1 c. white sugar
3 slightly-beaten egg yolks
1/2 c. margarine
1 tsp. vanilla
1 1/2 c. Angel Flake coconut
1 c. chopped pecans
Cook and stir milk, sugar, egg yolks and margarine over medium heat for about 12 minutes until thickened. Add vanilla, coconut and pecans. Cool until thick enough to spread. Beat occasionally. Yields 2 1/2 cups. This is a nice frosting for the top of German Chocolate Cake.
Mrs. Jeanette Baumgartner
Our Swiss Pantry II
First Mennonite Church
1987
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