Coconut Cream Pie

Coconut Cream Pie
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Coconut Cream Pie
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  4. Pour the filling into the pie shell and chill until firm, about 4 hours.
  5. Top with whipped topping and with the reserved coconut.
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Big Soft Ginger Cookies

Big Soft Ginger Cookies
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Big Soft Ginger Cookies
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
  4. Beat in the egg, then stir in the water and molasses.
  5. Gradually stir the sifted ingredients into the molasses mixture.
  6. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  7. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  8. Bake for 8 to 10 minutes in the preheated oven.
  9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Best Big, Fat, Chewy Chocolate Chip Cookie
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Best Big, Fat, Chewy Chocolate Chip Cookie
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Ingredients
Instructions
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
  4. Beat in the vanilla, egg, and egg yolk until light and creamy.
  5. Mix in the sifted ingredients until just blended.
  6. Stir in the chocolate chips by hand using a wooden spoon.
  7. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  8. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
  9. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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Caramel

Caramel
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Caramel
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Ingredients
Instructions
  1. Stir sugar, water and syrup over medium heat until it boils.
  2. Wash down sugar crystals.
  3. Sir in butter, when boils again, slowly (take 5 minutes) add milk – stirring constantly.
  4. Cook and stir until batch reaches desired firmness.
  5. Add salt and flavoring, pour into lightly buttered pan.
  6. For turtles, cook to softball, drop onto nuts. Dip upside down in chocolate.
  7. For special cookies – use small butter cookies, dip in caramel, nuts, and chocolate. Delicious on apples.
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Basic Fondant

Basic Fondant
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Basic Fondant
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Ingredients
Instructions
  1. Put all ingredients in pan over medium heat – wash down sugar crystals and cook to 242° without stirring.
  2. Pour on to cool cookie sheet.
  3. When cool enough to touch cream (a putty knife works well for this) until white and creamy.
  4. Used for centers of candy. Perfect for chocolate cherries. Tint and flavor for mints.
Recipe Notes

Fruita Preschool, 1974

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Grandma Jeanette’s Amazing German Red Cabbage

Grandma Jeanette's Amazing German Red Cabbage
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This yummy, sweet and sour German red cabbage is easy to make!
Prep Time
20 minutes
Cook Time
1.5 hours
Prep Time
20 minutes
Cook Time
1.5 hours
Grandma Jeanette's Amazing German Red Cabbage
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This yummy, sweet and sour German red cabbage is easy to make!
Prep Time
20 minutes
Cook Time
1.5 hours
Prep Time
20 minutes
Cook Time
1.5 hours
Ingredients
Instructions
  1. Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
  2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
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Chocolate Pudding Cake

Chocolate Pudding Cake
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Chocolate Pudding Cake
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt.
  3. Add milk and oil, mix well.
  4. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture.
  5. Add the vanilla to the hot water, then pour the water over the top.
  6. Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry.
  7. Serve warm with a spoon or at room temperature.
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Basic Fondant

Basic Fondant
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Basic Fondant
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Ingredients
Instructions
  1. Put all ingredients in pan over medium heat - wash down sugar crystals and cook to 242 without stirring.
  2. Pour on to cool cookie sheet. When cool enough to touch, cream (a putty knife works well for this) until white and creamy. Used for centers of candy. Perfect for chocolate cherries. Tint and flavor for mints.
Recipe Notes

Fruita Preschool 1974

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