1 cup milk
1/2 cup butter, melted
1/2 cup water
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon garlic powder
2 1/4 teaspoons dried thyme, crushed
1/2 teaspoon dried basil, crushed
3 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, mix the milk, butter, water, flour, salt, paprika, garlic powder, thyme, basil and lemon juice. Simmer over low heat for about 15 minutes, stirring occasionally, until thickened.
What a great meringue recipe!!! I made this recipe as written and it turned out fantastic. What I didn't care for was the texture of the whipped cream. What I mean is, what I write is that the filling is too rough around the edges - what I got instead was a fine crumbly meringue that was more like a custard than a sweetener. I had hoped to find a thicker custard topper, but alas, this is a Southern dish, so the filling was thick and it was thick enough. I did use the thicker batter, but it still tasted fine. I will use a little less of it next time. BTW, I always add salt before eating, it makes the meal taste nicer.
even my 16 yr old son liked it. he was very satisfied with the final product
This was such a DELICIOUS idea! I was like a kid in a candy store -- I didn't have currants, I used raisins. And I put the raisins in the mix before I cooked the squash. It created this amazing texture. The whole family LOVED this... a definite keeper~YUM, YUM, YUM!!!!! Thanks so much for sharing. I will definitely be making this again, and soon!
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