assignmentPREPARATION
Mix nuts, cereal and pretzels in a large mixing bowl. Melt almond bark and pour over mixture. Stir to coat then drop by spoonfuls onto cookie sheet and cool. Store in tins for gifts or serving.
Chill a large mixing bowl and beaters for electric mixer.
Layer vanilla wafers, then banana slices which have been dipped into real lemon juice to keep them from browning and then pudding mixture. Then repeat the layers.
Boil sugar, corn syrup and water 5 minutes. Remove from heat; add butter and lemon juice.
Mix sugar and cornstarch, add water gradually, stirring constantly; boil 5 minutes, remove from heat, add butter, lemon juice, nutmeg and salt
Cream butter, add sugar gradually and egg yolks slightly beaten; then add water and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind.