Saturday, January 16, 2021




2 large cans evaporated milk
2 large cans water(milk cans)
2 eggs
1 cup sugar
8 tablespoons cornstarch
1 tablespoon vanilla extract (I add little more)
2 sticks butter (melted)

Mix sugar eggs and cornstarch together and set aside In large heavy gauge pot bring milk and water to a boil slowly add little of boiled milk to egg mixture until tempered Lower heat and add all of egg mixture to pot whisking well Add melted butter and extract and mix Set aside to cool before pouring in crust

CRUST (tea cookie) RECIPE

5 cups flour (sifted)
2 cups sugar
2 sticks butter
4 eggs
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract

Mix all dry ingredients well Add and mix remaining ingredients Separate into three balls and refrigerate in plastic wrap for at least 1 hour Butter lightly 2 deep dish pie plates and press in ball of dough in each including side of dish Third ball of dough roll out on floured surface and cut out your favorite cookie shape
Fill crust with bouile filling and arrange cookie shapes on top. Bake in preheated 350° oven for 25-30 minutes or until edges turn golden

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