3 cups sugar
6 Tbsp. cocoa
Pinch of salt
4 eggs
2 cups coconut
1 cup chopped pecans
1 tsp. Vanilla
1 can (13 oz.) evaporated milk
½ cup butter, melted
3 unbaked pie crusts
Mix first three ingredients; add eggs and blend well. Stir in milk and vanilla; add butter, coconut and nuts. Pour into crusts and bake at 350 degrees for 35-40 minutes. Makes 3 pies.
8 oz. Pkg. Cream cheese
3 oz. Pkg. Lemon Jello
½ of a 3 oz. Pkg. Lime Jello
Large can Pet milk, well-chilled
1 tsp. Vanilla
1 cup sugar
1 ½ cups hot water
Mix lemon jello, lime jello and hot water. Chill until almost set. Cream sugar, cream cheese and vanilla until smooth. Whip the canned milk until stiff. Whip jello. Mix the whipped canned milk and the whipped jello. Fold into cream cheese mixture. Pour into graham cracker or vanilla wafer crust in 9 x 13 pan. Refrigerate 3 to 4 hours before serving.
4 eggs
1 cup coconut
1 cup chopped pecans
1 cup white raisins
2 sticks melted margarine
2 cups sugar
½ tsp. Vinegar
2 tsp. Vanilla
2 pastry shells
Beat eggs well and add other ingredients. Pour into 2 uncooked pastry shells. Bake at 300 degrees for 50 to 55 minutes.
This recipe was given to me by Mrs. Grady Baggett of Gulfport, Mississippi in 1977. Her husband was the realtor we used when we purchased our first house. And…….this is a great pie!
Pound Cake
Large pkg. Lemon jello
Large pkg. Lemon pudding mix
3 cups milk
2 cups boiling water
Large container of Cool Whip
Slice pound cake and press into large flat casserole dish. Mix lemon jello with boiling water until dissolved. Pour over pound cake. Refrigerate for about an hour. Mix lemon pudding and milk according to package directions. When thickened, spread over pound cake and jello layer. Spread Cool Whip on top. Refrigerate.
Pam Guessford gave me this recipe when we were in Okinawa.
3 eggs
1 ½ cups sugar
2 heaping Tbsp. cocoa
1/3 cup flour
2 ¼ cups milk
1 Tbsp. margarine
1 Tbsp. vanilla
Mix flour, sugar and cocoa well. Separate eggs and save the egg whites for your meringue. Beat egg yolks and add to milk. Add this mixture a small amount at a time to the sugar mixture and stir after each addition. Cook on low heat until thick. Remove from heat and add vanilla and margarine. Pour into baked pie crust, to with meringue and brown.
In a large saucepan, mix:
½ cup sugar
small can (1/2 cup) evaporated milk
½ cup water
Bring mixture to a boil.
Mix and beat well:
½ cup sugar
2 heaping Tbsp. flour
4 eggs
Add to the boiled mixture and add 1 tsp. vanilla. Pour into unbaked pie crust or glass dish for oven.
Bake at 350 degrees for 15 minutes. Reduce temperature to 325 degrees and bake for another 25 minutes.
Bottom Layer:
1 ½ cup flour
1 ½ stick butter or margarine
1 cup chopped pecans
2 Tbsp. sugar
Mix and flatten in 9 x 13 pan. Bake at 350 degrees for about 20 minutes or until lightly brown. Cool
2nd Layer:
8 oz. Pkg. Cream Cheese
1 cup powdered sugar
½ of 12 oz. Container of Cool Whip
Mix and spread on top of crust.
3rd Layer:
1 large pkg. Instant chocolate pudding mix (or 2 small packages)
3 cups milk
1 cup crushed pineapple, drained
1 can Eagle Brand milk
Juice of 2 lemons (5 to 6 tablespoons)
1 cup chopped pecans
½ pint whipping cream, whipped with ¾ cup of sugar or ¾ quart of Cool Whip
Combine Eagle Brand milk and lemon juice. Add pineapple, pecans and whipping cream or Cool Whip. Pour into 2 baked pie crusts.
This recipe is very easy, but very good. I found it in the Air Force Times in 1972 and it’s been a favorite of mine ever since.
12 Vanilla Wafers
2 8-oz. Packages of Cream Cheese
½ cup sugar
1 tsp. Vanilla
2 eggs
Line muffin tin with foil liners. Place vanilla wafer in each. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs and mix well again. Pour cream cheese mixture over vanilla wafers, filling each cup ¾ full. Bake in 350 degree oven for 25 minutes. Cool and remove cheesecakes from pan. Top with your favorite pie filling ( cherry and blueberry are both good). Refrigerate. Makes 12.
3 eggs
1 cup sugar
½ cup white Karo syrup
½ tsp. Salt
1 tsp. Vanilla
1 cup chopped pecans
8-inch unbaked pastry shell
Pecan halves for garnish
Beat eggs until frothy. Add sugar, corn syrup, salt, vanilla and chopped pecans. Mix well. Pour into pastry shell. Arrange pecan halves on top. Bake in 400 degree oven for 10 minutes. Lower temperature to 350 degrees and bake for another 30 minutes or until almost firm in center.
