"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 Coconut Pecan Frosting, by Ellen Millburn, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 egg yolks 1 cup sugar 1 cup evaporated milk 1/2 cup butter 1 teaspoon vanilla 1 1/3 cups coconut 1 cup chopped pecans
Combine egg yolks, sugar, milk, butter, and vanilla in a pan. cook and stir over medium heat until thickened. (takes about 15 minutes) Add coconut and pecans. Beat with mixer until thick enough to spread.
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