Tzibeleh Kuchen Recipes

Steps:

• Preheat oven to 400ºF.
• Cook bacon over medium high heat until cooked through. Remove bacon strips and add sliced onions to hot pan. While onions cook over medium heat, cut bacon strips into small pieces.
• Once sliced, add bacon back to pan and continue cooking until onions are soft and fragrant.
• Allow onions and bacon to cool.
• Beat eggs and combine with sour cream, parsley, cheese, nutmeg, pepper and salt.
• Fill rolled dough with onions and bacon. Pour the egg cream mixture over the onions and bacon. Bake at 400ºF for 25-35 minutes or until a knife inserted in the middle comes out clean.

Steps:

• 1. Dough- Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in seperate bowl and then add to milk mixture. Beat in eggs and then flour. Cover and let rise until doubled. About an hour. Punch down and divide into 5 pieces. Roll out into desired shape and let rise 30 minutes. Then choose your topping. I used a 9" round cake pan for mine.
• 2. Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time. Dot with Butter if desired. Bake at 375 for 20 minutes.
• 3. Cherry Topping: Heat can of dark cherry pie filling and spread on crust after it rises second time. Bake for 20 minutes at 375.
• 4. Cheese Topping; Mix cottage cheese, egg and sugar in blender intil creamy. Heat slowly until warm on stove. Pour on dough after rises second time. Bake at 375 for 25 minutes.
• 5. Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot and pour on crust after second rising. Bake 25 minutes at 375.
• 6. Apple Topping: Peel and slice thinly 3 apples. Sprinkle with cinnamon and sugar and nutmeg to taste. Roll this dough out in a rectangle. Fill the center with apples and dot with butter. Bake 20 minutes at 375.

Steps:

• For the dough:.
• Dissolve the yeast in the lukewarm milk, and add the sugar and a dash of the flour, stir, cover and keep in a warm place for ten minutes.
• Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.
• Cover and keep in a warm place for twenty minutes until the dough rises.
• Preheat the oven to 225°C.
• Sautée the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized.
• This should take about 10-15 minutes.
• In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
• Roll the dough out into a flat, large roasting pan (you want something with a slight edge to it) and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly.
• Pour the egg-creme fraich mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top.

Steps:

• Preheat oven to 400°F.
• Grate or finely mince the onions and drain, reserving 1/4 cup juice.
• Combine the onions, juice, sugar, oil and 2 eggs in a large bowl.
• In another bowl, combine the flour, baking powder, salt and poppy seeds. Stir to mix.
• Add the flour mixture to the onion mixture, stirring just enough to blend thoroughly.
• On a floured surface, roll dough out to a thickness of 1/4"-1/2".
• Cut into 2"x2" squares, or use a cookie cutter to make diamond or round shapes.
• Place on a greased baking sheet.
• Beat the remaining egg together with the water.
• Brush over tops.
• Bake until lightly browned around the edges, 15-20 minutes.
• Place baking sheet on wire rack and let cool.
• These are best the day they are made, but keep well if stored in a tightly closed container.