|The Best 50 Bundt Cakes|
|by Felicia Mitchell|
Foolproof recipes for the much-loved cake shape fill this book. Some are tradional, some have international flair and some have "spirit," but all ...
Tip: Try jerry batter for more results.
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 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.
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.
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.
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 ...
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 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.
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 ...
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.
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