"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Haystack Cup Cakes, by , is from Yesterday and Today; Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Combine coconut, 1/3 cup of the sugar and 1 egg white in top of double boiler. Cook over boiling water until hot, stirring occasionally. Remove from heat. Sift together flour, baking powder and salt. Stir into coconut mixture, then stir in almond extract. Beat remaining two egg whites until foamy. Beat in remaining 1/3 cup sugar gradually and continue beating until soft peaks form when beater is lifted. Fold whites into coconut mixture. Spoon batter into eight paper liners in muffin pans. Bake at 325 degrees for 25 minutes.
*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.