Combine the flour, milk, eggs, salt, and - if desired ~ a little sugar, and stir into a dough. Then mix in the melted butter. Grease a Pfitzauf pan* and fill halfway up with the dough. Bake in a hot oven for 25 minutes until light brown, WITHOUT ever opening the oven door to check! The Pfitzauf gets dusted with sugar and is served with stewed fruit. ((*Note: I have another recipe for Pfitzauf which suggests one may substitute a muffin pan lined with paper cupcake holders. The same recipe specifies 400 degrees F. K.B.)) Serves 4. From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 4|
|Calories from Fat: 287 (42%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||42 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 1075.3mg||331 %|
|Sodium 405.4mg||14 %|
|Potassium 453.4mg||12 %|
|Total Carbohydrate 60.6g||18 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 58.9g|
|Protein 39g||56 %|
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Calories per serving: 689
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