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Today is July 21, 2019

Frozen French Pastry

Breads & Desserts

Ingredients

11⁄3 sticks butter or margarine
4 eggs, beaten
1 pound box powdered sugar
1 box vanilla wafers
1 cup nuts, chopped
1 (10-ounce) container frozen strawberries, sliced
1 (20-ounce) can pineapple, crushed
2 half-pints whipping cream

Instructions

Step 1:  Make praline syrup by combining 1 stick of butter, the eggs and powdered sugar in top of double boiler. Cook for 1½ hours, uncovered, stirring occasionally. Check often, making sure it does not overcook.
Step 2:  Crush vanilla wafers, reserving 1 cup for Step 3; add nuts and 1⁄3 stick melted butter. Mix together and spread along the bottom of a 9 x 12-inch baking dish. Pour syrup over crumbs, cover tightly and place in freezer to chill.
Step 3: ­ Fold strawberries and pineapple into whipping cream. Mix well and pour over syrup layer. Sprinkle with reserved crumbs and freeze. Slice into squares at least 30 minutes before serving.

Recipe pulled from “Miss Juanita’s Delta Cuisine,” the featured Cookbook in the June 2019 Issue of Today in Mississippi. The cookbook was published by Sartoris Literary Group in Brandon. Visit www.sartorisliterary.com or www.amazon.com to order a copy.

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