, too. The grated lemon peel sounds like a nice addition.

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