2 t vanilla
2 c grated raw carrots
1-1/2 c currants or raisins reconstituted in 1/4 c apple juice (drain when ready to use).
4 oz cream cheese, softened
Using a medium bowl, add the sugar, cream cheese, butter, vanilla, and milk. Beat until smooth. Spread onto cooled cake. Sprinkle the frosted cake with toasted coconut.
1 lb of pork sausage (mild seasoning. Can kick it up and get the hot if you want a bite!)
1/4 c flour
1/2 c panko breadcrumbs.
Vegetable oil for frying
Divide sausage into 6 balls. Flatten the ball of sausage into your hand, until you have a disc about 5 inches in diameter. Dip the egg into the flour. Place that egg in the center of the disc and wrap the sausage completely around the egg. Roll the Sausage covered egg into the breadcrumbs. Do this with all 6 eggs.
Pour oil into a deep frying pan until there is approximately one inch of oil in the pan. You can also heat up a deep fryer and deep fry the eggs, as well. When the oil is hot enough (a drop of water sprinkled into the pan, pops at about 350 degrees)), add your eggs. Fry on all sides until the sausage is brown and completely cooked through. Remove from the pan and drain on a paper towel. Serve with Mustard Dipping Sauce.
Mustard Dippling Sauce:
1 T whole grain mustard
1 T honey
1 t lemon juice
Mix completely together. Serve cold with eggs.