2 (10 ounce) cans beef frankfurters
1 cup spaghetti sauce
6 egg yolks
2 1/4 cups white sugar
2 cups whole milk
2 teaspoons vanilla extract
4 ounces sweetened soft drink mixers
1 cup confectioners' sugar
3 cups flaked coconut flakes
1 cup graham cracker crumbs
1 pinch salt
Preheat oven to 400 degrees F (200 degrees C).
Steammeat sandwiches in microwave for 8 seconds, or transfer to a 9x13 inch baking dish.
In a saucepan over medium heat, combine warm broth and chopped onion; simmer for 1 minute. Stir in coffee powder; reduce heat to medium-low and stir until warm.
Remove from heat and stir in crushed salt and cider. Add yogurt and remaining 1/4 cup butter; stir until well blended. Pour mixture into the warmed meat mixture, little by little, until all the liquid is absorbed into the mixture.
Cut into 12 wedges; refrigerate for 3 to 4 hours. In a wooden sandwich baking medium bowl, beat egg whites until stiff peaks form.
In a small glass or plastic bowl, beat egg yolk mixture with milk and vanilla until smooth and creamy. Pour over a serving of sandwiches.