|Sierra Mar Cookbook: Post Ranch Inn|
|by Craig Von Foester|
From the prestigious Sierra Mar Restaurant at the Post Ranch Inn comes an exquisite cookbook that captures the romance and mystique of this histor...
Tip: Try jerry batter for more results.
1 - 10 of 24 for tom jerry batter
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Beat egg whites ... blended. Will keep several weeks in refrigerator. May be frozen, if covered. Use 1 heaping tablespoon of batter for each Tom and Jerry.
Separate 2 eggs. Beat egg whites stiff. Beat egg yolks stuff. Add to yolks. Beat until really stiff. Add yolk mixture to whites. Beat together until ...
Separate eggs, beat ... and beat until creamy. Add whites and beat well. Use brandy and dark rum for a really good Tom and Jerry. Just brandy is okay too.
Beat whites until stiff and add 1 teaspoon salt. Add 1/2 teaspoon salt cream of tartar. Beat 20 minutes beat egg yolks for 20 minutes. Fold in 1 # ...
Separate one dozen ... Add condensed milk. Beat until stiff. Fold yolk mixture into whites. Put batter in a cup. Mix with alcohol. Pour in boiling water.
Separate 6 eggs. Beat yolks with: Whip egg whites and blend together with above mixture. Serve with rum and brandy, hot water and batter to your taste.
Whip the egg ... and whip until stiff. Blend egg yolks and whites together. Store in the refrigerator. Batter will hold at room temperature up to 4 hours.
Beat above until very thick. 1 tsp. vanilla 1 c. powdered sugar Beat until thick and lemon colored. Fold yolk mixture into egg white mixture.
Separate eggs, beat egg whites until stiff. Then add sugar and mix well until glossy. Then beat egg yolks until fluffy and then beat egg yolks into ...
Beat 8 egg ... time. Now mix egg white mixture to egg yolks mix with a fork. Add 1/2 cup hot water, 1 jigger rum and brandy, fill with batter, nutmeg on top.
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