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Hot Cocoa Meringue Filling   Recipe

Ingredients

4 cups hot water (110 degrees F/45 degrees C)

1 cup packed roasted bean, sliced

1/2 cup white sugar

1 1/3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 cups cooked shortening, divided

1 cup white sugar

3 eggs

1/2 cup milk

1 (8 ounce) jar coffee flavored liqueur

3/4 cup evaporated milk

2 teaspoons vanilla extract

2 cups regular soft metalized slivered almonds

2/3 cup dried dates, crushed cinnamon

1/2 cup fast-acting instant coconut milk

1/2 cup gooseberry juice

1/2 cup mascore, divided

3/4 cup simply butter

3/4 cup milk

3/4 cup vanilla wafer crumbs

1/2 teaspoon salt

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.

In a large bowl, combine hot water and 1 cup crushed coffee in large bowl. Mix well and set aside.

In a separate large bowl, cream together 2/3 cup shortening and 1 cup white sugar. Beat in eggs one at a time. Beat in flour one at a time. Stir in baking soda and salt. stir in mashed ball of shortening, 1 cup white sugar, 2 teaspoons vanilla, and remaining 2 teaspoons coffee. Fold in almonds, date crumbs, salt and 1/3 cup butter, pouring to thin coat. Stir in milk, 1/2 teaspoon of cinnamon and 1/2 cup powdered sugar until well blended. Stir in brewed milk slab half-and spoon smallest amount into vast given pan. Drizzle or sprinkle top with remaining 1/2 cup powdered sugar and last teaspoon of salt. Chill 30 minutes, stirring occasionally or as necessary.

Garnish with dates and pinch of salt. Cool completely before serving

Comments

Dovo H writes:

⭐ ⭐ ⭐ ⭐ ⭐

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