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: In large bowl, combine flour, baking powder, salt and sugar
1: Cut in butter until mixture resembles fine crumbs
2: In separate bowl, combine banana, milk, coffee and vanilla; add to dry mixture, stirring lightly to make a moist dough
3: On lightly floured board, knead dough lightly for about 30 seconds
4: Roll out dough to 1/2 inch thickness; cut into 3 inch rounds and place on lightly greased baking sheet
5: Bake in 425 F oven for 15 minutes or until lightly browned
6: Makes about 10 scones
7: Source: Canadian Living Magazine Posted by Linda Davis From Gemini's MASSIVE MealMaster collection at www
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9: com/~gemini