"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 Almond Cream Confections, by Lesa Postel, is from Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 c. sugar 2 T. cocoa 1/4 tsp. salt 1/2 c. butter 1 large egg, lightly beaten 1 c. slivered almonds lightly toasted & chopped 1 3/4 c. vanilla wafer crumbs 1/2 c. flaked coconut 2 tsp. vanilla extract
Cream Frosting 1/3 c. butter 3 c. sifted powdered sugar 1/2 tsp. vanilla extract 2 to 2 1/2 T. milk
Combine first five ingredients in a heavy sauce pan. Cook over low heat, stirring constantly until butter melts and mixture begins to thicken. Remove from pan. Stir in vanilla, vanilla wafer crumbs, almonds and coconut. Press mixture firmly into an ungreased 9-inch square pan. Cover and chill.
Prepare cream frosting and spread evenly over mixture. Chill thoroughly and cut into 1 1/2-inch squares.
*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.