Recipe - Coconut Roll

2 cup Sugar
One half cup Thin cream
One half cup Chopped nuts
2 tablespoon Butter or butter substitute
One half cup Chopped raisins
2 tablespoon Toasted coconut
One half teaspoon Salt
1 teaspoon Vanilla
2 tablespoon Cornstarch

Boil sugar, cornstarch, cream, butter, and salt to soft ball stage (234
238 F). Cool to room temperature. Beat until creamy. Add raisins, nuts,
coconut, and flavoring. Continue beating until mixture can be handled.
Turn onto board dusted with powdered sugar. Knead until smooth and creamy.
Shape into a roll. Sprinkle with additional toasted coconut. Slice with a
sharp knife. Mrs. Bert Welsh, Mason, WI.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini