6 Servings
Preheat oven to 375F. In a bowl, combine nuts, coconut and sugar. Beat egg
white until stiff. Fold
followed this recipe
…1 Servings
Place egg whites in bowl. Attach bowl and wire whip. Turn to Speed 8 and
whip until stiff but not d
followed this recipe
…1 Servings
1. Blend flour, salt, and sugar together in a large bowl. Cut butter into
1/2-inch cubes and add t
followed this recipe
…1 Servings
In top of double boiler, combine brown sugar, cornstarch, salt and milk.
Stir and keep stirring u
followed this recipe
…24 Servings
Sift the flour, then sift it again with the salt and sugar, and set aside.
In a large bowl, using
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…20 Servings
Adjust the oven racks to divide oven in thirds. Preheat oven to 350
degrees. Spread almonds in a si
followed this recipe
…60 Servings
*keeps 2-3 days covered airtight at room temp, or store in freezer bag in
freezer for up to 3 month
followed this recipe
…9 Servings
In a saucepan, bring water and butter to a boil, stirring constantly until
butter melts. Reduce hea
followed this recipe
…12 Servings
CUSTARD FILLING: In medium saucepan heat milk slowly just until bubbles
form around the edge. In sm
followed this recipe
…6 Servings
For cocounut custard: In a stainless steel sauce pan heat milk with coconut
cream and vanilla bean
followed this recipe
…6 Servings
*If using fresh coconut, save 1 tablespoon of the coconut milk. Scald half
of the milk and add 1/2
followed this recipe
…1 Servings
Combine crumbs, hazelnuts and margarine. Press mixture onto bottom of a 9"
pie plate. Bake at
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…