Sweet Recipes

Coconut Pie Ingredients

• 3 eggs
• 3/4 cup sugar
• 1 Tbsp. vanilla
• 1 Tbsp. white vinegar
• 1/2 stick butter or margarine, melted
• 1/2 cup nuts chopped
• 1/2 cup coconut
• 1/2 dates
• 1 unbaked 9-inch pie shell

Directions for Coconut Pie

Mix eggs, sugar, vanilla, vinegar and butter.  Add remaining ingredients.  Pour into pie shell and bake at 325 degrees for 1 hour or until golden brown.

Sweet Potato Pie Ingredients

• 1/2 cup dark brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1 1/2 cups cooked mashed sweet potatoes
• 2 eggs, slightly beaten
• 1/4 cup evaporated milk
• 1/4 cup water
• 2 Tbsp. melted butter
• 1/4 cup bourbon
• 1 package (4 oz.) crystallized ginger
• 1 cup heavy whipping cream

Directions for Sweet Potato Pie

Bake potatoes until mushy.  Peel and cut across in very thin slices to prevent them from being stringy when mashed.  Mix sugar, cinnamon, nutmeg, salt and allspice.  Stir in potatoes.  Combine eggs, milk, water, butter and bourbon.  Add to potato mixture, mix well and pour into unbaked 9 inch pie shell.  Bake at 400 degrees for 40 minutes.  Test with knife for doneness.  Chill.  Top with whipped cream.  Sprinkle with crystallized ginger.  Refrigerate until ready to serve.

Chocolate Macaroon Cake Ingredients

• 4 eggs, separated
• 2 cups sugar
• 2 cups coconut, grated
• 1 Tbsp. flour
• 1/2 cup cocoa
• 3/4 cup hot coffee
• 1 tsp. baking soda
• 1/2 cup sour cream
• 1/2 cup shortening
• 1 tsp. salt
• 2 tsp. vanilla
• 2 cups flour, sifted

Glaze

• 1 cup confectioners’ sugar, sifted
• 1 tsp. butter
• 1 Tbsp. milk
• 1 tsp. vanilla

Directions for Chocolate Macaroon Cake

Grease 10 inch Bundt pan.  Beat one of the egg whites in small mixing bowl at high speed until soft peaks form.  Gradually add 1/2 cup sugar and continue beating until stiff peaks form.  Add coconut and 1 tablespoon flour.  Set aside.  Beat 3 egg whites in large mixing bowl until soft peaks form.  Gradually add another 1/2 cup of the sugar and continue beating until stiff peaks form.  Add coffee to cocoa.  Add baking soda to sour cream.  In large mixing bowl beat remaining 1 cup sugar, shortening, egg yolks, salt, vanilla, one half of coconut mixture until light and creamy, about 4 minutes.  Add flour, sour cream, and remaining cocoa mixture and blend well.  Fold in egg whites.  Pour 1/3 of chocolate batter into pan.  Place half of coconut mixture on top.  Bake at 350 degrees for 55 to 60 minutes or until done.  Cool completely before removing from pan.  Top cake with glaze.

Raspberry Cookie Ingredients

• 1 stick butter
• 1/3 cup brown sugar
• 1 cup flour
• 1 egg, separated
• 1 tsp. vanilla
• 1/2 cup chopped nuts
• 1/2 cup raspberry jam

Directions for Raspberry Cookies

Cream butter with brown sugar.  Stir in flour, egg yolk and vanilla.  Make into small balls.  Dip balls in lightly beaten egg whites and roll in chopped nuts.  Put on a greased cookie sheet and bake at 350 degrees  for 6 minutes.  Remove from the oven and make a dent in cookie balls with a measuring spoon and add jam in center.  Bake 10 minutes longer.  Makes 3 dozen cookies.

Coconut Oatmeal Cookie Ingredients

• 1 cup white sugar
• 1 cup brown sugar
• 1 cup coconut
• 1/2 tsp. salt
• 1 cup flour
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking soda
• 4 cups oatmeal (quick)
• 1 cup melted shortening

Directions for Coconut Oatmeal Cookies

Cream sugar and eggs.  Add shortening, then flour with salt and baking soda.  Add vanilla, coconut and oatmeal.  Bake at 350 degrees for 10 to 12 minutes.

Jewish Apple Cake Ingredients

• 4 large apples, thinly sliced
• 2 Tbsp. cinnamon
• 7 Tbsp. orange juice
• 1 cup oil
• 2 1/2 tsp. vanilla
• 4 eggs, unbeaten
• 1/2 tsp. salt
• 2 1/4 cups sugar
• 3 cups flour
• 3 tsp. baking powder

Directions for Jewish Apple Cake

Mix together apples, cinnamon and 1/4 cup of the sugar and set aside.  Mix oil, vanilla and eggs in small bowl and slowly add orange juice, set mixture aside.  Sift together salt, 2 cups flour, sugar and baking powder.  Combine with orange juice mixture and beat slowly until thoroughly mixed.  Using a greased and floured tube pan, add a layer of batter then layer of reserved apple mixture.  Alternate ingredients in layers until all batter is used.  Reserve small amount of apple mixture for top of cake.  Bake at 350 degrees for 75 minutes.

Carrot Cookie Ingredients

• 1 cup shortening
• 3/4 cup sugar
• 2 eggs
• 1 cup carrots, cooked and mashed
• 2 cups flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup shredded coconut
• 1 cup pecans, chopped
• 1/2 cup candied green cherries, sliced (optional)

Orange Butter Icing

• 3 Tbsp. soft butter
• 1 1/2 cups confectioners’ sugar
• 2 tsp. grated orange peel
• 1 Tbsp. orange juice

Directions for Carrot Cookies

Mix shortening, sugar, eggs and carrots.  Blend in flour, baking powder and salt.  Stir in coconut, pecans and cherries.  Drop dough by teaspoonful about 2 inches apart onto lightly greased  baking sheet.  Bake at 400 degrees for 8 to 10 minutes or until done.  Immediately remove from baking sheet and allow to cool before frosting.
For icing, blend butter and sugar, stir in orange peel and juice.  Beat until icing is smooth.  Recipe makes 4 dozen cookies.

Yam Pecan Pie Filling Ingredients

• 1 cup mashed sweet potatoes, cooked or canned
• 1/3 cup brown sugar
• 3/4 tsp. cinnamon
• 3/4 tsp. ginger
• 1/4 tsp. salt
• 3/4 cup scalded milk
• 2 eggs, well beaten

Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs.  (If fresh sweet potatoes are used, add 1/3 cup granulated sugar.)  Cool and fill pie shell.  Bake at 375 degrees for 20 minutes.  Sprinkle with topping.  Continue baking for an additional 20 minutes.  Serve with whipped cream when cool.  Serves 6.

Crust

• 1 1/2 cups all purpose flour, sifted
• 1/2 tsp. salt
• 3 Tbsp. water
• 1/2 cup shortening

Sift flour and salt into a bowl.  Take out 1/4 cup flour and blend with water to form a paste.  Cut shortening into remaining flour until the pieces are the size of small peas.  Add flour paste to blended shortening and flour mixture.  Mix with fork until the dough comes together and can be shaped into a ball.  Roll out crust 1/8-inch thick and line a 9-inch pie pan.

Yam Pecan Pie Topping

• 1/4 cup butter or margarine, softened
• 1/2 cup brown sugar
• 3/4 cup pecans, finely chopped

Combine ingredients.  Sprinkle over pie.

Apple Pecan Pie Ingredients

• 1 1/2 cups sifted enriched self-rising flour
• 1/3 cup shortening
• 3 Tbsp. cold water
• 4 cups green apples, sliced and peeled
• 1/3 cup pecan halves
• 1/3 cup sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 1/3 cup brown sugar
• 1/3 cup butter

Directions for Apple Pecan Pie

Sift 1 cup flour into bowl.  Cut in shortening until mixture is crumbly.  Sprinkle in water, mixing dough until it begins to stick together.  Press dough together on a lightly floured board.  Roll dough in a circle 1/8-inch thick and line 9-inch pie pan.  Trim and flute edge.  Combine sugar, cinnamon, nutmeg and salt.  Sprinkle half of mixture on bottom of pie shell.  Arrange half of sliced apples on top.  Repeat layers.  Combine remaining flour and brown sugar.  Cut in butter until mixture is crumbly.  Sprinkle mixture evenly over apples.  Bake at 400 degrees for 30 to 40 minutes or until apples are done.  Remove pie from oven and top with pecan halves.

M&M Cookie Ingredients

• 1/2 cup shortening
• 1/2 cup brown sugar
• 1/2 tsp. vanilla
• 1/4 tsp. water
• 1 egg
• 1 1/4 cup flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup M&Ms

Directions for M&M Cookies

Blend shortening and sugars.  Blend in vanilla, water and eggs.  Sift remaining dry ingredients together and add to the sugar and egg mixture.  Mix well.  Stir in M&Ms.  Drop by teaspoon onto an ungreased cookie sheet.  Bake at 350 degrees for 10-12 minutes or until golden brown.  Makes about 3 dozen M&M cookies.