|Gram ma's Cookies - Page 20|
|DATE NUT ROLL
4 cups shelled pecans
BANANA CREAM TORTE
Combine graham cracker crumbs, softened butter or margarine and sugar; blend well. Press 2/3 of crumb mixture firmly against sides and bottom of well-buttered pan.
Prepare pudding according to directions on package. Cool. Pour into crumb lined pan. Slice bananas over top of pudding. Beat egg whites stiff but not dry, adding sugar gradually. Spread meringue on top of bananas. Sprinkle remaining 1/3 crumb mixture on top of meringue. Bake in gas oven (350°F.) 20 minutes. Chill overnight before removing from pan. Serves 6 to 8.
|RUM CHIFFON PIE
2 tsps. gelatin
Soften gelatin in cold water. Combine slightly beaten egg yolks, milk, salt and ¼ cup of the sugar in the top of a double boiler. Cook over hot, not boiling, water until mixture thickens, stirring constantly. Remove from hot water. Add softened gelatin to the hot mixture and stir until dissolved; chill until mixture begins to thicken. Beat egg whites until stiff but not dry ; gradually beat in remaining sugar. Fold into gelatin mixture with the rum flavoring. Pile lightly into crumb shell. Chill until firm. Top with whipped cream and sprinkle with coarsely chopped brazil nuts.
1/3 cup butter or margarine, melted
Roll gingersnaps with a rolling pin to fine crumbs; combine with melted shortening. Spread evenly in a 9-inch pie pan, covering bottom and sides completely; pat crumb mixture down firmly. Chill thoroughly before adding filling.
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