___________________________________________________ L EMONADE PIE In memory of Clayton McCool ___________________________________________________ 6 oz frozen lemonade thawed 1 can Eagle brand condensed milk 1/2 of a 12 oz carton Cool Whip, thawed DIRECTIONS: Mix together and pour into baked pie shell or use a graham cracker crust. Let’s set for 2 to 3 hours before serving. Refrigerate. ___________________________________________________ M ANDARIN ORANGE PIE Doris Bryant ___________________________________________________ 1 sm orange Jell-O 8 oz Cool Whip 2/3 c hot water 2 11 oz mandarin oranges 1/2 c cold water 1/2 c ice cubes (drained well) DIRECTIONS: Dissolve orange Jell-O in boiling water. Add cold water and ice cubes & let set for 10 minutes. Fold in Cool Whip & Mandarin oranges. Pour into graham cracker crust & put in fridge for 1 hour. Top with Cool Whip to serve. ___________________________________________________ M EXICAN CHOCOLATE CAKE Suzy Wilson ___________________________________________________ 1 box devil’s food cake mix 2 tsp cinnamon 1 c mini semi sweet chocolate chips 1/2 Stick butter 1/2 c cocoa 3 c sugar 3/4 c milk 1/2 tsp vanilla DIRECTIONS: Heat oven to 350°. Spray a 9 x 13 pan with nonstick spray. Prepare cake mix as package directs adding the cinnamon. Next, stir in chips & pour into pan. Icing directions: Melt butter in a sauce pan. Add cocoa, sugar, milk, & vanilla. Bring to a boil for 2 mins. Removed from heat, poke holes in cake, & pour over it. For firmer icing, set pan of icing into cold water until cool. Beat until it is of spreading consistency. Spread on cake. ___________________________________________________ M ILE HIGH MERINGUE Shirley Noe ___________________________________________________ 2 extra large eggs (whites only) 1 T cornstarch 1/4 tsp cream of tartar 6 T sugar DIRECTIONS: In a large bowl, beat egg whites, cornstarch, and cream of tartar at high speed with an electric mixer. Add 1 teaspoon at a time of sugar when forming high peaks. Brown in oven. Watch Carefully!
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