recipelink.com Chat Room Recipe Swap
06-12 to 6-18-2000 – 37 Dessert Recipes

Gina,Fla (10:37:52) :
Leaf 'n Ladle Bread Pudding with Whiskey Sauce

8 eggs
6 c. milk
3 c. sugar
1 T. cinnamon
1 t. nutmeg
1 T. vanilla
6 T. butter
2 loafs French bread
1 c. mixed golden and dark raisins soaked in whiskey
Use a 9x13" baking pan. Blend all the above ingred. together in a large bowl, add the drained raisins and mix well. Pour into a buttered pan and bake 40 mts. at 350.

Whiskey Sauce:
2 sticks butter
2 c. powdered sugar
2 eggs, well beaten
drained whiskey from raisins plus more to make 1/2 c. measure

In a small saucepot, melt the butter, when melted, add the sugar and eggs and whiskey and beat to blend well. Heat thoroughly till nice and smooth. Serve bread pudding with sauce ladled over top.

Gina,Fla (10:37:08) : Plum Good Spice Cake

1 c. veg. oil
2 c. sugar
3 eggs
2 c. flour
1 t. cinnamon
1/4 t. allspice
1/4 t. dessert blend
1/2 t. salt
2 1/2 t. baking powder
2 jars (4 3/4 oz.) baby food plum

Cream oil and sugar. Add eggs one at a time, beating well. Mix flour and spices and baking powder. Add to sugar mixture and mix well. Add plums blending well. Pour into greased bundt pan, bake at 350 for 1 hour. Cool 10 mts. Invert and let cool completely before dusting with confectioner's sugar.

Gina,Fla (10:36:37) : Tiramisu Cake

Ambrosia
The Junior Auxiliary of Vicksburg, Mississippi

Butter recipe cake mix
6 egg yolks
1 1/4 cups sugar
2 (8-ounce) packages cream cheese
1 pint heavy cream, whipped
3 ounces Kahlua
1/2 cup espresso or strong-brewed coffee
cocoa
confectioners' sugar
White Chocolate Sauce (recipe follows)
Dark Chocolate Sauce (recipe follows)
Prepare cake mix according to package directions and bake in 2 round layers. When cake has cooled, slice each layer to make four layers. Place waxed paper between layers and refrigerate until ready to assemble cake. Beat together egg yolks and sugar in top of double boiler until smooth and lemon colored. Bring water to a boil, reduce heat to low, and cook 10 minutes, stirring constantly. Remove mixture from heat. Stir in cream cheese, beating well. Let cool to room temperature. Fold cream cheese mixture into whipped cream. Refrigerate for 1 hour. Combine Kahlua and espresso. To assemble cake, place first layer on cake plate and brush with Kahlua mixture. Spread cream cheese mixture until it barely spills over the edge. Repeat with remaining cake layers, finishing with cream cheese mixture. Dust top of cake with cocoas and confectioners' sugar. Serve with White Chocolate Sauce and Dark Chocolate Sauce swirled together on plates.

White Chocolate Sauce

4 ounces white chocolate
3/4 cup heavy cream
Melt white chocolate. Heat cream to boiling point. Whisk cream into melted chocolate until smooth. Refrigerate until ready to use.

Dark Chocolate Sauce

1 cup half & half
1/2 cup sugar
1/4 cup cocoa
3 tablespoons butter
1 teaspoon vanilla extract
Combine half & half, sugar, cocoa, and butter in heavy, small saucepan. Whisk over low heat until sugar dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Stir in vanilla. Cool before serving.

Betsy.at.TKL (10:53:07) :
Apple Pecan Bread Pudding (crock pot)
From the recipe files of Carole Walberg

1 cup pecans -- coarsely chop
3 eggs
8 slices raisin bread -- diced
2 cups half & half or milk
2 medium apples -- green
1/4 cup bourbon or brandy
1 cup sugar
1/4 cup butter or margarine -- melted
1 teaspoon cinnamon
vanilla ice cream (opt.)
1/2 teaspoon nutmeg

Preheat oven to 350~. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

Betsy.at.TKL (10:44:43) : 2 Crust Slice-O-Lemon Pie
This is good, also tart and pretty!
Nadine Howell

1 1/4 c sugar
2 tb flour
1/8 t salt
1/4 c butter
3 eggs
1 t grated lemon peel
1 md lemon
1/2 c water

Combine sugar, flour, and salt. Cut in butter, mix thoroughly. Reserving one teaspoon egg white for crust, beat eggs well and add to previous mixture and blend until smooth. Cut peeled lemon into paper thin slices (about 1/3 cup). Add water, rind, and slices to sugar mixture and blend. Pour into bottom crust. Cover with top crust; brush with egg whites and sprinkle with sugar and cinnamon. Bake at 400 degrees for 30-35 min.

Kelly~WA (10:41:42) : Apple Cake Bars

1 cup whole-bran cereal
½ cup skim milk
¼ cup applesauce
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/3 cup margarine
½ cup brown sugar, packed
2 egg whites
1 cup apple, unpeeled, chopped finely

1.Preheat oven to 350 F.

2.Grease a 9x9 inch baking pan.

3.In small bowl, soak bran in milk and applesauce until
milk is absorbed, about 5 minutes.

4.In medium bowl, mix dry ingredients thoroughly.

5.In a large bowl, cream sugar and margarine. Add egg
whites; beat well.

6.Add dry ingredients and bran mixture; mix well. Stir in
apples.

7.Spread into pan.

8.Bake 20 minutes or until toothpick inserted in center
comes out clean.

9.Makes 16 bars.

recipelink.com (09:41:20) : Cinnamon Flop
From Amish and Mennonite Recipes

1 cup sugar
2 cups flour
2 tsp baking powder
1 tbsp melted butter
1 cup milk
for top:
brown sugar
cinnamon
butter

1. Sift sugar, flour & baking powder together

2. Add butter and milk, stir until well blended

3. Divide mixture between two 9" pie or cake pans (or one 9"x13"), well greased

4. Sprinkle tops with flour (optional), then brown sugar & cinnamon. Push chunks of butter into the dough. This makes holes and later gets gooey as it bakes.

5. Bake 350 degrees for 30 minutes.

recipelink.com (09:17:50) :
Coconut Butterscotch Crisps
Source: 1979 Jell-O booklet
Yield: 3 Dozen

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 cup butter or shortening
1/2 cup firmly packed brown sugar
1 pkg butterscotch pudding mix (4 serving)
1 egg
1/2 cup flaked coconut

Mix flour with baking soda. Cream butter and beat in sugar and pudding mix. Add egg and blend well. stir in flour mixture. Form into small balls about 1 inch in diameter. Roll in coconut. Place on ungreased baking sheets and press with bottom of glass that has been dipped in flour. Bake at 350 degrees F for 10 minutes. Remove from sheets and cool on racks.

Victoria__Pa (03:16:53) :
EASY STRAWBERRY PIE

1 c. granulated sugar
1.2 c. mashed strawberries
3 Tbsp. cornstarch
2 drops red food coloring
1 tbsp lemon juice
1 baked 8" pie shell
2 C. sliced strawberries
2 sliced bananas

Add enough water to the mashed strawberries to make 1 c. set aside. In saucepan combine sugar,berries,water,cornstarch & food coloring: cook over medium heat til thick. Fill the pie shell with sliced berries & bananas: pour glaze over top. Chill. Top w/ whipped cream, and garnish w/ whole berries.

Kelly~WA (01:25:19) : Bird Nests

Materials:
3 cups crisp rice cereal
1 cup shredded coconut
3/4 cup peanut butter
1/2 cup packed brown sugar
1/3 cup light corn syrup
36 to 48 jelly beans

Instructions:
1.Combine cereal and coconut in bowl; mix well.
2.Bring peanut butter, brown sugar, corn syrup and vanilla to a boil in
saucepan, stirring occasionally.
3.Pour the peanut butter mixture over the cereal mixture; mix well. Let stand
until cool.
4.Form cereal mixture into shape of bird nests.
5.Fill the nests with 3 to 4 jelly beans.

Kelly~WA (01:24:42) : Cookie Burgers

Materials:
Your favorite cookie
vanilla ice cream, softened

Instructions:
1.On one of your favorite cookies, put a small scoop of ice cream.
2.Take a second cookie and make a sandwich.
3.Put in freezer, on a cookie sheet.
4.Make as many sandwiches as you need.
5.Let freeze and harden, about an hour.
6.Enjoy a cookie burger!! If there are any leftovers, wrap in aluminum foil for
another day!!

Kelly~WA (01:23:57) : Fruit Sticks

1 banana
10 seedless grapes
10 pineapple chunks (an 8-ounce can of pineapple chunks in natural juice has about
15 chunks)
one 8-ounce carton vanilla yogurt
1/4 cup shredded coconut
5 sticks - use wooden skewers or narrow plastic straws

NOTE: You can also use other fruits, such as strawberries, blueberries or peeled
tangerine sections.

1.Peel the banana and cut it into 10 bite-sized pieces.
2.Rinse the grapes and pat them dry with a paper towel.
3.Open the can of pineapple chunks and use a spoon to take out 10 chunks.
4.Carefully push two banana slices, two grapes and two pineapple chunks onto
the pointed ends of the stick in any order you wish.
5.Put all the sticks on a serving plate.
6.Pour yogurt into the mixing bowl.
7.Add the shredded coconut and mix it together with the spoon.
8.To serve, dip each fruit stick into the yogurt or spoon a little over each stick.

Kelly~WA (01:22:54) : No-bake Crunch Bars

1/4 cup corn syrup
2 tablespoons molasses or honey
1/2 cup crunchy peanut butter
2 cups rice cereal, small & crisp
1/2 cup raisins

1.Grease pan well with margarine or other fat. Set Aside.
2.Measure corn syrup, molasses or honey and peanut butter. Put into mixing
bowl. Stir together.
3.Measure rice cereal and raisin, add to mixture in bowl and mix.
4.Roll mixture into balls or press into pan and cut into squares.
5.These bars or balls may be refrigerated to chill.

Kelly~WA (01:21:36) : Tin Can Ice Cream

one cup low fat or 2% milk
1/2 cup sugar
egg substitute equivalent to one egg
1/2 teaspoon vanilla
one cup whipping cream
1 one-pound coffee can
1 three-pound coffee can
rock salt
masking tape

In this activity you will make ice cream by changing a liquid (milk) into a solid. At
the end of the experiment you can eat it, too!

1.Mix all ingredients in a bowl and pour into a one pound coffee can. Place a
tight fitting lid on the can. (Camper Joe recommends that you put masking
tape around the can, just in case.)
2.Place the can, with ingredients, inside a three pound coffee can.
3.Pack crushed ice around the smaller can, inside the larger can.
4.Pour 3/4 cup of rock salt evenly over the ice.
5.Place a tight fitting plastic lid on the three pound coffee can.
6.You and a friend take turns rolling the can back and forth for ten minutes
across a sturdy table or cement floor. (This can be messy so be careful
where you roll the can.)
7.Open the outer can. Remove the inner can.
8.Use a rubber spatula to stir the mixture and scrape the insides of the can.
9.Replace the lid on the one pound can. Drain the ice water from the larger
can. Return the small can to its place inside the larger can.
10.Pack the large can with more ice and salt.
11.You and a friend can roll the can back and forth for five more minutes. If the mixture is still soupy after 15 minutes, the temperature may not be cold enough. Drain the extra water, add more salt and ice, and roll the mixture until it becomes firm. The recipe makes about three cups of ice cream.

recipelink.com (11:52:52) : Chocolate Mint Sauce
Recipe from: Family Circle Magazine - December 1993 issue
Yield: 1 cup

1/3 cup Light Corn Syrup
1/4 cup Water
1/2 cup Sugar
1/4 cup Unsalted Butter
6 oz Semisweet Chocolate Chips
1/2 tsp Vanilla Extract
1/4 tsp Mint Extract

Heat corn syrup in small saucepan to boiling; boil until thick, about 1 to 2 minutes. Remove from heat. Stir in water, stir until smooth. Stir in sugar and butter; return to heat. Bring to boiling; boil 3 minutes, stirring constantly. Remove from heat. Add chocolate chips and beat until smooth. Stir in vanilla and mint extracts. Pour into clean hot jar; cover and cool. Store in refrigerator. To reheat, remove jar lid; place jar in small saucepan of simmering water. Stir sauce as it softens. Serve over ice cream, fruit or cake. If giving as a gift, attach reheat directions to the jar.

Jane.Cuff,Australia (11:32:01) : Diabetic Steam Pudding

2 Cups Fresh Breadcrumbs
Pinch of Salt
1 Packet Mixed Fruit ( 1 kg )
2 Cups Mashed Banana
2 Eggs, Lightly Beaten
1 Teaspoon Bi-Carbonate of Soda dissolved in 2 Tablespoons of Boiling Water.

Combine breadcrumbs, salt and mixed fruit and bananas and mix thoroughly. Add eggs and soda. Pour mixture into 4 cup pudding basin. Cover and steam slowly for three to three and a half hours. This is a fantastic recipe for Xmas but I cook it all the time as it only takes 10 minutes to throw together and I do other things while it is cooking. Very healthy and good tasting.
Jane

Kelly~WA (11:13:13) :
Go Anywhere Rhubarb Squares

1 c. flour
1/3 c. powdered sugar
1/3 c. butter
Filling:
1 c. sugar
1/4 c. flour
2 eggs, lightly beaten
1 tsp. vanilla
3 c. finely chopped fresh or frozen rhubarb

Combine flour & powdered sugar; cut in butter until mixture resembles
coarse crumbs. Press into the bottom of a greased 11-inch x 7-inch x
2-inch baking pan. Bake at 350 degrees F for 12 minutes.

For filling, combine first four ingredients. Stir in rhubarb; pour over
warm crust. Bake at 350 degrees F for 35-40 minutes or until toothpick
comes out clean. Cool on wire rack. Serve warm if desired. Store in
refrigerator.

Kelly~WA (11:03:25) :
Rhubarb Raisin Crisp

5 c. sliced fresh or frozen rhubarb
2 Tbls. flour
1/2 c. raisins
3/4 c. packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. flour
1/3 c. quick-cooking oats
1/3 c. butter or margarine
Vanilla ice cream, optional

Combine rhubarb & 2 Tbls. of flour; place in greased 8-in. square pan.

Sprinkle with raisins. Combine brown sugar, cinnamon, & salt; sprinkle
over raisins. Combine oats & remaining flour; cut in butter until
crumbly. Sprinkle over top. Bake at 375 deg. F for 40-45 minutes or
until golden brown. Serve warm with ice cream if desired.

recipelink.com (10:26:00) : Cherry Nut Dump Cake

1 cherry pie filling (15 oz. can)
1 box (2 layer) Yellow cake Mix
1 cup nuts -- (chopped Pecans)
1 (8oz. can crushed pineapple
1 cup melted butter
1 cup shredded coconut (Angel Flake)

Pre heat oven to 350 degrees. Grease a 9x13 in. pan. Spread pie filling and crushed pineapple in bottom of pan. Pour dry cake mix evenly over the top. Pour melted butter over cake mix. Then spread chopped nuts and lastly the coconut. Bake 55 to 65 minutes or until toothpick in center comes out clean.

recipelink.com (10:23:56) : Cheesecake Ice Cream
Recipe By : Riverside Press-Enterprise, 29 Au 96
Serving Size : 8

6 ounces cream cheese softened but cool
3/4 cup sugar -- superfine
1 cup sour cream cold
1 cup heavy cream cold
1 Pinch kosher salt or table salt
3 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract

Chill mixing bowl and beaters. Beat cream cheese on medium speed until soft and smooth. Gradually add sugar, 1/4 cup at a time, beating well after each addition. Beat in sour cream, then the heavy cream. Add salt, lemon juice and vanilla. Beat just until mixture is thick and smooth. Cover and refrigerate overnight.

Wash beaters and bowl and chill again. Put chilled mixture in cold mixing bowl and beat, gradually increasing speed from low to medium, beat mixture until light and creamy, about 3 minutes. Serve at once or freeze up to 24 hours. Allow to soften 15 minutes in refrigerator if frozen. Garnish with strawberries.

SUPERFINE SUGAR can be made by processing granulated sugar in your food processor.

recipelink.com (10:15:24) :
Bittersweet Chocolate Moons
Recipe By : Recipes from the Night Recipe 1991
Makes : 12

1/2 cup butter or margarine
3/4 cup walnuts
1/3 cup sugar
1/2 cup unsweetened cocoa
1 cup white flour
1/4 teaspoon vanilla extract

1. Put all into food processor and blend until a ball forms.
2. Chill one hour.
3. Form into 12 balls and shape into crescent moons.
4. Bake at 300F on ungreased cookie sheet for 15 to 20 minutes.

recipelink.com (10:13:32) :
Banana Bars
Recipe By : Kellogg® Company
Serving Size : 8

3/4 c crispy rice cereal crumbs
2 c unbleached flour
1 c brown sugar, packed
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp baking soda
2 egg whites, whipped
1 c bananas -- mashed
1 tbsp olive oil

Preheat oven to 400. Prepare a 9 x 9 x 2" pan with cooking spray; set aside. In a mixing bowl, combine crispy rice cereal, flour, brown sugar, baking powder, pumpkin pie spice, and baking soda. In another mixing bowl, combine egg whites, bananas, and oil. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 20 minutes or until lightly browned.

Notes: Variation: Banana Drop Cookies - drop dough by level measuring-tablespoon onto baking sheets coated with cooking spray. Bake at 400 for 6 minutes or until drops start to brown around edges. Cool on wire racks. Yields 5 dozen

CLadybugMarshaaol.co (10:23:01) : Fool Proof Pie Crust

4 cups all purpose flour
1 3/4 cups shortening
1 tblsp. sugar
2 tsp salt
1 tblsp. vinegar
1 egg
1/2 cup water

mix together first 4 ingredients. In a separate bowl beat remaining ingredients. Combine the two mixtures until moistened. With hands, mold dough into a ball. Chill at least 15 min. before rolling. Dough can be left in refrigerator and can be taken out and rolled at once. Flour board.

recipelink.com (03:03:07) : Sunshine Orange Cream Cake
Recipe By : Jo Anne Merrill

1/3 cup margarine
3 tablespoons packed light brown sugar
2/3 cup sugar
1/3 teaspoon vanilla extract
2 eggs
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 pint sour cream
2/3 cup milk
1 orange -- *see note

* Peel orange, cut into quarters and thinly slice across the sections, or cut into a pretty pattern of your choice.

1. Cream margarine and sugars until light and fluffy. Blend in vanilla. Beat in eggs one at a time.

2. Stir flour, salt, soda, and baking powder together thoroughly; blend into creamed mixture alternately with 1/2 cup sour cream and milk. Begin and end with flour.

3. Pour into greased and waxed paper-lined (grease the waxed paper lightly also) 13 x 9 x 2-inch pan. Bake in preheated 350-degree oven, 25-35 minutes or until done.

4. COOL COMPLETELY before removing from pan.

5. Cut cake in half to form 2 layers 6-1/2 by 9 inches. Spread 3/4 cup sour cream over layer, arrange orange slices on sour cream. Top with second layer. Garnish each serving with additional sour cream and orange slices.

* The sour cream is an acquired taste. You may prefer to sweeten it with sugar or honey, or with a mix of half sour cream and half sweetened whipped cream.

NOTES : This is from a recipe I created many years ago. The cake has a sponge-like texture, delicate and light.

recipelink.com (11:05:26) : Meringue Hearts
Recipe By : Jo Anne Merrill
Serving Size : 6

3 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 dash salt
1 cup sugar
red food coloring
1 quart vanilla ice cream
1 pint strawberries -- sliced

Cut a heart pattern from a 4-1/2 inch square of paper. Cover baking sheet with brown paper. (You can bake on the brown paper so make sure it is clean.) Grocery store bags without writing on them are okay. Draw 6 hearts on the brown paper using your pattern as a guide.

1. Beat egg whites with vanilla, cream of tartar and salt until frothy. Add sugar, a little at a time, and continue beating until stiff peaks form and sugar is dissolved. Rub a bit between your figures to feel that no sugar remains undissolved. Add food coloring, a few drops to make a delicate pink color.

2. Spread meringue over the heart shapes, 1/4 inch thick. Make into the heart shape using a spoon to push and form into correct shape. Pipe rim 3/4 inch high with pastry tube.

3. Bake in preheated 275-degree oven for 1 hour. Turn off oven and let meringues dry in oven for 1 more hour. DO NOT open oven door during this time.

4. Fill the cooled meringues with scoops of ice cream and top with strawberries. Decorate with mint leaves if desired.

recipelink.com (02:13:37) : JELLO WITH SWIMMING FISH
Makes: 4 Servings

1 pk (4 serving size) blue Jello
3/4 c Boiling water
1/2 c Cold water
Ice cubes
Gummy fish

Dissolve Jello in boiling water. Combine cold water and ice cubes to make 1 1/4 cups ice and water. Add to Jello, stir until slightly thick. Remove any unmelted ice. If it is still too thin, refrigerate for a few minutes. Pour Jello into clear glasses. Drop in gummy fish. Refrigerate until set, about 1 hour.

recipelink.com (02:12:49) : JELLY CANDIES
Source: Dolores McCann, Prodigy Food & Wine Board
Categories: Candies
Yield: 12 Servings

IN A SMALL PAN
1 3/4 oz Dry fruit pectin (Sure Jel)
3/4 c Water
1/2 ts Baking soda

IN A 2ND LARGER PAN
1 c Sugar
1 c Light Karo
Flavor/color/citric acid

1. Lightly grease candy molds, or spray with PAM, and sprinkle with granulated sugar. In 1st saucepan, combine fruit pectin, water & baking soda; set aside. In a 2nd pan, combine sugar & corn syrup, mixing well.

2. Cook both mixtures, stirring alternately until foam subsides in the soda mixture, about 5 minutes. 3. Pour pectin mixture in a slow, steady stream into the boiling sugar mixture, stirring constantly. Boil & stir for one minute more.

4. Remove from heat stir in flavoring, food color & 1/2 teas. citric acid.

5. Pour into prepared molds. Let set for 24 hours. Remove from molds. Let stand for at least a day before packaging. ***You can use juice of a lemon for flavoring if you wish. Color some, leave some clear (for a rind). Molds are available at cake supply shops for the famous "orange slice" candies. Dolores McCann,OH-- from Harold Guttman

Betsy.at.TKL (09:23:48) :
Andrea's Pineapple Walnut Cookies
Source: Andrea Cassoni, Cyberealm BBS originally posted 10/92

1/2 c Brown sugar
1/2 c Granulated sugar
1/2 c Shortening
1 Egg
1/2 c Crushed pineapple
2 c Sifted flour
1/4 ts Salt
1/4 ts Baking soda
2 ts Baking powder
1 t Lemon extract
2/3 c Chopped walnuts

Cream sugars, shortening and egg. Add pineapple and then sift flour, salt, soda, baking powder together and add to sugar mixture. Add lemon extract and walnuts.

Drop by teaspoonful onto a greased cookie sheet and flatten with the bottom of a glass dipped in sugar. Bake at 350F for 12 min.

recipelink.com (11:06:43) :
Title: JUMBO CHOCOLATE CHIP COOKIES
From Judi M. Phelps
Makes: 18 Servings

3/4 c granulated sugar
3/4 c packed brown sugar
1 c margarine or butter; softened
1 egg
2 1/4 c all-purpose flour*
1 ts baking soda
1/2 ts salt
1 c nuts; coarsely chopped
1 pk (12 ounces) semisweet chocolate chips

*If using self-rising flour omit baking soda and salt.

Heat oven to 375 degrees F. Mix sugars, margarine and egg. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until edges are set. Cool completely and remove from cookie sheet. About 1-1/2 dozen cookies.

Gardenguy 11:39:32

IFRENCH COCONUT CREME PIE
3 eggs, well beaten
1 1/4 c. sugar
1 stick oleo, melted
1 tbsp. vinegar
1 tsp. vanilla
1 c. flaked coconut

Mix all together. Pour into an unbaked pie shell. Bake
at 350 degrees for 55 minutes. (I use a frozen 9-inch
Pet Ritz pie shell.)

COCONUT CREME PIE

2 baked crusts
2 tbsp. cornstarch
4 tbsp. flour
2/3 c. sugar
4 egg yolks
3 c. hot milk
1 c. coconut
1 tsp. vanilla
--MERINGUE:--
4 egg whites, beaten
3 tbsp. sugar
1/4 tsp. cream of tartar

Mix cornstarch, flour, sugar and egg yolks. Add hot
milk. Boil all until thick. Add coconut and vanilla. Put
in pie crust and top with meringue. Sprinkle top of
meringue with coconut and bake in oven until golden
brown.

NO - CRUST COCONUT CREME PIE

1/2 c. sugar
1/2 c. Bisquick
2 c. milk
1 tsp. vanilla
4 eggs
2 tbsp. butter
1 can coconut (13 1/2 oz. size)

Mix all ingredients in blender on high for 1 minute.
Put in buttered 9 1/2 to 10 inch pie pan. Bake at 400
degrees for 25 minutes. Cool thoroughly before
serving.

COCONUT CREME PIE

1/4 c. cornstarch
2/3 c. sugar
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
1 c. flaked coconut
2 tbsp. butter or margarine
1 tsp. vanilla

Combine cornstarch, sugar and salt in saucepan.
Gradually add milk; blend well. Cook over medium
heat, stirring constantly until thick. Blend small
amount of hot mixture into egg yolks; then add to hot
mixture in saucepan. Cook 1 minute, stirring
constantly. Add coconut, butter and vanilla; blend
well. Cover and cool to lukewarm, stirring
occasionally. Pour into pie shell. Top with meringue
or whipped cream. Bananas may be substituted for
coconut (3 bananas).

REBECCA’S COCONUT CREME PIE

1 can Carnation milk
2 c. water
2 c. sugar

Warm these ingredients in saucepan, then add: 6
beaten egg yolks 1 tsp. vanilla Cook over medium
heat, stirring constantly until almost thick. Then add
2 cups coconut, leaving enough out for top of
meringue and cook until thick. Beat 6 egg whites and
6 tablespoons sugar for topping. Brown in 350 degree
oven. Makes filling for two 9-inch pies.

COCONUT CREME PIE & PERFECT MERINGUE

3 tbsp. cornstarch
1/2 c. sugar
1/2 tsp. salt
3 egg yolks
2 c. milk
1 tsp. vanilla
2 tbsp. butter
Coconut

PERFECT MERINGUE:
Combine cornstarch, sugar and salt. Add a little milk
and stir until smooth. Add egg yolks. Stir, add
remaining milk. Cook until thick, stirring constantly
until thick. Boil gently 2 minutes. Remove from heat.
Add vanilla, butter and 1 cup coconut. Sprinkle some
coconut over meringue before browning. Mix: 2 1/2
tbsp. sugar 1/2 c. water Cook until clear then set
aside. Add bit of salt to 3 egg whites (eggs should be
room temperature). Whip to peaks. Add above
mixture. Continue beating until creamy. Pile on pie
and bake 30 minutes at 325 degrees or until golden
brown.

SWEETIE’S COCONUT CREME PIE

1 1/2 c. sugar
2 tbsp. flour
1 tbsp. cornmeal
4 egg yolks
1 c. evaporated milk
1/2 c. hot water
1/2 stick butter
1 tsp. vanilla
(Enough coconut to suit your taste)

Mix well. Pour into unbaked 9 inch pie crust. Bake at
425 degrees for 10 minutes. Reduce heat to 350
degrees until done. During baking time, stir with fork
occasionally. Top with meringue.

BANANA CREME OR COCONUT CREME PIE

2/3 c. sugar
1/2 tsp. salt
3 tbsp. cornstarch
1 tbsp. flour
3 c. milk
3 eggs, slightly beaten
1 tbsp. butter
1 1/2 tsp. vanilla

*2 sliced bananas OR 3/4 c. coconut
Mix sugar, salt, cornstarch, and flour in saucepan.
Stir in gradually - 3 cups milk. Cook over moderate
heat stirring constantly until mixture thickens and
boils. Boil 1 minute and remove from heat. Stir
mixture into slightly beaten eggs. Boil 1 minute more.
Blend in 1 tablespoon butter and 1 1/2 teaspoons
vanilla. *Either slice bananas into bottom of baked pie
shell or stir coconut into pie mixture. Top with
meringue and brown or cover with whipped cream.