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German coffee cake has cinnamon-sugar topping
Butterkuchen
• 2 packages (1/4 ounce each) dry yeast
• 1/2 cup warm water
• 3/4 cup milk
• 1 1/2 cups granulated sugar, divided
• 1 teaspoon salt
• 1 cup butter, divided
• 4 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon ground cinnamon
Butter a 13- by 9-inch baking pan and set it aside. In a small mixing bowl, dissolve the yeast in warm water. Let stand until creamy, for about 10 minutes. Place the milk, 1/2 cup sugar, the salt and 1/2 cup butter in a saucepan. Heat until the sugar dissolves and the butter melts. Cool to lukewarm. Add the dissolved yeast and set aside.
In a large bowl, combine the flour, eggs and yeast mixture. Stir until smooth and blended. Pour into the prepared pan, spreading the dough evenly. Let rise in s warm place for 45 minutes. Meanwhile, heat the oven to 375 degrees.
In a small bowl, combine 1/2 cup butter, 1 cup sugar and the cinnamon. Mix together and sprinkle over the dough. Bake for 30 minutes, or until the top is golden and syrupy.
Old-Fashioned Corn Pudding with Fresh Corn
For Ruby Gash, of Youngwood. From Wilda Chambers, of New Kensington, who says the dish can be made ahead; Cover and refreigerate, then reheat before serving.
• 3 to 6 eggs, well beaten (the dish is becomes richer with more eggs)
• 2 cups corn (use fresh corn for best results)
• 2 cups milk
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon ground nutmeg (optional)
• 1 stick butter (1/2 cup)
Heat the oven to 300 degrees.
Beat the eggs until uniform. Add the remaining ingredients and mix well. Pour into a 9-inch square glass or metal baking pan and bake until the top is brown.
Recipes sought
• With all the tomatoes now available in backyard gardens and at the farmers' markets, I was hoping someone would have a recipe for tomato soup using fresh tomatoes. Any other fresh tomato recipes also would be greatly appreciated.
-- Sandy Gimiliano, Whitehall
