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Coconut Cake

2 cups sugar
2 sticks margarine
6 eggs
1/2 cup milk

Blend above ingredients
Add 14 oz pkg crushed vanilla wafers
1 can angel flake coconut
1 cup chopped pecans or walnuts
Bake in tube pan at 300 degrees approximately 2 hours or firm
Grandma's note: "I have made this in bread pans using only 1 cup sugar and 3/4 cup margarine + a 12 oz pkg wafers. I can't find the canned coconut but I know its 2 2/3 cups of coconut."

Fresh Apple Bars

3 eggs, 1 3/4 cups sugar, 1 tsp [baking] soda, 1 tsp cinnamon
1 cup oil, 2 cups diced apples [heaping[, 2 cups flour, 1 cup chopped nuts, 1/2 tsp salt

Beat together eggs, sugar, and oil. Sift together remaining dry ingredients. Add to egg mixture and stir well. Fold in diced apples and chopped nuts. Pour into greased and floured 13" x 9" pan. Bake 40-45 minutes at 350 degrees. Remove from oven and cover with glaze. (Mix powdered sugar and hot water to make thin glaze.) Cut into bars.

Old-fashioned Coconut Pie

1/4 cup all-purpose flour
1 cup sugar
Dash salt
2 cups milk
3 egg yolks, beaten
1 1/2 teaspoons vanilla extract
1 1/4 cups flaked coconut, divided
1 pie shell (9 inches), baked
Meringue: 3 egg whites, 6 tablespoons sugar

In a saucepan, combine flour and sugar; add salt, milk and egg yolks. Mix well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. For meringue, beat egg whites in a mixing bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar dissolves. Spread meringue over hot filling. Sprinkle with remaining coconut. Bake at 350 degrees for 12-15 minutes or until golden. Cool. Store in the refrigerator. Yield: 6-8 servings.

Mom's Apple Dip

8 oz cream cheese
3/4 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Stir it all together. Done. ^_^

Cream Corn

1 can cream-style corn
1 can whole-kernal corn
1 cup sour cream
2 beaten eggs
1 pkg jiffy muffin mix (dry)
1 cup shredded swiss cheese
1/2 cup melted butter

Mix all together. Pour in 2 1/2 qt baking dish. Bake at 350 degrees, 35-40 minutes.

Dump Cake

1 can (20 oz) crushed pineapple, undrained
1 can cherry pie filling
1 pkg (18.5 oz) white cake mix
1/2 cup margarine
1/2 cup chopped nuts

Put pineapple into greased 9 x 13 pan - spread out
Dump cherry filling over.
Dump cake mix, crumbling until fine.
Cut butter into patties and dot over mixture.
Sprinkle nuts on last.
Do not mix ingredients.
Bake 350 degrees 1 hour or until lightly browned or firm.

Serve with cool whip.