Coconut custard

http://www.foodnetwork.com/recipes/bobby-flay/coconut-custard-recipe.html

3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract

Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.

Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.

Photograph by Yunhee Kim

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/coconut-custard-recipe.html#!?oc=linkback

Pumpkin waffles

http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/

• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

-------

Smells just like gingerbread 

Mashed Potato savoury waffles

http://joythebaker.com/2013/09/mashed-potato-cheddar-and-chive-waffles/

Mashed Potato, Cheddar and Chive Waffles

serves 4

4 tablespoons unsalted butter

1/4 cup buttermilk

2 large eggs

2 cups mashed potatoes

3 tablespoons chopped chives

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/4 teaspoon garlic powder

1 cup grated cheddar cheese

Melt butter in a small saucepan over medium-low heat.  As the butter melts it will begin to crackle and pop.  That’s the water evaporating out of the butter.  Continue to cook the butter until the crackling subsides and the butter begins to brown a bit.  The butter will smell nutty.  Immediately transfer the browned butter into a medium bowl. Whisk in buttermilk and eggs until thoroughly combined.  Add the mashed potatoes and 2 tablespoons chives and gently stir to combine.

In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.  Add the dry ingredients to the wet ingredients.  Use a spoon to mix until all of the flour is thoroughly combined.  Try not to overmix the batter.  Just stir it until the flour is combined.

Heat a waffle iron and grease if necessary.

Dollop batter (about 1/4 cup per waffle) into the waffle iron.  Cook until golden on each side.  The amount of time depends on your waffle iron.  Remove waffles from  the iron and place on a cooling rack to rest.  The cooling rack will keep the waffles from getting soggy on the bottom as they cool.

Just before serving the waffles, turn oven to the broiler setting.  Place waffles on a baking sheet and top with cheddar cheese.  Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute.  Remove from the oven, sprinkle with remaining chives and serve warm (with salsa is delicious!).  

--------

Added chipotle to mashed potatoes. Served with chili - awesome!

Cranberry Christmas Salsa

http://saucyskillet.blogspot.ca/2011/12/cranberry-christmas-salsa.html

Cranberry Christmas Salsa
by Renée

Ingredients: Cranberry, center,
 and, clockwise from left,
jalapeno, onion, ginger,
chipotle pepper, pineapple,
cilantro, limes

 In a saucepan cook until slightly juicy

 1 bag of chopped cranberries
 2 tsp minced ginger
 1 tsp salt
 1 to 2 tsp smoked chipotle pepper 
 1 tsp cinnamon
 Juice from 1/2 a lime
Secret ingredient: 1 tsp cumin


 Don't cook this too long. You're just blending flavors a bit to take the tannic edge off the cranberries. If you want less spicy heat, substitute some liquid smoke for the powdered chipotle pepper, to your taste.

In a small skillet quickly sear 

1/2 medium onion diced

1 chopped jalapeno pepper

Again, don't cook for too long. You're just taking the edge off those onions and blending that jalapeno pepper a bit. Add this to the cranberries. Also add

a handful of crushed cilantro (optional)

1 chopped fresh pineapple
1/2 cup sugar

Crushing cilantro helps modulate that soapy flavor which so many folks dislike. Cilantro is the authentic salsa seasoning, but this salsa is great without it, too. I tried mint as a substitute and I felt like the cilantro tasted better.

I kept the pineapple fresh because it has an enzyme in it that prevents the cranberries from gelling up. That gives the dip a more usual salsa consistency.

Stir things up well and give this a taste test. Add more sugar if the cranberries turned out tarter than expected, or a pinch more salt if you think it's too sweet. This is incredibly delicious and gets more so after an overnight chill in that deep dark refrigerator. Serve the dip with some red and green tortilla chips and try not to eat — er I mean test — it all before the party!

Sweet Potato Chili

http://pinchofyum.com/healthy-jalapeno-sweet-potato-chicken-chili

INGREDIENTS

• 1½ lbs. chicken breasts
  
  
• 5 cups chicken broth
• 1 onion, minced
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 2 tablespoons butter or olive oil
• 2 teaspoons chili powder
• ½ teaspoon salt
• 2 large sweet potatoes, peeled and diced (about 4 cups)
• 2 14 ounce cans fire roasted tomatoes with garlic, undrained
• 1 14 ounce can black beans, drained
• 3 tablespoons ground flaxmeal
• cilantro and Cotija cheese for topping
• 
  

INSTRUCTIONS

1. Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).
2. Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the onion, garlic, and jalapeño and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.
3. Let it cook: Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).
4. Make it saucy: After 45 minutes, uncover and you’ll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add the flax and stir again – this helps it thicken up and gives it a warm, nutty flavor.
5. Eat: Season with salt and pepper and serve topped with cilantro and Cotija cheese.

----------------------------

Mostly as written, except:
Trader Joe's Pollo Asado, seared, then finger shredded (keep the liquid)
Serrano instead of jalapeño
Chipotle & ancho powder
Oregano, cumin
Skipped the flax
Lime juice

Avocado for garnish

Caramel Apple Pizza

1 batch sugar cookie dough
1 package cream cheese
1/2 c brown sugar
1/4 c peanut butter
3 medium apples
1/2 c caramel ice cream topping
* salted peanuts, chopped

Black and White Brownies

http://www.foodnetwork.com/recipes/emeril-lagasse/jessica-lagasses-black-and-white-brownies-recipe2/index.html


10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
8 ounces white chocolate pieces
2 large eggs, lightly beaten
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup pecan pieces
6 ounces semisweet chocolate, chopped

1. Preheat the oven to 350 degrees F. Using 2 tablespoons of the butter, grease an 8-inch square baking pan.
2. In a metal bowl set over a pot of simmering water, melt the remaining stick of butter with the white chocolate.
3. In a medium bowl whisk together the eggs and sugar. Add the flour, vanilla, and salt and mix well. Fold in the pecans and the melted white chocolate.
4. Spread the brownie mixture in the buttered pan and sprinkle the chopped semisweet chocolate over the top. Bake until firm, for about 25 minutes. Remove from the oven and allow to cool on a rack before cutting into squares.

Corn soup

Inspiration from http://www.skinnytaste.com/2013/07/creamy-corn-soup-with-queso-fresco-and.html

1 clove garlic
Some coconut oil
-----> fry
1 6 oz russet potato, diced
4 ish cups corn, cooked, removed from cob
3 ish cups chicken stock
2 ish cups water
2 tbsp cilantro
1 tsp chipotle chili powder
-----> add, simmer until potatoes/corn soft
-----> purée
1/2 c ricotta (subbed for sour cream b/c of laziness)
Salt, pepper, more chili to taste
-----> more purée 
1 cup corn (reserved from before)
-----> cook a few more minutes
-----> garnish with cilantro and queso fresco

Easy Thai Red Curry Chicken

http://www.eatliverun.com/thai-red-curry-chicken/

1 tbsp coconut oil
2-3 tbsp ginger, grated
-----> sauté 2 min
2 chicken breasts, sliced thin
-----> sauté 2 min
3 tbsp Thai red curry paste
-----> sauté 2 min
2 cans coconut milk
1 can water
-----> bring to boil
4 baby bok choy, chopped
1 cup sweet potato fries, broken
-----> bring to boil, simmer
1 lime, juiced
1ish tbsp fish sauce
A bit of brown sugar
-----> simmer a bit (10 minutes?)


Super easy, super good. Needs red pepper, snow peas.

Mini Mango Upside Down Cakes

http://www.seriouseats.com/recipes/2013/05/coconut-mango-upside-down-cake-recipe.html

• 10 tablespoons (5 ounces) unsalted butter, divided, melted
• 2/3 cup (4 2/3 ounces) packed light brown sugar
• 2 large mangoes, peeled, sliced
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 1/4 cups (6 1/4 ounces) all-purpose flour
• 1/4 cup shredded sweetened coconut, chopped
•  1 1/4 teaspoons baking powder
• 1. Adjust oven rack to middle position and preheat oven to 350°F. Pour 4 tablespoons melted butter into 9-inch cake pan and swirl to coat bottom. Evenly sprinkle brown sugar into bottom of pan. Arrange mango slices in one even layer over sugar.
• 2. In large bowl, whisk remaining 6 tablespoons melted butter with sugar, salt, eggs, coconut milk, and vanilla. In small bowl, whisk flour, coconut, and baking powder until combined. Whisk into egg mixture until just combined. Spread into pan over fruit and smooth the top.
• 3. Bake until golden and a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan 45 minutes. Run knife along inside edge of pan to loosen, then invert onto serving plate or cooling rack to finish cooling.
• -subbed coconut oil for butter in pans, used muffin pans, added rum

Chicken Posole

http://www.simplyrecipes.com/recipes/chicken_pozole/

http://www.marthastewart.com/319047/chicken-posole

5 chicken breasts
1/2 red onion
5 cloves garlic
Oregano
Salt
Ancho chile powder
-------> boil until chicken cooked
-------> shred chicken
Big can of corn, drained and rinsed
------> blend 2ish cups corn with some stock
------> add corn, purée, spices 
------> simmer for a while

Garnishes: avocado, radishes, red pepper flakes, lime wedges, tortilla chips

Smoked Salmon Mac and Cheese

From my head

2ish cups macaroni, cooked with smoky salt

2 tbsp butter
2 tbsp flour

2 tbsp milk powder
2 cups water
1 tsp dried garlic
1 tsp dill

2 cups extra old cheddar
1/2 c pizza mix cheese
1/2 pkg smoked salmon
Some cilantro


So good.

Cinnamon Bread

http://www.redflycreations.com/2012/10/the-amazing-amish-cinnamon-bread.html

Batter:

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups flour

2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar

2 teaspoons cinnamon 

Cream together butter, 2 cups of sugar, and eggs.  Add milk, flour, and baking soda.  Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).  Mix in separate bowl the 2/3 c sugar and cinnamon.  Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.  Add remaining batter to pans; sprinkle with last of cinnamon topping.  Swirl with a knife.  Bake at 350 degrees for 45-50 min.  or until toothpick tester come clean.  

Cool in pan for 20 minutes before removing from pan.

White Chicken Cream Cheese Chili

From:
http://www.therecipecritic.com/2013/01/slow-cooker-cream-cheese-chicken-chili.html

Ingredients:

2 chicken breasts, can use fresh or frozen

1 can Rotel Tomatoes

1 can corn kernels, do not drain

1 can black beans, rinsed and drained

1 pkg ranch dressing mix

1 Tablespoon cumin

1 teaspoon chili powder

1 teaspoon onion powder

1 8 oz package fat free cream cheese

1.  Spray Slow cooker with cooking spray and lay chicken breasts in the bottom.

2. Dump the can of undrained corn, drained and rinsed black beans, and rotel on top of the chicken.

3. Put ranch seasoning packet, chili powder, onion powder and cumin on top.

4.  Stir to combine and top with block of cream cheese.

5.  Cook on low for 4-6.  Stir if you can after about 2-3 hours.

Cheesecake Sauces

Strawberry Sauce
A la Pampered Chef

1 lb strawberries
1/4 c honey
Lime for zesting

1. Thick slice about 1 cup of strawberries, add about 1 tsp lime zest, 1/4 c honey
2. Microwave 2 minutes
3. Blend til smooth
4. Add rest of strawberries, cut as desired.
5. Super yum - not thick

Raspberry Sauce
Allrecipes (ish)

2 tbsp cornstarch
1 c cold water
6 oz raspberries
1/4 c sugar
(Lime zest)

1. Whisk cornstarch and cold water.
2.  Add raspberries, sugar, mix more.
3. Microwave 3-5 minutes, checking often
4. Purée with blender, then strain out seeds

Caramel Sauce
Moi

Sobey's caramel drizzler
Slices of ginger
Microwave

Martha's (Cinnamon) Buns

1 tbsp. yeast

1/2 cup warm water

1/2 cup melted shortening

1/4 cup sugar

1/2 cup warm water

1 beaten egg

3 c. flour

1 tsp. salt

2 tsp. baking powder

1/4 tsp. soda

1 Dissolve yeast in water. Add shortening, sugar, water, egg. Sift together remaining ingredients and add. Stir well--I always use my electric mixer. Cover and refrigerate for at least 5 hours (it can sit in the fridge for up to a week).

2 Knead until smooth (add flour if necessary)

3 For buns, leave the dough slightly sticky. For cinnamon rolls, roll and spread with mixture of 1 c. brown sugar, 2 tsp cinnamon mixed into 3 tbsp. melted margarine.

4 Rise in a warm place for approx ½ hour.

5 Bake buns at 400 F for about 15 minutes. Bake cinnamon rolls at 375 F for 15-20 minutes. Makes 12 buns or cinnamon buns.

Yummy Stuffing

3-4 c potatoes, cubed
chicken broth to cover the potatoes
-----------> bring to boil, simmer 5 minutes
2 tbsp butter, melted
-----------> fry potatoes, set aside in large bowl

1/2 c raisins, chopped
1/2 c cranberries, chopped
1/2 c apricots, chopped
1/4 c apple juice
1/4 c brandy
------------>bring to boil, simmer for 2 minutes, set aside

1/4 c butter, melted
1 1/2 c celery
1 1/2 c onion
------------> cook until celery loses crunch
500 g sausage, crumbled
------------>cook until browned
1 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh dill, chopped
1 tbsp sage
1/2 c pumpkin seeds
1/2 c pinenuts 
------------>also add dried fruit, cook 3 minutes
------------>add to potatoes in large bowl
2 eggs
------------> mix gently
------------> stuff, cook

http://www.winekitz.com/2012-wine-and-food-calendar-recipes/-december-2012

As per M, raisins instead of figs, add pumpkin seeds, substitute diced potatoes for stuffing mix (cook in chicken broth for ten minutes, then fry in butter), add feta at the end

INGREDIENTS

• 1, (4 to 5 lbs / whole turkey breast (2.2 to 2.5 kg) halves), boned, butterflied
• 1/2 cup (125 mL) each chopped figs, cranberries and apricots
• 1/4 cup (50 mL) each apple juice and brandy
• 1/4 cup (50 mL) butter
• 1 1/4 cup (300 mL) each chopped onion, chopped celery
• 1/2 lb (227 g) each hot and sweet pork sausages, casings removed
• 1 tbsp (15 mL) each chopped fresh parsley, rosemary, sage
• 1/4 cup (50 mL) hazelnuts, toasted, chopped
• 4 cups (1 L) seasoned stuffing mix
• 1 cup (250 mL) chicken broth
• 2 large eggs, beaten
• Melted butter, salt, pepper

METHOD

• Heat oven to 325º F.
• Place dried fruit in small sauce pan with apple juice and brandy. Bring to boil, reduce heat to simmer and cook 2 minutes.
• Melt butter in large skillet. Add onion and celery and cook 5 minutes.
• Crumble sausage and add to skillet. Cook until browned. Add dried fruit mixture, herbs and hazelnuts. Cook 2 minutes.
• Place stuffing mix in large bowl. Add eggs, chicken broth and sausage mixture. Mix well. Let cool slightly.
• Lay turkey breast skin side down on plastic wrap. Pound lightly with a mallet until even thickness. Season inside with salt and pepper. Spread stuffing in 1 1/2 inch thick layer over meat, leaving a 1/2 inch border on all sides. Roll the turkey like a jelly roll. Lay two rosemary twigs on top and tie the roast.
• Place the breast seam side down on rack on baking sheet. Brush with melted butter, sprinkle with salt and pepper.
• Bake 1 1/2 to 2 hours or until thermometer reads 150ºF/68º C. Cover with foil for 15 minutes.

Dulce de Leche Brownies

Based on:
http://www.foodnetwork.ca/recipes/Dessert/Chocolate/recipe.html?dishid=13049
and
http://www.alanskitchen.com/DESSERTS/Brownies/NM_Cinnamon_Chile_Brownies.htm
and
http://recipesforchaos.blogspot.ca/2009/12/chile-cinnamon-brownies-take-2.html

2 c chopped dark callebaut (some semi-sweet mixed in)
3/4 c butter
---------------> melt in mixer bowl
1 1/4 c sugar
---------------> beat til smooth
3/4 c. flour
1 tbsp cinnamon
2 tsp chipotle chile powder
1 tsp bpow
1 tsp salt
--------------> mix a little (not too much)

Bake @ 350 until done. 
Cool to room temp.

1 can sweetened condensed milk, boiled
---------------> Pour/spread on top
1 c chocolate
1 c whipping cream
---------------> Pour on top
Fridge for a while

Red Curry Coconut Soup

1 tbsp butter, melted
2-3 tbsp red curry paste
--------------> cook 1-2 min
1tsp garlic
1 tsp onion
--------------> fry a bit
2 chicken breasts, sliced thin
--------------> fry a bit
1-2 cans coconut milk
1-2 cans water
-------------->  boil til chicken cooked
1 c mushrooms, sliced thin
1 c sugar peas, cut in thirds
1 can baby corn
1 red pepper, chopped big
1/2 c baby carrots, sliced lengthwise
Basil
Cilantro
1-2 tbsp lime juice
1-2 tbsp fish sauce
-------------->  cook til ready

Smoked Salmon Dip

http://www.marthastewart.com/335589/smoked-salmon-dip-with-bagel-chips?center=0&gallery=274712&slide=258284

• 1/4 cup mayonnaise
• 4 ounces cream cheese
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon red onion, diced small
• 1 to 2 teaspoons fresh lemon juice
• 1/2 teaspoon prepared horseradish
• 2 ounces plus 2 more ounces thinly sliced smoked salmon, coarsely chopped
• 1 tablespoon chopped fresh parsley
• Bagel chips, for serving

In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

Pretty much as written. But with dill - duh! And mustard

Chickpea Nibbles

http://www.marthastewart.com/319543/chickpea-nibble?center=0&gallery=275143&slide=285102

So-so, but easy and healthy(ish)

Lemongrass Coconut Cheesecake

Based on:


2 cups nilla crumbs
1/2 c butter
1/4 c sugar
2 tsp cinnamon

1 stalk lemongrass
1/2 c coconut milk

3 pkgs cream cheese
1 1/2 c sugar
5 eggs

350 - 45 minutes

Cream Cheese Shortbread

http://www.countryliving.com/recipefinder/cream-cheese-shortbread-toasted-walnuts-recipe-clx1211?click=recipe_sr

1 1/2 c butter, soft

1 pkg cream cheese, soft

1 1/2 c sugar

---------------------> mix in mixer

1 tsp vanilla

---------------------> add

1 1/2 c coconut, toasted

4 c flour

1 tsp salt

---------------------> add, mix briefly

Roll into balls, bake at 350 for 12-14 minutes.

Dip in white and dark chocolate

(((browned really quickly - use mats, or maybe lower temperature)))

White Chocolate Lime Cheesecake

Based on: http://www.bobredfern.com/recipe/key-lime-white-chocolate-cheesecake-recipe

1 box Nilla wafers, smashed
1/2 c butter, melted
Skimpy 1/4 c sugar

4 pkgs cream cheese
1 c sugar
1/4 tsp nutmeg
4 eggs

4 squares bakers white + 1 1/2 Lindt white - melted
1/4 c key lime juice
2 ish tbsp dark rum

1. Mix first 3 ingredients, press into cheesecake pan, bake for a few minutes (5-8?)
2. Use a mixer for the cream cheese, etc - mix til smooth
3. Add chocolate, lime, run; pour into crust

4. Bake at 325 for about 50 minutes - until middle is almost set
5. Turn oven off, leave cheesecake in for about at least 45 minutes

(((cracked - probably needs a water bath)))

Nanaimo Bars

http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html

Bottom Layer
1/2  cup unsalted butter
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
1 cup coconut
1/2 cup skor bits

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
1/2 cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2+ cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4  squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.