Deep-dish Pfannkuchen

  1. Combine milk, eggs, flour, sugar, and salt in blender.
  2. Blend mixture until well blended.
  3. Pour melted butter into pan.
  4. Bake in preheated 400°F oven for 30-35 minutes until puffy and deep golden brown.
  5. Serve immediately.
Adapted from “Apple Pfannkuchen”
Oster Kitchen Center Recipes/Instructions, 1987


  1. Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
  2. Bring a large pot of lightly salted water to a boil. Press batter through a spätzle press into the water. (You may also use a potato ricer, colander, or a cheese grater.) When the spätzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
  3. Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spätzle and remaining cheese until well blended. Remove from heat, and serve immediately.
Reprinted from “Kaese Spaetzle

Cranberry Sauce

  1. Slice orange rind into 5 strips. Eat the rest of the orange.
  2. Combine orange rind strips with all ingredients except cranberries in a medium saucepan; bring to a boil over high heat.
  3. Reduce heat to medium, and cook 15 minutes or until mixture begins to thicken and sugar dissolves, stirring occasionally.
  4. Strain mixture through a sieve into a bowl and discard solids.
  5. Return mixture to pan; add cranberries.
  6. Cook over high heat, 10 minutes or until berries pop.
  7. Reduce heat to low; simmer 30 minutes or until mixture is slightly thick.
  8. Pour into a bowl; cool.
Adapted from “Spiced Cranberry and Zinfandel Sauce”
Cooking Light