5 : Eggs
1 : c Coconut cream
1 : c Sugar
2 : c Hot water
1 : c Shredded coconut
3/4 : c Sugar
1/2 : c Shortening
4 : tb Cornstarch
1/2 : c Flour
1 : ts Salt
2 : ts Vanilla extract
2 : c Hot water
1 : c Shredded coconut
3/4 : c Sugar
1/2 : c Shortening
4 : tb Cornstarch
1/2 : c Flour
1 : ts Salt
2 : ts Vanilla extract
2 : c Milk
1/3 : c Butter or Margarine
3/4 : c Sugar
1 : /2 ts Vanilla
4 : Eggs
1/2 : c Flour
1 : c Shredded coconut
1/2 : ts Nutmeg
3 : Egg yolk
2 : c Sugar
1 : qt Milk
4 : tb Flour
1 : ts Vanilla
1 : Coconut, whole, grated
3 : Egg white, beaten
*pastry : *pastry
1 : Pastry shell, (9-inch)
-Unbaked : -Unbaked
1 : c Flaked coconut
Eggs : Eggs
1 : cn (4-oz) Sweetened Condensed
-Milk : -Milk
1 : /4 c Hot water
1 : ts Vanilla extract
1/4 : ts Salt
1/8 : ts Ground nutmeg
2 : Eggs; beaten
1 : c Molasses (dark or white)
1 : c Milk
1 : ts Vanilla
1/2 : c Sugar
1 : tb Flour
2 : tb Melted butter
1 : c Coconut
1 : /2 c Heavy cream
1 : /4 c Milk
3/4 : c Sugar
6 : tb Cornstarch
2 : lg Egg yolks
1 : ts Vanilla extract
2 : c Shredded coconut
0: Whisk together the butter, honey, buttermilk and eggs
1: Sift together the flour, baking powder and soda
2: Toss coconut into dry ingredients
3: Add wet ingredients to dry ingredients and mix together just enough to thoroughly combine
4: Spoon batter out into greased or paper-lined muffin cups and bake for 25-30 minutes in a 375 F
5: oven
6: Yield: one dozen muffins from The Seva Restaurant in Ann Arbor, Mi
7: Head Chef Maren Peterson Posted to EAT-L Digest by pat hogberg <p_hogberg@HOTMAIL
8: COM> on Nov 17, 1997