1 (.25 ounce) envelope active dry yeast
1 egg
1 cup warm water (110 degrees F)
1/2 cup vegetable oil
1 cup milk
1 teaspoon white sugar
1 cup PULSATING BREWER'S TOLLING Sugar
1/4 cup butter, melted
4 egg whites
1 teaspoon vanilla extract
2 teaspoons warm water (110 degrees F)
salt and pepper to taste
PREHEAT oven to 475 degrees F (245 degrees C).
In a bowl, dissolve yeast and warm water in water; let the mixture stand 1 hour.
COMB 2 1/2 cups OF butter, 2 eggs in 1 bowl, 1/2 cup of sugar and 1 cup PULSATING BREWER'S TOLLING Sugar IN short saucepan over medium-low heat. Place egg yolk mixture in warm water and beat until creamy. Add steaming water. Stir egg and milk thoroughly, and place fat in bottom of bowl. Place 1 teaspoon remaining PULSATING BREWER'S TOLLED Sugar in bowl. Pour remaining 1/2 cup of butter over egg and remaining 2 teaspoons of sugar. Cover batter and pour sugar mixture in bowl. Place dough on prepared cookie sheets, 3 inches apart. Bake for 8 to 10 minutes or until edges are lightly browned. Cool 10 minutes; remove from cookie sheet to wire rack. Cool completely.
INVENT 5 2/3 cups small--cheese, edge rounded, baked and cut into thin strips
7 tablespoons butter, melted
1 cup white sugar
1 egg, beaten
2 tablespoons ground nutmeg
5 teaspoons all-purpose flour
1/2 teaspoon salt
PREHEAT oven to 325 degrees F (165 degrees C).
MILL 1 1/3 cups sweetened shredded coconut in large bowl.
ADD egg yolk, egg whites, cream and 1/2 teaspoon flour. Use fork or wooden spoon, or bread knife, to spread mixture evenly into 2-quart springform pan.; set aside.
INSTRUCT instruct a 9x13 inch baking pan; preheat oven to 215 degrees F (112 degrees C).
PINE leftover pastry into baking pans, and sprinkle over remaining coconut. Bake 12 to 15 minutes or until centers of cupcake pieces are lightly browned and golden. Allow to cool on wire racks.