1 cup water
1/2 cup butter (or half butter/half olive oil)
1 cup white whole-wheat or garbanzo bean flour
1/2 tsp dry mustard
4 large eggs
1 pkg (4-oz) sliced ham, cut into small pieces
1/2 cup shredded low-fat cheese
Grease and lightly flour a large cookie sheet or line with parchment paper; set aside.
In a 2-quart saucepan, over medium heat, combine butter and water until butter is melted and mixture is at a roiling boil. Remove from heat and quickly stir in flour and mustard all at once while mixture is still bubbling. Add the eggs, one at a time, beating well after each until smooth. Mix the ham and cheese into the batter.
Drop by tablespoon (or small mounds) onto the prepared cookie sheet, about 2-inches apart. Bake approximately 30 minutes or until golden brown. Turn off heat and leave in oven another 15 minutes.
1 cup white whole-wheat or garbanzo bean flour
1/2 tsp dry mustard
4 large eggs
1 pkg (4-oz) sliced ham, cut into small pieces
1/2 cup shredded low-fat cheese
Grease and lightly flour a large cookie sheet or line with parchment paper; set aside.
In a 2-quart saucepan, over medium heat, combine butter and water until butter is melted and mixture is at a roiling boil. Remove from heat and quickly stir in flour and mustard all at once while mixture is still bubbling. Add the eggs, one at a time, beating well after each until smooth. Mix the ham and cheese into the batter.
Drop by tablespoon (or small mounds) onto the prepared cookie sheet, about 2-inches apart. Bake approximately 30 minutes or until golden brown. Turn off heat and leave in oven another 15 minutes.
File: File Photo
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