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- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Raspberry Kuchen

photo 2-44

Courtesy of Annaliese Keller: www.malabartradingco.com

This recipe recently won first place in a baking contest. It’s a favorite of mine for brunch or to serve with tea in the afternoon with friends.


Raspberry Kuchen




  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 tablespoon powdered sugar
  • 2 tablespoons whipping cream


  • 1/2 cup flour
  • 1/2 cup sugar
  • 3 cups fresh raspberries or other favorite berry
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 4 eggs
  • 1 cup whipping cream
  • 1 tablespoon Rain’s Choice pure Vanilla Extract


  1. In a food processor bowl, combine 1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 cup butter and 1 tablespoon powdered sugar. Process until fine crumbs form.
  2. Add 2 tablespoons whipping cream. Pulse 2 or 3 times, until uniform “crumbs” form. Pat mixture onto bottom of quiche dish with straight fluted sides (at least 2 inches deep) or well-fitting 10-inch spring form pan.
  3. Bake at 375° for 15 minutes. Remove from oven and cool slightly.
  4. Combine in a bowl 1/2 cup flour, 1/2 cup sugar and 3 cups fresh raspberries. Toss to coat berries, sprinkle over crust. Arrange raspberries evenly over crust.
  5. In food processor bowl, combine: 1 cup sugar, 1 tablespoon all-purpose flour, 4 eggs, 1 cup whipping cream and 1 tablespoon pure vanilla extract. Process until ingredients are just combined. Don’t over process. Pour custard mixture over berries. Bake at 375 degrees F. for 40-45 minutes, or until lightly browned.
  6. Serve warm or chilled. Dust with powdered sugar, if desired. Store in the refrigerator.


Yield: 12 servings.

 kuchen trio


Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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