whipped cream Archives - Spindles Designs by Mary and Mags

It really is too bad that we like desserts so much. It makes it terribly hard to resist such great recipes when trying to loose weight. Here is Great Grandma’s (my mom’s) favorite pie recipe.

“Coconut Cream”

3/4 cup sugar

1/3 cup flour

1/4 tsp salt

2 cups milk

3 eggs separated

2 tbsp butter

1 tsp vanilla

1 1/2 -2 cups coconut

1 9 inch baked pastry shell

Beat egg whites until soft peaks, set aside. In a saucepan stir together sugar, flour and salt. While stirring gradually add milk. Cook over medium heat stirring constantly until it bubbles around the edge of pan. Cook and stir 2 minutes. Remove from heat. In a small bowl slightly beat the egg yolks. Temper eggs by adding a small amount ( a couple of tablespoons) of hot mixture into yolks. (I do this about 3 times) Return to pan and cook 2 minutes. Add vanilla, butter and egg whites. Cook and stir 1 minute.
Pour into cooled baked pastry shell. Place plastic wrap over pudding just touching the mixture. This keeps it from forming that thick dry layer on top. Cool.

When ready to serve top with whipping cream and toasted coconut. Enjoy!!!

Just a fun note. My grandmother baked my grandfather a pie every day for the first year they were married. Crazy huh?

Mary Ellen

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My original plan was to make Root Beer float cupcakes… but my cupcakes fell below the bar… Literally. They fell, it was awful! I could not fill them, just putting frosting on made it so there was way too much frosting, I could do nothing, but eat them as they were. I was a bout to give up and get rid of them when it hit me… Trifle. No one knows what the cake looked like, it doesn’t matter as long as it tastes good (which the cupcakes did). The one problem was I could not use my traditional trifle dish, we were taking these with us to watch fireworks for the 4th of July. I thought and thought and I have been watching everyone use mason jars for things and I have a bunch of them, so into jars the trifle went. I have an odd assortment of jars, so they were not all the same, design or size.

Although not my original plan, they were a hit! The family thought they were so much fun and enjoyed eating them.

Mary Catherine

Ingredients:

12 Root Beer Cupcakes

12 servings vanilla pudding

root beer extract

whipped topping

12 half pint canning jars

Directions:

1. Mix vanilla pudding according to package directions add 2 – 3 tsp root beer extract (make sure to taste it so there is enough in there).

2. cut up the 12 cupcakes put about 1/2 cup cake in the bottom of each jar then layer with pudding and whipped topping, repeat. I only got two sets of layers in each jar.

3. If traveling with trifle, leave the top layer of whipped topping off and cap with a lid. Once at final destination just before serving top with whipped topping.

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Coconut Cream Pie

Root Beer Float Trifle