Ooh, if you love coconut and chocolate then this is the recipe for you. It’s not only sweet but it’s decadent too. I wouldn’t mind seeing this on some restaurant menu.

3/4 c. cocoa
1 1/2 c. milk
1 c. granulated sugar
1 tsp. vanilla
1 tsp. salt
1/4 tsp. soda
3/4 c. brown sugar
2/3 c. shortening
3 eggs
2 c. cake flour, sifted
1 tsp. baking powder

Measure and sift cocoa and brown sugar together. Add milk gradually, stir until smooth. Cream shortening, add sugar and eggs. Sift flour, baking powder, soda and salt together. Add to creamed mixture, alternately with the cocoa mixture. Add vanilla and beat until smooth. Pour into 2 (9 inch) cake pans and bake at 350 degrees about 30 minutes. When cool, spread with boiled icing. Spread thickly with coconut before icing sets.

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This is the time of year that our minds start to think about deep cleaning as well as other methods for improving our homes and with the weather so nice outside we want to spend a lot of time out there also.  This means that we start to look for recipes for quick and easy meals, sandwiches especially.  Here are a few recipes for sandwich material.

Potato Salad

Peel and boil some potatoes, the amount depends on how much you want to make.  Try six large potatoes.  Cut them into cubes and boil them, but do not let them get very soft.  If you do, your potatoes will become mushy, more like mashed potatoes and this is not the consistency that you want.  If they break easily then they are too soft.  Put eggs into the potato water to boil, about two or three.  When done, drain the water out of the potatoes and cool the eggs by running them under cold water.  Peel and dice these into the potatoes.  Chop up some onions and add those in.  Some people like pickle relish in theirs, so add this if you are one of those.  Salt and pepper to taste, although it’s my opinion that the salt should be added to the potato water while boiling so that it seeps into the potatoes rather than just being on top.   Put in one or two tablespoons of mayonnaise, depending on the amount of potatoes that you cooked, start out with one.  If that seems to be enough, then squirt in some regular yellow mustard.  Mix together but don’t mash it up.  The mustard is probably about two tablespoons.  The mustard turns the salad yellow and adds flavor.  This is the recipe that my family always uses and everyone that eats it says it is the best that they have ever had.  I don’t put relish into mine but my Mother put it into hers.  In my opinion the relish makes it sweet and I don’t care for it that way.

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Coconut Cream Pie the Old Fashioned Way.  I love coconut cream pie but I often find that restaurants serve second rate ones.  I stick it in my mouth expecting to taste this heavenly creation, only to find myself gagging due to almost no real taste.  This homemade one will beat any restaurant pie that you will find.

Coconut Cream

Ingredients:
3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
2. Top with whipped topping, and with remaining 1/4 cup of coconut.
3. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

Prep Time: 20 Minutes
Cook Time: 30 Minutes

Ready In: 4 Hours 50 Minutes
Servings: 8

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• Ingredients:
  2 cups raisins
  3 cups water
  2 eggs
  3 tablespoons liquid sweetener
  3/4 cup vegetable oil
  1 teaspoon vanilla extract
  1 teaspoon baking soda 1/2 teaspoon salt
  1 1/2 teaspoons ground cinnamon
  1/2 teaspoon ground nutmeg
  2 cups all-purpose flour
  1 cup chopped walnuts
  1 cup unsweetened applesauce

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
2. In a saucepan combine raisins with water and cook until the water is absorbed, cool.
3. Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for one hour.

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