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Pecan Layer 2 c. all-purpose flour 1 c. pecans, chopped 1 c. butter, melted in small bowl, combine flour and pecans. Stir in butter. Press into ungreased 9 x 13 baking dish. Bake at 350 for 18-20 minutes or until light golden brown. Cool on wire rack. Lemon Layer 1 1/2 c. sugar 1/4 c. cornstarch 1/4 c. all-purpose flour 1 3/4 c. cold water 3 egg yolks, beaten 2/3 c. lemon juice 2 Tbsp. butter 4 tsp. grated lemon peel In small heavy sauce pan, combine sugar, cornstarch, and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice, butter, and lemon peel. Transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled. Note: I usually double this layer. Cream Cheese Layer 8 oz. cream cheese, softened 3 c. confectioner's sugar 8 oz. frozen whipped topping, thawed In a large bowl beat cream cheese and sugar until smooth. Fold in whipped topping. Crumble baked pecan mixture; set aside 1/2 for topping. Just before serving, in a 3-qt. trifle bowl, layer 1 c. each pecan mixture, lemon mixture, and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers. Yield: 9 servings This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |