1 egg yolk
1 or 2 tsp. vanilla
1/2 lb. butter
1 c. powdered sugar
Mix the cornstarch and sugar.
Add milk and egg yolk.
Cook until thick, stirring constantly.
Add vanilla.
Cool until COLD.
Cream the butter and powdered sugar.
Add cold custard.
Beat 20 minutes.
155207
MIRACLE
ICING
2 1/4 c. sugar
1/2 c. water
1/8 tsp. salt
3 egg whites, unbeaten
3/8 tsp. cream of tartar
1 1/2 tsp. vanilla
Boil sugar, water and salt for 3 minutes.
Add slowly to unbeaten egg whites
and cream of tartar beating all the while.
Beat exactly 5 minutes.
This makes
enough for a large cake or 2 small ones.
If any is left, can be put into jar in refrigerator.
155208
PINEAPPLE
ICING
1 (20 oz.) drained, crushed pineapple
1 (3 oz.) pkg. vanilla pudding
1 (8 oz.) Cool Whip
Mix pineapple and dry pudding well.
Add Cool Whip.
Mix well, but do not use mixer.
Very good on angel food cake.
155209
SCRIPTURE
CAKE
1 1/2 c. I Kings 4:22
1 c. Judges 5:25
2 c. Jeremiah 6:20
2 c. I Samuel 30:12
2 c. Nahum 3:12
2 c. Numbers 17:8
6 of Jeremiah 17:11
1 c. Judges 4;19
6 tbsp. I Samuel 14:25
2 tsp. Amos 4:5 (baking powder) Pinch of Leviticus 2:13
Season to taste II Chronicles 9:9
Cream butter and sugar.
Sift together dry ingredients.
Add to creamed mixture along with egg yolks and honey.
Beat egg whites until stiff.
Fold into batter along with fruit sand nuts.
Turn into 9x
13 inch pan.
Bake at 375 degrees for
50 minutes or until cake is browned and begins to pull away from sides of pan.
155210
HUMMINGBIRD
CAKE
3 c. flour
2 c. sugar
1 tsp. salt
1 tsp. soda
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