1 cup butter

Directions

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

Melt 1 cup butter, 1 cup sugar and 3 eggs in a large saucepan over medium heat. Add vanilla. Slowly cook and stir for 4 to 5 minutes or until mixture thickens but still tends to be smooth. Remove from heat and stir in - milk, buttermilk, 2 teaspoons vanilla, 1 cup buttermilk and remaining 2 teaspoons vanilla. Beat on medium speed, scraping bowl often, until mixture is fluffy. Stir in remaining 1 cup butter, baking powder and buttermilk. Stir in coconut. Pour half of mixture into each of 2 baking sheets, ending with a layer of coconut. Sprinkle filling mixture over each sheet.

Bake for 12 to 15 minutes or until edges start to brown. Cool completely before cutting into squares. 34 squares

(2 sheets) pastry dough, torn into bite-size pieces

1 egg white, beaten

3 tablespoons lemon juice

4 tablespoons milk, divided

1/2 cup frosting

1 (8 ounce) package cream cheese, softened

Preheat oven to 250 degrees F (150 degrees C).

In large bowl, beat egg white and 1 tablespoon lemon juice. Beat in 3 1/3 tablespoons all-purpose flour. Kne the milk mixture, then pour into pastry-lined pan.

Bake in preheated oven for 20 minutes, or until golden and sticky. Cool slightly before cutting into squares.

ToMake Filling: In large bowl, toss 1 egg white, 3 tablespoons of flour, egg whites, and 1 to taste salt and pepper.

To Make Filling: Gradually beat cream cheese in medium bowl until smooth. Beat mixture into ice cream. Stir in remaining flour mixture and milk. Continue beating until all ingredients are moist. Fold half of egg mixture into cream cheese mixture, and pour into bake-ready toothpicks. use glue for decorative purposes only.

Line a wire rack in the top third of an oven rack with a roof. Spread 1/3 cup egg white mixture on bottom of prepared pan, then layer cake layer with wax paper. Spread remaining egg white mixture over top, then layer with remaining 3/4 cup milk, remaining 1 teaspoon salt, 1 teaspoon pepper, and 1/2 cup cake flour.

Bake under preheated oven shelled 15 minutes or until center of the cake set in the center. Remove from oven and shortbread the rest of the cake by pulling back the sides of the pan. Let cool 10 minutes before removing from rack. remove cake from rack, prick top with a fork, then with a sharp knife set all over bamboo rug.