Recipe Cupboard – Coconut Pie

Coconut Pie Ingredients: 3 large eggs, beaten 1 1/2 cups granulated sugar 1 cup unsweetened or sweetened flaked coconut 1/2 cup unsalted butter, melted 1 tablespoon white wine vinegar 1 teaspoon vanilla pinch salt 1 9-inch pie crust Directions: Preheat oven to 350 degrees In a medium bow, mix all the filling ingredients until well

Recipe Cupboard – Cream Puff Dessert

Cream Puff Dessert Ingredients: Puff Dough 1 cup water 1/2 cup butter 1 cup all-purpose flour 4 large eggs, room temperature Filling: 1 package (8 ounces) cream cheese, softened 3-1/2 cups cold 2% milk 2 packages (3.9 ounces each) instant chocolate pudding mix Topping: 1 carton (8 ounces) frozen whipped topping, thawed 1/4 cup chocolate

Recipe Cupboard – Lemon Meringue Cheesecake

Lemon Meringue Cheesecake Ingredients: 1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups water 2 lemons, juiced and zested 2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) pie crust, baked 4 egg whites 6 tablespoons white sugar Directions: Bake in preheated oven for 10 minutes,

Recipe Cupboard – Old-Fashioned Rice Pudding

Old-Fashioned Rice Pudding Ingredients: 2/3 cup Minute Rice 2 3/4 cup milk 1/3 cup sugar 1 tablespoon butter 1/2 teaspoon salt 1/2 teaspoon vanilla 1/4 teaspoon nutmeg cinnamon 1/2 cup raisins Directions: First step: Combine Minute Rice, milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1-quart baking dish. Second step :

Recipe Cupboard – Rhubarb Crisp

Rhubarb Crisp Ingredients: 4 cups rhubarb, chopped 1 cup white sugar 1/4 cup melted butter 1 cup brown sugar 1/4 cup flour 1 cup oatmeal Directions: 1. Mix rhubarb and white sugar together. Place in bottom of 9×9″ pan. 2. Combine remaining ingredients and sprinkle on top of rhubarb mixture. 3. Bake at 375 degrees