Here are a few favorite recipes that I was able to help my grandma make many years ago before she passed on. While I won’t be baking all of them for Easter, I will be baking one. It is the Impossible Pie. The Impossible pie is a crust-less coconut pie. Hope you enjoy them!
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Impossible Pie ( a crustless coconut pie)
2 cups milk
4 eggs
1/2 cup flour
1/2 cup sugar
1/2 stick butter
1 tsp. vanilla
1 cup coconut flakes
nutmeg
Mix all ingredients except coconut. Blend for 5 minutes. Stir in coconut flakes. Pour into greased pie pan and sprinkle with nutmeg. Bake at 350 for 45 minutes.
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Carrot Cake Supreme
2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 eggs
2 cups sugar
3/4 cup oil
3/4 cup buttermilk
2 tsp. vanilla
2 cups grated carrots
1 (8oz.) can crushed pineapple, drained
3 oz. coconut flakes
1 cup pecans, chopped
Grease and flour 3 round cake pans. Stir together first 4 ingredients. Set aside. Beat eggs and next 4 ingredients at medium speed until smooth. Add flour mixture, beating at a low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into pans. Bake at 350 for 25-30 minutes. Cool completely and frost in between layers and on top and sides with cream cheese icing.
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Carrot Cake
2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
4 eggs
1 cup oil
3 cups grated carrots
Grease and flour 3 round cake pans. Preheat oven to 300. Sift together dry ingredients; then add the eggs, one at a time. Pour oil over carrots and add to first mixture, mixing well. Bake in 3 layers until done.
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Cream Cheese Icing ( need to double this recipe to do in between the layers of the cakes)
1 (8oz) pkg. cream cheese, softened
1 stick butter, softened
1 box confectioners sugar
2 tsp. vanilla
1 cup. pecans, chopped