| PEANUT BUTTER CRUNCH KUCHEN OR COFFEE CAKE | ||||||||
| Makes 100 servings 1 ¾” x 2 ½”. | Bake in 375° oven. | |||||||
| Makes 3 quarts topping for 3 pans (18” x 26” x 1”) of kuchen or coffee cake | ||||||||
| (1 quart topping per pan of kuchen) | ||||||||
| Use 4 ½ lbs. Basic Sweet Roll Dough, (page 88) each pan. | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Peanut butter | 2 ½ lbs. | 4 ¼ cups | ||||||
| Flour, unsifted | 1 lb. | 4 cups | ||||||
| Brown sugar | 1 ½ lbs. | 4 ½ cups | ||||||
| DIRECTIONS: | ||||||||
| 1. Roll dough in pan, butter top, prick, and let rise until dent remains when pressed lightly with finger. | ||||||||
| 2. Mix flour, brown sugar, peanut butter; blend to crumb stage. | ||||||||
| 3. Spread on top of buttered kuchen when it is ready to put in oven. | ||||||||
| 4. Bake at 375° F. for 25 minutes or until done. Dust with powdered sugar if desired. | ||||||||
| 5. Cut in squares and SERVE WARM. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | 1 each | |||||||
| Calories | 319 | Iron | 2.27 Mg | Protein. | 7.80 G | 9.77% | ||
| Cholesterol | 13 Mg | Calcium | 41.72 Mg | Carbohydrates. | 45.32 G | 56.79% | ||
| Sodium. | 198 Mg | Vitamin A | 38 RE | Total Fat | 12.37 G | 34.88% | ||
| Fiber | 1.88 G | Vitamin C | 0.12 Mg | Saturated Fat | 3.03 G | 8.54% | ||