Ednas Peach Kuchen Vegan Recipes

Steps:

• Preheat oven to 350'F.
• FOR THE CRUST.
• Place the flour, 1/4 cup sugar and baking powder in a large mixing bowl and stir together.
• Cut the oil into the flour mixture using a pastry blender or a fork until the mix is crumbly.
• Pat an even layer of the mixture into the bottom of a 8x8x2" baking glass baking dish.
• FOR THE FILLING.
• Place the peach halves in three rows of three cut side down over the bottom crust. Combine the remaining two tablespoons of sugar and cinnamon and sprinkle over the peaches.
• Put the Kuchen into the oven on the center rack and bake for 15 minutes.
• FOR THE GOLDEN CREAM TOPPING.
• Put the tofu sour cream, maple syrup and turmeric (if using) in a small mixing bowl and stir together until well combined.
• Once the kuchen is finished baking in the oven remove it and put the cream topping over the peaches.
• Return to the oven and bake for another 30 minutes.
• Serve warm or cold.
• Bon Appetit!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown.

Steps:

• In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan. , Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches. , Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.

Steps:

• Heat oven to 350°F. In large bowl, mix flour, baking powder and 2 tablespoons of the sugar. Stir in butter until mixture is crumbly. On bottom and 1 1/2 inches up sides of 8-inch square glass baking dish, pat mixture evenly. Top with peaches. In small bowl, mix remaining sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
• Meanwhile, in medium bowl, beat eggs, yogurt and vanilla with wire whisk until smooth. Pour over top of partially baked kuchen. Sprinkle pecans over yogurt mixture.
• Bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Serve warm.

Steps:

• Pour enough boiling water over peaches in large bowl to cover.
• Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit.
• With paring knife, pare peaches; place in a large bowl.
• Preheat oven to 400°F.
• Sprinkle peaches with lemon juice to prevent darkening.
• Slice into the bowl; toss to coat with lemon juice; set aside.
• Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt.
• In large mixing bowl, using fork, beat eggs with milk and lemon peel.
• Add flour mixture and melted butter, mixing with fork until smooth—1 minute.
• Do not over-mix.
• Butter a 9-inch Springform pan, or 9-inch round layer-cake pan.
• (If cake pan is used, kuchen must be served from pan.).
• Turn batter into pan; spread evenly over bottom.
• (At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.).
• Combine sugar and cinnamon; mix well.
• DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices.
• Sprinkle evenly with sugar-cinnamon mixture.
• Bake 25 minutes.
• Remove kuchen from oven.
• With a fork, beat egg yolk with cream.
• Pour over peaches.
• Bake 10 minutes longer.
• Cool 10 minutes on wire rack.
• To serve, remove side of springform pan.
• Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream.
• Makes 8 to 10 servings.
• McCalls Cooking School.