1 package (5-1/3 cup) Bakers coconut
1 bag (12 oz.) dark chocolate chips
2 egg whites
1 tablespoon vanilla
½ teaspoon vanilla powder
1 tablespoon caramel syrup (may substitute caramel
1 cup low-fat sweetened milk
½ cup dried cherries..
Pour half cup of dark chocolate chips into a large mixing bowl and add
all other ingredients. Mix with wooden spoon until well-blended.
Spoon out cookies in desired size (I use a very small ice-cream scoop)
and place them on a greased baking sheet, Sil-pat, or parchment paper.
Bake for 24 minutes at 325 degrees.
Remove cookies from baking sheet with greased spatula and place on a
cooling rack for 10 minutes.
Melt remaining chocolate chips in a shallow bowl in microwave (1 to 2
Dip ¼ of each cooled cookie into the chocolate mixture and place on wax
Stack layers of cookies and wax paper on a paper plate and refrigerate
for an hour to set chocolate. When the cookies are ready to eat they’ll
easily peel off the wax paper.
Sticky Buns (makes two batches)
3 ½ cups all purpose flour
1 package active dry yeast
1¼ cup milk
¾ cup sugar
¼ cup butter or shortening
1 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons melted butter
¼ cup raisins
In mixing bowl combine 3½ cups of the flour and yeast. Heat milk,
sugar, shortening, and salt to 120o, stirring constantly until
shortening almost melts. Add to dry mixture along with egg and beat for
30 seconds on low speed. Scrape sides of bowl and beat at high
speed for 3 minutes. Hand mix in the remaining flour and form
into a ball. Place in lightly greased bowl and cover. Let rise in warm
place until it doubles in size. (1½ to 2 hours.) Then place dough
on floured surface and punch down. Cover again and let rise 10 minutes.
Roll out half the dough into 16 x 8 inch rectangle. Mix sugar,
cinnamon and butter in bowl and spread half of it over dough. Sprinkle
with raisins. Starting with the long edge, roll dough as tight as
possible forming a 16 inch log. Brush ends with water to
1 cup brown sugar
½ cup butter
2 tablespoons corn syrup
1 bag crushed pecan pieces
In a saucepan, mix together ½ cup of brown sugar, ¼ cup of melted
butter, and 1 tablespoon of corn syrup. Heat slowly, stirring
often. Sprinkle pecan pieces into the bottom of a greased 8x8x2 inch
baking pan and then cover with the caramel goo.
Next slice dough log into half-inch rolls by sliding a piece of thread
under log and crisscrossing at top. Pull tightly as thread cuts
through log. Place rolls on top of goo mixture, then cover and
let rise again in a warm place for about 30 minutes. Bake at 375o
for 20 minutes.
Let cool for three minutes and invert onto plate. Place a second plate
on top of rolls and flip again so that rolls end up pecan side
down. Spread with frosting mixture below.
2 cups sifted confectioners sugar
A pinch of salt
1 teaspoon vanilla
Sift sugar in a bowl. Slowly add milk until it thickens. Mix in
salt and vanilla and spread on the top of rolls.
To make the second batch Roll out the other half of the dough into 16 x
8 inch rectangle. Mix sugar, cinnamon and butter in bowl and
spread half of it over dough. Sprinkle with raisins. Starting
with the long edge, roll dough as tight as possible forming a 16 inch
log. Brush ends with water to seal.
Follow the same instructions for making Carmel Goo and Frosting.
Great’s Lemon Pie
1½ cup sugar
3 tablespoons all purpose flour
3 tablespoons cornstarch
1½ cup hot water
3 egg yolks (save whites for meringue)
2 tablespoons butter
1 teaspoon grated lemon peel
1/3 cup lemon juice
1 pre-baked pie shell, cooled
In a saucepan, mix sugar, cornstarch, flour, and two pinches of salt.
Gradually add the hot water while stirring. Continue to stir as mixture
heats over medium to high heat until it comes to a boil. Reduce
heat while continuing to stir for 2 more minutes and remove from heat
all together. Slightly beat egg yolks in a bowl and slowly stir in 1/3
of original mixture. Then return all of what’s in the bowl to original
mixture while continuing to stir. Bring to a boil and cook for 2
minutes. Stir in butter, lemon peel, and lemon juice. Then pour mixture
into a cool baked pie shell.
3 egg whites
½ teaspoons vanilla
¼ teaspoon cream of tarter
6 tablespoons sugar
Beat egg whites, vanilla, and cream of tarter until it begins to
thicken. Then slowly add the 6 tablespoons of sugar until glossy peaks
form and all of the sugar dissolves. Spread meringue over hot lemon
filling lifting with a flat knife to form little peaks. Bake at 350o
for 12 to 15 minutes until peaks turn golden brown. Let cool before
cutting. (For best results, dip knife in water before cutting a piece
Mom’s pie crust (makes two pies)
2 cups sifted all purpose flour
2/3 cups shortening
1 teaspoon salt
5 to 7 tablespoons ice water
Sift flour and salt together and cut in 1/3 cup of shortening. Then cut
in the other 1/3 cup of shortening adding the ice water and toss till
it forms a ball. Chill in plastic wrap for 30 minutes. Roll out pie
crusts. Bake @ 450 o for 10 to 12 minutes using pie weights or dry
beans to prevent crust from losing its shape.
**Both of my Grandmas knew their way around a pie, and so as a bonus I
thought I’d throw in one from Grandma Jannenga.
1 cup brown sugar
5 tablespoons sifted all purpose flour
3 tablespoons butter
1½ cups milk
1 teaspoon vanilla
1 pre-baked pie crust, cooled
1 tablespoon sugar
Mix brown sugar, flour butter and milk together in the top of a double
boiler until it thickens.
Beat in two egg yokes, remove from heat and place pan in the
refrigerator until it cools.
Mix in the vanilla and pour into a baked pie crust. (see Mom’s pie
Beat egg whites and sugar with a whisk until they become
meringue. Cover pie with meringue, lifting in whiffs to create
curls. Then bake it in a slow oven until the meringue turns golden
1 large stock pot filled with water
1 cup water in medium-size sauce pan
A very hot charcoal fire
1 quart Mason jar filled with 2 cups
24 ears Indian corn
1 cup (2 sticks) butter
Remove husks from corn. Remove silk with stiff nylon brush and rinse.
Place the Mason jar into saucepan and set it on the edge of the grill.
Put the sticks of butter in Mason jar and as it melts it will float to
the surface. Place the stockpot on the grill and when water
begins to boil, add one tablespoon salt. Carefully lower the corn (6
ears at a time) into the water. Cook for 6-8 minutes. Remove corn
with tongs one ear at a time and then dip them in the Mason jar to
cover with butter. Add salt and pepper to taste.
Cherry Coconut Macaroons
Frosted Sticky Buns