GERMAN SOUR CREAM KUCHEN

1 cup milk, scalded
1 package dry yeast
1 cup lukewarm water
1/2 cup sugar
3 eggs, beaten
1/2 cup shortening
1 tsp. salt
Raisins
Dash of cinnamon
Dash of nutmeg
Flour (enough for a soft dough)
Cream Filling (recipe below)
Fresh fruit

CREAM FILLING:

1 cup cream or sour cream
3/4 cup sugar
2 eggs, well beaten
1/4 tsp. salt

Cool milk to lukewarm.

Dissolve yeast in 1 cup lukewarm water. Add milk, sugar, eggs, shortening, salt, raisins and spices; mix well. Add enough flour to make a soft dough.
Place in greased bowl; cover. Let rise until doubled in bulk. Punch down; let rise again. Roll out as for pie dough; place in pie pan. Fill with Cream Filling; top with fruit. Sprinkle with additional cinnamon. Bake at 375 degrees until filling sets. Yield: 5-6 servings.

FOR THE CREAM FILLING: Combine all ingredients; mix well.

Recipes from the World of Beta Sigma Phi