Gourmet Cookie Bouquets Recipe Blog

• 3/4 cup dark brown sugar
• 2 tbs. water
• 4 eggs
• 2 egg yolks
• 1 cup granulated sugar
• 1/8 tsp. salt
• 2 cups coconut cream

Cook the brown sugar and water until syrup is formed. Pour a little into the bottom of 8 custard cups.

Beat the eggs, egg yolks, sugar, and salt until light, and then beat in the coconut cream gradually. Pour into the custard cups. Place in a shallow pan of hot water. Bake in a 350 degree oven for 45 minutes or until the custard is firm. Run a knife around the sides and turn out.

• 1/2 cup diced onions
• 1/2 cup chicken fat
• 3 eggs
• 6 cups cooked fine noodles, drained

Brown the onions in the fat. Cool for 15 minutes. Beat the eggs very well and stir in the noodles, browned onions and fat. If you have any grebenes, add them. Turn into a greased oblong or square pan. Bake in a 375 degree oven for 40 minutes or until brown. Cut into squares. Serves 6 to 8.