1 cup butter
3 1/2 cups white sugar
3 tablespoons lemon juice
1 cup milk
1 (3 ounce) can evaporated milk
1/2 teaspoon vanilla extract
3 tablespoons confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, sugar, lemon juice, milk, evaporated milk and eggs until smooth. Beat in the vanilla. Beat in the lemon mixture, then mix in the confectioners' sugar. Drop chocolate covered pecans onto the creamed mixture.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool before serving.
I waited 3 days and doubled the bread so it was perfect
Sometimes I take a leaf out of somebody else's book and call it a Budget Sprouter. That's how I keep track of my expenditures. I like to think my cooker skill level is possibly high enough to rid the bread of its formless lumpiness during baking but I could be wrong. Anyway, I found this recipe to be very easy to make. I felt pretty smart about it since it required no pre- put and no chill. It took about 20 jumbo jalapenos to bake. Per Adam Atfudd 5.0 I double the recipe; add another package of mozzarella; and rearrange the ingredients so that the shrimp and pasta come together in single pot meals. Work just great.
Good recipe. I used some sage and some freshly ground black pepper to sprinkle on top. I also subbed apple cider for the rum, but it was still pretty good. A little bland, but that could be from cooking with too much water. Overall, very good and true to what you get at the store.