There is no such word as LUN Kuchen, but I wonder, if this would be "RUM Kuchen"... And there is indeed a recipe where you start with a baguette which you slice, drench the slices in wine or rum and overlap them in a form. I do not have the exact recipe, but any kind of pudding or flan, or even a mixture of vanilla pudding mixed Philadelphia Cream cheese would do, or perhaps vanilla pudding mixed with 1/2 can of Solo Poppy Seed filling plus some raisins soaked in rum would come very close to this "Bread Pudding Type Flan" which would have to stand overnight in a cool place until "set". I do not have the exact recipe, but a similar one in the German language, if you can read it and want it, I will send it. I don't have time before X-mas to translate it for you. Aida akibb1@verizon.net ------------------------------------------------------------------------------------------------------- ----- Original Message ----- From: "Elfie" <egrillmair@shaw.ca> To: <GERMAN-BOHEMIAN-L@rootsweb.com> Sent: Wednesday, December 21, 2005 1:49 PM Subject: [GERMAN-BOHEMIAN] Re: Christmas tradition > Hello, list members - > > I received today the following inquiry and can't answer it myself. I have > never heard of "Lunkuchen" and none of my cookbooks show a recipe for it. > But it sounds intriguing and I know that many of you are much better > acquainted with traditional GB-cooking than I am. Can you help? > > ------------------------------------------------------------------------------------- > Dear Elfriede Grillmair, > > I came upon information on German-Bohemian baking posted by you at > RootsWeb.com during a search for information on a recipe once made by my > family, whose own ethnic German roots date back to the village of Tusina > in > what is now Checkoslovakia, many long years ago part of Austria-Hungary. > At Christmas time my uncle would create a recipe I only know phonetically > as > "lun kuchen" which as I recall was not exactly baked but created by lining > a > deep crockery bowl with pieces of white bread, and carefully adding a > mixture of milk, sugar, ground poppyseed, and (I am not sure) what other > ingredients, if any. The "lunkuchens" then had to set up in a cold > environment, and as I recall my uncle wrapped them and kept them in his > unheated garage in St. Paul. Minnesota for a few days until ready to eat. > I would greatly appreciate it if you had any knowledge of such a recipe if > you could direct me in the right direction to discover the details, as I > would like to re-create this now lost family tradition next holiday > season. > Thank you very much, and best wishes for a Merry Christmas. > > Paul Krebes > ----------------------------------------------------------------------------------- > > Paul Krebes gives as his email address pkrbs@hotmail.com - in case you > want to write to him directly, but I sure would like to know this recipe > myself. > > Elfriede > > > ==== GERMAN-BOHEMIAN Mailing List ==== > Forgotten how to UNSUBSCRIBE? > Visit http://www.rootsweb.com/~gbhs/mailinglist/mailinglist.html >