___________________________________________________ C OCONUT CAKE Jane Crisp _______________________________ ____________________ 1 white or yellow cake mix with pudding in mix 1 can Eagle Brand milk 1 can cream of coconut 1 c shredded coconut Icing: 1 can white or vanilla icing DIRECTIONS: Bake & mixed cake according to directions on box. Immediately upon removal from oven punch holes with fork in cake. Poor cream of coconut and Eagle brand milk over hot cake. When cake cools, spread icing on cake. The older the cake the better. Should refrigerate. Cream of coconut tends to separate so you should pour in a bowl & make sure it’s well mixed. Note: layer cake use 1/2 cream of coconut & Eagle Brand milk so cake can stack without breaking. ___________________________________________________ O LD FASHIONED COCONUT CREAM PIE Shirley Noe _______________________________ ____________________ 3 c milk divided 1 c sugar 1/8 tsp salt 1 c sweetened flaked coconut 6 T cornstarch 3 T butter 1 9” pie shell, baked 1 T vanilla extract DIRECTIONS: Preheat oven to 350°. In large sauce pan put 2 cup milk, sugar & salt. Bring to a boil over medium heat. Meanwhile, combine 1 cup milk, cornstarch, in a bowl. Mix together well & add to hot mixture. Cook string until mixture thickens. Add coconut, butter, & vanilla. When thick pour into a baked pie shell. Top with meringue & add coconut flake. Bake until meringue is light brown on edges. Note: See recipe for “Mile High Meringue” ___________________________________________________ C OCONUT CREAM PIE Jerri Moore _______________________________ ____________________ 2 c milk 1 c sugar 3 egg yokes keep whites for topping 1 c coconut 3 T cornstarch 1 tsp vanilla 1 baked pie shell DIRECTIONS: Mix milk, sugar, cornstarch. Add egg yokes cook on medium until thickened. Add coconut & vanilla & pour pie shell. Topping: three egg whites 1/4 cup sugar & 1/4 cup white corn syrup. Beat until it peaks. Place on pie & bake till golden Brown. ___________________________________________________ C OOKIE BUTTER BLONDIES Melinda Kemp Ruffin _______________________________ ____________________ 2 cup all purpose flour 2 eggs, slightly beaten 1 tsp baking powder 2 tsp vanilla extract 1/4 tsp baking soda 1 c light brown sugar 1/2 c Biscoff Cookie Butter 1 tsp salt 3/4 c butter melted & slightly cold 1/2 cup granulated sugar
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