Ingredients
- 1 pkg. Dessicated coconut
- 3 eggs
- 1 (big) can condensed milk
- � cup white sugar
- 1 tsp. Vanilla
Instructions
- Beat eggs. Add all ingredients. Blend well. Fill in paper cups and bake for 15 minutes in a preheated oven at 275 degrees F oven at 275 degrees F temperature
Ingredients
- CRUST:
- 12 oz. vanilla wafers
- 1 1/4 sticks butter
- FILLING:
- 12 oz. chocolate chips
- 1 oz. bitter chocolate
- 4 tbsp. sugar
- 6 tbsp. milk
- 8 egg yolks
- 2 tsp. vanilla
- TOPPING:
- 1 pt. cream
- 2 tbsp. powdered sugar
- 1 tbsp. vanilla
Instructions
- Combine crushed vanilla wafers with butter. Put in greased cheesecake pan. Bake at 350 degrees for 5 minutes. Melt chocolate, sugar and milk in double boiler. Cool. Beat egg yolks and vanilla. Add to cooled chocolate mixture. Beat egg whites and fold in mixture. Put on wafer crust. Refrigerate. Add whipped topping mixture before serving.
Ingredients
- 1/4 c. margarine or butter
- 1/4 c. brown sugar
- 1/3 c. pancake or maple syrup
Instructions
- Mix these together in pan over low heat until butter is melted. Pour into a 9-inch round cake pan or pie pan. Pancake mix for about 10 pancakes. 4-6 servings. Mix as directed on package. Spoon batter over syrup mixture. Bake at 375 degrees for about 20 minutes or until top springs back when touched. Invert onto serving plate. A favorite breakfast for when the kids have a "sleep-over."
