1 (9 inch) prepared chocolate cookie crumb crust
3/4 cup shortening
1/3 cup white sugar
1/2 cup nonfat evaporated milk
3/4 cup chopped pecans
2 eggs, beaten
2 1/2 cups self-rising flour
salt salt
mixture of peanut butter and flour
3 1/2 cups S shaped vegetable shortening (optional)
2 1/4 teaspoon vanilla extract
3 remaining 1/3 cups confectioners' sugar
1 tablespoon vanilla extract (optional)
3 cups chocolate chips
Heat oil in a regular saucepan over medium heat. Stir in confectioners' sugar, buttermilk, and vanilla. Beat 4 cups of sugar and evaporated milk in a medium bowl. Mix
2 1/2 cups of pie filling, heated and cooled gently
1/3 cup margarine, softened
1 cup milk
2 tablespoons buttermilk
3 tablespoons buttermilk
3/4 teaspoon vanilla extract
1/2 cup confectioners' sugar
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
Preheat oven to 425 degrees F (220 degrees C.)
Divide softened margarine in the pan. Bring to a boil; then remove from heat.
In a large bowl, bring 1 1/2 cups milk, shortening, sugar, evaporated milk, 2 tablespoons buttermilk, vanilla and confectioners' sugar to a boil. Stir for 3 minutes. Stir in remaining milk, buttermilk, 1/2 teaspoons vanilla extract and 3/4 cup confectioners' sugar. Beat until smooth and glossy.
Spread bakes for 10 minutes in the preheated oven, then turn edges and cool before serving.
⭐