---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, German
       Yield: 12 servings
       2    Env active dry yeast
     1/2 c  Water, warm
     3/4 c  Milk
     1/2 c  Sugar
       1 ts Salt
     1/2 c  Butter
       4 c  All-purpose flour, sifted
            Grated rind of 1 lemon
       3 ea Eggs
            ----Butter Topping----
     1/2 c  Butter (1 stick)
       1 c  Sugar
     1/2 ts Cinnamon
     1/3 c  Almonds, blanched, slivered
   Sprinkle the yeast over warm water. Heat milk, sugar, salt and the 1/2 cup
   butter together until sugar is dissolved and butter melted. Cool to
   lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in
   large mixing bowl; form a well in the center. Add yeast-milk mixture and
   the eggs. Stir until blended and smooth. Pour into a buttered 9x13-inch
   baking pan, spreading dough evenly. Let rise in warm place about 45
   Chop the butter into the mixed sugar and cinnamon to form fine particles.
   Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated
   to 375 F. for 30 minutes, or until top is golden and syrupy. Makes about 12
   Variations: Streuselkuchen: This is much the same as Butterkuchen except
   that the lemon rind is omitted from the butter and a crumb topping of 1 1/2
   cups flour, 3/4 cup sugar, 1/4 cup ground almonds and 8 Tbsp (1 stick)
   butter are sprinkled over batter. If desired, 1/4 tsp cinnamon may also be
   added to the topping mixture.
   Apfebutterkuchen (a Bremen specialty). Prepare as for Butterkuchen, place
   sliced peeled apples over top of dough before placing in oven. Cover apples
   with same Butter Topping. Almonds are an optional addition (and very
   From: The Art of German Cooking, by Betty Wason
   Shared by: June Hoffman, 9/93
   ~-- Maximus 2.01wb * Origin: Syzygy [-Home of the Gipper-] 215/281-3654
   (1:273/915) ** BBS: High Country East Date: 09-15-93 (11:14) Number: 3565
   From: SANDEE EVELAND               Refer#: NONE To: JON JUDD Recvd: NO
   Subj: Re: I'm baaccckkk!! CR 1/      Conf: (52) Cooking **
   ::To: All  From: Jon Judd  Subj: I'm baaccckkk!!  :: ** JJ> I'm
   back.......and you're stuck with me......I have been scanning JJ> messages
   for  the past week and see that alot has changed.  I've been JJ> away for
   about, well  gee it’s been almost a year.  Took a direct JJ> lightening hit
   to my system and lost everything.  Its' taken time to JJ> get things put
   together.  Of course now I have had to start with brand JJ> new cooking
   dbases.......empty ones at that!
   Good to see ya here again... Lessee... Popcorn was the weakness if I
   recall, right?? :-)
   ~Begin Recipe Export- QuikBook version 0.96 Beta A