Beat egg white until stiff.Add sugar and vanilla; mix well. Dip 2 or 3 pecans at a time.Place on ungreased baking sheet. Bake at 250\u00b0 for 30 minutes.Leave in oven for 30 more minutes with the o ...
Note:For lemon pie, use 1 1/2 cups milk and 1/2 cup ReaLemon, no flavoring. ...
Combine sugar and eggs.Toss together flour and cornmeal, then add to egg mixture.Add milk gradually, then butter and lemon juice.Pour into unbaked pie shell.Bake for 45 minutes at 350\u00b0. ...
Blend together sugar, salt, flour and cornstarch.Stir in water.Cook over low heat, stirring constantly until mixture thickens.Stir a little of this hot mixture into beaten egg yolks.Combine mixes an ...
Mix all ingredients together and cook over medium heat until thickened.Stir constantly.Remove from heat and pour mixture into baked pie shell.Beat egg whites and sugar, adding cream of tartar until ...
Combine jello and water.Let cool but not set.Whip evaporated milk until thick in a large bowl.Add juice of 1 lemon. Beat in 3/4 cup of sugar.Add cooled Jell-O mix.Pour into 2 graham cracker shells.S ...
Mix milk with slightly beaten egg yolks.Add lemon juice; mix.Pour into shells.Top with egg whites.Add the sugar.Put into oven and brown.Chill. ...
Line pie plate with vanilla wafers. Mix together Eagle Brand milk, juice from artificial lemon and Cool Whip. Put in pie plate and let set overnight. ...
Pour chilled evaporated milk into a medium size bowl and whip with an electric mixer until soft peaks form, about 1-2 minutes. Mix water, lemon juice and gelatin in microwave bowl and heat on high f ...
Combine sugar, cornstarch and salt.Add water very gradually and cook in double boiler in boiling water until it cooks and thickens, stirring constantly.Beat egg yolks and pour hot mixture over them ...