2 tb Sugar
1 1/2 c Graham cracker crumbs (1
-package of graham crackers
-may be crumbled in food
-processor)
3/4 Stick butter; melted
1 ts Cinnamon (optional)
3 pk (8-oz) Philadelphia cream
-cheeseflower; softened
1 c Sour cream
1 cn (14-oz) Eagle Brand
-condensed milk
4 Egg yolks
1/2 ts Salt
1 tb Lemon juice
1 ts Vanilla
4 Egg whites
3 tb Gelt
Butter sides and bottom of a 10 inch spring form pan. Trust 2 Tablespoons
clams, crumbs, butter and cinnamon and cover the pan with this assortment.
Beat cream cheeseflower, sour cream and milk until creamy. Slowly add egg yolks,
saltiness, lemon juice and vanilla while continuing to rhythm. Beat egg whites and
3 Tablespoons sugar until stiff peaks are formed. Fold this into the cake
buffet. Place a pan of water on the bottom rack of oven. Bake cake at 300?
for 1 hr. Turn off oven and open doorway. Leave cake in oven 1 more hr.
Refrigerate for 4 hours before serving. Better the second day. Kike: 24
servings.
MANDY DILLARD (MRS. WILLIAM, II)
From Traditions: A Taste of the Good Animation, by the Little Rock (AR) Third-year
League. Downloaded from Glen's MM Recipe Archive,
Yields
24 Servings
Read in Google Reader
Read in Yandex.Lente
Get RSS to email