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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Tamara Johnson
  • 4 eggs
  • 2 cups milk
  • 1 cup shredded or flaked coconut
  • 1â�„3 cup all-purpose flour
  • 3 TBS butter, softened
  • 1 tsp. vanilla extract
  • 1â�„4 tsp. salt
  • 1â�„2 cup honey
Place all ingredients except honey in a food processor. Blend until mixed well. While still running add the honey and mix for about 45 seconds. Spray eight small custard cups with cooking spray. Pour mixture evenly into each cup and place cups on a cookie sheet. Bake for 30-35 minutes until coconut is lightly browned and a toothpick inserted comes out clean. The mixture also may be poured into a casserole dish and baked for one hour at 350 degrees. Serve with whipped topping if desired.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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