1 cup water
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons ground nutmeg
1 teaspoon ground ginger
1/2 cup chopped pecans
1/2 cup butter or margarine
1/2 cup packed light brown sugar
1/2 cup brown sugar for decoration
2 milk pastries
1 (8 ounce) can evaporated milk
1 cup dried currants
1 (3 ounce) package instant Coffee Meringue
1/2 cup evaporated milk
1 teaspoon vanilla extract
In a medium saucepan, bring water to a boil. Add baking powder, baking soda, nutmeg, ginger and pecans and stir. Cook over high heat until mixture is thickened, about 5 minutes. Remove from heat and stir in butter or margarine and sugar. Stirring constantly, bring mixture to a full rolling boil, stirring constantly, about 10 minutes. Whisk brown sugar into creamed, and reduce heat to medium (but not boiling). Blend brown sugar syrup and brown sugar syrup into creamed mixture. Return mixture to a rolling boil. Boil milk slowly, stirring occasionally, half an hour. Turn off heat and stir in currants, coffee and evaporated milk. Return mixture to a medium heat. Cook, stirring constantly, until currants are tender, about 15 minutes.
Return apricot filling to small saucepan. Stir in milk, melted butter, brown sugar and vanilla. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in remaining sugar.
the information i got it to work with powder bananas, then put it in the fridge overnight so it didn't hard and froze a tittie better
Very delicious. I will make this again. Followed everything pretty close but almost everything I put in the blender just sucked. Did take longer than stated-probably like 3 times longer.
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