Dill in Coconut with Pecan Butter Recipe

Directions

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

To Make Vanilla Swirl Nougha: In a medium bowl combine sweetened condensed milk, 1/2 cup shortening and flaked coconut. Blend until lighter in color. Add salt and baking powder to cover mixture, and combine with shortening. Stir in lemon peel; set aside.

In a large saucepan, melt 1 cup of the butter, each half a cup at a time, then add 1 cup water. Bring to a boil. Add condensed milk and salt, cook until mixture thickens. Add the baked pudding mixture and pudding mixture. Return barbecue to heat while the pudding simmers. Stir in 1/3 the crushed vanilla pudding. Pour over hot slices of cake.

To Make Fudge, process 1 cup of double boiler milk in a medium bowl, stirring constantly until smooth. Add 4 tablespoons of ice water to ensure that milk does not splash, and whisk until smooth. You may discard milk. Remove from heat and stir in pan milk mixture. Stir in pudding mixture. Melt with lint, then immediately cool until set.

Transfer pudding mixture to a 3/4 cup to measure 3/4 cup. Stir in 4 eggs, 1/2 cup chopped pecans, 1 1/2 cups coconut milk, 1/2 teaspoon lemon juice, 4 teaspoons white vinegar, 1 teaspoon white sugar, and 1 teaspoon hot water. Pour evenly into prepared pan. let cool 15 minutes before removing from tin. Cut into squares. Store in refrigerator.

Dill on its own can be stored covered at room temperature.