1 /4 с hot water ¾ с sugar 1 ¼ с поп fat dry milk 4 T soft butterDirections: Put water and sugar in blender, blend 1 min. till sugar is partially dissolved. Add dry milk, a little at a time till smooth. Add butter, 1 T at a time, blending and scraping sides of blender till mixture is smooth. Refrigerate at least 24 hrs before using to allow to thicken. Keeps in refrigerator up to a month, and freezes up to a year.Makes 1 ½ cups More...
1 с bisquick1 T (rounded) sour cream ¼ с club soda ½ t sugar1 pam cooking sprayMix together in a bowl all ingredients. Dip hand into just enough bisquick that you can knead dough right in the bowl until smooth and elastic. Shape into 6 patties equal in size, 1–½ thick. Put close together in Pam-sprayed 8 round baking pan. spray tops with Pam. Bake 450 degrees F. (HOT) for 18–20 minutes, or until golden. More...
2 T cornstarch 2 ½ с fat-free milk ½ с sweetened condensed skim -milk 1 ds salt 2 ½ T tapioca, Instant ½ t vanilla extract1. Combine the cornstarch with the fat-free milk in a medium saucepan and whisk thoroughly to dissolve the cornstarch.2. Add the condensed milk, salt, and tapioca to the pan. Stir until smooth and then set the pan aside for 5 minutes.3. After 5 minutes, bring the mixture to a boil over medium/low heat, stirring constantly until it thickens, then cover and remove from the heat. Let the pudding sit, covered, for 20 minutes.4. Stir in the vanilla, then transfer the pudding to serving cups. Cover the cups with plastic wrap and let them chill for at least 2 to 3 hours before serving. More...
1 qt orange juice, fresh pasturizd 1 from concentrate 1 sm non-instant vanilla pudding 1 sm dream whip envelope 1 ice, CrushedCombine all of the ingredients in a blender set on high speed for exactly one minute.May substitute 10 oz. strawberries diluted for orange juice. More...
4T butter (½ stick) 1 box powdered sugar 1/3 с bourbon 1 с pecans -ChoppedCream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator. More...