| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | Butter or margarine, softened |
| 1 Teelöffel | vanilla extract |
| 2/3 Tasse | sugar |
| 2 | eggs separated |
| 1 1/2 Tasse | flour Self-rising |
| 1/2 Tasse | milk |
| 1 Tasse | Frozen blackberries, blueberries or raspberries, drained |
|
Preheat oven to 350°F. Grease six muffin cups or 3/4 cup capacity custard cups. Beat the butter or margarine, vanilla and sugar until light and fluffy. Beat in the egg yolks, one at a time. Fold in the flour and milk, alternating the tow. Beat the egg whites until soft peaks form and fold into the mixture. Fill the cups halfway with the mixture, then top with berries and the remaining mixture. Bake for 20 to 25 minutes, or until a skewer comes out clean. Serve warm or cold with whipped cream or ice cream, if desired. Serves 6 Typed in MMformat by cjhartlin@email. Msn. Com
Meals. Oct. 3/99
|
|
Anmerkungen zum Rezept:
|
