Bars and SquaresChristmas Cookies 1 (15 ounce) can sweetened condensed milk1 teaspoon grated lemon rind1/2 cup fresh lemon juice2/3 cup butter or margarine1 cup firmly packed dark brown sugar1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 cup regular or quick-cooking oats, uncooked Combine milk, lemon rind, and juice; set aside. Cream butter in … Continue reading Lemon Crumb Squares
Kenneth VaughanFamily Treasures Put 1 cup skim milk in blender. Add 1 banana, which has been frozen in 3 or 4 chunks. Add 2 or 3 packages Sweet'N® Low and 1/2 tsp vanilla or sprinkle of nutmeg. Blend until smooth. This is very good. You can use any frozen fruit instead of the banana -- … Continue reading Sugar-Free Milk Shake
Jeanette Price VaughanFamily Treasures 1 1/4 cup saltine cracker crumbs2 eggs, beaten3 Tbsp margarine, melted1 (8 oz) can pineapple slices, drained1 1/2 cup sugar1 1/2 cup milk1 (20 oz) can crushed pineapple, drained Combine first 5 ingredients and pour into a lightly greased 9x13" Pyrex ® dish. Pour melted oleo over the top. Garnish with … Continue reading Pineapple Bake
Mable Price RobisonFamily Treasures Crust: 1 1/4 cup flour1/2 cup chopped pecans1/2 cup butter or margarine Mix and press in 9x13 inch pan. Bake at 350 degrees for 20 minutes. Cool completely. Filling: 1 (8 oz) package cream cheese2 (8 oz) cartons Cool Whip®2 small packages instant vanilla pudding mix.1 cup powdered sugar1 small package … Continue reading Chocolate Delight
Mary Price Lloyd Family Treasures 1 large Cool Whip®6 Butterfingers Candy Bars®1 gallon chocolate milk Mix all together, chop candy bars. If needed finish filling freezer with milk. TRY IT. TIS GOOD!!!!
Chris BelinFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can Eagle Brand milk1 small box instant pudding mix (vanilla or etc.)2 cup sugar4 cup milk1 cup water Mix all the above ingredients together, pour into freezer. Finish filling the freezer with milk to the fill line. Mark in freezer. (Yummy)
Doris BellFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 1/2 cup sugar6 eggs ( I use Egg Beaters®)1 quart half and half1 medium size Cool Whip®1 large ripe cantaloupe1 tsp vanilla Blend cantaloupe in blender. Mix all ingredients together. Finish filling with whole milk. IN HONOR OF JAMES (HAMBURGER) BENNETT Given byJeanie Bennett
Linda Kay DarnellFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cans condensed milk3 cans water10 eggs, beatenVanilla Mix and add enough homogenized milk to make 3/4 container; freeze.
Rowena Roberson - 7-12-92Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can evaporated milk1 can condensed milk6 eggs2 cup sugar1 tsp vanilla2 cup fresh peaches, mashedMilk Separate egg yolks from whites. Beat yolks and sugar together. Then add evaporated milk, condensed milk, vanilla, and peaches. Beat egg whites separately and then fold in the milk … Continue reading Fresh Peach Ice Cream
Ruth DrummondFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 16 oz can cream style corn16 oz can whole kernel corn, drained1/3 cup dry bread crumbs1 egg, slightly beaten1/2 cup sour cream1/2 tsp salt1/8 tsp pepper Mix all ingredients and put in greased casserole dish. Bake in moderate oven at 350 degrees about 40 minutes, or until … Continue reading Quick Corn Pudding