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Tea Room Tales & Tidbits
Table of Contents

Introduction Front Cover Inside Cover Table of Contents Copyright About The Author Dedication Foreword (2010) Foreword (2020) Foreword (2022) The Dream Begins... The Lady of the House Fate Scones & Biscuits Bacon & Cheese Biscuits Castle Scones Flax Seed Biscuits Ivy Tea Room Scones Paisley Scones Rosemary Manx Biscuits Tools of the Trade New Year, New Beginnings Pastry Choux Pastry (Puff Pastry) Lemon Poppy Seed Pastry Oatmeal Pastry Peacan Pastry Pie Pastry To Paisley My Group of Seven Fillings Chocolate Filling Lemon Filling Vanilla Filling Whipped Cream Cream Cheese Filling Mock Devonshire Cream Mary Gets a Proper Frame Revisiting Medieval Times The Witches Gathering Icing and Frosting Butter Cream Frosting Marshmallow Icing Satin Chocolate Icing Royal Icing Almond Glaze Lemon Glaze Cream Cheese Frosting Coconut-Pecan Frosting From Haunting to Understanding The Giant Teapot Sauces Chocolate Sauce Caramel Sauce Harvest Fruit Sauce Field Berry Sauce Raspberry Sauce Blueberry Sauce Mary Introduces Herself to the Staff Cake Angel Cake Christmas Cake Ginger Cake Gooey Tortoise Cake Our Italian Wedding Cake Lemon Poppy Seed Cake Banana Split Cake Pumpkin Cake Queen Victoria Carrot Cake Blueberry Tea Cake The Proposal Cookies Almond Apricot Biscotti Chocolate Biscotti Chocolate Chip Cookies Country Road Cookies Gingerbread Cookies Coconut Macaroon Cookies Grandma's Shortbread Grandpa's Oatmeal Cookies Lassy Mogg Cookies Lemon Poppy Seed Cookies Old-Fashioned Oatmeal Shortbread Sugar Cookie Cutouts Precious Teacups Customers of Many Kinds Desserts and Treats Meringue Nests Mints Bread Pudding Chocolate Truffles Christmas Pudding Butter Tarts Cream Puffs Lemon Unicorn Horns Victorian Sugar Plums Pie Farm-style Pie Pumpkin Pie Flying Hats You're a What? Bread Step By Step Bread Making White Bread Brown Bread Rosemary Bread Pumpernickel Bread Honey Oat Bread Rye Bread Scottish Fruit and Nut Bread Dress Up Time ...And Here's Julie Lunches Quiche Lamb Tourtière Beef Tarts Goulash Saucy Chicken What's So Special About a Tearoom? What's The Soup Today? Soup Beef Barley Vegetable Soup Chinese LoBok Soup Cock-a-Leeky Soup Creamy Garden Vegetable Soup Cream of Asparagus Soup Cream of Broccoli Soup Cream of Wild Mushroom Soup Creamy Leek & Potato Soup Fairytale Pumpkin Soup French Onion Soup Mulligatawny Root Soup Tomato and Red Rice Soup A Visitor in the Night The Photograph Salads and Dressings House Salad Mandarin Salad Greek Salad Lemon Poppy Seed Dressing That's Odd Sandwiches and Spreads Egg Salad Crab Salad Tea Sandwiches Cucumber Sandwiches Cucumber Swords Anglo-Saxon Cheese Spread Tuna Salad Paisley Bridge Sandwiches The Disbeliever It's All In The Timing Jam Sterilizing Jars Festive Cherry Peach Jam Gooseberry Jam Mandarin Melody Jam Rhubarb Peach Jam Strawberry Peach Jam Very Berry Jam In Closing Recipe Index Story Index Back Cover

Coconut-Pecan Frosting

Although I regularly used this for German Chocolate cake, I discovered it is good on all chocolate cakes. I also recommend you try it on our Italian Wedding Cake.

1 large egg
2/3 cup evaporated milk
1-1/3 cups flaked coconut
1/2 cup chopped pecans

Slightly beat the egg in a medium-sized saucepan.
Add evaporated milk.
Cook over medium heat until thickened and bubbly.
Remove from heat and stir in coconut and pecans.
Allow it to cool completely before using.