| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Almonds; chopped and toasted |
| 1/4 | c | Toasted coconut |
| 1 | pt | Vanilla ice cream |
| 1/4 | c | Raisins |
| 1 1/4 | ts | Rum |
| 6 | Cherries |
INSTRUCTIONS
Mix almonds and coconut. Mash ice cream a little to soften. Add raisins, rum and a little more than 1/4 cup almond-coconut mixture. Spoon into paper muffin cups. These will shape well if put into muffin tins and frozen immediately. Top with remaining almond-coconut mixture and top with a cherry. MRS JOHN P. ESTES (LINDA) TEMPE, AZ From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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