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- A baked dessert
- mhb from nj
- 1/4 cup (60 ml) shortening
- 1/3 cup (80 ml) sugar
- 1 tsp (5 ml) vanilla
- 1 egg yolk
- 1/2 cup (125 ml) raisins
- 1/4 cup (60 ml) chopped walnuts
- 2 c fine graham cracker crumbs
- 1 tsp (5 ml) baking powder
- 1/4 tsp (1 ml) salt
- 2/3 cup (150 ml) milk
- 1 stiffly beaten egg white
- Cream shortening, sugar, and vanilla.
- Add egg yolk; beat well.
- Stir in raisins and walnuts.
- Mix in a separate bowl graham cracker crumbs, baking powder and salt.
- Add to creamed mixture alternately with milk.
- Fold in beaten egg white.
- Fill 6 greased 6 oz (168 grm). custard cups.
- Bake at 350 degrees (175 C.) for 25 to 30 minutes.
- Serve warm with whipped cream or lemon sauce.
- Found this recipe in BETTER HOMES AND GARDENS ENCYCLOPEDIA of COOKING vintage 1973.
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