Time 25m Yield 6 Number Of Ingredients 6 Steps:
Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat, and whisk in the egg yolk mixture until smooth; boil for 1 minute. Mix in the coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer the mixture until thick, about 5 minutes. Beat the egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into the coconut mixture, and mix in the vanilla extract. Serve warm or cold. Refrigerate leftovers.
Time 22m Yield 5 serving(s) Number Of Ingredients 8 Steps:
Mix cornstarch and water and set aside. Mix eggs and sugar, and set aside. Heat milk and Pet Milk to a simmer on medium heat. Add cornstarch mixture to milk stirring constantly for about 10 minutes or until mixture thickens. Add egg mixture, stirring constantly for 2 minutes. Remove from heat and cool for 10 minutes. Add vanilla, and mix. Break up crackers and drop in pudding. Let cool or eat warm.
Time 35m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
scald milk in saucepan – add beaten egg yolks.3/4 cup sugar, cracker crumbs and coconut.mix well – cooking and stirring constantly.till thickened. remove from heat and stir in vanilla. pour into sprayed 3 quart baking dish – beat egg whites till stiff and gradually add 1/2 cup sugar to make a meringuw – spread over pudding and put in oven long enough to nicely brown meringue tips. be careful not to burn.
Time 25m Yield about 2 pounds. Number Of Ingredients 5 Steps:
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers., Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.
