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Beaten Gems

  • 1 cup cold water
  • 1 cup cold milk
  • 1/4 teaspoon salt
  • 2 cups graham flour, whole wheat, or white flour
If preferred, either 2 cups of water or 2 cups of milk may be used. Beat flour into liquid, using a dover egg beater or a wire spoon, and putting flour in slowly. Be careful not to stir-beat briskly. Pour into hot gem pans which have been well oiled. Have oven hot at first. When done, place separately on a napkin. These gems are lighter and more tender if mixture is allowed to stand in a cold place for several hours, or even overnight, before baking. If allowed to stand, don't stir batter before baking.
Submitted by Cassyjean - Torrington, CT Jul 22, 2009 15 min 30 min 45 min
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