RICH HOMEMADE ICE CREAM by Jessie Hilburn 5 eggs 1 box vanilla Junket ice cream mix 1 Cup sugar 3 Tablespoons vanilla 1 tall can Pet milk Approx gallon of whole milk 1 can Eagle Brand milk 1 to 1 ½ pints Half and Half Cream Chopped pecans or black walnuts optional Beat eggs and sugar together well. Add rest of ingredients and blend well. Pour into gallon freezer and finish filling with milk. Freeze. Serve immediately. FOUR LAYER LEMON DELIGHT The crust is made from: 1½ sticks oleo or butter (melted) 1½ cups plain flour 1 cup chopped pecans Pat in 11 x 13 baking dish and bake 18-20 minutes at 350. Let cool. Filling: 8 oz cream cheese 8 oz. Cool Whip 1 cup powdered sugar Mix and spread on top of cool crust Mix 2 cans sweetened condensed milk 4 egg yolks only. Separate whites. ¾ to 1 cup lemon juice Mix and spread on top of previous layer. Cool down or freeze 8 oz Cool Whip Spread on top. Eat frozen. Can freeze and take out a piece at a time. |