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Tipsey Parson Recipe

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This recipe for Tipsey Parson is from Massengale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cup Milk
4 t Cornstarch
1/2 cup Sugar
2 Eggs
1 t Vanilla
Whiskey
Vanilla Wafers
Whipped Cream
chopped Pecans
Cherries
Directions:
Directions:
In heavy saucepan combine 1/2 cup milk and cornstarch, stirring well until cornstarch dissolves. Add remaining milk and sugar cooking over moderate heat, stirring until sauce thickens and comes to a boil, remove from heat. In a small bowl, heat eggs and add 2-3 T of the hot custard. Then wisk mixutre back into remaining sauce and bring to a boil again for 1 min. stirring constantly. Remove from heat and add vanilla. Cool. Flavor with 1 T. whiskey per serving. Break up 3 or 4 vanilla wafers in a sherbet dish and cover with custard. Top with whipped cream, chopped pecans and top with a cherry.

 

 

 

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