Vanilla Ice Cream-
1 quart milk
2/3 cup sugar
5 eggs, beaten
2/3 bag marshmallows
1 tablespoon vanilla extract
Cook slowly until marsmallows are melted in sauce pan over medium heat.
Let cool. Pour into 5 quart churn.
Add 1 can evaporated milk or 1 pint half and half (prefer half and half)
Finish filling churn with whole milk. Follow directions to operate churn
until ice cream is ready to serve.
Optional: Can add fruit before churning, if desired. Roasted pecans are
delicious as well!
1-2-3-4 Cake-
1 cup butter
2 cups sugar
3 cups sifted all-purpose or cake flour
3 tsp. Baking Powder
½ teaspoon salt
4 eggs
1 cup milk
1 teaspoon vanilla extract
½ teaspoon almond extract
Cream butter and gradually add sugar, creaming until light and fluffy. (Beat
about 10 minutes with electric mixer) Sift together flour, baking powder, and
salt; put to side. Add eggs to butter and sugar, one at a time, blending well
after each. Add flour mixture alternately with milk and flavorings, blending
well after each addition. Pour batter into 3 greased and floured 9 inch cake
layer pans. Bake for 25 to 30 min at 350 degrees. Remove from pans and
cool 10 minutes before frosting.
Chocolate Icing-
2 cups sugar
¼ cup cocoa
¼ teaspoon salt
2/3 cup milk
½ cup shortening
Cook above ingredients in double boiler or sauce pan slowly until a drop in
cold water forms softball.
Take off burner and add 2 tablespoons butter or margarine and 1 teaspoon
vanilla. Cool slightly, whipping until ready to spread.
Great on 1-2-3-4 cake or pound cake.
Caramel Icing-
1 lb. box light brown sugar
1 cup granulated sugar
1 cup evaporated milk
1 stick butter
3 tablespoons light corn syrup
1 tsp. vanilla extract
Mix together all above ingredients, except vanilla extract. Cook on medium
heat in saucepan or double boiler. Bring to a boil and stir boiling mixture
about 10 minutes.
Take off heat and add flavoring. Whip with mixer until smooth. Then whip
with a spoon until you have the right consistency to put on cake.
Chocolate Pie-
Scald 2 cups of milk. Blend in 3 egg yolks, ½ cup sugar, ½ cup brown sugar,
¼ cup all-purpose flour, dash of salt, and 2 tablespoons cocoa. Cook about
15 minutes in sauce pan and pour into baked pie shell.
Chocolate Pound Cake-
½ pound butter
½ cup shortening
3 cups sugar
3 cups all-purpose or cake flour
¼ teaspoon baking soda
5 eggs
1¼ cup whole milk
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease and flour large tube pan. Cream butter,
shortening, and sugar. Sift flour, soda, and cocoa. Add eggs one at a time,
blending well after each. Add flour mixture alternately with milk and
vanilla. Pour into bunt pan. Bake for 1½ hours.
Pound Cake-
Preheat oven to 300 degrees.
1 pound butter, softened to room temperature
1 pound sugar (2 cups)
4 cups all-purpose flour
3 tsp. baking powder
½ tsp. salt
10 eggs
½ cup milk or half and half
1 tsp. vanilla extract
Sift together flour, baking powder, and salt. Cream butter and sugar in mixer
until fluffy (about 10 minutes). Add 6 eggs one at a time, blending well after
each addition. Add remaining 4 eggs alternately with milk, blending well
after each addition. Add flour last, mixing on low at first then faster until
blended. Mix in vanilla. Whip about 10 minutes. Grease pan cake pan with
shortening and then flour. (Tip: lining bottom with wax paper is also very
helpful) Cook about 1 hour or until toothpick stuck in middle comes out
clean.
Divinity Frosting-
3 cups sugar
1 tsp light corn syrup
1 1/3 cups boiling water
4 egg whites, beaten with mixer until stiff
1 teaspoon almond flavoring
Combine sugar, water, and corn syrup. Place over low flame in sauce pan
and stir constantly until sugar is dissolved and mixture boils.
Cook until syrup forms a soft ball when dropped in cold water.
Pour syrup in fine stream over beaten egg white while mixing swiftly with
mixer. Add flavoring.
Frosts 3 cake layers.
Pecan Cream Cheese Pie-
Crumb Crust:
1 ½ cup finely crushed graham crackers
1/3 cup finely chopped pecans
½ cup margarine
Pie filling:
1 cup sugar
2 packages (8 oz.) cream cheese
¾ cup coarsely chopped pecans
Topping:
1 cup sour cream
2 tablespoons sugar
1 tsp. vanilla extract
For crust, thoroughly combine and press into 9 inch pie plate. Chill for 20
minutes.
For filling, beat sugar and cream cheese until smooth and creamy. Add
pecans and spread into crust. Bake at 325 degrees for 20 minutes.
For topping, beat all ingredients together very well and spoon evenly over
top of pie. Return to oven at 350 degrees for 10 minutes.
Garnish with pecan halves and chill before serving.
Italian Cream Cheese Cake-
1 stick butter
½ cup vegetable oil
2 cups sugar
5 egg whites, beaten
1 teaspoon baking soda
3 teaspoons vanilla extract
1 cup chopped pecans
5 egg yolks
2 cups all-purpose or cake flour
1 cup buttermilk
1 small can coconut
Cream butter, oil, and sugar. Add egg yolks and mix together. Add vanilla.
Combine baking soda and buttermilk.
Add buttermilk mixture alternately with flour to creamed mixture, blending
well after each addition.
Fold in coconut and pecans. Lastly, fold in beaten egg whites. Pour into
three greased and floured 9 inch cake pans. Bake in preheated 350 degree
oven for about 30 minutes.
Recipe for frosting follows….
Frosting for Italian Cream Cheese Cake-
1 – 8 oz. package cream cheese
1 box powdered sugar
½ stick butter
2 tsp. vanilla extract
Mix together until fluffy. Frost each layer of cake. Sprinkle coconut and
pecans on top.
Brownies-
1 cup butter, softened
2 cups sugar
4 eggs
1½ cup sifted all-purpose flour
½ teaspoon baking powder
¼ cup cocoa
pinch of salt
1 cup walnuts or pecans (optional)
1 tsp vanilla
Cream butter and sugar until fluffy. Add eggs one at a time. Add dry
ingredients slowly, blending well. Fold in nuts and vanilla. Bake at 350
degrees for 30 minutes, or until toothpick stuck in middle comes out clean.
Butterball Cookies with Jelly Center-
Preheat oven to 325 degrees.
½ lb. butter
2/3 cup sugar
2 egg yolks
2 cups plain flour
¼ teaspoon salt
1 tablespoon vanilla extract
jelly (any flavors)
Cream butter and sugar until fluffy. Add egg yolks one at a time. Sift flour
and salt together. Blend flour mixture into cream mixture slowly and until
well blended. Add vanilla. Roll out in balls (about 1 teaspoon full each) and
make impressions in center. Spoon in jelly.
Lightly grease and flour cookie sheet. Bake 8 minutes, or until cookies are
very light brown. BE CAREFUL NOT TO OVERCOOK.
Ozark Apple Pie-
1 egg
¾ cup sugar
Beat above ingredients until fluffy.
½ cup all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
½ cup pecans or walnuts
½ cup finely chopped apples for baking (such as Granny Smith)
¼ teaspoon vanilla extract
Mix above ingredients into cream mixture.
Grease and flour 1 8 inch pie plate. Add mixture to pie plate and bake in
preheated 325 degree for 30 minutes. Serve with vanilla ice cream.
Fresh Blueberry Cream Pie-
1 cup sour cream
2 tablespoons all-purpose flour
¾ cup sugar
1 teaspoon salt
1 egg, beaten
2 ½ cups fresh blueberries
1 unbaked pie shell
3 tablespoons all-purpose flour
3 tablespoons butter or margarine
3 tablespoons chopped pecans
Combine first 5 ingredients and beat 5 minutes at medium speed of an
electric mixer or until smooth. Fold in blueberries. Pour filling in pie shell.
Bake at 400 degrees for 25 minutes. Combine remaining ingredients, stirring
well. Sprinkle over top of pie. Bake 10 minutes. Chill before serving.
Chocolate Filling-
3 cups sugar
½ cup cocoa
1 tablespoon light corn syrup
½ pint whipping cream
1 stick butter
1 teaspoon vanilla extract
Grease saucepan with shortening before adding ingredients to keep from
being sugary ( or helps the sugar to dissolve ). Stir sugar and cocoa together
in pot. Cook first four ingredients on medium heat until it forms a soft ball
when dropped in cold water. DO NOT STIR TOO MUCH.
Take off burner and add butter and extract. Whip until spreading consistency
using mixer and then by hand.
Chilled Blueberry Pie-
4 cup blueberries
2 tablespoons cornstarch
2 tablespoons water
½ cup light corn syrup
2 teaspoons lemon juice
1 cup whipping cream
2 tablespoons powdered sugar (optional)
1 graham cracker pie crust (9 inch)
Puree 1 cup blueberries in an electric blender or food processor and set
aside. Combine cornstarch and water in a medium saucepan, stirring until
blended. Add corn syrup, lemon juice, and blueberry puree.
Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Cool 1
hour.
Fold remaining 3 cups blueberries into blueberry mixture. Set aside.
Beat whipping cream until foamy. Gradually add powdered sugar if desired,
beating until soft peaks form.
Spread whipped cream in bottom and on sides of pie crust, forming a 1 inch
thick shell. Spoon blueberry mixture into "whipped cream shell." Chill at
least 4 hours.
Chocolate Roll Cookies-
2 sticks margarine or butter, melted
1 cup chopped nuts
½ cup crunchy peanut butter
2 cups graham cracker crumbs
1 tablespoon vanilla
1 box powdered sugar
Blend thoroughly and roll into balls, inserting toothpicks.
For Chocolate:
2 tablespoons shortening
1 cup chocolate chips
Melt in double boiler and dip balls. Cool on wax paper.
Coconut Chocolate Balls-
2 boxes of 10X powdered sugar
1 can Condensed Milk
1 teaspoon vanilla extract
1 stick butter or margarine, softened
1 can of coconut
1 quart pecans
Mix all of the above ingredients together. Put in refrigerator until cold.
When fully chilled, form into small balls. Place tooth picks in each ball and
dip in chocolate. (recipe for chocolate follows) Cool on wax paper.
Chocolate:
2 packages semi-sweet chocolate chips
3 tablespoons shortening
Melt the shortening and chocolate chips over low heat. (Best if melted in a
double boiler.)
Fudge Candy-
2 cups sugar
3 tablespoons cocoa
3 tablespoons white corn syrup
½ cup milk
2 tablespoons butter
1 teaspoon vanilla
1 cup pecans (optional)
Stir first 2 ingredients together in a medium size pot. Add syrup and milk.
Cook about 15 minutes on medium high heat. When it starts to boil, do not
stir at all. Lower heat. Test fudge by dropping a small amount in cold water.
It is ready when it forms a ball that is not sticky. Remove from heat and add
butter and vanilla, stirring gently. Do not stir while cooling.
When cooled, whip until ready or when bubbles start to form. Add pecans if
desired. Pour into a small greased pan and cut into squares.
(Tip: best if mixed by hand, not mixer)
Old Fashioned Tea Cakes-
1 cup shortening
3 cups sugar
¼ tsp. salt
5 cups self-rising flour
2 tbsp. ice water
5 eggs
Dash of nutmeg
Cream sugar, shortening, salt and nutmeg. Add eggs and ice water. Work in
flour. Roll out on floured board and cut in various shapes with cookie
cutters. Bake at 375 degrees for 10-15 minutes, or until brown around edges.
While still warm, remove from baking sheet and sprinkle with sugar.
Peanut Butter Pie-
4 oz. cream cheese, softened
1 cup powdered sugar
1/3 cup peanut butter
½ cup milk
8 to 9 oz. Whip Cream
1 pie shell, baked (graham cracker)
Beat cream cheese and powdered sugar together until smooth. Add peanut
butter and milk. Beat together and fold in whip cream. Place in graham
cracker pie shell and chill.
Lemon Pie-
¾ cup sugar
3 tablespoons flour
2 eggs
1 lemon, grate rind and squeeze juice
1¾ cup hot water
1½ tablespoons butter
Mix sugar, flour and egg yolks. Add hot water, lemon juice, and lemon rind.
Cook until thick in sauce pan. Cool before putting into pie shell. Allow to set
in refrigerator.
1 quart milk
2/3 cup sugar
5 eggs, beaten
2/3 bag marshmallows
1 tablespoon vanilla extract
Cook slowly until marsmallows are melted in sauce pan over medium heat.
Let cool. Pour into 5 quart churn.
Add 1 can evaporated milk or 1 pint half and half (prefer half and half)
Finish filling churn with whole milk. Follow directions to operate churn
until ice cream is ready to serve.
Optional: Can add fruit before churning, if desired. Roasted pecans are
delicious as well!
1-2-3-4 Cake-
1 cup butter
2 cups sugar
3 cups sifted all-purpose or cake flour
3 tsp. Baking Powder
½ teaspoon salt
4 eggs
1 cup milk
1 teaspoon vanilla extract
½ teaspoon almond extract
Cream butter and gradually add sugar, creaming until light and fluffy. (Beat
about 10 minutes with electric mixer) Sift together flour, baking powder, and
salt; put to side. Add eggs to butter and sugar, one at a time, blending well
after each. Add flour mixture alternately with milk and flavorings, blending
well after each addition. Pour batter into 3 greased and floured 9 inch cake
layer pans. Bake for 25 to 30 min at 350 degrees. Remove from pans and
cool 10 minutes before frosting.
Chocolate Icing-
2 cups sugar
¼ cup cocoa
¼ teaspoon salt
2/3 cup milk
½ cup shortening
Cook above ingredients in double boiler or sauce pan slowly until a drop in
cold water forms softball.
Take off burner and add 2 tablespoons butter or margarine and 1 teaspoon
vanilla. Cool slightly, whipping until ready to spread.
Great on 1-2-3-4 cake or pound cake.
Caramel Icing-
1 lb. box light brown sugar
1 cup granulated sugar
1 cup evaporated milk
1 stick butter
3 tablespoons light corn syrup
1 tsp. vanilla extract
Mix together all above ingredients, except vanilla extract. Cook on medium
heat in saucepan or double boiler. Bring to a boil and stir boiling mixture
about 10 minutes.
Take off heat and add flavoring. Whip with mixer until smooth. Then whip
with a spoon until you have the right consistency to put on cake.
Chocolate Pie-
Scald 2 cups of milk. Blend in 3 egg yolks, ½ cup sugar, ½ cup brown sugar,
¼ cup all-purpose flour, dash of salt, and 2 tablespoons cocoa. Cook about
15 minutes in sauce pan and pour into baked pie shell.
Chocolate Pound Cake-
½ pound butter
½ cup shortening
3 cups sugar
3 cups all-purpose or cake flour
¼ teaspoon baking soda
5 eggs
1¼ cup whole milk
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease and flour large tube pan. Cream butter,
shortening, and sugar. Sift flour, soda, and cocoa. Add eggs one at a time,
blending well after each. Add flour mixture alternately with milk and
vanilla. Pour into bunt pan. Bake for 1½ hours.
Pound Cake-
Preheat oven to 300 degrees.
1 pound butter, softened to room temperature
1 pound sugar (2 cups)
4 cups all-purpose flour
3 tsp. baking powder
½ tsp. salt
10 eggs
½ cup milk or half and half
1 tsp. vanilla extract
Sift together flour, baking powder, and salt. Cream butter and sugar in mixer
until fluffy (about 10 minutes). Add 6 eggs one at a time, blending well after
each addition. Add remaining 4 eggs alternately with milk, blending well
after each addition. Add flour last, mixing on low at first then faster until
blended. Mix in vanilla. Whip about 10 minutes. Grease pan cake pan with
shortening and then flour. (Tip: lining bottom with wax paper is also very
helpful) Cook about 1 hour or until toothpick stuck in middle comes out
clean.
Divinity Frosting-
3 cups sugar
1 tsp light corn syrup
1 1/3 cups boiling water
4 egg whites, beaten with mixer until stiff
1 teaspoon almond flavoring
Combine sugar, water, and corn syrup. Place over low flame in sauce pan
and stir constantly until sugar is dissolved and mixture boils.
Cook until syrup forms a soft ball when dropped in cold water.
Pour syrup in fine stream over beaten egg white while mixing swiftly with
mixer. Add flavoring.
Frosts 3 cake layers.
Pecan Cream Cheese Pie-
Crumb Crust:
1 ½ cup finely crushed graham crackers
1/3 cup finely chopped pecans
½ cup margarine
Pie filling:
1 cup sugar
2 packages (8 oz.) cream cheese
¾ cup coarsely chopped pecans
Topping:
1 cup sour cream
2 tablespoons sugar
1 tsp. vanilla extract
For crust, thoroughly combine and press into 9 inch pie plate. Chill for 20
minutes.
For filling, beat sugar and cream cheese until smooth and creamy. Add
pecans and spread into crust. Bake at 325 degrees for 20 minutes.
For topping, beat all ingredients together very well and spoon evenly over
top of pie. Return to oven at 350 degrees for 10 minutes.
Garnish with pecan halves and chill before serving.
Italian Cream Cheese Cake-
1 stick butter
½ cup vegetable oil
2 cups sugar
5 egg whites, beaten
1 teaspoon baking soda
3 teaspoons vanilla extract
1 cup chopped pecans
5 egg yolks
2 cups all-purpose or cake flour
1 cup buttermilk
1 small can coconut
Cream butter, oil, and sugar. Add egg yolks and mix together. Add vanilla.
Combine baking soda and buttermilk.
Add buttermilk mixture alternately with flour to creamed mixture, blending
well after each addition.
Fold in coconut and pecans. Lastly, fold in beaten egg whites. Pour into
three greased and floured 9 inch cake pans. Bake in preheated 350 degree
oven for about 30 minutes.
Recipe for frosting follows….
Frosting for Italian Cream Cheese Cake-
1 – 8 oz. package cream cheese
1 box powdered sugar
½ stick butter
2 tsp. vanilla extract
Mix together until fluffy. Frost each layer of cake. Sprinkle coconut and
pecans on top.
Brownies-
1 cup butter, softened
2 cups sugar
4 eggs
1½ cup sifted all-purpose flour
½ teaspoon baking powder
¼ cup cocoa
pinch of salt
1 cup walnuts or pecans (optional)
1 tsp vanilla
Cream butter and sugar until fluffy. Add eggs one at a time. Add dry
ingredients slowly, blending well. Fold in nuts and vanilla. Bake at 350
degrees for 30 minutes, or until toothpick stuck in middle comes out clean.
Butterball Cookies with Jelly Center-
Preheat oven to 325 degrees.
½ lb. butter
2/3 cup sugar
2 egg yolks
2 cups plain flour
¼ teaspoon salt
1 tablespoon vanilla extract
jelly (any flavors)
Cream butter and sugar until fluffy. Add egg yolks one at a time. Sift flour
and salt together. Blend flour mixture into cream mixture slowly and until
well blended. Add vanilla. Roll out in balls (about 1 teaspoon full each) and
make impressions in center. Spoon in jelly.
Lightly grease and flour cookie sheet. Bake 8 minutes, or until cookies are
very light brown. BE CAREFUL NOT TO OVERCOOK.
Ozark Apple Pie-
1 egg
¾ cup sugar
Beat above ingredients until fluffy.
½ cup all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
½ cup pecans or walnuts
½ cup finely chopped apples for baking (such as Granny Smith)
¼ teaspoon vanilla extract
Mix above ingredients into cream mixture.
Grease and flour 1 8 inch pie plate. Add mixture to pie plate and bake in
preheated 325 degree for 30 minutes. Serve with vanilla ice cream.
Fresh Blueberry Cream Pie-
1 cup sour cream
2 tablespoons all-purpose flour
¾ cup sugar
1 teaspoon salt
1 egg, beaten
2 ½ cups fresh blueberries
1 unbaked pie shell
3 tablespoons all-purpose flour
3 tablespoons butter or margarine
3 tablespoons chopped pecans
Combine first 5 ingredients and beat 5 minutes at medium speed of an
electric mixer or until smooth. Fold in blueberries. Pour filling in pie shell.
Bake at 400 degrees for 25 minutes. Combine remaining ingredients, stirring
well. Sprinkle over top of pie. Bake 10 minutes. Chill before serving.
Chocolate Filling-
3 cups sugar
½ cup cocoa
1 tablespoon light corn syrup
½ pint whipping cream
1 stick butter
1 teaspoon vanilla extract
Grease saucepan with shortening before adding ingredients to keep from
being sugary ( or helps the sugar to dissolve ). Stir sugar and cocoa together
in pot. Cook first four ingredients on medium heat until it forms a soft ball
when dropped in cold water. DO NOT STIR TOO MUCH.
Take off burner and add butter and extract. Whip until spreading consistency
using mixer and then by hand.
Chilled Blueberry Pie-
4 cup blueberries
2 tablespoons cornstarch
2 tablespoons water
½ cup light corn syrup
2 teaspoons lemon juice
1 cup whipping cream
2 tablespoons powdered sugar (optional)
1 graham cracker pie crust (9 inch)
Puree 1 cup blueberries in an electric blender or food processor and set
aside. Combine cornstarch and water in a medium saucepan, stirring until
blended. Add corn syrup, lemon juice, and blueberry puree.
Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Cool 1
hour.
Fold remaining 3 cups blueberries into blueberry mixture. Set aside.
Beat whipping cream until foamy. Gradually add powdered sugar if desired,
beating until soft peaks form.
Spread whipped cream in bottom and on sides of pie crust, forming a 1 inch
thick shell. Spoon blueberry mixture into "whipped cream shell." Chill at
least 4 hours.
Chocolate Roll Cookies-
2 sticks margarine or butter, melted
1 cup chopped nuts
½ cup crunchy peanut butter
2 cups graham cracker crumbs
1 tablespoon vanilla
1 box powdered sugar
Blend thoroughly and roll into balls, inserting toothpicks.
For Chocolate:
2 tablespoons shortening
1 cup chocolate chips
Melt in double boiler and dip balls. Cool on wax paper.
Coconut Chocolate Balls-
2 boxes of 10X powdered sugar
1 can Condensed Milk
1 teaspoon vanilla extract
1 stick butter or margarine, softened
1 can of coconut
1 quart pecans
Mix all of the above ingredients together. Put in refrigerator until cold.
When fully chilled, form into small balls. Place tooth picks in each ball and
dip in chocolate. (recipe for chocolate follows) Cool on wax paper.
Chocolate:
2 packages semi-sweet chocolate chips
3 tablespoons shortening
Melt the shortening and chocolate chips over low heat. (Best if melted in a
double boiler.)
Fudge Candy-
2 cups sugar
3 tablespoons cocoa
3 tablespoons white corn syrup
½ cup milk
2 tablespoons butter
1 teaspoon vanilla
1 cup pecans (optional)
Stir first 2 ingredients together in a medium size pot. Add syrup and milk.
Cook about 15 minutes on medium high heat. When it starts to boil, do not
stir at all. Lower heat. Test fudge by dropping a small amount in cold water.
It is ready when it forms a ball that is not sticky. Remove from heat and add
butter and vanilla, stirring gently. Do not stir while cooling.
When cooled, whip until ready or when bubbles start to form. Add pecans if
desired. Pour into a small greased pan and cut into squares.
(Tip: best if mixed by hand, not mixer)
Old Fashioned Tea Cakes-
1 cup shortening
3 cups sugar
¼ tsp. salt
5 cups self-rising flour
2 tbsp. ice water
5 eggs
Dash of nutmeg
Cream sugar, shortening, salt and nutmeg. Add eggs and ice water. Work in
flour. Roll out on floured board and cut in various shapes with cookie
cutters. Bake at 375 degrees for 10-15 minutes, or until brown around edges.
While still warm, remove from baking sheet and sprinkle with sugar.
Peanut Butter Pie-
4 oz. cream cheese, softened
1 cup powdered sugar
1/3 cup peanut butter
½ cup milk
8 to 9 oz. Whip Cream
1 pie shell, baked (graham cracker)
Beat cream cheese and powdered sugar together until smooth. Add peanut
butter and milk. Beat together and fold in whip cream. Place in graham
cracker pie shell and chill.
Lemon Pie-
¾ cup sugar
3 tablespoons flour
2 eggs
1 lemon, grate rind and squeeze juice
1¾ cup hot water
1½ tablespoons butter
Mix sugar, flour and egg yolks. Add hot water, lemon juice, and lemon rind.
Cook until thick in sauce pan. Cool before putting into pie shell. Allow to set
in refrigerator.
No comments:
Post a Comment
Please do not enter any spam link in the comment box.