Dessert: Sugar Cream Kuchen

Step 1.

Use Pillsbury hot roll mix, and mix as directed.  Let rise.

Step 2.

Sift together 2/3 cup brown sugar, 2/3 white sugar, 6 tablespoons (level) flour and set aside.

Step 3.

Punch down dough when ready and immediately roll into size of 15x10x1-inch greased pan or two 9-inch round roll pans.  Press bottom and sides well into place.  Fill pans - don't let rise again.

Step 4.

Mix 1 1/3 cups whole milk (not 2% milk), and 1 1/3 cups whipping cream.  Add sugar mixture.  Stir only to mix well and pour immediately into pans.  Sprinkle cinnamon or nutmeg on top.  Bake at 375 for about 25 minutes, or longer (no longer than 30 to 35 minutes).  Note: If using foil pans, set on cookie sheet to bake.  If edges brown too early, put foil over edges.

Mrs. Max (LaDene) Lehman

Our Swiss Pantry II

First Mennonite Church

1987