Happy Endings
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Submit your
favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
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Coconut Pound
Cake
From Isabelle Helsley of Woodstock
Ingredients:
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1 1⁄2
cups Crisco oil |
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2 1⁄2
cups sugar |
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5 eggs |
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3 cups flour |
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1 t baking
powder |
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1 t salt |
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1 t coconut
flavoring (optional) |
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1 t vanilla |
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1 cup milk |
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1 cup coconut |
Directions: Beat eggs. Add sugar and oil. Add dry ingredients
alternately with milk. Add flavoring and coconut. Bake in a tube pan at
300˚ for 1 hour and 25 minutes.
Glaze
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1⁄2
stick margarine |
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2 t white Karo
syrup |
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1 cup sugar |
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1⁄2 cup
buttermilk |
Directions: Mix in pan and bring to a boil for 10 minutes.
Spread over cake. Wrap cake in foil.
Hawaiian Cobbler
From Brenda Mansfield of Suffolk
Ingredients:
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1 (16-oz.) can
cherries |
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1 (16-oz.) can
crushed pineapple |
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1 pkg. yellow
cake mix |
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3 sticks
butter, melted |
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1 cup chopped
peanuts and cashews |
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1⁄2 cup
coconut |
Directions: Layer
bottom of pan with 2 sticks of melted butter. Add can of pineapple, then
cherries. Sprinkle cake mix on top, then add rest of butter. Put nuts on
top of butter. Add coconut. Bake at 350˚ about 35 to 45 minutes. Let
cool; serve. Also great served warm and topped with vanilla ice cream.
Fruit Cobbler
From Harriet Hypes of New Castle
- Put 1 stick
margarine or butter in deep baking dish � melt.
- Mix 1 cup
sugar, 1 cup flour and 3 teaspoons baking powder.
- Add 1 cup
milk to dry ingredients and mix well.
- Pour the
mixture on the butter and don�t stir. Then pour 1 pound of fruit into the dish � don�t stir.
- Bake at
350˚ for 1 hour.
Fruit: Berries, applesauce, cherries, peaches or blueberries.
Season fruit to taste.
Fresh Deep-Dish Blackberry Pie
From Joann Frazier Hensley of McGaheysville
Ingredients:
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4 cups
blackberries |
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1⁄4 cup
water |
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3⁄4 cup
sugar |
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1⁄4 cup
clear jell (cook type) |
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1 small egg,
beaten |
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1 1⁄3 T
butter |
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Pastry for
two-crust pie |
Directions: Preheat
oven to 425˚. Wash berries; remove stems and hulls. Bring
blackberries, water, and sugar to a boil in a 4-quart saucepan. Add clear
jell at boiling point; stirring constantly. Do not over-boil. Remove from
heat. Spray an 8-inch-square baking dish with cooking spray; carefully
line with rolled pastry. Brush with egg. Pop in preheated oven for a few
minutes. This prevents crust from becoming soggy. Remove from oven; spread
filling evenly over crust. Dot with butter. Quickly cover with vented top
crust. To prevent edge of crust from becoming too brown, cover edges with
strips of foil before baking. Bake at 425˚ for 10 minutes; reduce
heat to 350˚ and continue baking 25 to 35 minutes until golden brown.
Serves to 6 to 8.
Rhubarb Pie
From Sue Glisson of Richmond
Ingredients:
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3 T flour |
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1 cup sugar |
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1 egg beaten |
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2 cups rhubarb
(cut in pieces) |
Directions: Sift flour and sugar together. Add egg beaten
thoroughly. Add rhubarb. Put in pie crust � add top crust. Bake at 425�
for 10 minutes, then 350� for 35 minutes. |
