Kerry's Impossible Pie
This lovely desert recipe was given to me by a lady
called Kerry from Launceston.
It is extremely easy to make and when cooked it forms
into three layers. The base is a slightly more solid
layer, the middle layer is soft and creamy and the top is
crisp and crunchy coconut.
The lady who sent me the recipe told me she actually beats together the
ingredients in the same container she bakes it in - hence
saving on washing up time. Now that suits me right
down to the ground.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
4 eggs
1 cup sugar
1/2 cup melted butter
1/2 cup plain flour
1 cup coconut
2 teaspoons vanilla
2 cups milk
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Method:
Beat the whole lot together and bake in a
greased oven proof
dish at 180 degrees Celsius for about 50 - 60 minutes. Voila!
Serves 6
Notes:
It's just dead easy.
Food Facts:
Eggs are one of the most versatile forms of nourishment
available. Nutritionists recommend we eat a maximum of four
eggs per week, although a study by the Harvard
School of Public Health found that there is no significant link
between eating eggs and developing cardiovascular disease in healthy
individuals. Most eggs sold today are infertile
because there are no roosters housed with the laying hens.
There are no nutritional differences between
fertile and infertile eggs. Eggs contain all nine
essential amino acids, making them a complete protein food. An egg
shell has as many as 17,000 pores over its surface. It is said that
a mother hen turns over her egg as many as 50 times per day. This is
done so that the yolk doesn't stick to the inside of the shell.
A fresh egg will sink in water, but a stale one won't. White shelled eggs are produced by hens
with white feathers and ear lobes. Brown shelled eggs are produced
by hens with red feathers and red ear lobes.
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