"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.