MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: STREUSEL AND CREAM PEAR KUCHEN
  Categories: Desserts
       Yield: 16 servings
  
            Cake
     1/4 c  Lemon juice
     1/4 c  Sugar
       1 c  Hot water (120 to 130 degree
       1    Egg
       1 pk Cream cheese, softened, (8 o
       2 tb Flour
       1 tb Lemon juice
     1/3 c  Brown sugar
     1/3 c  Pecans, chopped
       3 tb Butter
     1/2 ts Cinnamon
       4    Sm Pears, peeled and halved
       1 pk Hot-roll mix, reserving 1/3
     1/2 ts Cinnamon
     1/4 c  Butter, softened
            Filling
     1/2 c  Sugar
       2    Eggs
            Streusel
            Reserved 1/3 cup flour mixtu
     1/2 ts Cinnamon
       1 tb Sugar
  
       In a large saucepan, combine pears, 1/4 cup lemon juice and enough
   water to cover tops of pears. Bring to a boil; reduce heat and simmer,
   covered, for 10 minutes or until tender. Drain pears; set aside.
       Grease two 9 inch round cake or springform pans. In large bowl,
   combine hot-roll mix with yeast from foil packet, 1/4 cup sugar and
   1/2 tsp cinnamon. Stir in hot water, 1/4 cup butter and 1 egg until
   well combined; dough will be soft and sticky. Divide dough evenly
   between greased pans; pat out dough to cover bottom of pans. Cover
   with plastic wrap and towel. Let rise in warm place (80 to 85
   degrees) for 30 minutes.
       Meanwhile, in small bowl, combine all filling ingredients. Beat at
   medium speed until smooth; set aside. In another small bowl, combine
   first four streusel ingredients; mix well. Cut in butter until
   crumbly. Set aside.
       Heat oven to 375 degrees. Uncover dough. With lightly floured
   hands, gently pat edges of dough halfway up the sides of the pans.
   Pour filling mixture evenly over dough in each pan. Sprinkle streusel
   mixture evenly over each filling. Thinly slice pear halves
   lengthwise, keeping slices together. Place four halves, rounded side
   up, on top of streusel mixture in each pan. Sprinkle pear halves with
   a mixture of 1 Tbsp sugar and 1/2 tsp cinnamon.
       Bake at 375 degrees for 25 to 35 minutes or until edges of kuchen
   are golden brown and filling is set. If desired, sprinkle with
   powdered sugar just before serving. Serve warm. Store leftovers in
   refrigerator. 2 kuchens (8 servings per cake) Upl by Dr. Jim
   Culveyhouse 73330,2525
  
 MMMMM