Recipes 8-20-24

Coconut Self-Crust Pie
1 2/3 cup sugar
1/2 cup self-rising flour
2 cups milk
4 eggs
1/2 cup margarine
1 teaspoon vanilla
1 can coconut
2 tin pie pans
Mix ingredients; pour into pie pans. Bake at 350 degrees oven until golden brown.

Fruit Cobbler
2 tablespoon butter
1/2 cup sugar
1/2 cup milk
1/2 cup flour
2 cups sweetened fruit
Melt butter in Pyrex baking dish. Mix sugar, milk and flour and pour into buttered dish. Sweeten 2 cups fruit or berries and pour over mixture. Bake at 375 degrees until crust rises to top and brown.

German Chocolate Cookies
1 (18 1/4oz.) German chocolate cake mix
2 eggs
1/2 cup margarine, melted
1/2 cup quick cooking oats
1 cup semisweet chocolate chips
1/2 cup raisins
In a mixing bowl, combine dry cake mix, eggs, margarine and oats; mix well. Stir chocolate chips and raisins. Drop by heaping teaspoon 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 9-11minutes or until set. Cool for 5 minutes. Remove to wire racks. Yield: about 3 1/2dozen cookies.

Magic Cookies
1 box cake mix, any flavor
4 oz. cool whip, thawed
1 egg
Powdered sugar
Preheat oven to 350 degrees. Mix all ingredients together and form into small balls. Roll balls in powdered sugar. Bake for 8-10 minutes.

Eclair Pudding
2 small boxes French vanilla jello pudding (prepared as directed on box)
12 oz. tub Cool Whip
1 box graham crackers
1 bottle chocolate Magic Shell
Crush graham crackers and set aside. Prepare pudding according to directions and fold in cool whip. Layer graham cracker crumbs, pudding mix, Magic Shell. Repeat layers until all is used. Garnish individual servings with whipped topping and a cherry.