Mary’s Coconut Cream Pie

~ Shopping List ~

  • 3/4 cup sugar (white)
  • 3 1/2 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 pie crust (baked)
  • 3 eggs, separated
  • 2 tablespoons margarine (or butter)
  • 1 teaspoon vanilla
  • 1 1/2 cup coconut

~ What to do ~

Microwave sugar, cornstarch, salt and milk for 5 to 7 minutes, stirring after 3 minutes.

Beat egg yolks lightly with fork.  Stir small amount of hot mixture into the yolks (be careful not to put too much or you’ll cook the eggs).  Pour egg yolk mixture into the rest of the hot mixture, mix well.

Microwave 1.5 minutes then stir well and microwave an additional 1.5 minutes.  Add margarine/butter and vanilla mix well.  Then add coconut, mixing well.

Pour mixture into baked pie crust.

Topping:  Beat 3 egg whites and 1/4 teaspoon cream of tartar until whites are foamy, gradually add 6 tablespoons sugar 1 tablespoon at a time.  Beat until stiff peaks form.  Top the pie.

Bake at 350 degrees until browned (about 12-15 minutes).

Mom’s Dressing (stuffing)

~ Shopping List ~

  • Martha White’s white cornmeal mix (you’ll be making 2 9″ skillets for the full recipe)
  • 1/4 cup sugar
  • 5-6 slices of white bread
  • Sage (dry)
  • Poultry seasoning
  • Salt
  • Pepper
  • 1 Large Onion
  • 1/4 cup butter or margarine
  • Turkey stock (if you are making this with Turkey use the stock generated during cooking.  If not, any stock will work.  You will need enough to make your mixture “soupy” but not so thin that it does not set during baking.)

~ To do ~

  • Make cornbread according to directions on the package (add sugar before cooking).
  • Toast the bread.
  • Crumble the cornbread and bread together into a very large bowl (should resemble bread crumbs).  Add at least 1 tablespoon each of poultry seasoning and sage.  You will adjust to taste later.  Add salt and pepper.  Mix together.

Up to the above points may be done the same day or up to 5 days in advance.  If done in advance, keep refrigerated until ready to use.  Remove from refrigerator enough in advance to bring it to room temperature before baking time.

  • Melt the butter in a frying pan and sweat the onion until transparent.  Add onion and butter to the bread mixture until evenly distributed.
  • Add broth until you reach a firm soupy consistency.
  • Taste the mixture and adjust sage, poultry seasoning, salt and pepper to desire taste.
  • Pour into a large non-stick (or glass) baking dish.  Bake in a low heat oven (in the neighborhood of 350) until brown on top and set.  Normally around 20 minutes.

Serve hot.

Sugar Cookies

~ Shopping List ~

  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup margarine, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 tsp vanilla extract

~ What to do ~

Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.

Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.   Sprinkle with colored sugar before baking (or wait until the cool after baking to frost).

Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.