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Eckerl Family History & Genealogy
16 biographies
and
2 photos
with the Eckerl last name.
Discover the family history, nationality, origin and common names of Eckerl family members.
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Eckerl Last Name History & Origin
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Name Origin
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Spellings & Pronunciations
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Nationality & Ethnicity
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Famous People named Eckerl
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Early Eckerls
These are the earliest records we have of the Eckerl family.
Edward Eckerl of Baltimore, Baltimore City County, Maryland was born on August 30, 1897, and died at age 71 years old in July 1969.
Ida C Eckerl of Baltimore, Baltimore City County, MD was born on July 19, 1907, and died at age 88 years old on February 26, 1996.
Louis J Eckerl of Curtis Bay, Anne Arundel County, MD was born on February 9, 1908, and died at age 88 years old on December 14, 1996.
Dora C Eckerl of Parkville, Baltimore County, MD was born on March 3, 1910, and died at age 91 years old on October 9, 2001.
George J Eckerl of Parkville, Baltimore County, MD was born on March 26, 1910, and died at age 88 years old on March 16, 1999.
Rose M Eckerl of Pasadena, Anne Arundel County, MD was born on June 3, 1913, and died at age 88 years old on July 1, 2001.
Centa Eckerl of Gretna, Jefferson County, LA was born on January 17, 1915, and died at age 77 years old on July 20, 1992.
John Eckerl of Columbia, Marion County, MS was born on June 23, 1920, and died at age 84 years old on August 20, 2004.
Harry A Eckerl was born on December 29, 1921, and died at age 62 years old on December 6, 1984. Family, friend, or fan, this family history biography is for you to remember Harry A Eckerl.
Marie C Eckerl of Brooklyn, Kings County, NY was born on July 13, 1926, and died at age 69 years old on June 16, 1996.
Edward Eckerl was born on December 30, 1926, and died at age 56 years old in July 1983. Family, friend, or fan, this family history biography is for you to remember Edward Eckerl.
Eckerl Family Members
Eckerl Family Photos
Discover Eckerl family photos shared by the community. These photos contain people and places related to the Eckerl last name.
Miriam Elizabeth (Klein) & Edward Eckerl
Miriam Elizabeth (Klein) & Edward Eckerl in Maryland.
People in photo include: Mariam Elizabeth Klein and Edward Eckerl
People in photo include: Mariam Elizabeth Klein and Edward Eckerl
Betty Jane Eckerl Miller
Betty Jane Eckerl, wife of Robert Patrick Miller and mother to Robin Gaye Miller.
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Eckerl Family Tree
Discover the most common names, oldest records and life expectancy of people with the last name Eckerl.
Updated Eckerl Biographies
George J Eckerl of Parkville, Baltimore County, MD was born on March 26, 1910, and died at age 88 years old on March 16, 1999.
John Eckerl of Columbia, Marion County, MS was born on June 23, 1920, and died at age 84 years old on August 20, 2004.
Centa Eckerl of Gretna, Jefferson County, LA was born on January 17, 1915, and died at age 77 years old on July 20, 1992.
Louis J Eckerl of Curtis Bay, Anne Arundel County, MD was born on February 12, 1927, and died at age 83 years old on June 7, 2010.
Ida C Eckerl of Baltimore, Baltimore City County, MD was born on July 19, 1907, and died at age 88 years old on February 26, 1996.
Anthony C Eckerl of Curtis Bay, Anne Arundel County, MD was born on May 13, 1953, and died at age 55 years old on June 3, 2008.
Margaret M Eckerl of Parkville, Baltimore County, MD was born on February 23, 1928, and died at age 75 years old on March 18, 2003.
Harry A Eckerl was born on December 29, 1921, and died at age 62 years old on December 6, 1984. Family, friend, or fan, this family history biography is for you to remember Harry A Eckerl.
Edward Eckerl of Baltimore, Baltimore City County, Maryland was born on August 30, 1897, and died at age 71 years old in July 1969.
Rose M Eckerl of Pasadena, Anne Arundel County, MD was born on June 3, 1913, and died at age 88 years old on July 1, 2001.
Edward Eckerl was born on December 30, 1926, and died at age 56 years old in July 1983. Family, friend, or fan, this family history biography is for you to remember Edward Eckerl.
Louis J Eckerl of Curtis Bay, Anne Arundel County, MD was born on February 9, 1908, and died at age 88 years old on December 14, 1996.
Dora C Eckerl of Parkville, Baltimore County, MD was born on March 3, 1910, and died at age 91 years old on October 9, 2001.
Melissa E Eckerl of Brooklyn, Kings County, NY was born on July 21, 1973, and died at age 22 years old on February 15, 1996.
Raymond F Eckerl of Jacksonville, Onslow County, NC was born on July 14, 1930, and died at age 79 years old on January 12, 2010.
Popular Eckerl Biographies
Marie C Eckerl of Brooklyn, Kings County, NY was born on July 13, 1926, and died at age 69 years old on June 16, 1996.
Raymond F Eckerl of Jacksonville, Onslow County, NC was born on July 14, 1930, and died at age 79 years old on January 12, 2010.
Melissa E Eckerl of Brooklyn, Kings County, NY was born on July 21, 1973, and died at age 22 years old on February 15, 1996.
Dora C Eckerl of Parkville, Baltimore County, MD was born on March 3, 1910, and died at age 91 years old on October 9, 2001.
Louis J Eckerl of Curtis Bay, Anne Arundel County, MD was born on February 9, 1908, and died at age 88 years old on December 14, 1996.
Edward Eckerl was born on December 30, 1926, and died at age 56 years old in July 1983. Family, friend, or fan, this family history biography is for you to remember Edward Eckerl.
Rose M Eckerl of Pasadena, Anne Arundel County, MD was born on June 3, 1913, and died at age 88 years old on July 1, 2001.
Edward Eckerl of Baltimore, Baltimore City County, Maryland was born on August 30, 1897, and died at age 71 years old in July 1969.
Harry A Eckerl was born on December 29, 1921, and died at age 62 years old on December 6, 1984. Family, friend, or fan, this family history biography is for you to remember Harry A Eckerl.
Margaret M Eckerl of Parkville, Baltimore County, MD was born on February 23, 1928, and died at age 75 years old on March 18, 2003.
Anthony C Eckerl of Curtis Bay, Anne Arundel County, MD was born on May 13, 1953, and died at age 55 years old on June 3, 2008.
Ida C Eckerl of Baltimore, Baltimore City County, MD was born on July 19, 1907, and died at age 88 years old on February 26, 1996.
Louis J Eckerl of Curtis Bay, Anne Arundel County, MD was born on February 12, 1927, and died at age 83 years old on June 7, 2010.
Centa Eckerl of Gretna, Jefferson County, LA was born on January 17, 1915, and died at age 77 years old on July 20, 1992.
John Eckerl of Columbia, Marion County, MS was born on June 23, 1920, and died at age 84 years old on August 20, 2004.
Eckerl Death Records & Life Expectancy
The average age of a Eckerl family member is 74.0 years old according to our database of 16 people with the last name Eckerl that have a birth and death date listed.
Life Expectancy
74.0
years
Oldest Eckerls
These are the longest-lived members of the Eckerl family on AncientFaces.
Dora C Eckerl of Parkville, Baltimore County, MD was born on March 3, 1910, and died at age 91 years old on October 9, 2001.
Ida C Eckerl of Baltimore, Baltimore City County, MD was born on July 19, 1907, and died at age 88 years old on February 26, 1996.
George J Eckerl of Parkville, Baltimore County, MD was born on March 26, 1910, and died at age 88 years old on March 16, 1999.
Rose M Eckerl of Pasadena, Anne Arundel County, MD was born on June 3, 1913, and died at age 88 years old on July 1, 2001.
Louis J Eckerl of Curtis Bay, Anne Arundel County, MD was born on February 9, 1908, and died at age 88 years old on December 14, 1996.
John Eckerl of Columbia, Marion County, MS was born on June 23, 1920, and died at age 84 years old on August 20, 2004.
Louis J Eckerl of Curtis Bay, Anne Arundel County, MD was born on February 12, 1927, and died at age 83 years old on June 7, 2010.
Raymond F Eckerl of Jacksonville, Onslow County, NC was born on July 14, 1930, and died at age 79 years old on January 12, 2010.
Centa Eckerl of Gretna, Jefferson County, LA was born on January 17, 1915, and died at age 77 years old on July 20, 1992.
Margaret M Eckerl of Parkville, Baltimore County, MD was born on February 23, 1928, and died at age 75 years old on March 18, 2003.
Edward Eckerl of Baltimore, Baltimore City County, Maryland was born on August 30, 1897, and died at age 71 years old in July 1969.
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Other Eckerl Records
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Robin Dotson
1 follower 57 favorites
02/17/2013
Robin Dotson
1 follower 57 favorites
02/17/2013
Butter Cream Icing
1 lb. confectioners' sugar, divided
1/4 lb. butter or margarine, at room temperature
1/8 tsp. salt
1 tsp. vanilla extract
3 - 4 Tbsp. milk
Cream one-third of the sugar with the butter or margarine and the salt in a large mixing bowl. Blend the vanilla extract, 2 Tbsp. milk and the remaining sugar into the mixture. Gradually stir the remainder of the milk into the icing until the desired spreading consistency is reached.
1 lb. confectioners' sugar, divided
1/4 lb. butter or margarine, at room temperature
1/8 tsp. salt
1 tsp. vanilla extract
3 - 4 Tbsp. milk
Cream one-third of the sugar with the butter or margarine and the salt in a large mixing bowl. Blend the vanilla extract, 2 Tbsp. milk and the remaining sugar into the mixture. Gradually stir the remainder of the milk into the icing until the desired spreading consistency is reached.
Robin Dotson
1 follower 57 favorites
02/17/2013
A Man's Favorite Cake
1/2 cup shortening
1 cup granulated sugar
1 cup seedless raisins
1 cup applesauce (sweetened for table use)
1 tsp. baking soda
1 large egg
2 cups flour
1/2 tsp. allspice
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 Tbsp. hot water
Blend shortening, sugar, and eggs thoroughly in 1 operation. Add raisins and applesauce.
Sift spices and salt with flour and add in several portions. Before the last of the flour is added, stir in the soda dissolved in hot water. Beat well, pour into a greased loaf or tube pan and bake about 1 hour at 350 degrees.
Coffee Cream Icing:
4 Tbsp. butter or margarine
1/4 tsp. salt
3 - 4 Tbsp. hot brewed coffee
2 Tbsp. cocoa powder
2 cups confectioners' sugar
Blend butter, salt, cocoa and 1/2 cup sugar. Add alternately coffee and rest of sugar until a spreading consistency is reached.
1/2 cup shortening
1 cup granulated sugar
1 cup seedless raisins
1 cup applesauce (sweetened for table use)
1 tsp. baking soda
1 large egg
2 cups flour
1/2 tsp. allspice
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 Tbsp. hot water
Blend shortening, sugar, and eggs thoroughly in 1 operation. Add raisins and applesauce.
Sift spices and salt with flour and add in several portions. Before the last of the flour is added, stir in the soda dissolved in hot water. Beat well, pour into a greased loaf or tube pan and bake about 1 hour at 350 degrees.
Coffee Cream Icing:
4 Tbsp. butter or margarine
1/4 tsp. salt
3 - 4 Tbsp. hot brewed coffee
2 Tbsp. cocoa powder
2 cups confectioners' sugar
Blend butter, salt, cocoa and 1/2 cup sugar. Add alternately coffee and rest of sugar until a spreading consistency is reached.
Robin Dotson
1 follower 57 favorites
02/17/2013
$100 Cake
Cake:
2 cups all-purpose flour
2 tsp. baking powder
2 cups granulated sugar
1/2 cup butter
3 oz. bittersweet chocolate, melted
2 tsp. vanilla extract
1 1/2 cups walnuts, coarsely chopped
2 large eggs
1 1/2 cups milk
1. Cream butter and sugar together.
2. Add beaten eggs.
3. Add melted bittersweet chocolate.
4. Add all ingrediants alternately with milk.
5. Fold in coarsely chopped nuts. After all ingredients are added and
mixed , pour into two round cake pans.
6. Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Bake at 350 degrees F.
Frosting:
2/3 cup butter, melted
2 cups confectioners' sugar
4 Tbsp. cocoa powder
4 Tbsp. black coffee
1. Cook over low heat and cool and then frost.
2. When cakes are cool, frost the cake. Put a lot on the first layer, add the second and then frost the second layer , letting the frosting drip over the sides.
Cake:
2 cups all-purpose flour
2 tsp. baking powder
2 cups granulated sugar
1/2 cup butter
3 oz. bittersweet chocolate, melted
2 tsp. vanilla extract
1 1/2 cups walnuts, coarsely chopped
2 large eggs
1 1/2 cups milk
1. Cream butter and sugar together.
2. Add beaten eggs.
3. Add melted bittersweet chocolate.
4. Add all ingrediants alternately with milk.
5. Fold in coarsely chopped nuts. After all ingredients are added and
mixed , pour into two round cake pans.
6. Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Bake at 350 degrees F.
Frosting:
2/3 cup butter, melted
2 cups confectioners' sugar
4 Tbsp. cocoa powder
4 Tbsp. black coffee
1. Cook over low heat and cool and then frost.
2. When cakes are cool, frost the cake. Put a lot on the first layer, add the second and then frost the second layer , letting the frosting drip over the sides.
Robin Dotson
1 follower 57 favorites
03/05/2012
Peach Cobbler
1/2 cup butter, melted
1 cup all-purpose flour
1 cup granulated sugar
1 1/4 tsp. baking powder
1 tsp. salt
2/3 cup milk
1 lg. can sliced peaches in syrup
Pour melted butter into a cobbler or loaf pan. Mix flour, 1 cup sugar, baking powder, salt, and milk. Pour into pan, layer peaches on top and pour in peach juice. Sprinkle 1/2 cup sugar over the top. Bake at 375 degrees F. for 40 - 45 min. Let cool 20 - 30 min.
Note: Good served hot or cold with cold milk over top in a bowl. Yum!!!
1/2 cup butter, melted
1 cup all-purpose flour
1 cup granulated sugar
1 1/4 tsp. baking powder
1 tsp. salt
2/3 cup milk
1 lg. can sliced peaches in syrup
Pour melted butter into a cobbler or loaf pan. Mix flour, 1 cup sugar, baking powder, salt, and milk. Pour into pan, layer peaches on top and pour in peach juice. Sprinkle 1/2 cup sugar over the top. Bake at 375 degrees F. for 40 - 45 min. Let cool 20 - 30 min.
Note: Good served hot or cold with cold milk over top in a bowl. Yum!!!
Robin Dotson
1 follower 57 favorites
03/05/2012
Easy Egg Custard
3 lg. eggs
3/4 cup granulated sugar
Pinch salt
1 tsp. vanilla extract with a dash of nutmeg
2 cups scalded milk
Preheat oven to 300 degrees F. Beat eggs, sugar, salt and vanilla extract, mix well. Gradually add scalded milk, blending well. Pour into lightly greased pudding dish or four custard cups. Place dish or cups in a pan of hot water and bake for one hr. Custard is finished when a knife inserted comes out clean. Sprinkle with nutmeg.
Alternatively, You may pour the mixture in an uncooked pie shell. Bake in uncooked pie shell for 45 min. at 350 degrees F.
3 lg. eggs
3/4 cup granulated sugar
Pinch salt
1 tsp. vanilla extract with a dash of nutmeg
2 cups scalded milk
Preheat oven to 300 degrees F. Beat eggs, sugar, salt and vanilla extract, mix well. Gradually add scalded milk, blending well. Pour into lightly greased pudding dish or four custard cups. Place dish or cups in a pan of hot water and bake for one hr. Custard is finished when a knife inserted comes out clean. Sprinkle with nutmeg.
Alternatively, You may pour the mixture in an uncooked pie shell. Bake in uncooked pie shell for 45 min. at 350 degrees F.
Robin Dotson
1 follower 57 favorites
03/05/2012
Easy Custard
4 cups milk
6 lg. eggs
2/3 cup granulated sugar
1/2 tsp. salt
1 tsp. vanilla extract
Heat the milk until hot, two or three min. in the microwave.
Whisk the eggs until smooth. Combine the eggs and the milk.
Add the sugar, salt, and vanilla extract and stir until dissolved.
For a smoother custard, pour the mixture through a strainer. Stir again.
Pour the custard into custard dishes, a casserole dish, or a pie shell.
Note: Custards are one of those yesterday desserts that never should have gone out of style. They are still used as pie fillings, but they make versatile desserts without sticking them in a pie shell. Because they are made of eggs and milk (with some sugar), they are better for you than most other desserts.
Bake at 325 degree F. until a knife inserted in the center comes out clean. In individual servings, that should be about 30 min. In a single dish, about 60 min.
Cool before serving.
Note: Traditionally, custards are served with caramel sauce. Sliced strawberries or fresh blueberries also work well with custard.
4 cups milk
6 lg. eggs
2/3 cup granulated sugar
1/2 tsp. salt
1 tsp. vanilla extract
Heat the milk until hot, two or three min. in the microwave.
Whisk the eggs until smooth. Combine the eggs and the milk.
Add the sugar, salt, and vanilla extract and stir until dissolved.
For a smoother custard, pour the mixture through a strainer. Stir again.
Pour the custard into custard dishes, a casserole dish, or a pie shell.
Note: Custards are one of those yesterday desserts that never should have gone out of style. They are still used as pie fillings, but they make versatile desserts without sticking them in a pie shell. Because they are made of eggs and milk (with some sugar), they are better for you than most other desserts.
Bake at 325 degree F. until a knife inserted in the center comes out clean. In individual servings, that should be about 30 min. In a single dish, about 60 min.
Cool before serving.
Note: Traditionally, custards are served with caramel sauce. Sliced strawberries or fresh blueberries also work well with custard.
Robin Dotson
1 follower 57 favorites
03/05/2012
Custard Egg Pie
2 cups milk
1 1/2 cups sugar
4 lg. eggs
1 tsp. vanilla extract
Nutmeg for garnish
Boil milk and sugar, beat eggs, pour boiling milk over eggs. Add vanilla extract. Pour into a pie crust that has been in the stove for a few minutes. Sprinkle nutmeg over top before putting in stove. Use a deep pie pan. Bake for about 35 min. at 350 degrees F. until knife inserted in middle comes out clean.
2 cups milk
1 1/2 cups sugar
4 lg. eggs
1 tsp. vanilla extract
Nutmeg for garnish
Boil milk and sugar, beat eggs, pour boiling milk over eggs. Add vanilla extract. Pour into a pie crust that has been in the stove for a few minutes. Sprinkle nutmeg over top before putting in stove. Use a deep pie pan. Bake for about 35 min. at 350 degrees F. until knife inserted in middle comes out clean.
Robin Dotson
1 follower 57 favorites
03/05/2012
Chili
2 lb. ground chuck
1 (28 oz.) can whole tomatoes, crushed
1 (6 oz.) can tomato paste
3 Tbsp. brown sugar
4 Tbsp. flour
2 Tbsp. chili powder
1 Tbsp. salt
1 onion, chopped
1 lg. green pepper, diced
1 (15 oz.) can mild chili beans
7 cups water
In a skillet, brown the ground chuck, pour off any excess grease. Stir in flour and brown sugar.
Combine tomatoes, tomato paste and chili beans in a 2-quart cooking pot. Add onions, green pepper, chili powder and salt. Cook over low heat for a least 2 hours.
2 lb. ground chuck
1 (28 oz.) can whole tomatoes, crushed
1 (6 oz.) can tomato paste
3 Tbsp. brown sugar
4 Tbsp. flour
2 Tbsp. chili powder
1 Tbsp. salt
1 onion, chopped
1 lg. green pepper, diced
1 (15 oz.) can mild chili beans
7 cups water
In a skillet, brown the ground chuck, pour off any excess grease. Stir in flour and brown sugar.
Combine tomatoes, tomato paste and chili beans in a 2-quart cooking pot. Add onions, green pepper, chili powder and salt. Cook over low heat for a least 2 hours.
Robin Dotson
1 follower 57 favorites
03/05/2012
Beer Batter Waffles
2 cups self-rising flour
1 (12 oz.) can or bottle beer
1/2 cup unsalted butter, melted
1/4 cup milk
2 lg. eggs, separated
1 Tbsp. honey
1 tsp. vanilla extract
Preheat a waffle iron according to manufacturer's instructions. Combine flour, beer, butter, milk, egg yolks, honey, and vanilla in a large bowl; stir until the mixture is smooth. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
Spray preheated waffle iron with non-stick cooking spray. Ladle the batter into waffle iron. Cook the waffles until golden and crisp. Serve immediately.
2 cups self-rising flour
1 (12 oz.) can or bottle beer
1/2 cup unsalted butter, melted
1/4 cup milk
2 lg. eggs, separated
1 Tbsp. honey
1 tsp. vanilla extract
Preheat a waffle iron according to manufacturer's instructions. Combine flour, beer, butter, milk, egg yolks, honey, and vanilla in a large bowl; stir until the mixture is smooth. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
Spray preheated waffle iron with non-stick cooking spray. Ladle the batter into waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Robin Dotson
1 follower 57 favorites
03/05/2012
Baklava Cake
Cake:
Cooking spray
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 Tbsp. canola oil
3 lg. egg whites
2 lg. eggs
1/2 cup matzo cake meal
1/2 cup finely chopped walnuts
1/4 cup finely chopped hazelnuts
3 Tbsp. fresh orange juice
1/4 tsp. salt
1/4 tsp. ground cinnamon
Syrup:
2/3 cup granulated sugar
1/4 cup honey
1/3 cup fresh orange juice
3 Tbsp. water
1 Tbsp. fresh lemon juice
1/4 tsp. ground cinnamon
Preheat oven to 350 degrees F. To prepare cake, coat a 9-in. round cake pan with cooking spray. Place 3/4 cup granulated sugar and next four ingredients (3/4 cup granulated sugar through eggs) in a lg. bowl; beat at med. speed two min. Stir in matzo cake meal and next five ingredients (matzo cake meal through 1/4 tsp. cinnamon), beating until well blended. Pour into prepared pan; bake at 350 degrees F for 35 min. or until cake springs back when lightly touched. Cool completely.
To prepare syrup, combine 2/3 cup granulated sugar and remaining ingredients in a heavy saucepan; bring to a boil. Reduce heat, and simmer 25 min. or until slightly thick, stirring occasionally. Cool completely. Pierce top of cake several times with a fork; pour syrup over cake. Cover and chill.
Makes 12 servings.
Cake:
Cooking spray
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 Tbsp. canola oil
3 lg. egg whites
2 lg. eggs
1/2 cup matzo cake meal
1/2 cup finely chopped walnuts
1/4 cup finely chopped hazelnuts
3 Tbsp. fresh orange juice
1/4 tsp. salt
1/4 tsp. ground cinnamon
Syrup:
2/3 cup granulated sugar
1/4 cup honey
1/3 cup fresh orange juice
3 Tbsp. water
1 Tbsp. fresh lemon juice
1/4 tsp. ground cinnamon
Preheat oven to 350 degrees F. To prepare cake, coat a 9-in. round cake pan with cooking spray. Place 3/4 cup granulated sugar and next four ingredients (3/4 cup granulated sugar through eggs) in a lg. bowl; beat at med. speed two min. Stir in matzo cake meal and next five ingredients (matzo cake meal through 1/4 tsp. cinnamon), beating until well blended. Pour into prepared pan; bake at 350 degrees F for 35 min. or until cake springs back when lightly touched. Cool completely.
To prepare syrup, combine 2/3 cup granulated sugar and remaining ingredients in a heavy saucepan; bring to a boil. Reduce heat, and simmer 25 min. or until slightly thick, stirring occasionally. Cool completely. Pierce top of cake several times with a fork; pour syrup over cake. Cover and chill.
Makes 12 servings.
Followers & Sources
1 stick butter
1/4 cup firmly packed brown sugar
4 tsp. milk
1 (1 lb.) box confectioners' sugar, sifted
Heat butter, brown sugar and milk in a small saucepan, stirring constantly, without boiling, until sugar dissolves.
Remove from heat and stir in sifted icing sugar.
Using a spoon, pour icing onto cake or cupcakes starting from the middle. The icing should spread and cover the tops. Also good on homemade donuts.