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Tom And Jerry Batter

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  Eggs 12 Small, separated
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1 Pound (At Room Temperature)
  Powdered sugar 3 Pound
  Vanilla 1 Teaspoon
  Rum flavoring 1 Teaspoon
  Mace 1 Teaspoon
  Nutmeg 1 Teaspoon
  Cloves 1 Teaspoon
  Allspice 1 Teaspoon

Beat egg whites until stiff, add salt.
Beat egg yolks until light.
Cream butter with powdered sugar and mix until crumbly.
Add egg yolks and flavorings, mix well.
Add spices and egg whites.
Beat until well mixed.
Batter will keep for several weeks in refrigerator.
May be frozen, covered for several months.
Use 1 heaping tablespoon of batter for each
Tom & Jerry serving.
Into a hot mug pour one jigger of rum or brandy and boiling hot water.
Place batter in first.
Sprinkle with nutmeg.
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