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Peach Spaghetti Kuchen
Ruth Pedersen, Northwood, ND

6 ounces long spaghetti
1 tablespoon butter
2 eggs, slightly beaten
1/4 cup sugar
1/4 cup milk

2 eggs
12 ounces cultured sour cream
1 cup sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
4 cups peeled, sliced fresh peaches
(if canned peaches are used, reduce sugar to 1/2 cup)

Cook spaghetti according to package directions and drain; toss with butter. Combine 2 eggs, sugar and milk and toss with spaghetti. Spread in bottom of buttered 9 x 13 inch pan. Combine 2 eggs, sour cream, sugar, flour, salt, and vanilla. Fold in sliced peaches.

Place filling over the spaghetti crust. Bake at 350 degrees for 40-45 minutes or until the custard filling is set.

Let stand 10 minutes. Cut into 12-15 serving pieces and serve warm.

Serves 12-15.