Bazzarres Tom Jerry Batter Food

GRAMMA NICKY'S TOM AND JERRY BATTER

Steps:

• Mix the sugar, water and syrup in a medium pan. Boil on medium high heat until mixture forms a thread (230 to 233 Degrees F).
• While mixture is boiling, beat 6 egg whites until stiff peaks form, saving beaten yolks in a separate bowl.
• In a Kitchen Aid Mixer on 2 to 4 speed, slowly pour hot syrup mixture over the stiffly beaten egg whites. Do not scrape the hot pan. Beat mixture on high until it cools slightly -- 2 to 3 minutes. Then SLOWLY add beaten egg yolks. Beat a few more minutes more, then add vanilla and baking powder. Beat until mixture is cool.
• (Note: Before adding beaten egg yolks, make sure the mixture is very warm, BUT NOT HOT. You don't want the eggs to scramble, but you do want to kill any bacteria. You more experienced cooks can also temper the yolks with about 1/4 cup of the hot mixture, before adding to the mixer.).
• Store in refrigerator in a covered container for about a week.
• To make Tom & Jerry drink:.
• Pour a shot of Rum or Brandy or Cognac into a coffee mug.*.
• Fill mug about 2/3's full with boiling water.
• Top with 2 to 3 heaping tablespoons of batter.
• Sprinkle top with grated nutmeg.
• *Can also use about 1/4 tsp rum extract for non-alcoholic drink.

TOM AND JERRY BATTER

Steps:

• Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and confectioners' sugar in a large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture; mix. Stir in the nutmeg, cloves, allspice, and the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks.
• To make a Tom and Jerry, fill a cup of hot water with spiced rum or brandy, warm milk, hot cocoa, or eggnog and stir in 1 heaping tablespoon of batter.

TOM AND JERRY

Steps:

• Beat the egg white until stiff; beat the yolk until thick and lemon-colored. Combine them and beat in the sugar. Have ready a warmed 8-ounce mug. Add the egg mixture, brandy and rum, then fill with hot milk. Stir and top with a little grated nutmeg.

TOM AND JERRY

Steps:

• For the batter:
• In a large bowl, beat egg yolks until they are thin as water, adding the sugar while beating. In a separate bowl, beat the egg whites until stiff. Add the spices and rum to the yolks. Mix in the stiff whites and stir until the mixture is the consistency of a light batter. (1 teaspoon of cream of tartar or 1/4 teaspoon of bicarbonate of soda will prevent the sugar from settling to the bottom of the batter.)
• For the drink:
• Put the batter in the bottom of a ceramic mug, add the spirits and the boiling water and stir. Dust with nutmeg and serve.

TOM AND JERRY

Steps:

• Make the batter: In a bowl, beat egg yolks until they are as thin as water. While beating, gradually add sugar, rum, vanilla, spices and bitters. In a separate bowl, beat egg whites until stiff. Fold into yolk mixture. If not using immediately, refrigerate batter.
• Make the drink: In a small saucepan, bring milk to boil. Meanwhile, warm a roughly 10-ounce Irish coffee mug in the oven. Pour in 2 ounces batter. Add 1 ounce rum and 1 ounce Cognac. Fill with boiling milk, stirring briskly with a small whisk while adding, so batter and milk are well mixed. Dust with nutmeg.

TOM & JERRY

Steps:

• Beat egg whites til they are a stiff froth.
• Separately beat egg yolks until light in color.
• Gradually beat sugar, allspice, cinnamon and cloves into the yolk mixture.
• Fold yolk mixture into whites and pour 2 tablespoons of this mixture into each of four 8-ounce mugs.
• Add brandy and rum to each mug.
• Fill mugs with very hot water, milk, or coffee.
• Stir well and sprinkle the top with grated nutmeg.