KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 secondsRetouched for the 21st Century
(This recipe was adapted and modified from the original — Letter #665 in The Letters of Emily Dickinson, edited by Thomas Johnson, and is indebted to several measurement suggestions in Emily Dickinson: Profile of the Poet as Cook.)
Rather than make a simple icing, standard fare in the 19th-century, based partly on the ingredients I had lying around, I decided to go with this topping instead. It worked very well.
2 cups Coconut Secret® coconut sap sugar
1 cup Earth Balance® butter substitute
2 cups brown rice flour (Arrowhead Mills® gluten-free "Improved Texture" mix works well)
6 eggs (separate yolks and whites)
1 ½ to 2 cups shredded, unsweetened coconut (can also use flaked coconut, coarsely chopped)
1 cup coconut milk
1-2 cups flaked coconut, unsweetened
½ cup orange blossom honey
Zest of four limes
Juice of two limes
|
1st Keep
 tihleigh
|
Comments