Mix water and powder pectin in a saucepan.
Bring to boil, stirring constantly.
Add 4 cups jam or jelly (needing to be thickened) and 1/4 cup sugar.
Stir well, then bring to full boil. Boil one minute more.
Remove from heat; skim and pour into jars. Seal.
ver medium heat and boil for 2 minutes; stir constantly.
Mix
sugar
and
flour\ttogether;
add\tsalt.
Beat egg yolks together,
pour into pan with sugar and flour.
Pour in milk, vanilla, butter;
mix chocolate with a little amount of warm water
and dissolve well; add to mixture.
Cook over low heat until
mixture is thick like a pudding.
Use same recipe for coconut
pie.
Use coconut instead of chocolate.
Use egg whites for topping.
Mix together and bake in 350\u00b0 oven for 30 to 45 minutes. Makes a delicious pie.
Cook filling of choice in an IRON SKILLET! Combine dry ingredients in the skillet. Add milk and margarine, cook low to med. heat. Gradually add beaten egg yolks and vanilla. Stir throughout the cooking time. Cook until thick. Pour into baked pie shell and top with meringue.
(For coconut pie, put all the coconut you want in the filling, and sprinkle coconut on top of meringue.)
Prepare cake mix as directed on package.
Bake in a 13 x 9-inch pan.
Cool 15 minutes.
Poke holes all over top of cake with fork. Combine milk, sugar and half of coconut in saucepan.
Bring to boil, reduce heat and simmer 1 minute.
Carefully spoon over warm cake.
Cool completely.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
According to your taste and love for coconut, you may sprinkle with more.
Chill overnight.
If you have any leftover cake, store in refrigerator.
Place the pineapple, liquid apple pectin, ginger, sugar and lemon zest and juice in a large wide pan. Slowly bring to a boil, stirring, until the sugar has dissolved. Cover and simmer for 10 mins until pulpy. Add the coconut and cook uncovered over a medium heat for another 5 mins or until thickened.
Spoon the hot jam into 4 warm sterilized jam jars. Seal while still hot then leave to cool. Store in a cool dry place. Once opened store in the fridge and use within a few days.
ake pan with parchment paper. For the batter, beat butter and
ix well.
To Make Coconut Shrimp:
In a bowl
Roll out the pastry and line an 8-inch sandwich tin.
Spread the jam over the bottom.
Melt butter.
Stir in egg, sugar, coconut and baking powder.
he middle of the oven for 10 minutes. Remove from the
nd 1 cup of the coconut. Roll tablespoons of dough into
% you can set aside for a garnish. Cut the chicken
in and refrigerate for 10 minutes.
bake for 15 minutes or
nife.
CERTO Remake Directions for Cooked Jam or Jelly:.
PREPARE
Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
Cream butter and sugar.
Add eggs, one at a time, beating until smoothly blended.
Stir in coconut and vanilla.
Spoon 1/2 teaspoon jam into each tart shell.
Cover each tart 2/3 full with coconut mixture.
Bake on bottom shelf at 300\u00b0F for 15-20 minutes or until golden brown.
Cool slightly then remove from pans. Makes 2 dozen tarts.
Heat oven to 350\u00b0.
Sift flour, soda and salt.
With mixer, cream shortening, sugar, egg and vanilla until light and fluffy. Beat in flour mixture, then oats.
Form into 1-inch balls; roll in coconut.
Place on ungreased cookie sheet.
Make depression in center of each; fill with jam.
Bake for 10 to 12 minutes, or until golden.
ake them at 225 degrees for 45 minutes or until lightly
Line muffin tins with pie pastry.
Prick openings.
Bake at 425\u00b0
until light brown.
Fill centers with flavored jam.
Cover with a mixture of sugar, vanilla, Cool Whip and coconut.
illing. In a blender, put coconut milk and corn. Puree until