Pfitzauf

 
                                  PFITZAUF
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  250       g            Flour (2 cups plus 3 1/2
                         -Tbsp)
      1/2   l            Milk (2 cups plus 2 Tbsp)
    4                    Eggs
                         Salt
    2       tb           Melted butter
    1       tb           Sugar
 
   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:  D'SCHWAEBISCH' 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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