Thursday, July 30, 2009

Double Coconut Cream Pie

1/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
1 8 ounce can cream of coconut (3/4 cup)
3 beaten egg yolks
2 tbl. margarine
1 cup flaked coconut
2 tsp. vanilla
1-9" baked pastry shell
3 egg whites
½ tsp. vanilla
1/4 tsp. cream of tartar
1/3 cup sugar
2 tbl. flaked coconut

For filling:
In a medium saucepan combine first 1/3 cup sugar, cornstarch and salt. Stir
in milk and cream of coconut. Cook and stir over medium heat till thickened
and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the
hot milk mixture into the beaten egg yolks, stirring constantly. Return all
the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 minutes
more. Remove from heat. Stir in margarine till melted. Stir in 1 cup coconut
and 2 tsp. vanilla. Pour filling into baked pastry shell.

For meringue:
Let egg whites stand at room temp. for 30 minutes. In a mixing bowl beat egg
whites, ½ tsp. vanilla, and cream of tartar on medium speed of electric
mixer till soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tbl.
at a time, till stiff peaks form. Evenly spread meringue over hot filling;
seal to pastry edge. Sprinkle with 2 tbl. coconut.

Bake in 350°F oven for 15 minutes. Cool for 1 hour on wire rack. Cover and chill 3-6 hours before serving.

Coconut Macadamia Nut Pie

1 refrigerated pie crust
1 can cream of coconut
2 boxes cook and serve vanilla pudding mix
1 3/4 cups milk
4z macadamia nuts, chopped
1 ½ cup heavy cream
2/3 cup shredded coconut, toasted

Heat oven to 450°F.

Place piecrust into 9" pie plate and crimp edges.

Bake at 450°F for 10 min.

Cool completely.

Reserve 3 tbl. of the cream of coconut.

In a medium saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until thick, about 18 min.

Take off heat and stir in half of the nuts.

Pour filling into cooled piecrust and refrigerate for 2 hours.

Whip cream and reserved 3 tbl. cream of coconut to stiff peaks.

Spread over top of pie.

Top with remaining nuts and toasted coconut.

Refrigerate at least 3 hours or overnight.

Bleu Cheese and Onion Dip


3 ounce package of cream cheese
3 ounces of bleu cheese, crumbled
3/4 cup mayonnaise
1/2 teaspoon salt
1 tablespoon dried minced onion (or fresh chopped fine)
dash of garlic powder
dash of black pepper

In a medium bowl, mix the cream cheese and bleu cheese together.
Stir in the remaining ingredients. Mix well.

Cover and let chill in the refrigerator for about an hour.

This dip is good with crackers, raw
vegetables, and potato chips.

Gooey Chocolate Cookies

1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 egg
1 tsp vanilla
1 pkg. (18 1/4 oz.) chocolate cake mix

In a large bowl, beat the cream cheese and butter until light and fluffy. Beat in the egg and the vanilla. Add the cake mix and mix well. The Dough Will Be Sticky.

Cover and refrigerate for 2 hours.

Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased baking sheets.

Bake at 350 F. for 9-11 minutes or until the tops are cracked. Cool for 2 minutes before removing from pans to wire racks.

Makes about 4 1/2 dozen

Recipe Source: Taste Of Home - Angela Bailey
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