"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

FROSTING FOR PURNE CAKE Recipe

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This recipe for FROSTING FOR PURNE CAKE, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Bates
Added: Saturday, May 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 C. Evaporated Milk
1 C. Sugar
2 Egg Yolks
1 tsp. Vanilla
1/2 C. Pecans
1. C. Coconut

Directions:
Directions:
Blend the ingredients. Cook stirring constantly, over medium flames until thick. Add pecans and coconuts.

 

 

 

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