Amy’s Louisiana Kitchen From Union Parish https://youtu.be/uOqGs46Rmfo Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube. LAYERED JELLO TRIFLE 8 each (3 ounce)(85g) boxes (2 of each) of your favorite flavors of JELLO 12 ounce can (354ml) EVAPORATED MILK 8 ounce (226g) container of COOP WHIP 1 teaspoon VANILLA EXTRACT STRAWBERRIES, … Continue reading LAYERED JELLO TRIFLE 💕 with Amy’s Louisiana Kitchen
Addie Ringo 6 (10 oz) orange drinks2 cans condensed milk1 small can crushed pineapple Mix ingredients together. Freeze according to freezer directions.
Clara Mason, Lillie School 2 Tbsp butter or margarine1/4 cup packed brown sugar1/4 cup powdered sugar2 Tbsp orange juice2 Tbsp lemon juice3 medium ripe peaches or 1 (16 oz) can sliced peaches, drained - Nectarine may be substituted1 cup fresh or frozen raspberries, thawed and drained1/4 cup peach brandyVanilla ice cream In 10 inch skillet, … Continue reading Raspberry Peach Napoleon
Brenda Pace, R.B.S. 1/3 cup cocoa1 cup sugar3/4 cup evaporated milk1/4 cup oleo1/8 tsp salt1/2 tsp vanilla Combine cocoa and sugar in small saucepan; blend in evaporated milk. Add oleo and salt. Cook and stir constantly until mixture begins to boil. Remove from heat; add vanilla. Serve warm over ice cram or other desserts. Makes … Continue reading Chocolate Topping
Barbara Jones, S.H.S. 3 cans Pet milk1 cup sugar4 eggs1 can Eagle Brand® condensed milk1 tsp vanilla Mix all together. Pour into ice cream freezer. Finish filling freezer with milk or water.
Jatis Skains, D.H.S. 6 cans Orange Crush drink2 cans Eagle Brand® condensed milk Mix together ingredients and pour in ice cream freezer. Makes in 20 - 30 minutes. Makes 4 quarts.
Connie McKinnie, Linville High 6 eggs1 cup sugar1 can Eagle Brand® milk1 pint half & half2 Tbsp vanillaMilk4 cup mashed bananas1 cup chopped walnuts Beat eggs until foamy. Add sugar, Eagle Brand® milk, cream, and vanilla. Mix well Add bananas and nuts. Pour in freezer can. Finish filling with milk. Freeze according to freezer directions.
Jatis Skains, D.H.S. 3 egg yolks1 (14 oz) Eagle Brand® milk4 tsp vanilla extract1 cup coarsely crushed Oreo® chocolate cookies (about 12 cookies)2 cup whipping cream, whipped (do not use whipped topping) Beat egg yolks; stir in Eagle Brand® and vanilla. Fold in cookies and whipped cream. Pour into foil lined aluminum 9x5 inch loaf … Continue reading Homemade Ice Cream with Oreo Cookies
Norma Lowery, D.H.S. 1 1/2 cup graham cracker crumbs1/4 cup sugar1/3 cup melted margarine1 (8 oz) package cream cheese, softened1/4 cup sugar2 Tbsp milk3 1/2 cup Cool Whip®, thawed2 package (3 1/2 oz) vanilla instant pudding3 1/2 cup cold milk2 pint strawberries* Combine crumbs and sugar. Mix in butter. Press firmly on bottom of a … Continue reading Berried Delight
Jessie Hamilton, F.H.S. 1 envelope gelatin1/2 cup sugar2 cup boiling water2 tsp punch concentrate Combine gelatin and sugar in bowl. Add boiling water and stir until gelatin is dissolved. Stir until punch concentrates. Chill until firm. Add fruits and other flavors as desired. Makes 4 servings.