| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Eggs | 4 | Servings |
INGREDIENTS
| 4 | tb | Butter; melted |
| 3 | Eggs | |
| 1/2 | ts | Salt |
| 1/2 | c | Sifted flour |
| 1/2 | c | Milk |
| 1/2 | Lemon; juice of | |
| 2 | tb | Butter; melted |
| Powdered sugar | ||
| 1/2 | c | Almonds; toasted (optional) |
INSTRUCTIONS
Preheat oven to 450°. Paint the sides and bottom of a cold 8 inch iron skillet with the melted butter. Place skillet in refrigerator. Beat eggs in bowl with mixer on medium speed. Gradually add flour and salt. Add milk and blend thoroughly. Pour the batter into the cold, buttered skillet and bake in the preheated oven until it forms a brown crust, approximately 20 minutes. Mix the lemon juice with the remaining 2 Tablespoons of melted butter. Pour over the cooked batter and sprinkle with powdered sugar and toasted almonds, if desired. Yield: 4 servings. CLAUDIA HAMMANS STALLINGS (MRS. WALT) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”