"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 Mom's Coconut-Pecan Frosting, by Nancy Herd, is from RQ&N Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup evaporated (canned) milk 1 cup sugar 3 egg yolks 1/2 cup butter 2 tsp. vanilla 1/3 cup coconut 1 cup chopped pecans
Combine the milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened - about 12 minutes. Add the coconut and pecans. Beat until thick enough to spread. Makes 2 1/2 cups. (I usually double this for one cake so that I have enough to put in between the layers and have plenty for the top!)
*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.