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: Preheat oven to 350
1: Grease and flour 12 muffin pan cups (or use paper, but they may stick a little)
2: Cream butter with the sugars, coffee and vanilla
3: Beat together eggs and milk
4: Combine the flour, salt, and baking powder
5: Alternately add the wet and dry ingredients to the butter mixture
6: Stir just to combine
7: Add the chips and walnuts
8: Fill the tins full
9: Bake for 20-25 minutes
10: Cool 5 minutes, then remove from the tins and finish cooling on racks
11: Recipe from The Frog Commissary Cookbook
12: Recipe by: Yvonne Bacandreas <Ybac@AOL
13: COM> Posted to MC-Recipe Digest V1 #475 by slonehm1@juno
14: com (Hazel M Slone) on Feb 06, 1997
15: