Note: If coconut pudding is not available, use another package of instant vanilla pudding and a few drops (to taste) of coconut extract. In a bowl, combine first five ingredients: press lightly into greased 13x9 pan. Bake at 350 degrees for 25 30 minutes, stirring every 10

Combine water & coconut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at 350F for 60 70 minutes. Cool on a wire rack & then chill in the fridge. Recipe b

Combine all ingredients in blender container. Blend on high for 1 minute. Pour into greased and floured 10" pie dish. Bake at 350^ for 45 minutes or until custard is set. Source: Connie Putnam, Warren, MI     strongServings:6/strong &nb

1 1/2 c heavy cream 1 1/4 c milk 3/4 c sugar 6 TB cornstarch 2 lg egg yolks 1 ts vanilla extract 2 c shredded coconut : Meringue topping 5 lg egg whites, at room : temperature 1/2 c sugar 1/2 ts cream of tartar 1 prebaked pie crust Com

To the beaten egg yolks, add the sugar and milk, and cook all together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the coconut with the custard filling and pour into baked pie shells.

Combine water & coconut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at 350F for 60 70 minutes. Cool on a wire rack & then chill in the fridge. Posted b

DIRECTIONS: Mix first 3 ingredients in saucepan. Cook, stirring, until a small amount of mixture forms a soft ball when dropped in cold water (232 F). Add dates; cook, stirring, until mixture returns to 232 F. Remove from heat, and cool to lukewarm (110 F). Add remaining ingredi

Prepare whip topping with 1 cup milk and vanilla. Add remaining 1 3/4 cup milk and pudding mix. Blend then beat at high speed for 2 minutes. Stir in coconut. Spoon in pie shell and chill 4 hours. Garnish as desired     strongServings:1/strongbr

Mix thoroughly and shape into tiny hay stacks and refrigerate for 2 houra mix thoroughly and shape into tiny hay stacks, refrigerate 2 hours. melt one square of unsweetened chocolate and dip candies in it, put back in fridge to harden.     strongServi

Heat oven to 350 F. Combine all ingredients. Stir to blend well. Cover a cookie sheet with brown paper. Drop mixture by teaspoonfuls onto brown paper. Bake 15 min. Remove at once to wire rack to cool. Makes 1 1/2 doz. Source: Dottie Theriault s collection.   &nb

milk in a saucepan; bring to a boil. Add coconut and marshmallows; boil over medium heat 5 minutes. Remove from heat, and stir in vanilla. Yield: about 3 cups. NOTE: Filling is very moist, and absorbs into cake. Preparation Time: South     str

PEAR HALVES ARE NICE SERVED SAME WAY Combine first 5 ingredients; place over boiling water; with egg beater, beat 4 or 5 min., or until mixture stands in peaks. Remove from heat; fold in rind and coconut. Cool; heap in peach halves. Makes 4 servings.  

Combine coconut and sliced hazelnuts. Add melted margarine or butter and mix well. Press into greased pie tin and refrigerate until firm (2 3 hours). * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board &

First line an 18 cm (7 inch) square tin with nonstick paper. Put the granulated sugar and water into a medium sized, heavy based saucepan and heat gently, without boiling, until the sugar has dissolved. Bring to the boil and let it simmer steadily until the temperature

Sift flour, measure, and sift three times with baking powder and salt. Cream shortening. Add sugar gradually and cream until light and fluffy. Add egg and beat until light. Add 1/2 cup coconut. Add dry ingredients alternately with milk. Beat after each addition until smooth. Add

Melt butter in a sauce pan. Remove from heat. Add powdered sugar and coconut. Mix well. Shape rounded teaspoons of mixture into balls. Make an indent in center of each and place on cookie sheet. Fill centers with melted chocolate. Chill until firm. Store in refrigerator. b

Combine 2 cups water, lemon juice, salt, and 1 cup sugar in top of double boiler and bring to a boil over direct heat. Place over boiling water. Add 1 cup water gradually to flour, mixing to a smooth paste. Add gradually to hot mixture and cook 5 minutes, stirring constantly. Be

<1> x Cornstarch Combine 2 cups water, lemon juice, salt, and 1 cup sugar in top of double boiler and bring to a boil over direct heat. Place over boiling water. Add 1 cup water gradually to flour, mixing to a smooth paste. Add gradually to hot mixture and cook 5 minutes,

<1> x Cornstarch Combine 2 cups water, lemon juice, salt, and 1 cup sugar in top of double boiler and bring to a boil over direct heat. Place over boiling water. Add 1 cup water gradually to flour, mixing to a smooth paste. Add gradually to hot mixture and cook 5 minutes,

1. Prepare piecrust. Cool completely. 2. Filling: Sprinkle water over gelatin in a cup. Let stand at least 2 minutes to soften. 3. Whisk cornstarch and 1/4 cup of the milk in a 1 quart microwave safe measuring cup or bowl until smooth. Whisk in egg yolks, 1 teaspoo

Dissolve coconut in hot water, put into blender with remaining ingredients and pulse until well blended. Marinate peeled, deveined(opt.), large shrimp in this for at least 30 mins. Skewer shrimp and grill over med. flame for about 5 to 6 mins. Turn frequently and baste with mari

Preheat oven to 300 degrees F. In large bowl use an electric mixer to beat the egg whites until stiff peaks form. Gradually beat in sugar. Add vanilla. With a rubber spatula gently fold in coconut. Drop by rounded teaspoonfuls onto greased, floured cookie sheets. Press an a

Combine sugar and cocoa. Add milk and water. Boil to soft ball stage (234 ~ 238 F). Cool to room temperature. Add coconut and nuts. Add butter and flavoring. Beat until mixture begins to thicken. Drop on waxed paper in small pats. Mildred G. Allison, Watkins Glen, NY.  

Preheat oven to 325. Beat eggs and gradually add sugar and salt; beat until thick and lemon colored. Blend in butter; then flour and milk. Add coconut. Spoon into pastry shell and bake for 45 minutes to 1 hour or until set and slightly browned == Courtesy of Dale & Gail

Cream butter and sugar. Add egg yolks, one at a time and beat until mixture is very light and lemon colored. Add vanilla and milk. In another bowl beat egg whites until foamy. Add salt and beat until stiff but not dry. Fold into creamed mixture. Fold in 1 1/2 cups of the coconu

* This is the minimum amount of cabe rawit; if you like your sambal really hot, put in 6 or 8 cabe rawit instead of 3. But remember that cabe rawit is the hottest and fiercest of all the chilli family. This sambal is made from fresh coconut, and should be eaten on the same

Boil sugar, corn starch, cream, butter, and salt to soft ball stage (234 238 F). Cool to room temperature. Beat until creamy. Add raisins, nuts, coconut, and flavoring. Continue beating until mixture can be handled. Turn onto board dusted with powdered sugar. Knead until smoot

Preheat oven to 180C/350F/Gas Mark 4 Roll out pastry and use to line a shallow, greased 12 by 7 inch cake tin. Trim edges. Spread with jam. In a bowl, beat margarine, sugar, eggs and flour until smooth. Spread over jam covered pastry. Sprinkle with coconut and bake for 30 m

Beat shortening till soft. Add sugar & cream till fluffy. Add water & mix. Add the rest of the ingredients in order, mixing well after each addition. Finish with the nuts & coconut. Form into rolls, wrap in waxed paper & chill for several hours in the fridge. Slice i

Blend oats till fine. Remove from the blender into bowl. blend the remaining ingredients except the flour, until smooth. Stir together all the ingredients & knead for 1 minute. Pinch off 1 Tb of dough & roll between your hands to make a stick 2 3" long. Bake on an oiled

Blend everything except the shredded coconut. Pour it over rocks glass or Flinstones jelly glass filled with cubed ice and garnish with the coconut. Recipe By : The Net     strongServings:1/strong  

*Very marginal substitutes (although still good!) are to try 1/4 c. coarsly chopped lemon grass, or the juice from 1 lime. This has to be experimented with, it is used to reduce the sweetness of the coconut milk. You do not want this flavor to dominate, though. Add a little at a

1. Preheat oven to 400 F. Cut strawberries into 1/4 inch thick slices and place in a large bowl with remaining filling ingredients. Stir well to evenly distribute tapioca and sugar. Let stand for 10 minutes to allow tapioca to soften a little. 2. Meanwhile, roll out pastry

Combine 1 cup whipping cream and sour cream in a small bowl; stir well. Cover and let stand at room temperature 6 to 8 hours or until slightly thickened. (If desired, mixture may be chilled overnight after it has thickened before completing recipe. Let mixture return almost to r

You ll find this velvety green soup a perfect starter for warm weather meals. Try it with grilled chicken or a juicy steak at dinner time, or serve it with sandwiches for lunch. Salt Snipped Chives Or Watercress Sprigs (Optional) Pit and peel the avocado,

Drain cherries, if necessary, saving liquid. Puree cherries in blender or food processor. Add enough water to cherry liquid to make 2 quarts. Add vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly thickened. Remove from heat. Add cream. Chill. Season with

Traditionally the heart shaped moulds were made of wicker; now china ones are used. If you decide to use cream cheese, make sure it is unsalted. Press the cheese through a fine sieve into a mixing bowl and stir in first the double cream then the sugar. Beat until light and

In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a paste and return to soup, stirring constantly while bringing

*2 lb. canned pitted sour cherries may be substituted. Fresh cherries: Place them in a saucepan and add approx. 1 1/2 c. cold water or enough to cover cherries. Add sugar and lemon. Canned Cherries: Put cherries with liquid from can into the saucepan. Simmer canned cherries

*Fresh cherries are a lot of work but really do taste better than the canned variety. **Other cherry flavored liqueur can be used such as Cherry Brandy but Cherry Heering works the best. Bring water, sugar, cinnamon stick and cherries to a boil. Simmmer 30 minutes if using