Hometown Recipes 11-05-19

Sharing some of my family’s favorite dessert recipes this week. We love to eat, but as I age, I prefer to ‘keep it simple’. Think about sending me some of your family’s ‘favorites’. Drop them off or mail to: Buffalo Express, P.O. Box H, Buffalo, Texas 75831.Att: Honey Bee.

Lemon Ice Box Pie

1 Graham Cracker crust

1 can Eagle Brand milk

½ c. lemon juice

1/8 t. salt

2 eggs, separated

2 T. sugar for Meringue

Mix salt, Eagle Brand milk and egg yolks until smooth. Add lemon juice and pour into Graham cracker Crust.

Beat egg whites until soft peaks form; add sugar and beat until peaks are firm and glossy. Cover filling mixture, being sure to seal in edges.

Bake in 325 degree oven for about 20 minutes. Chill for about 2 hours in refrigerator before serving.

Sweet Potato Pie

2 unbaked pie shells

3 c. cooked sweet potato

2 c. sugar

1 t. salt

4 T. pumpkin pie spice

4 eggs

1 can milk

After thoroughly mixed, pour into two un-baked pie shells. Place in 450-degree oven, and bake 15 minutes.Lower temperature to 300 degrees and bake 45 minutes. Good eatin’!

Paradise Pound Cake

1 box Lemon Cake mix

½ c. sugar

¾ c. oil

4 eggs

1 c. apricot nectar

Bake in 325 degree oven in Bundt Pan that has been sprayed, for 1 hour.


½ c. lemon juice

1 c. powdered sugar

Mix these two ingredients til smooth and glaze while still slightly warm. Mmmmgooood!