Tom & Jerry Batter
December 17, 2007
As a drove to the office in Detroit Lakes this morning, I was taken in with the sparkle of the lightly frosted trees that reminded me of the good that comes with the change of seasons. Even the cold doesn’t seem so bad when there’s snow on the ground and a clean beauty in the air.
Then I arrived at work, and everything went downhill. So it’s officially time to bring out the Tom & Jerry’s, and just hope that I can slide into 2008 without too much reality getting in the way of winter’s beauty.
Cheers.
Tom & Jerry’s
12 eggs, separated
1 lb. butter, at room temp.
3 lb. powdered sugar
2 tsp cinnamon
1/2 tsp. nutmeg
1/2 oz. vanilla
Rum
Brandy
To make the batter: beat egg whites until stiff. Cream yolks and butter, then add powdered sugar, cinnamon, nutmeg and vanilla and beat until creamy. Add egg whites, beat until well blended.
In a large mug fill with a tablespoon or two of batter, one shot of rum, and one shot of brandy. Fill with boiling hot water. Stir well and sprinkle with nutmeg.
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