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Dann Stouten

The Gate: Read the Recipes

Dann’s Chocolate-Cherry Coconut Macaroons

1 package (5-1/3 cup) Bakers coconut
1 bag (12 oz.) dark chocolate chips
2 egg whites
1 tablespoon vanilla
teaspoon vanilla powder
1 tablespoon caramel syrup (may substitute caramel
1 cup low-fat sweetened milk
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 minutes)

Dip of each cooled cookie into the chocolate mixture and place on wax paper.

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.
Frosted Sticky Buns (makes two batches)

    3 cups all purpose flour
    1 package active dry yeast
    1 cup milk
    cup sugar
    cup butter or shortening
    1 teaspoon salt
    1 egg
    1 teaspoon ground cinnamon
    2 tablespoons melted butter
    cup raisins

In mixing bowl combine 3 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. (1 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 seal.  

Caramel Goo

    1 cup brown sugar
    cup butter
    2 tablespoons corn syrup
    1 bag crushed pecan pieces

In a saucepan, mix together cup of brown sugar, 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.
Grandma Great’s Lemon Pie

1 cup sugar
3 tablespoons all purpose flour
3 tablespoons cornstarch
1 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.

Meringue Topping

3 egg whites
teaspoons vanilla
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 of pie.)

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.
Grandma Jannenga’s Butterscotch Pie

1 cup brown sugar
5 tablespoons sifted all purpose flour
3 tablespoons butter
1 cups milk
2 eggs
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 crust)
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 brown.

Indian Corn
    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 water   
    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.

The Gate

Chapter #7
Chocolate Cherry Coconut Macaroons
Chapter #1
Frosted Sticky Buns
Chapter #8
Lemon Pie
Butterscotch Pie
Chapter #3
Indian Corn

Dann Stouten is a teacher, preacher and author, in west Michigan.

Dann Stouten