Some of you might remember the Maisonette Restaurant in Cincinnati. It was the only five star restaurant in the area for over 30 years. The former owner, Nat Comisar has generously shared one of his favorite recipes with us. 

  Nat is in the real estate business now, so if you like the recipe, and are looking for a realtor in Cincinnati,  visit ncomisar@sibcycline.com.   Raspberry Coconut Bars 2 cups graham cracker crumbs ¼ cup granulated sugar ¼ cup of butter (half stick), melted 1 14 oz can of sweetened condensed milk 2 cups of coconut 1-¼ cups raspberry filling (preserves) 1 to 1-¼ cups of white chocolate Preheat oven to 325 degrees Crust Combine graham crackers, sugar and melted butter. Press into a sprayed 9x13 baking pan. Filling Spread coconut evenly over crust. Carefully pour condensed milk starting around the outer edges and continuing inward until the coconut is nearly covered. Bake for approximately 25 minutes or until lightly browned. Remove and let cool for 5 minutes.   Topping While still warm spread raspberry filling evenly over the coconut. Drizzle melted white chocolate over the top of the raspberry filling.