Coconut Cream Pie

My Coconut Cream Pie

•3/4 cup white sugar
•1/3 cup all purpose flour
•1/4 teaspoon salt
•2 cups milk
•4 egg yolks (beaten) Save the egg whites for the meringue
•2 TBLs butter
•1 &1/4 teaspoons vanilla extract
•1 9 inch pie crust, baked
•1 cup toasted coconut (toast in 400 degree oven about 5 minutes or less, watch carefully.)

In a saucepan, combine the sugar, flour and the salt. Add the beaten egg yolks to the 2 cups of milk mixing thoroughly. Pour into dry ingredients mixing thoroughly. Turn on medium heat and cook, stirring constantly until mixture thickens and starts to bubble. Be careful not to scorch. Turn off heat. Add butter and vanilla and 1/2 cup of the toasted coconut and mix  thoroughly.  Pour the cooled filling into the pie shell . Have your oven preheated to 350 degrees.

Fix the meringue. Whip the egg whites on high until they begin to peak. Add 1/3 cup sugar to the egg whites and continue beating until stiff peaks form. Spread the meringue evenly over the filling.  Sprinkle the remaining toasted coconut on top of the meringue   Bake at 350 degrees for 15 minutes until the meringue is golden brown.

Cranberry Bread

• 2 cups all purpose flour
• 1/2 cup sugar
• 1 & 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg, beaten
• 10 tablespoons orange juice
• 1/4 cup butter melted and cooled
• 1 cup fresh or frozen cranberries, cut in half
• 1/2 cup chopped walnuts

In a large bowl stir together flour, sugar, baking powder, salt and baking soda.  Make a well in the center of this flour mixture, add the egg, orange juice and butter.  Stir just until dry ingredients are moistened.  Stir in cranberries and walnuts.

Pour batter into greased and floured (or spray with baking spray) 5 by 9 inch loaf pan.  Bake at 350 degrees (preheat oven) until bread is golden brown and a wooden pick inserted in the center comes out clean.  About 45 minutes.

Makes one loaf.

This recipe is from Gooseberry Patch.  I have several of their cook booklets. I love their recipes.,

For Jim…

Missing you today on your birthday Jim.  You remain always in my heart.

Love,

Beth

Cherry Coffee Cake

• 1 box yellow cake mix
• 1/2 cup canola or vegetable oil
• 1/2 cup water
• 1 tsp. vanilla
• 2 eggs
• 1 can cherry pie filling
• 1/2 cup powdered sugar glaze

1. Heat oven to 350 degrees.  Lightly spray bottom and sides of 15”X10” (jelly roll) pan.
2. In large bowl,stir cake mix, oil, water, vanilla and eggs until batter forms.
3. Set aside 3/4 cup batter.  Spread remaining batter evenly in pan.  Spread pie filling evenly over batter in pan.  Drop remaining batter, 1 tablespoonful at a time onto pie filling, spreading slightly.
4. Bake about 35 minutes or until toothpick inserted near center of cake comes out clean,  Drizzle glaze over warm coffee cake.

Glaze:
2 tbsp. warm milk
1 1/2 c. confectioners' sugar

Blend together thoroughly.

Candy Cane Blossom Cookies

From The Taste of Home Magazine

1. 1 cup butter, softened
2. 1 cup sugar
3. 1 egg
4. 1 teaspoon vanilla extract
5. 3 cups all purpose flour
6. 2 teaspoons baking powder
7. 1/4 teaspoon salt
8. 4 candy canes finely crushed
9. 48 candy cane kisses (or milk chocolate kisses or chocolate mint patties)

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  In another bowl mix the flour baking powder and salt; gradually beat into the creamed mixture .
Shape into 1 inch balls; roll in the crushed candy canes.  Place 2 inches apart on ungreased cookie sheets.
Bake in a preheated 350 degree oven for 10 – 12 minutes or until bottoms are golden brown.  Immediately press a kiss into the center of each cookie.  (have kisses unwrapped to save time)  Remove from pans, cool on wire rack.

Applesauce Nut Bread…

I love making fruit bread.  I have loaf pans of all sizes from large to tiny ones.  Fruit bread baked in the tiny loaf pans look so pretty at Christmas time wrapped in red or green plastic wrap and tied with ribbon.  This recipe is from Life Services Networks Seasoned Secrets Cook booklet.

• 2 cups applesauce (regular or chunky)
• 3 eggs,
• 1 cup oil
• 1 & 1/2 cup sugar
• 1 teaspoon vanilla
• 3 cups sifted flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon cinnamon
• 2/3 cup chopped nuts
• 1 cup raisins
• Cut up maraschino cherries (optional)

Beat eggs until light and fluffy.  Add oil, sugar, vanilla and applesauce.  Mix thoroughly.  Sift dry ingredients together and add to applesauce mixture until well blended.  Pour batter into  1 or 2 greased or sprayed loaf pans.  Have oven preheated to 325 degrees.  Bake for 50 to 60 minutes or until toothpick inserted in center checks clean.  Watch the time if you are using smaller loaf pans.

Alice Rash

Luther Village

Arlington Heights IL

Pumpkin Pecan Pie

• 2 eggs
• 1/4 cup white sugar
• 1/4 cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• 2/3 cup canned or cooked pumpkin
• 2/3 cup milk
• 1 unbaked deep dish 9 inch pastry shell

Pecan Topping

• 2 eggs
• 1/2 cup dark corn syrup
• 2 tablespoons brown sugar
• 2 tablespoons molasses
• 1 tablespoon all purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1 cup pecan halves

In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth.  Mix in pumpkin.  Gradually mix in milk.  Pour into crust.  Cover edges loosely with foil.  Bake at 425 degrees for 10 minutes.  Reduce heat to 350 degrees and bake 15 minutes longer.  Remove from oven.  Remove foil.  For topping, beat eggs in a mixing bowl until foamy.  Add corn syrup, brown sugar, molasses, flour, vanilla and salt.Pour over filling.  Sprinkle with chopped pecans, cover with pecan halves.Bake uncovered, 30 – 35 minutes or until set.  Cool for 2 hours before serving.

Fruit Trifle

• 8 slices of angel food cake
• 1 cup strawberries, rinsed, hulled and sliced
• 1 cup of kiwi cut in small chunks
• 1 cup of fresh peaches, sliced
• 2 cups of instant vanilla pudding made with skim milk
• 2 cups Lite Cool-Whip

Directions:

Cut angel food cake and fruit into bite size pieces.  Mix together pudding and Cool Whip.

Layer ingredients in a dessert dish (a punch bowl makes a pretty serving dish) or wine glasses, starting with the cake, followed by the fruit and pudding filling.  Serve chilled.  For a larger serving bowl double the ingredients.

Recipe from the OSF St. Francis Medical Center, Peoria Illinois

Chunky Chocolate Walnut Cookies

• 1 cup butter or margarine, softened
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1 egg
• 2 & 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 & 1/2 cups chopped walnuts
• 2 (7 ounce) milk chocolate bars cut into 1/2 inch pieces

Beat butter, sugars egg and vanilla.  Beat until well blended.

Combine flour, soda and salt; gradually add to butter mixture, beating well.

Drop dough by rounded tablespoonful's about 2 inches apart on ungreased cookie sheets.  Bake in a preheated 375 degrees oven for 10 minutes or until lightly browned.  Cool on cookie sheet for 1 minute.  Remove to wire rack to cool.  Makes about 4 dozen, or less if you make big cookies like I do.

Ham Pot Pie

• 1 lb new potatoes, coarsely chopped
• 10-oz package frozen cut broccoli or flowerets
• 2 tablespoons butter of margarine
• 1 cup chopped onion
• 10 & 3/4 –oz can cream of potato soup, undiluted
• 8-oz container sour cream
• 1 cup of sharp cheddar cheese, shredded
• 3/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2  & 1/2 cups chopped baked ham
• 1/2 (15-oz) pkg. refrigerated pie crusts

Cook chopped potatoes in boiling water for 10 minutes or until barely tender; drain.  Meanwhile cook broccoli according to package directions; drain.

Melt butter in a large skillet over medium heat; add onion.  cook 10 minutes or until onion is tender and begins to brown, stirring often

Combine soup and next 6 ingredients in a large bowl, stirring well.  Stir in onions, potatoes, broccoli and ham.  Spoon ham mixture in a greased 3 & 1/2 quart baking dish.

Unfold pie crust onto a lightly floured surface and press out fold lines.  roll pastry to extend 3/4 inches beyond edges of casserole.  Place pasty over ham minture.  Seal edges and crimp.  Cut slits in top of pastry to allow steam to escape.  Bake uncovered, at 400 degrees for 45 minutes or until crust is golden.  let stand 10 minutes before serving.  Makes 6 to 8 servings.