Butter Pecan Coconut Frosting Recipe




Butter Pecan Coconut Frosting Ingredients

1/2 cup butter or margarine
1 cup half & half
1 cup brown sugar, packed
3 egg yolks
1 tsp vanilla
1 cup pecans, chopped
1 cup flaked coconut

A Recipe for
Butter Pecan Coconut Frosting

 

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After dinner sit a while, and after supper walk a mile.

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This is a recipe for Butter Pecan Coconut Frosting from the recipe cookbook of Recipes-to-go (Dessert)


sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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Butter Pecan Coconut Frosting

Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.







Butter Pecan Coconut Frosting Directions

In heavy saucepan, melt butter. Add half & half, brown sugar and egg
yolks, blending with wire whip. Heat and stir until mixture starts to
boil. Cook and stir on low heat 5-7 minutes or until frosting has
thickened. Add vanilla; cool. Fold in nuts and coconut. Spread
between layers and on top of German Chocolate Cake. For firm
frosting, refrigerate 30 minutes.

Serves: 1

 

 

 

 

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Butter Pecan Coconut Frosting Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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