Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Coconut Pecan Frosting For German Chocolate Cake
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- #55773
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine
3 eggs, beaten
1 1/2 cup flaked coconut
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract
directions
In medium saucepan, combine sugar, milk, butter and eggs; mix well. Cook over medium heat until mixture begins to bubble, stirring constantly. Remove from heat; stir in coconut, pecans and vanilla.
Cool 30 minutes or until completely cooled.
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nutrition data
41 calories, 3 grams fat, 4 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
December 1, 2011
Made it as per recipe, put on top of a cake. Very nice, easy. Keep stirring but no need to go too slow (I didn't know about eggs separating before I read the previous comments, went at half power heat all the way, no prob.)
August 5, 2009
The result is delicious. This takes time though! Because I was heating a mixture with eggs I was afraid of starting too hot, so had the pan at low-medium at first. Believe the recipe when it says "stir constantly" - the eggs really wanted to separate. I gradually increased the heat to med. but this took nearly an hour. Look for a beautifully thickened custard, nearly the consistency of regular icing when it's still hot.