Dorothy Byrnside, FMS 5 eggs, separated1 cup confectioners sugar3 Tbsp cocoa1/2 pint whipped cream Beat egg yolks until creamy. Add sugar and cocoa slowly. Fold in stiffly beaten egg whites. Line a 12x15 inch pan with wax paper. Pour mixture into pan with wax paper. Pour mixture into pan and bake in moderate oven (350°) … Continue reading Chocolate Roll
Stewin’ & Stirrin’ – Union Parish School Food Service Assc.
Berry Mallow Yam Bake
Bernadette Jenkins 1/2 cup flour1/2 cup brown sugar1/2 oats (uncooked)1 tsp cinnamon1/3 cup Parkey® margarine2 (17 oz) cans yams, drained2 cup cranberries1 1/2 cup Kraft marshmallows (miniature) Combine flour, sugar, oats and cinnamon; cut in margarine until mixture resembles coarse crumbs. Lightly toss 1 cup crumb mixture with yams and cranberries; arrange in 1 1/2 … Continue reading Berry Mallow Yam Bake
Date Nut Roll
Kathryn Russell, Linville High School 1 cup dates2 cups sugar1 cup milk1 1/2 cup pecans Boil sugar and milk until it forms soft ball. Add chopped dates; remove from heat and add nuts. Roll on wax paper; cut when cool.
Hello Dolly Bars
Robbie M. Alford, Central Office 1 stick margarine1 cup graham cracker crumbs1 cup coconut1 cup chocolate chips1 cup pecans, broken1 can condensed milk Place ingredients in order listed in long cake pan, 9x12 inches. Bake at 350°F for 30 minutes.
Peanut Patties
Betty Bryant, DHS; Mytis Pylant, DHS 3 cups sugar1/2 cup water1/2 cup white corn syrup1 quart shelled raw peanuts, slightly roasted1/4 tsp cream of tartar Mix ingredients in heavy saucepan. Cook to soft ball stage. Remove from heat and beat until creamy. Pour into buttered cookie sheet or muffin pan. Makes 24 patties in muffin … Continue reading Peanut Patties
Coconut Pie
Sharon Dixson, Central Office 2 cups sweet milk1 cup sugar3 egg yolks1 tsp vanilla3 Tbsp flour1/4 cup margarinePinch of salt Scald 2 cups of sweet milk in double boiler. Beat 3 egg yolks well, then add sugar and cream well. Add flour pinch of salt and add all this to scalded milk. Cook for a … Continue reading Coconut Pie
Old Fashioned Coconut Pie
Kathryn Russell, Linville High School 1 1/2 cup sugar4 egg yolks2 cup coconut1/2 cup flour4 cup milk1/2 cup butter2 tsp vanilla2 baked pie shells Mix flour and sugar well. Add milk, beaten egg yolks, butter and vanilla. Cook over low heat, stirring constantly until mixture thickens. Remove from heat; add coconut. Pour into baked pie … Continue reading Old Fashioned Coconut Pie
Coconut Pie
Nina Henson, LHS 1 cup sugar3 Tbsp cornstarch2 eggs3 cup milk2 Tbsp oleo1 Tbsp vanillaCoconut Mix cornstarch and sugar. Add milk and egg yolk. Cook. Add oleo and coconut. Pour in pie shell. Top with meringue or whipped cream.
Buttermilk – Coconut Pie
Robbie M. Alford, Central Office 3 eggs1 1/4 cup sugar1/4 cup margarine, melted1/3 cup buttermilk1 tsp vanilla1 1/3 cup flaked coconut1 unbaked 9 inch pie crust Beat eggs. Add sugar, margarine, buttermilk and vanilla. Mix. Stir in coconut. Pour in shell. Bake at 350°F. for 45 minutes or until set. Delicious hot!
Butter Coconut Pie
Lela M. Bass, Marion 2 1/4 cup sugar1 to 2 cup flourDash of salt3/4 cup butter, softened6 eggs2 cup water2 cup coconut Beat together first 5 ingredients. Stir in water and coconut. Bake in chilled uncooked pie crust at 375° for 40 to 45 minutes. Makes 2 pies.
