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Easy Tom and Jerry Batter

 made it  |  0 reviews   |   photos
mikanaj

"A cold-weather favorite! Make this batch and keep it in the freezer for up to six months. Add a heaping tablespoon to a coffee mug of hot water, as well as 3/4 ounce of dark rum and 3/4 ounce of brandy: stir. Perfection!"
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Ingredients

15 m servings 472 cals
Original recipe yields 20 servings

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Directions

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  • Prep

  • Ready In

  1. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat salt into egg whites.
  2. Beat egg yolks in another bowl until light, 3 to 5 minutes. Blend confectioners' sugar and butter together in separate large bowl until crumbly; add egg yolks and vanilla extract and beat well. Mix in nutmeg and allspice. Beat egg whites into egg yolk mixture until well-blended. Transfer to a sealable container and store in the freezer.

Footnotes

  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts


Per Serving: 472 calories; 21.5 g fat; 68.2 g carbohydrates; 4 g protein; 160 mg cholesterol; 232 mg sodium. Full nutrition

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