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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

  1. Put 1 stick margarine or butter in deep baking dish — melt.
  2. Mix 1 cup sugar, 1 cup flour and 3 teaspoons baking powder.
  3. Add 1 cup milk to dry ingredients and mix well.
  4. Pour the mixture on the butter and don’t stir.  Then pour 1 pound of fruit into the dish — don’t stir.
  5. 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 425º for 10 minutes, then 350º for 35 minutes.

 

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