RECIPE FOR PEANUT BUTTER CRUNCH KUCHEN OR COFFEE CAKE

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%

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