|Coconut Cuisine: Featuring Stevia|
|by Jan London|
Coconut Cuisine provides practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia.
1 - 10 of 48 for coconut pralines
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Dissolve sugar in ... is formed add coconut and continue stirring. ... Add butter and remove pan from heat. Drop by spoonfuls on wax paper to desired size.
Boil sugar and ... immediately stir in coconut. Return to ... gloss. Drop by tablespoonfuls onto double thickness of buttered waxed paper. Yields 24 pralines.
Sift together. Add. Mix batter in order given. Pour into well greased and floured tube pan. Bake at 375 degrees for 45 minutes. Gently ladle Praline ...
Pour boiling water over oats; cover and let stand 20 minutes. Mix flour, soda, salt and cinnamon. Cream butter, add sugars gradually and cream until ...
Melt butter in ... broiler. Cook until coconut is toasted and ... NOTE: If buttermilk is not on hand, mix 1 1/2 teaspoons vinegar to 1 cup regular milk.
Heat brown sugar, butter, nuts, and coconut in heavy pan ... mixer until blended. Pour into cooled pie shell. Chill for about 3 hours. Top with Cool Whip.
Cream together eggs ... potatoes, pecans and coconut. Spoon into ... topping ingredients and sprinkle over potato mixture. Bake at 350°F until bubbly.
Use an iron skillet, toast coconut and pecans in ... Sprinkle remainder of coconut mixture over cream cheese mixture. Pour rest of caramel over top. Freeze.
Grease and flour Bundt pan or three small loaf pans. Sprinkle some of the pecans on bottom of pan. Mix all ingredients except frosting. Beat two ...
Makes 2 thick or 3 thin pies. Toast pecans, coconut and butter on ... mixture, toasted pecans and coconut. Drizzle with warm caramel topping. Freeze pies.
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