| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Ice cream | 4 | Servings | |
INGREDIENTS
| ICE CREAM COOKBOOK—– | ||
| 1 | Egg white | |
| 1/3 | c | Sugar |
| 1/2 | ts | Vanilla |
| 1/3 | c | Chopped pecans |
| 3 | Soda crackers — crushed |
INSTRUCTIONS
Beat the egg white in a mixing bowl until soft peaks form. Add the sugar and vanilla gradually until stiff peaks form. Stir in the pecans and crackers. Spread a rounded teaspoonful of the mixture on the bottom and sides of 6 well-buttered muffin cups. Bake at 325F for 25 to 30 minutes until light golden brown. Cool about 5 minutes. To remove from the cups, carefully loosen the edges with a paring knife. These cups, when cooled, can be filled with any combination of ice cream, syrup, or fresh fruit, etc. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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