Coconut Pie

5 eggs
1&1/2c. sugar
2c. cream (may use whipped cream)
2c. coconut
1/4t. lemon juice

Beat eggs and sugar in a large mixing bowl.  Stir in coconut, lemon juice, and cream.  Put in unbaked 9-inch pie crust.  Bake at 350℉ for 25 min.  Top with whipped cream and coconut.  Makes two 9-inch pies.

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Buttermilk Old-Fashioned Pancakes

2c. buttermilk
1c. flour
1/2t. baking soda
1/2t. salt
1t. baking powder

Mix baking soda, salt, baking powder, and milk together in a mixing bowl.  Stir in flour to thicken to desired consistency.  Cook on slightly oiled hot griddle (medium heat)--lightly brown on each side.

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Fresh Strawberry Pie

1 pkg. (4 serving size) vanilla pudding and pie filling
1 pkg. (3 oz.) strawberry gelatin
2c. water
1t. lemon juice
1&1/2c. prepared dream whip (whipped cream)
1c. sliced fresh strawberries
9-inch baked pie shell

Combine pudding mix, gelatin, water, and lemon juice in a saucepan.  Cook and stir over medium heat until mixture comes to a boil.  Pour into a bowl and chill until thickened.  To hasten chilling, place bowl of pudding mixture into a larger bowl of ice and water; then stir until thickened.  Fold in whipped topping, blending well. Stir in strawberries.  Pour into pie shell; chill until set, 1-2 hours.  Garnish with additional whipped topping and strawberries.

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Skillet Upside-Down Cake

From:  Kroger gelatin dessert box

1/2c. butter or margarine

3/4c. brown sugar

3 oz. pkg. strawberry gelatin (may use other flavors of gelatin)

1 can (8.25 oz.) crushed pineapple, drained (reserve juice)**

1/2c. chopped nuts (optional)

1 box yellow cake mix

1&1/4c. liquid (reserved pineapple juice + added water)

Melt butter in a heavy 10-inch skillet using low heat on the stovetop.  Remove from heat.  Sprinkle brown sugar and strawberry gelatin over butter.  Drain crushed pineapple, reserving liquid.  Spread crushed pineapple and nuts over gelatin mixture.  Prepare yellow cake mix according to directions on package using reserved pineapple juice + water to measure 1&1/4c. liquid.  Pour cake batter over pineapple mixture.  Bake in a 350℉ oven for 50-55 min.  Immediately turn upside-down onto a serving dish.  Refrigerate any leftovers. 

**may use other canned fruit that would complement the flavor of gelatin you're using.  Be sure to reserve the juice according to the recipe above.

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Fudge Brownie Pie

Nut Crust:  (This crust is optional--you may use a different kind of pie crust for this pie)

1/4c. butter or margarine
1/4c. sugar
1T. flour
1c. finely chopped nuts

Mix and press into bottom and sides of pie pan.

Filling:

1/2c. butter or margarine
1c. sugar
3 eggs
2 sq. unsweetened chocolate, melted and cooled
1/3c. flour
1t. vanilla
1/2t. baking powder
1/8t. salt

Mix filling until smooth;  pour into crust.  Bake at 325℉ for 35-45 min.  Filling will be slightly moist.  Top with whipped cream.

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Family Night Cobbler

1 cube butter or margarine
1c. flour
1c. sugar
pinch of salt
2t. baking powder
3/4c. milk
3-4c. chopped fresh or frozen fruits (peaches, nectarines, apricots, or berries)

Melt butter and pour into an 8 or 9-inch baking dish.  Combine flour, sugar, salt, baking powder, and milk in a mixing bowl.  Stir well.  Pour batter over butter.  Add fruit over the top of the batter.  Bake at 350℉ for 45 min.-1 hour (toothpick inserted into the center should come out clean).  Serve hot with whipped cream or ice cream.

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Methods of Cooking Corn on the Cob

1.  Boil in water--Shuck the corn removing the husk and all the silk.  Place in a large cooking pot.  Cover with water and bring to a boil on the stove.  Boil until the kernels of corn change to a darker yellow color.  Remove and enjoy!!!

2.  Microwave--Place a single ear of corn in the microwave.  Do not remove husk or silk before putting in the microwave.  Microwave on high for 4 min.  Remove husk and silk-- should easily be removed from the ear of corn.  Enjoy!!!

3. Grill--Place unhusked corn on a medium heat grill for 15-20 min., turning every 5 min.  Let cool about 5 min., then remove husk and silk.  Enjoy!!!

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