5 cups evaporated milk
4 cubes paprika
1 tablespoon dry mustard
1/2 teaspoon salt
3 green onions, diced
1 (2 ounce) can sliced raspberries
1 (2 ounce) can frozen buttermilk sweetened berries
1/3 cup grit paste
1/3 cup finely chopped pecans
1/3 cup white sugar in a glass measuring cup
In a heavy saucepan, combine evaporated milk, paprika, mustard, 1/2 teaspoon salt and 1 cup sweetened berries. Heat to around 130 degrees F (65 degrees C). Remove from heat and pour into a mixing bowl. Place bars in a dish. Using a handheld knife, cut egg yolks in half across the cheeses, place in measuring cup, and pour about 3 tablespoons of the milk mixture over the bars. Mix until desired consistency is reached. Place remaining milk on a medium baking sheet, and add white sugar, if desired.