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Cocoa Mix to Use with Water
Card 1 Front:
Cocoa Mix to use with Water
1 lb. Quick - more
8 qt. dry Milk
7 oz. Creamora - less
1/2 c. pwd. sugar
4 teaspoons per cup.
Card 1 Back: blank
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# Cocoa Mix to Use with Water
## Ingredients
- 1 lb. Quick (Nestlé Quik) (more, to taste)
- 8 qt. dry milk
- 7 oz. Creamora (non-dairy creamer powder) (less, to taste)
- 1/2 cup powdered sugar
## Instructions
1. Combine all ingredients and mix well.
2. Use 4 teaspoons of mix per cup of hot water. -
Coconut Cake
Coconut Cake
1c Sugar
1 stick Butter } beat together
Add 1 container Sour Cream
beat until smooth. 8oz Coconut
& lg. Container Cool Whip
mix together.
Spread over Butter Cake.
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# Coconut Cake
## Ingredients
- 1 cup sugar
- 1 stick butter
- 1 container sour cream
- 8 oz coconut
- 1 large container Cool Whip
- 1 butter cake (prepared)
## Instructions
1. Beat sugar and butter together.
2. Add sour cream and beat until smooth.
3. Add coconut and large container of Cool Whip; mix together.
4. Spread over butter cake. -
Coconut Cream Pie
Coconut Cream Pie
1 Baked 9" crust 3 eggs separated
1/4 c Corn Starch 1 tsp Vanilla
2/3 c sugar 1 c flaked Coconut
1/2 tsp salt 6 Tbsp sugar
2 1/2 c milk
mix starch, sugar, salt in double boiler. Slowly
stir in milk. Cover over boiling water, stir
constantly till thick enough to mound slightly
when poured from spoon - Cover, Cook 10 min
more stirring occasionally. Stir a little hot
mixture into beaten egg yolks; then stir all into
hot mixture, cook 2 mins - stir constantly. Remove
from boiling water - Stir in Vanilla & 3/4 c coconut
Back:
Cool to room temperature. Turn into
pastry shell. Beat egg whites till foamy add
sugar, 1 tblsp at time beating well after each
addition. Continue Beating till stiff peaks
Spread meringue around edges first touching
all crust edges. Then fill Center, Sprinkle 1/4 c
coconut on top Bake 425° 5 min
till meringue is Brown - Cool at
Room temp -
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# Coconut Cream Pie
## Ingredients
- 1 baked 9" pie crust
- 1/4 cup cornstarch
- 2/3 cup sugar
- 1/2 tsp salt
- 2 1/2 cups milk
- 3 eggs, separated
- 1 tsp vanilla
- 1 cup flaked coconut
## Meringue
- 6 Tbsp sugar
## Instructions
1. Mix cornstarch, sugar, and salt in double boiler. Slowly stir in milk.
2. Cover over boiling water; stir constantly till thick enough to mound slightly when poured from spoon.
3. Cover and cook 10 minutes more, stirring occasionally.
4. Stir a little hot mixture into beaten egg yolks; then stir all back into hot mixture. Cook 2 minutes, stirring constantly.
5. Remove from boiling water. Stir in vanilla and 3/4 cup coconut.
6. Cool to room temperature. Turn into pastry shell.
## Meringue
1. Beat egg whites till foamy.
2. Add sugar, 1 Tbsp at a time, beating well after each addition.
3. Continue beating till stiff peaks form.
4. Spread meringue around edges first, touching all crust edges, then fill center.
5. Sprinkle remaining 1/4 cup coconut on top.
6. Bake at 425° for 5 minutes, until meringue is brown.
7. Cool at room temperature. -
Coconut Cream Pie
Card 1 Front:
COCONUT CREAM PIE THE TAMPA TRIBUNE
1 cup sugar
½ cup all-purpose flour or ¼ cup cornstarch
¼ teaspoon salt
3 cups milk
4 slightly beaten eggs
3 tablespoons butter
1½ teaspoons vanilla
3½-ounce can (1 1/3 cups) flaked coconut
4 egg whites
1 teaspoon vanilla
½ teaspoon cream of tartar
½ cup sugar 1 baked,cooled 9"pie shell
Card 1 Back:
In a medium saucepan, combine 1 cup sugar,
flour and salt; gradually stir in milk. Cook
and stir over medium high heat until thickened
and bubbly. Cook and stir 2 minutes longer.
Remove saucepan from heat.
Stir 1 cup hot mixture into the beaten egg
yolks; immediately return all mixture to hot
mixtuinthe pan. Return to gentle boil. Cook
and stir 2 minutes more. Remove from heat.
Stir in butter and 1½ teaspoons vanila. Stir
in 1 cup coconut. Pour into baked pastry shell.
Beat egg whites with 1 teaspoon vanilla and
cream of tartar until soft peaks form. Gradually
add ½cup sugar, beating until stiff peaks.
Spread over filling to edges. Sprinkle meringue
with coconut. Bake 350 for 12-15 minutes.
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# Coconut Cream Pie
*The Tampa Tribune*
## Ingredients
### Filling
- 1 cup sugar
- 1/2 cup all-purpose flour or 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups milk
- 4 slightly beaten eggs (yolks used in filling)
- 3 Tbsp butter
- 1 1/2 tsp vanilla
- 1 3/4 cups (3 1/2-ounce can) flaked coconut, divided (1 cup for filling, remainder for topping)
### Meringue
- 4 egg whites
- 1 tsp vanilla
- 1/2 tsp cream of tartar
- 1/2 cup sugar
### Crust
- 1 baked, cooled 9" pie shell
## Instructions
### Filling
1. In a medium saucepan, combine 1 cup sugar, flour, and salt; gradually stir in milk.
2. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove saucepan from heat.
3. Stir 1 cup of the hot mixture into the beaten egg yolks; immediately return all of the mixture to the hot mixture in the pan.
4. Return to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
5. Stir in butter and 1 1/2 tsp vanilla. Stir in 1 cup coconut.
6. Pour into baked pastry shell.
### Meringue
7. Beat egg whites with 1 tsp vanilla and cream of tartar until soft peaks form.
8. Gradually add 1/2 cup sugar, beating until stiff peaks form.
9. Spread over filling to edges.
10. Sprinkle meringue with remaining coconut.
### Baking
11. Bake at 350°F for 12–15 minutes. -
Coconut Milk
Coconut milk is often called for in re-
cipes that are tropical in origin. It does not
mean milk from the inside of the coconut,
but rather milk that has had coconut
soaked in it.
Meat from 2 coconuts
2 cups cream
1 cup milk
Dice coconut or cut into small slices
about 1/4-inch thick. Combine cream and
milk and bring to a boil. Place 1 cup diced
coconut in blender with 1/2 cup hot cream-
milk. Cover and turn on high speed for 10
seconds. Pour into bowl. Repeat process
until all coconut meat and cream-milk is
used. Cool. Pour through strainer, press-
ing down on coconut with wooden spoon
to squeeze milk out of coconut.
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# Coconut Milk
Coconut milk is often called for in recipes that are tropical in origin. It does not mean milk from the inside of the coconut, but rather milk that has had coconut soaked in it.
## Ingredients
- Meat from 2 coconuts
- 2 cups cream
- 1 cup milk
## Instructions
1. Dice coconut or cut into small slices about 1/4-inch thick.
2. Combine cream and milk and bring to a boil.
3. Place 1 cup diced coconut in blender with 1/2 cup hot cream-milk.
4. Cover and turn on high speed for 10 seconds.
5. Pour into bowl.
6. Repeat process until all coconut meat and cream-milk is used.
7. Cool.
8. Pour through strainer, pressing down on coconut with wooden spoon to squeeze milk out of coconut. -
Coffee
from the recipe file of Betty J. Reynolds
?? Coffee
1 1/2 C. Cremora
1 1/4 C. sugar
1 C. instant coffee
1 tsp. cinnamon
2 tsp Cup
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# ? ? Coffee
*From the recipe file of Betty J. Reynolds*
## Ingredients
- 1 1/2 cups Cremora
- 1 1/4 cups sugar
- 1 cup instant coffee
- 1 tsp cinnamon
## Instructions
1. Use 2 tsp per cup of hot water. -
Coffee Cake
Coffee Cake
1 stick butter (½ cup) Mix together and
1 cup sugar pour into pan. Then
1 cup cream top with:
1 tsp. soda
1 pinch salt 1/2 cup pecans
2 eggs 1/2 cup brown sugar
2 cups flour 1 tsp. cinnamon
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# Coffee Cake
## Ingredients
- 1 stick butter (1/2 cup)
- 1 cup sugar
- 1 cup cream
- 1 tsp baking soda
- 1 pinch salt
- 2 eggs
- 2 cups flour
## Topping
- 1/2 cup pecans
- 1/2 cup brown sugar
- 1 tsp cinnamon
## Instructions
1. Mix together butter, sugar, cream, baking soda, salt, eggs, and flour.
2. Pour into pan.
3. Top with pecans, brown sugar, and cinnamon. -
Coffee Cake
Mrs Stassens -
Coffee Cake
AND HERE IS THE RECIPE:
2 cups flour.
3 teaspoons baking powder.
1 tablespoon sugar.
½ teaspoon salt.
4 tablespoons shortening.
1 egg.
⅔ cups water.
4 apples.
½ cup sugar.
2 teaspoons cinnamon.
Sift flour, baking powder, salt and the
first measurement of sugar mentioned, add
shortening and mix with fork. Beat egg
and add water. Add the water and egg
to dry ingredients.
Place the dough ½ inch thick in greased
tin. Cut apples and press them close to-
gether into dough. Dot with butter and
add sugar and cinnamon on top. Bake ½
hour in oven at 350 degrees. Serve with
cream.
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# Coffee Cake
*Recipe from the kitchen of Mrs. Stassen*
## Ingredients
- 2 cups flour
- 3 tsp baking powder
- 1 Tbsp sugar
- 1/2 tsp salt
- 4 Tbsp shortening
- 1 egg
- 2/3 cup water
- 4 apples
- 1/2 cup sugar
- 2 tsp cinnamon
## Instructions
1. Sift flour, baking powder, salt, and the first measurement of sugar together.
2. Add shortening and mix with a fork.
3. Beat egg and add water. Add the water and egg mixture to the dry ingredients.
4. Place the dough 1/2 inch thick in a greased tin.
5. Cut apples and press them close together into the dough.
6. Dot with butter and add the 1/2 cup sugar and cinnamon on top.
7. Bake 1/2 hour (30 minutes) at 350°F.
8. Serve with cream. -
Coleslaw / Quick Pickled Red Cabbage
1 head cabbage )
1 onion }
1 pepper )
3 lb head red cabbage
2 1/2 t salt soak
1 1/4 c water in salt
1 c vinegar squeeze
1/2 c sugar & boil
12 peppercorns & pour over
cabbage
1 carrot (for color)
celery seed & salt to taste
Boil ) 3/4 c salad oil 1 1/2 cup sugar
} 3/4 c vinegar
Back:
Pour over shredded cabbage
mixture & let stand over nite
keep in refrigerator for about
a week
1/2 cup vinegar
1/4 c wine vinegar
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# Coleslaw
## Ingredients
- 1 head cabbage
- 1 onion
- 1 pepper
- 1 carrot (for color)
- Celery seed & salt to taste
## Dressing
- 3/4 cup salad oil
- 3/4 cup vinegar
- 1 1/2 cup sugar
- 1/2 cup vinegar
- 1/4 cup wine vinegar
## Instructions
1. Shred cabbage, onion, pepper, and carrot. Add celery seed and salt to taste.
2. Boil together salad oil, vinegar, and sugar.
3. Pour dressing over shredded cabbage mixture and let stand overnight.
4. Keep in refrigerator for about a week.
# Quick Pickled Red Cabbage
## Ingredients
- 3 lb head red cabbage
- 2 1/2 tsp salt (soak in salt, squeeze)
- 1 1/4 cup water
- 1 cup vinegar
- 1/2 cup sugar
- 12 peppercorns
## Instructions
1. Soak red cabbage in salt, then squeeze out liquid.
2. Combine water, vinegar, sugar, and peppercorns and boil. Pour over red cabbage. -
Company Dessert
COMPANY DESSERT
Cream together ½ cup shortening and
½ cup sugar. Add 4 egg yolks, beaten,
and 1 teaspoon vanilla. Sift together 1
cup flour, 1 teaspoon baking powder
and ¼ teaspoon salt, and add alter-
nately with 5 tablespoons milk. Spread
in two eight-inch layer pans greased
and floured. Beat 4 egg whites until
stiff, add 1 cup sugar gradually. Beat
thoroughly after each addition. Spread
over each layer and cover with chopped
walnuts. Bake half an hour in moder-
ately slow oven, 325° F. Turn out care-
fully. Cool, then put layers together
with custard filling. Meringue top may
be covered with whipped cream, but
it is really rich enough without.
Custard Filling: Combine 2 tablespoons
sugar, 1 tablespoon cornstarch and
pinch of salt, then stir in 1 egg yolk and
1 cup milk. Cook until thickened. Add
½ teaspoon vanilla.
PHOTO BY STUART
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# Company Dessert
## Ingredients
- 1/2 cup shortening
- 1/2 cup sugar
- 4 egg yolks, beaten
- 1 tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 Tbsp milk
- 4 egg whites
- 1 cup sugar (for meringue)
- Chopped walnuts
## Instructions
1. Cream together shortening and sugar.
2. Add egg yolks, beaten, and vanilla.
3. Sift together flour, baking powder, and salt; add alternately with milk.
4. Spread in two greased and floured eight-inch layer pans.
5. Beat egg whites until stiff; add 1 cup sugar gradually, beating thoroughly after each addition.
6. Spread meringue over each layer and cover with chopped walnuts.
7. Bake half an hour in a moderately slow oven, 325°F.
8. Turn out carefully and cool.
9. Put layers together with custard filling.
10. Meringue top may be covered with whipped cream, but it is rich enough without.
## Custard Filling
### Ingredients
- 2 Tbsp sugar
- 1 Tbsp cornstarch
- Pinch of salt
- 1 egg yolk
- 1 cup milk
- 1/2 tsp vanilla
### Instructions
1. Combine sugar, cornstarch, and salt.
2. Stir in egg yolk and milk.
3. Cook until thickened.
4. Add vanilla. -
Comstock Pie Filling Dessert
Comstock Pie Filling dessert
Spread pie filling in pan
Put Jiffy cake mix over
pie filling.
Melt stick of butter and
pour over mix.
Add pecans if desired
Bake 350 degrees - 45 mins.
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# Comstock Pie Filling Dessert
## Ingredients
- 1 can Comstock pie filling
- 1 pkg Jiffy cake mix
- 1 stick butter, melted
- Pecans (optional)
## Instructions
1. Spread pie filling in pan.
2. Put Jiffy cake mix over pie filling.
3. Melt stick of butter and pour over mix.
4. Add pecans if desired.
5. Bake at 350 degrees for 45 minutes. -
Condensed Milk
Condensed Milk
1 cup instant non-fat milk
2/3 cup sugar
pinch salt
3 Tablespoons margarine or but-
ter, melted in 1/3 cup boiling
water (this I do in microwave).
Place all ingredients in blender and
process until smooth, refrigerate.
Keeps well.
I am sending to you a corn cob jelly
recipe and a corn cob syrup recipe as
requested by Mrs. Horton, Drain, OR.
Sent in by Valerie Wildman, 3550
N.W. Glenridge Pl., Corvallis, OR
97330.
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# Condensed Milk
*From Valerie Wildman, Corvallis, OR*
## Ingredients
- 1 cup instant non-fat milk
- 2/3 cup sugar
- Pinch of salt
- 3 Tbsp margarine or butter, melted in 1/3 cup boiling water
## Instructions
1. Melt margarine or butter in 1/3 cup boiling water (can be done in microwave).
2. Place all ingredients in blender and process until smooth.
3. Refrigerate. Keeps well.