1 cup brown sugar, packed 1 tsp vanilla
1/2 cup water 1 tsp sherry flavoring
2 eggs 1 cup whipping cream
2 tbsp butter or margarine 1/2 cup broken pecans
Few grains salt
1 cup milk
Combine sugar and water; boil 2 minutes. Beat eggs;add syrup; cook over hot water, stirring constantly, until slightly thick. Add butter or margarine and salt; cool. Add milk, vanilla and sherry flavoring. Whip cream slightly stiff; fold in. Toast nut meats; add.
Pour into freezing tray of refrigerator and freeze to mush. Place in chilled bowl. Beat smooth. Return to tray and freeze firm.
Serves 4 to 6.
(Pocket Cookbook)
1/2 cup water 1 tsp sherry flavoring
2 eggs 1 cup whipping cream
2 tbsp butter or margarine 1/2 cup broken pecans
Few grains salt
1 cup milk
Combine sugar and water; boil 2 minutes. Beat eggs;add syrup; cook over hot water, stirring constantly, until slightly thick. Add butter or margarine and salt; cool. Add milk, vanilla and sherry flavoring. Whip cream slightly stiff; fold in. Toast nut meats; add.
Pour into freezing tray of refrigerator and freeze to mush. Place in chilled bowl. Beat smooth. Return to tray and freeze firm.
Serves 4 to 6.
(Pocket Cookbook)
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