"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Easy Coconut Pecan Filling and Frosting, by Kristy Cox, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 cups evaporated milk 1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 1/2 cup butter or margarine 1 teaspoon vanilla 3 egg yolks slightly beaten 1 1/3 cups (about) Bakers Angel Flake Coconut 1 cup chopped pecans
Combine milk, sugars, butter and vanilla bring to a full boil, stirring constantly remove from heat (mixture may appear curdled) Quickly stir small amount of hot mixture into egg yolks; then stir into hot mixture Return to a boil, stirring constantly Remove from heat Add coconut and pecans Cool to spreading consistency, beating occasionally
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