Welcome to:    The Life & Times of: Steve & Pat Grainger

 Pat's Strawberry Shortcake

 
Ingredients:
  1      7-ounce package flaked coconut, toasted
  3/4    cup chopped pecans
   3      Tbs   margarine
   2      8-ounce packages cream cheese, softened
  1/3   cup sugar
   3     Tbs cocoa
   2     Tbs cold water
   1     teas vanilla
   3     eggs, separated
          Dash of salt
   1    7-ounce jar marshmellow cream
Directions:
  1.   Combine coconut, 1/4 cup pecans and margarine; press onto bottom of springform pan.
  2.   Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350 degrees for 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
   3.   Beat egg whites and salt until foamy; gradually add marshmellow creme, beating until stiff peaks form. Sprinkle remaining pecans on cheesecake to within 1/2 inch of outer edge. Carefully spread marshmellow creme mixture over top of cheesecake to seal. Bake at 350 degrees for 15 minutes. Cool.
 
Comments:  Use thin cake layers!! Make it the day before you want it!! Chill!!
Wine: Reisling or Champagne
Shopping List:
   1      7-ounce package flaked coconut, toasted
  3/4    cup chopped pecans
   3      Tbs   margarine
   2      8-ounce packages cream cheese, softened
  1/3   cup sugar
   3     Tbs cocoa
   2     Tbs cold water
   1     teas vanilla
   3     eggs, separated
          Dash of salt
   1    7-ounce jar marshmellow cream

Our E-Mails: stevehgrainger@yahoo.com & pcgrainger@yahoo.com