Here is the icing I used on the German’s Chocolate cake; although I will be looking for a different cake recipe, I think this icing is excellent.
- 4 egg yolks
- 12 oz. evaporated milk
- 1 1/2 tsp. vanilla extract
- 1 1/2 cups sugar
- 3/4 cup butter
- 7 oz. coconut flakes
- 1 1/2 cups chopped pecans
- Beat egg yolks, milk and vanilla in a large saucepan until well blended
- Add sugar and butter
- Cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly.
- Remove from heat
- Stir in coconut and nuts
- Cool to spreading consistency and use
I found it takes time for the temperature of the icing to come down and let the icing set enough to spread as a frosting.
This is certainly a very different kind of cookie, and it has its own way of forming into the lace pattern.
Karo Lace Cookies
- 1 cup sifted flour
- 1 cup flaked coconut
- 1/2 cup karo clear syrup
- 1/2 cup firmly packed brown sugar
- 1/2 cup butter
- 1 teaspoon vanilla
Preheat oven to 350 degrees. Mix flour and coconut together. Combine syrup, sugar and butter and bring to a boil over medium heat. Remove from heat and gradually stir in the flour/coconut mixture. Add vanilla.
Drop onto foil covered cookie sheets by scant teaspoons at least 3″ apart. Bake for 8 – 10 minutes. Cool 3 minutes on rack until foil may be easily peeled off.
If desired, you may roll cookies at this time to make cones.
Place on absorbent paper to cool completely. Makes about 4 dozen.
I didn’t try to roll the cookies into a cone, although that would be an interesting decoration filled with small candies such as rum balls or truffles.
Again, the recipe seems very complete and was simple to make. The trick is in peeling the cookies of the foil when they have cooled. If the are not completely cooled, you will need to slowly work through the still sticky part of the cookie; they peel more easily once they have cooled, but then they will be too stiff to roll into cones.
There is probably few cookies that are as rich as Magic Cookies. When I asked the daughters what cookies they wanted me to bake for the Holidays, Magic Cookies was easily the first choice of all.
In many senses, Magic Cookies are a lot like a candy bar; there is the chocolate, the coconut, the condensed milk and the nuts with just enough other ingredients to hold each Magic Cookie bar together.
- 1/2 cup butter, melted
- 1 1/2 cups graham cracker crumbs
- 1 cup walnuts, chopped
- 1 cup (6 oz pkg.) semi-sweet chocolate morsels
- 1 1/3 cups (3 1/2 oz.) flaked coconut
- 15 oz. can Eagle Sweetened Condensed Milk
Preheat oven to 350 degrees In a 13 x 9 x 2″ pan, layer ingredients evenly in the order given; butter, crumbs, nuts, chocolate morsels, coconut and milk. Bake about 25 minutes or until lighty browned on top.
Cool in pan about one hour before cutting into bars.
This recipe is so easy that I really don’t have any hints or suggestions.
This salad seems like a rich kin to the Dump Salad; it has a wider variety of textures and flavors, but is still based on cottage cheese and Cool Whip. And of course, you have to work harder to get all the ingredients mixed together. There is even some chopping to do.
- 4 oz Coolwhip
- 16 oz. cottage cheese, small curd
- 16 oz. canned fruit cocktail, drained
- 3.5 oz. pistachio instant pudding, dry
- 1 cup coconut
- 1/4 package miniature marshmallows
- 1/4 cup chopped walnuts or pecans
Mix together in the order listed. Chill well before serving.
Luckily, Pistachio Jello is one of the flavors that still is in favor, and you should have no problem finding it.
The coconut I use is the Angel Flakes; I have it available for other recipes I cook. I am not certain why the salad has to be mixed in the order the ingredients are given, but it does stiffen up substantially by the time you add the coconut.