- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup milk
- 1 tablespoon vanilla extract
- 2 teaspoons white sugar
- 2 eggs
- Heat mold by letting sit in hot oil. Remove mold and let excess shortening drain off. Dip mold into batter. Do not go over the top.
- Hold in the hot oil about 45 seconds or until lightly browned. Remove and drain on paper towels or brown bags.
- Dust with confectioners sugar if desired. When you make the first one it's usually a waste cookie because it sticks. But after that they usually fall off the mold as they're cooking, just scoop out with a slotted spoon.
09/25/2019
recipepes.com
gourmet shells, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
