Graham Cracker Dessert
Note: Another recipe from the July 1949 issue of “Better Homes and Gardens” magazine!
- 3 egg yolks
- 1 cup sugar
- 1 cup graham cracker crumbs
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ cup chopped California walnuts
- 1 tsp. vanilla
- 3 stiff-beaten egg whites
Add walnut and vanilla. Fold in stiff-beaten egg whites. Pour into 8-inch square pan. Bake in slow oven (Beat egg yolks until thick and lemon-colored; gradually add sugar and continue beating. Stir in cracker crumbs, baking powder and salt. Mix well. Bake in slow oven (325°) for 40 minutes. Cool. Cut in squares and top with vanilla ice cream. Serves 9.
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