Serves 8-10

Ingredients

• 1/2 c Butter
• 1/2 c Shortening
• 2 c Sugar
• 5 Eggs (separated)
• 2 c Flour
• 1 ts Soda
• 1 c Buttermilk
• 1 ts Vanilla
• 1 cn Flaked coconut (3-1/2 oz.)
• 1 c Pecans (finely chopped)

Icing

• 8 oz Cream cheese (softened)
• 1/4 c Butter
• 1 lb Powdered sugar (sifted)
• 3 tb Water
• 1 ts Vanilla
• 1/3 c Pecans (finely chopped)

Preparation time
60 minutes

Preparation
Preheat oven to 325 degrees. Cream butter and shortening; add sugar and beat until mixture is smooth. Add egg yolks one at a time, beating thoroughly after each addition. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped pecans. Fold in stiffly beaten egg whites. Pour batter into 3 greased and floured 8 inch cake pans. Bake for 25 minutes or until cake tests done. Cool.

Icing
Blend cream cheese and butter until smooth. Add powdered sugar and water, beating until smooth. Add vanilla and blend. Spread between layers and top and sides. Sprinkle top with pecans.

For more flavor and taste, coconut and pecans may be added between the layers.

Serves 6

Ingredients

• 2 c Milk
• 3/4 c Granulated sugar
• 1 Small coconut
• 5 Small eggs, separated
• Pinch salt
• Flan mold coated with
• Caramel

Preparation time
60 minutes

Preparation
Preheat the oven to 450F (230 C).

Place the sugar and milk in a heavy saucepan and melt the sugar over low heat, then raise the heat and boil the mixture briskly. Take care that it does not boil over. As soon as the mixture begins to thicken, stir it so that it does not stick to the bottom of the pan. After about 30 minutes it should be the consistency of thin condensed milk and has been reduced to 1 cup. See Note.

Pierce holes through two of the “eyes” of the coconut and drain the water from it. Set the water aside.

Put the whole coconut into the oven for about 8 minutes. Crack it open; the flesh should come away quite easily from the shell.

Pare the brown skin from the coconut flesh with a potato peeler. Grate the coconut finely. You will need 2 1/4 cups, loosely packed, for the flan.

Add the grated coconut to the reserved coconut water and boil it for about 5 minutes, stirring it constantly.

Add the “condensed” milk and continue cooking for another 5 minutes. Set the mixture aside to cool.

Beat the egg yolks together until they are creamy and stir them well into the coconut mixture.

Beat the egg whites until they are frothy, add the salt and continue beating until they are stiff. Fold them into the mixture.

Pour the mixture into the prepared mold. Cover the mold with a well-greased lid and place into a water bath.

Cook the flan on the lowest shelf of the oven for about 1 1/2 hours, then test to see if it is done. When it is done, set it aside to cool.

Of course, you can substitute1 cup of lightly thinned canned, sweetened condensed milk for the milk and sugar and substitute pre-grated but unsweetened coconut. Use milk instead of coconut water; the flavor will just not be quite as good.

Do not think you have done something wrong when you see that the coconut and custard have separated. That is how it is meant to be. The caramel will nearly all have been absorbed by the spongy layer of coconut.

If you are using fresh coconut there will almost certainly be some left over. It will keep perfectly well if frozen.

To test to see if the flan is cooked through, insert the blade of a knife or a skewer well into the flan. The knife should come out clean. Take care not to pierce the flan at the bottom or it will spoil the appearance of the top when it is unmolded.

Serves 6

Ingredients

• 1 1/2 cups of cooked rice
• 1 cup of chopped apples
• 3/4 cup of skim milk
• 1/2 cup of raisins (optional)
• 1/2 cup of brown sugar
• 2 beaten eggs
• 1 teaspoon of vanilla

Preparation time
65 minutes

Preparation
In a large bowl, mix 11/2 cups of cooked rice, 1 cup of chopped apples, 3/4 c skim milk, 1/2 c raisins, 1/2 c brown sugar, 2 beaten eggs, and 1 tsp vanilla.
Pour into a 11/2-qt casserole. Bake at 325 F (160 C) for 1 hour, or until firm and golden brown

Serves 4

Ingredients

• 1-1/4 c. sugar
• 4 eggs
• 1 – 14.5 oz. can evaporated milk, undiluted
• 1/2 c. heavy cream
• 1 t clear vanilla extract

Preparation time (incl. waiting time)
60 minutes

Preparation
Preheat oven to 350 degrees F (175 C).

Spread 1/2 cup sugar evenly over the bottom of an 8″ round baking dish. Heat the dish in the oven for 30-35 minutes, or until sugar is melted to a golden-brown syrup. Remove from the oven and let cool until hardened.

Meanwhile, beat eggs well with a mixer in a medium bowl. Add remaining 3/4 cup of sugar, the evaporated milk, cream, 1 cup of water, and the vanilla extract. Make sure sugar is dissolved.

Pour mixture into the prepared baking dish. Place this dish in a shallow pan, and pour hot water to the 1″ level around dish. Bake for about 1 hour, or until knife inserted in the center of custard comes out clean. Refrigerate until well chilled.

Serves: 5-6

Ingredients

• 3 Tbl. all purpose flour
• 3 Tbl. unsalted butter
• 1 1/2 cups milk
• 12 oz bittersweet baking chocolate, coarsely chopped
• 1/2 cup brewed strong coffee 1 tsp. vanilla extract
• 1/2 cup granulated sugar
• 5 egg yolks
• 7 egg whites
• Confectioners sugar

Preparation time
50 minutes

Preparation
Preheat oven to 375º F (165º C). Melt butter in a sauce pot over low heat, whisk in flour and milk and cook until it thickens. Stir in chocolate and stir constantly until it’s melted. Remove from heat and add coffee, vanilla, and half the sugar. One at a time, add the egg yolks while whisking constantly.

Butter a 2-2 1/2 quart soufflé or baking dish.

In a perfectly clean and dry bowl , whisk the egg whites to soft peaks and gradually whisk in the remaining sugar and continue to whisk until the peaks stiffen. Gently fold the egg whites into the soufflé base and pour into the prepared baking dish.

Bake for 35 – 40 minutes until the soufflé rises 2 inches above soufflé dish. Dust with confectioners sugar and serve immediately because the soufflé will deflate in less than two minutes.

Ingredients

• Pastry Cream
• 2/3 cup sugar
• 1/3 cup all purpose flour
• 2 cups whole milk
• 4 large egg yolks
• 5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Cream Puffs

• 1/2 cup water
• 1/4 cup whole milk
• 1/4 cup (1/2 stick) unsalted butter
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3/4 cup plus 2 tablespoons all purpose flour
• 2 tablespoons unsweetened cocoa powder
• 4 large eggs

Glaze

• 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Preparation time
70 minutes

Preparation
For pastry cream
Whisk sugar and flour in heavy medium saucepan to blend. Gradually whisk in milk, then egg yolks. Whisking constantly, cook over medium heat until cream thickens and boils, about 10 minutes. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer to medium bowl. Press plastic wrap onto surface. Chill pastry cream until cold and firm, at least 3 hours and up to 2 days.

For cream puffs
Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Combine first 5 ingredients in heavy medium saucepan. Bring to boil, whisking until sugar dissolves and butter melts. Remove from heat. Add flour and cocoa all at once; whisk until smooth and blended (dough will form ball). Stir over low heat until dough leaves film on pan bottom, about 2 minutes. Transfer dough to large bowl; cool to lukewarm, about 8 minutes. Using electric mixer, beat in eggs 1 at a time.

Drop batter by teaspoonfuls onto prepared baking sheets in at least 64 scant 1-inch mounds. Using moistened fingertips, smooth any pointed tips on mounds. Bake puffs 20 minutes. Reduce heat to 350°F. Continue to bake until puffs are firm and beginning to crack and dry on top, about 23 minutes longer. Transfer puffs to rack. Using small knife or chopstick, poke hole in side of each puff near bottom to allow steam to escape. Cool puffs completely.

Spoon pastry cream into pastry bag fitted with 1/4-inch plain round tip. Pipe into each puff through hole in side.

For glaze
Place 10 ounces chocolate in small microwave-safe dish. Microwave on high for 15-second intervals until beginning to melt; stir glaze until completely melted and smooth.

Dip bottom of 4 filled cream puffs into glaze. Arrange puffs, spaced about 1/4 inch apart, in square on plate. Dip bottom of 3 more puffs into glaze. Arrange in triangle atop first 4 puffs, pressing slightly so glaze holds puffs in place. Dip bottom of 1 more puff into glaze; place on top. Drizzle mound of puffs with some of glaze. Repeat with remaining cream puffs, forming 8 desserts. Refrigerate until glaze sets and holds puffs together, at least 1 hour and up to 1 day.