[1/2 cup all-purpose flour, passed through a blender]
[1 1/2 cups all-purpose flour, sifted]
[1/3 cup Karo blue corn syrup]
[1/2 cup softened butter]
[2 tablespoons wheat flour]
[1/2 teaspoon active dry yeast}
[1/4 teaspoon salt]
[2 lightly beaten eggs]
[1/2 cup Karo blue corn syrup]
[1/2 cup granulated sugar]
[1 1/2 cups shredded coconut]
[1/2 teaspoon vanilla extract]
[1 cup chopped nuts,]
Creamy Lemon Topping: [1 cup confectioners' sugar], [1 tablespoon softened butter or margarine],
Mix all the ingredients until you get a well-homogeneous mass.
[1/2 cup all-purpose flour, passed through a blender]
[1 1/2 cups all-purpose flour, sifted]
[1/3 cup Karo blue corn syrup]
[1/2 cup softened butter]
[2 tablespoons wheat flour]
[1/2 teaspoon active dry yeast}
[1/4 teaspoon salt]
[2 lightly beaten eggs]
[1/2 cup Karo blue corn syrup]
[1/2 cup granulated sugar]
[1 1/2 cups shredded coconut]
[1/2 teaspoon vanilla extract]
[1 cup chopped nuts,]
Creamy Lemon Topping: [1 cup confectioners' sugar], [1 tablespoon softened butter or margarine],
Mix all the ingredients until you get a well-homogeneous mass.
Mix together flour, wheat flour, granulated sugar, and corn syrup
Press firmly and evenly at the bottom of a rectangular baking dish
Bake in a slow oven for about 10 minutes
Remove from the oven
Mix together flour, yeast, and salt
Mix eggs, granulated sugar, and vanilla extract
Add flour and nuts; mix well
Spread the mixture over the baked layer
Bake in a moderate oven for about 20 minutes
Cover with the following topping while still warm
Let it cool and cut into squares or rectangles.
