| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Easter |
2 |
Cups |
INGREDIENTS
| 3 |
|
Egg yolks |
| 2 1/2 |
c |
Powdered sugar |
| 1/4 |
c |
Cocoa |
| 1 |
ts |
Instant coffee crystals |
| 1 |
tb |
Brandy (optional) |
| 3/4 |
c |
Butter or margarine,softened |
INSTRUCTIONS
Beat yolks at high speed in medium bowl until thick and lemon
colored, 5 to 8 minutes. Beat in powdered sugar, cocoa and coffee
crystals. Beat in brandy and 1/2 cup of the butter; beat at high
speed 3 minutes. Beat in remaining butter, 2 tablespoons at a time;
beat at high speed 2 minutes. Yield: 2 cups Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar
31, 1999
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”