DIRECTIONS: Preheat oven to 350°. Grease a 9 x 9 pan with butter or line with parchment paper. Mixed together the dry ingredients, flour, baking powder, baking soda, & salt --set aside. In a separate bowl mixed together, butter & brown sugar then add granulated sugar, then add eggs & vanilla extract. Mix with electric mixer until smooth. Slowly add flour mixture to butter mixture until fully incorporated. Fold in cookie butter creating a swirl. Spread batter into pan evenly. Bake until edges begin to pull away from the pan, about 32 mins. Allow to cool before cutting and serving. ___________________________________________________ A GNES WALKER’S BOILED CUSTARD Shirley Walker ___________________________________________________ ½ gallon milk (1 qt. of milk and 1 qt. half-and-half) 5 eggs, beat well 1c. sugar & 1 ½ tsp. cornstarch (mixed together) DIRECTIONS: Put milk in double boiler & heat until hot, not boiling. Beat eggs, sugar, & cornstarch with a whisk until well mixed. Add small amount to egg mixture (maybe one cup slowly) then return egg & milk mixture to remaining heated milk- stirring. Cook in double boiler until thick and creamy- let cool- pour into a blender in small amounts & blend to make smooth and fluffy. ___________________________________________________ B OILED CUSTARD Peggy F. Miller ___________________________________________________ 1/2 gallon whole milk 6 beaten eggs 1 c sugar 1/2 tsp Salt 2 T vanilla DIRECTIONS: Cream sugar and eggs together, add salt. In double boiler combine with milk & cook until liquid coats spoon. When done add vanilla. Refrigerate until well chilled. _________________________________________________ N ORMA NICHOLSON’S BOILED CUSTARD Mary Grey Jenkins ___________________________________________________ 12 large eggs 2 -2/3 c sugar 12 c milk 1 T vanilla extract DIRECTIONS: Beat eggs thoroughly until light lemon colored. Add sugar & continue beating. Add milk & cook in large double boiler until mixture coats a spoon Remove from heat and add vanilla. Chill before serving.
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