1/2 : c Powdered sugar
1 : c Butter or margarine;
-softened : -softened
1 : pk Vanilla instant pudding and
-pie : -pie filling, (3 1/2 ounce)
2 : c All-purpose flour
1 : tb Milk
1 : ts Vanilla
3 : Bars chocolate coated
-English : -English toffee, (3/4 ounce
-each) : -each)
Powdered : Powdered sugar
1/2 : c Butter
2 : c All-purpose flour
1 : c Packed light brown sugar
1 : c Pecan halves
TOFFEE : TOFFEE TOPPING
- : - (recipe follows)
1 : c Milk Chocolate Chips
- : - (Hershey's)
1 : c Sugar
3/4 : c Corn syrup; light brown
3/4 : c Cream; thin
1/8 : ts Salt
2 : 1/ qt Popped popcorn*
1 : c Peanuts
1 : c Flaked coconut; toasted
10: Let cool 10 minutes
0: Let strawberries thaw completely before cooking
1: In medium saucepan, combine strawberries with juice and 1 tablespoon of the cornstarch
2: Bring to slow boil over medium heat, stirring constantly
3: Remove from heat and let stand
4: In large mixing bowl, sift together remaining 4 1/2 tablespoons cornstarch with sugar and salt
5: Gradually add milk; stir until very smooth
6: Pour mixture into medium saucepan and bring to slow boil, over low to medium heat, stirring constantly; boil 1 minute
7: Remove from heat, let cool slightly and carefully but quickly stir in egg yolks; mix well
8: Return to heat and bring to boil for 1 minute, stirring constantly
9: Remove from heat and stir in butter and rose water
11: Spoon alternate layers of custard and strawberries into piecrust and swirl slightly with knife
12: Use some sliced strawberries to form roselike shapes on top
13: Refrigerate at least 4 hours
14: Serve with dollops of whipped cream
15: NOTES : Makes 6 to 8 servings
16: Recipe by: The Internet Posted to bakery-shoppe digest V1 Number 032 by Jazzbel <jazzbel@grouper
17: BatelNET
18: bs> on Apr 16, 1997