ICE : ICE CREAM COOKBOOK-----
1 : c Butter; (no substitutes)
1/2 : c Sugar
1 : ts Vanilla
2 : 1/4 c AII-purpose flour
Miniature : Miniature semisweet
-chocolate : -chocolate pieces
Rolled : Rolled fruit leather; cut
-into : -into 3-inch-long thin
-strips : -strips
Decorating : Decorating Icing
1 : Box Duncan Hines Yellow cake
Mix : Mix
4 : Eggs
1 : c Oil
1 : c Water
1 : cn Pillsbury Creamy Deluxe
Coconut : Coconut Pecan Frosting
1/2 : c Chopped pecans
2 : Egg whites
1/2 : ts Cream of tartar
2 : c Confectioners sugar
Food : Food coloring
3 : oz Creamed cheese (room temp.)
1/4 : c Butter (1/2 stick)
1 : ts Vanilla
1/8 : ts Salt
3/4 : lb Confectioner sugar
1 : c BUTTER PRINT SURE
1 : c -
3 : pk -
4 : qt SUGAR; POWDER 2 LB
2 : tb IMITATION VANILLA
2 : tb SALT TABLE 5LB
1 : Box (-lb) confectioner's
-sugar : -sugar
1 : ts Vanilla
1 : Stick butter; softened
3 : -(up to)
4 : ts Cream
1/8 : ts Salt
0: Mix together by hand
1: Heat about 1 quart of fruit, sweetened
2: Pour 1/2 of batter in a greased 8 x 10 inch baking dish
3: Add fruit, then pour rest of the batter over fruit
4: Bake in oven at 400 degrees for 45 minutes or until brown
5: Randy Rigg Posted to MealMaster Recipes List, Digest #154 Date: Tue, 28 May 1996 21:46:25 -0500 From: pickell@cyberspc
6: mb
7: ca (S
8: Pickell)