Winner of the 2009 Marzetti(R) uDip Sweepstakes Recipe Contest!



1 cup Marzetti Caramel Apple Dip

1 cup chopped Pecans, divided

1 sheet Puff Pastry

For Icing

½ cup Confectioners Sugar

1 tbsp Milk

¼ tsp Vanilla Extract



For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.

Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.

Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.

Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.

Bake 15 to 20 minutes or until pastry is golden brown.

For icing, whisk together all ingredients, adding additional milk if necessary.

Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve

Blueberry Glaze

Blueberry Glaze


2 cups fresh or frozen blueberries

1/2 cup water

1/2 cup granulated sugar

2 tablespoons fresh lemon juice

2 tablespoons cornstarch, mixed with 2 tablespoons cold water

1/2 teaspoon vanilla extract

Zest of 1 lemon (about 1 tablespoon), optional


In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.

In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.

Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.

Remove from heat and gently stir in vanilla and lemon zest.


German Pork Hocks


This German Pork Hocks Recipe “Schweinshaxe” is perfect, not just for Oktoberfest, but anytime you want something traditionally German.  Called “Eisbein” in northern Germany and “Schweinshaxe” in the southern part, it is often cooked from fresh, rather than smoked hocks.

There are two main methods for cooking pork hocks.  This one uses both cooking on the stove and finishing off in the oven. May sound like extra work. It really isn’t and the results are worth it!


1 leek, well cleaned, diced

1 stalk celery, diced

1 carrot, diced

1 onion, diced

1 – 2 meaty pork hocks

Salt, peppercorns, cumin (if desired)


Put vegetables, 1 tsp salt, 1 tsp peppercorns, and pork hocks in pot. Add water to cover, bring to boil, reduce heat to simmer, and cook until hocks are just tender – about 2 – 3 hours. Do not overcook. Drain, keeping vegetables and cooking liquid.

Preheat oven to 425° F.

To baking dish (if cast-iron pot is use, add 2 tbsp. of oil), add drained pork hocks, drained cooked vegetables, and a small amount of the cooking liquid.

Bake 30 minutes, occasionally basting meat with cooking liquid.

Serve meat with potatoes and sauerkraut. If desired, serve the cooking liquid (thicken with corn starch if desired). Add a bit of cumin to liquid if desired.


German meatballs “Königsberger Klöpse mit Hollandische Sosse”


This is a very traditional German comfort food, and easy to make. Normally this recipe uses equal parts beef, pork, and veal.


1 – 1 1/2 lbs cooked, frozen meatballs

2 cups water

1/2 tsp salt


1 bay leaf

3 tbsp butter

2 tbsp flour

1 tsp prepared mustard

1 egg yolk 


Put frozen meatballs into pot; add water, salt, freshly ground pepper, and bay leaf.

Bring to boil, lower heat, cover, and simmer for about 15 – 20 minutes.

Meatballs should be hot inside.

Drain meatballs, reserving liquid. Cover meatballs to keep hot.

Melt butter in fry pan. Add flour and stir well. (Do not brown flour)

Add reserved liquid, stirring well. Cook, stirring constantly, until thickened.

Remove from heat. Add some of the sauce into the egg yolk (in a small bowl). Stir and return to sauce in fry pan. Simmer about 2 minutes, adding a bit of water if necessary if too thick.

Add capers and mustard. Season with salt and pepper.

Return meatballs to sauce, stir.

Apple Pudding Cake (“Apfel-Puddingkuchen”)

German Apple Pudding Cake

This apple pudding cake (“Apfel-Puddingkuchen“) tastes just like a traditional Apple Bread Pudding recipe.  It’s one of those easy dessert recipes that’s delicious served warm with ice cream and sprinkled with cinnamon.


4 apples, peeled and sliced

1 cup brown sugar

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp cinnamon

1/2 cup milk

1 tsp vanilla or almond flavoring

2 – 3 tsp butter


Preheat oven to 400° F.

In a deep 9 X 9 inch pan, mix together the sugar, flour, baking powder, salt, and cinnamon.

Add the apple slices and mix until coated with the flour mixture.

Add the milk that has been mixed with the vanilla or almond flavoring.

Stir until everything has been moistened. Smooth out the top. Dot the butter on top.

Put on rack in oven and carefully pour the 2 cups of boiling water over the top. DO NOT STIR. (Put a baking sheet on the rack under your pan. Sometimes it bubbles over when it’s baking.)

Bake for 40 minutes or until top is golden brown.

Let cool slightly before serving. Sprinkle extra cinnamon on top if desired.

German Cheese Spätzle

German Cheese Spätzle

Cheese Spätzle is a traditional German way of serving this favorite German noodle. 


3 cups cooked Spaetzle (12 oz. dry Spaetzle)

2 – 3 cups shredded Emmentaler cheese

2 tbsp butter (or olive oil)

2 small onions (sliced)

Salt and pepper


Preheat oven to 325° F.

Heat butter (or oil) in skillet and sauté onions until tender, about 5 minutes.

Butter casserole dish. Begin by layering with 1/3 of the spaetzle, season with salt and pepper, sprinkle with 1/3 of the cheese. Repeat, until you have layered 3 times.

Top with the sautéed onions.

Bake, uncovered, about 20 – 30 minutes, or until bubbly and slightly browned on top.

Heiss und Eis (Ice Cream with Hot Fruit Sauce)

Eis and Heis

Heiss und Eis” (pronounced ‘hice and ice’), meaning Hot and Ice, is the actual German name for this treat. This is just ice cream with hot fruit sauce.


2 cups frozen fruit

2 cups juice, see above

1 tbsp corn starch

Ice cream – flavor of your choice


Put frozen fruit into saucepan. Cover with juice.

Bring to simmer. Simmer until fruit is thawed and hot. Occasionally stir gently.

Mix cornstarch with a little water. Slowly stir just enough into simmering fruit

until it is the proper consistency – like a sauce. Add a little lemon juice and/or sugar if needed. Serve hot over ice cream.



This is a local German-Austrian specialty that is famous in the South.  An authentic Austrian dessert recipe. Kaiserschmarrn, sugared pancakes with raisins. 


1 cup milk

4 eggs

1 1/4 cup all-purpose flour

1 tablespoon sugar

2 tablespoons butter

Confectioner’s sugar


Beat milk and eggs together until well combined. In a separate bowl combine flour and sugar, then pour milk and eggs over dry ingredients and mix until combined.

Heat skillet over medium-high heat, and add butter. Once butter has melted add batter and cook undisturbed until bottom has begun to brown, about 4 minutes. Using a spatula, scramble the pancake batter, and then allow to settle and brown on the bottom again. Repeat until batter is cooked into many slightly browned sections. Serve sprinkled with icing sugar alongside fruit preserve or compote.