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Recipe: Coconut Jelly Balls
Similar Categories: Coconut, Jelly, Balls
3/4 cup cake flour
2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon shortening
1/2 cup slugar
1 egg
1 1/2 cups coconut
1/4 cup evaporated milk
1/2 teaspoon vanilla
1/2 cup tart jelly
Sift flour, measure, and sift three times with baking powder and salt.
Cream shortening.
Add sugar gradually and cream until light and fluffy. Add egg and beat
until light. Add
1/2 cup coconut. Add dry ingredients alternately with milk. Beat after
each addition until
smooth. Add vanilla.
Pour into well-oiled muffin tins. Bake in moderate oven (375 deg. F)
20 - 25 minutes.
Beat jelly with a fork until of spreading consistency. When cakes are
cool, spread top and
sides with jelly.
Roll in 1 cup coconut.
8 servings.
2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon shortening
1/2 cup slugar
1 egg
1 1/2 cups coconut
1/4 cup evaporated milk
1/2 teaspoon vanilla
1/2 cup tart jelly
Sift flour, measure, and sift three times with baking powder and salt.
Cream shortening.
Add sugar gradually and cream until light and fluffy. Add egg and beat
until light. Add
1/2 cup coconut. Add dry ingredients alternately with milk. Beat after
each addition until
smooth. Add vanilla.
Pour into well-oiled muffin tins. Bake in moderate oven (375 deg. F)
20 - 25 minutes.
Beat jelly with a fork until of spreading consistency. When cakes are
cool, spread top and
sides with jelly.
Roll in 1 cup coconut.
8 servings.
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