| 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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