Coconut Custard Pie Recipe

ingredients:

1 unbaked 8 or 9 inch pie shell

1 large egg, separated 

2 Tbsp melted butter 

1 C. grated coconut

1 tsp vanilla extract 

1 pinch of salt 

2 large eggs 

2 Tbsp flour 

1 C. sugar 

1 C. milk 

Directions:

Soak coconut in milk for 1 hour to make coconut very moist. Set in refrigerator until ready to use. 

Stir together sugar, flour, and salt. Set aside. Beat the 2 whole eggs plus the additional egg yolk slightly. Add coconut/milk mixture and vanilla to these eggs. Combine dry ingredients with milk/egg mixture, add butter and mix well.

Beat remaining egg white until frothy. Brush this on unbaked pie shell. (This keeps the pie crust from becoming soggy.) Then carefully pour custard into unbaked pie shell. Bake at 375 degrees for 25-30 minutes.

Snickerdoodle Muffins

2 sticks unsalted butter

1 cup sugar

2 tsp vanilla

2 eggs

3/4 tsp baking soda

3/4 tsp baking powder

3/4 tsp cream of tartar

3/4 tsp freshly grated nutmeg

1 1/4 cup sour cream

2 1/4 cups all purpose flour

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Pecan Coconut Praline Cookies

Ingredients:

2½ cups sugar

½ cup concentrate

½ cup sirup

½ cup butter

1 teaspoon vanilla

2-2½ cups sliced pecans

2½ cups grated coconut

1. Set pecans, coconut, and vanilla off to the facet

2. Mix sugar, evap milk, corn syrup, and butter in giant pan.

3. bring back a rolling boil & boil for three minutes.

4. take away from heat & add pecans, coconut, and vanilla

5. Stir for regarding four minutes.

6. Take a containerful of batter and place on paper. Let it sit till batter has

hardened.

7. take away from paper and luxuriate in.

Kentucky Hot Brown Bake

INGREDIENTS:

8 oz package cold crescent rolls

1 lb. package smoke-dried turkey luncheon meat

8 slices overdone bacon

8 slices cheese

3 Roma tomatoes, sliced skinny

4 eggs, beaten

INSTRUCTIONS:

Unroll the crescent dough and separate into a pair of squares.

Place one sq. in bottom of 8" pan that's lubricated or lined with parchment paper.

Press dough to suit pan.

Layer with 0.5 the turkey, bacon, cheese and tomatoes.

Pour 0.5 the eggs over the highest.

Repeat the layers.

Top with remaining dough sq..

Pour remaining eggs over prime.

Bake at 350 for twenty minutes, lined with foil. take away foil and bake another 20-25 minutes.

Let sit at area worker for 15-20 minutes before serving.