| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 1/2 |
c |
Brown sugar |
| 1 |
c |
Milk |
| 1 1/2 |
tb |
Cornstarch |
| 2 |
tb |
Cold milk |
| 1 |
pn |
Salt |
| 1/4 |
ts |
Vanilla |
| 1 |
c |
Heavy cream; whipped |
INSTRUCTIONS
From: Sandal@aol.com (Sandi F. in Fayetteville, Arkansas)
Date: 2 Aug 1995 18:21:10 -0600
from Mary Margaret McBride Encyclopedia of Cooking, 1958 Heat butter and
sugar in top of double boiler until butter is melted and well blended with
sugar. Add 1 cup milk and heat to boiling. Mix cornstarch with 2
tablespoons cold milk; stir into butter and sugar mixture. Add salt and
cook, stirring constantly, until thickened. Cool and add vanilla. Fold in
whipped cream. Turn into refrigerator tray. Freeze to a mush. Remove to
chilled bowl and beat quickly but thoroughly with rotary beater until
smooth and fluffy. Return to tray and freeze. Serves 6.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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