| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
New England |
Desserts, Holiday, Pies, Sauces |
8 |
Servings |
INGREDIENTS
| 1 |
T |
Sliced almonds |
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
t |
Baking powder |
| 1/4 |
t |
Salt |
| 1 |
t |
Vanilla |
| 1 |
c |
Graham cracker crumbs |
| 1 |
c |
Chopped walnuts |
|
|
Vanilla ice cream |
| 1 |
c |
Packed brown sugar |
| 1/4 |
c |
Granulated sugar |
| 1/2 |
c |
Corn syrup |
| 1 |
c |
Evaporated milk |
|
pn |
Salt |
| 1/2 |
t |
Butter |
INSTRUCTIONS
Pie: ~-- Preheat oven to 350 F. Sprinkle the almonds on the bottom of
a greased or sprayed 9-inch pie plate. Beat the eggs; then add the
sugar, baking powder, salt, and vanilla, mixing until thoroughly
blended. Fold in the graham cracker crumbs and walnuts. Pour the
mixture over the almonds in the pie plate and bake in a preheated 350
F oven for 25 to 30 minutes, being careful not to overbake. Serve
topped with the vanilla ice cream and caramel sauce. Caramel Sauce
~------------ Combine the brown sugar, granulated sugar, corn syrup,
evaporated milk, salt and butter in the top of a double boiler and
cook over boiling water until the sugars dissolve and the mixture is
smooth and a bit thickened. Remove from the heat and stir in the
butter. Recipe from: Fitzwilliam Inn, Fitzwilliam, New Hampshire
Source: Yankee Magazine's Christmas in New England, 1995 From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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