Delicio Recipe List

I made this cake for my hubby's birthday today. He says, "There's no such thing as too much chocolate!" Here's the recipe. It's my kind of baking... simple, easy, very little measuring and just plain good! I did use Cream Cheese Icing at his request!  Too Much Chocolate Cake 1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups mini semisweet chocolate chips Preheat oven to 350 degrees. In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

This summer heat is really taking it's tole on many of us. With school back in, these syrups are a really treat to use on snow cones for the kids to cool down after school! Snow Cone and Slushie Syrups Lemon: 1 Cup Lemon Juice (fresh) + 1 Cup Sugar Peach~Mango: 1 Cup Peaches (fresh or frozen) and 1/2 cup Mango mashed + 1 Cup Sugar + 1/3 Cup Water Cherry: 1 Cup Cherries, pitted + 1 Cup Sugar + 1 Cup Water Watermelon: 4 Cups Watermelon Juice + 1 Cup Sugar Add selected ingredients in a sauce pan. Heat on medium high and mash the fruit with a spoon or potato masher while mixture comes to a boil. Boil syrup over medium high heat, watching carefully so it doesn't boil over. Boil for 5-10 minutes, or until syrup starts to thicken. Remove syrup from heat and pour through a strainer and into a bowl. Place bowl in the fridge for 2-3 hours or until completely chilled. Then transfer the finished syrup into a squeeze bottle. Store in the fridge for up to 2 months. Peach Smoothie 1 8oz can p...

This recipe is from an old church cookbook. 1 lb. ground beef 1/2 cup chopped celery 1/2 cup chopped onion 1/4 cup chopped green bell pepper 1 tbsp shortening 1/2 tsp salt 1 can (10 3/4-oz) tomato soup 1 1/2 cup Bisquick mix 1/2 cup milk 3 slices of processed cheese, cut diagonally Preheat oven to 450 degrees. In a heavy oven-proof skillet, brown beef with the celery, onion, and bell pepper in the shortening. Remove from heat and drain off all excess fat. Add the tomato soup and salt; mix together well. Spread the mixture evenly in the pan. Mix the Bisquick mix and the milk together. Roll the dough into a circle slightly smaller than the skillet. Place dough over the top of the meat mixture. Bake at 450 degrees for 15 minutes or until the biscuit mix crust is golden browned. Remove from oven and turn upside down on serving platter. Top with the cheese slices and allow cheese to melt. Cut into wedges and serve.

Tomatoes are one of the most glorious items that came out of our family's garden.  One year, during the peak of our time doing farmer's markets, we probably had 200 tomato plants.  Our job that year was mulching the tomatoes.  I can still feel the sweat running down my forehead while we pushed hay from the loft into the bed of our Dad's truck.  I can still smell that distinctive tomato plant smell on my hands, clothes and legs.  I can still see the green stains that would appear on our shoes.  I hated that day - everything about that day.  But now I don't hate the memory of that day with my sister - we were working together and I love that memory. Although when I think of tomatoes I think of this day I also think about how much I love summer tomatoes.  There is nothing that tastes quiet like a grown in the garden tomato, and thankfully for you I will not try to come up with the right phrases to ensure that you can understand what a tomato tastes l...

I never liked tuna but my mother did. I've discovered she had several tuna recipes. This is one in her small handwritten recipe book she would bring to my house when she came to spend the winters. I love finding recipes in her hand writing.

An old family recipe. 1/4 cup fat (bacon dripping preferably) 2 quarts peeled and sliced potatoes 1 small to medium onion, chopped 1/2 cup chopped green bell pepper 1/2 tsp garlic powder Salt to taste Pepper to taste Heat fat in a large cast-iron skillet. When hot, add the vegetables and seasonings. Stir well to mix in the seasonings. Reduce heat to medium and cook until the vegetables are tender and browned according to your desires. Stir occasionally for even browning.  Note: File photo for reference only. Not this exact recipe.

I often get inquiries as to how to translate old recipe amounts, etc to modern day cooking. Margaret Johnson Brandon posted this on a Hand Written Recipes site I belong to. Thought it worth sharing here. Here are a few conversions to help with old recipes Modern Day Conversions Very slow oven 275� F Slow oven 300� F Moderately slow oven 325� F Moderate oven 350� F Moderately hot oven 375� F Quick oven 400� F Hot oven 425� F Very hot oven 450� - 475� F 1 box gelatine = 8 teaspoons of gelatin 1 cake yeast = 2 envelopes of dry yeast 1 coffee cup = 1 cup 1 dessert spoon = 2 teaspoons 1 gill = � cup 1 ounce ginger = 5 tablespoons 1 pint = 2 cups 1 pound brown sugar = 2� cups, packed 1 pound butter = 2 cups 1 pound of flour = 4 cups 1 pound powdered sugar = 2� cups 1 pound raisins = 2� cups 1 pound sugar = 2� cups 1 quart = 4 cups 1 salt spoon = � teaspoon 1 spoonful = 1 tablespoon 1 teacup = � cup 1 tumbler = 1 cup 1 wineglass = � cup size of an egg = � cup 1 p...

This recipe is from my aunt. 2 cup sifted self-rising flour (or Bisquick) 1/2 cup butter flavored shortening 3/4 cup sweet milk* Cut shortening into the flour until it has the appearance of cornmeal. Put in the milk and work until real firm, then work some more. Roll real thin and cut. Drop dumplings into boiling broth, with a few drops of yellow food coloring. Continue to cook for 10 to 15 minutes then cover and turn off the heat. Let set about 15 minutes. Note: This recipe may be made, rolled out and cut then laid on waxed paper and frozen for later use. *Sweet milk is whole milk NOT sweetened condensed milk!  Note: File Photo

This was my grandmothers potato salad recipe she made when I was a child sneaking into her kitchen (she lived next door!) in the 1950s. Her name was Leatha but grandpa always called her Leafy. 3 to 4 lbs potatoes, peeled and boiled until soft in salted water Drain the potatoes and mash with a potato masher. Add in the following ingredients: 1/4 to 1/2 cup cream 1 tbsp butter 1 to 1/2 heavy tablespoons mustard sugar to taste vinegar to taste 1 medium onion, chopped 4 hard boiled eggs, 3 chopped and one reserved Mix the above ingredients into the eggs until blended. Put into a serving dish and garnish with the reserved boiled egg, thinly sliced. Note: This is a file photo that looks very much like grandma's. The dish and doily also remind me of grandma's kitchen.

Another recipe from my late mother's shoe box recipe collection. I love finding these old clippings. Click on photo to enlarge for easier reading.

1 can (15-oz) butter beans with liquid 1 can (15-oz) great northern beans with liquid 1 can (15 1/4-oz) kidney beans, drained 3/4 lb thick-cut bacon, cut crosswise into 1/2-inch pieces 1 cup diced onions 3/4 cup brown sugar, packed 1 tbsp prepared mustard 1 tbsp prepared horseradish In a 3-quart baking dish combine the butter beans, great northern beans and kidney beans. Stir in the bacon pieces, onion, brown sugar, mustard and horseradish. Cover and bake at 325 degrees for 2 1/2 to 3 hours. Uncover during the last hour of baking to brown the top. Add water during baking if needed. Note: This is a good dish for diabetics if they substitute 1/4 cup + 2 tablespoons Splenda Brown Sugar Blend for the brown sugar listed above. You won't even notice the difference in the taste.

Another treasure from my late mother's shoe box recipe collection. I am so glad she was a recipe hoarder!

This is another old recipe clipping from my late mother's shoe box recipe collections. I have never made it as I don't eat crab so I have no recommendations one way or the other on this recipe. It is hard to read so I have typed the recipe below. 6 oz Crabmeat 8 oz Light Cream Cheese, softened 2 Tbsp. White Wine Worcestershire Sauce 1 Tbsp. lemon juice 2 Tbsp. Light Mayonnaise 1 green onion, finely chopped 1/2 tsp garlic powder 1 8-oz bottle cocktail sauce Fresh parsley, chopped In small bowl, combine cream cheese Worcestershire sauce, lemon juice, mayonnaise, green onion and garlic powder. Spread mixture in shallow glass serving dish to make the first layer. Second layer: cocktail sauce. Third Layer: Crabmeat. Fourth Layer: sprinkle with parsley. Cover and chill in refrigerator. Serve with crackers. Makes 24 ounces.

This recipe is from an old church cookbook. 1 pkg (18.5-oz) lemon cake mix 2 cups frozen whipped topping, thawed 1 egg 1/2 cup powdered sugar Preheat oven to 350 degrees. Combine the cake mix, whipped topping, and egg in a large bowl. When thoroughly combined, drop by teaspoonfuls into the powdered sugar. Roll each around to completely cover. Place on a cookie sheet. Flatten with a fork. Bake at 350 degrees for 10 to 15 minutes on greased cookie sheet.

This recipe is from an old Iowa church cookbook. 2 cups sweet milk* 1 1/2 cups sugar 2 tbsp butter or lard, melted 2 tsp cream of tartar 1 tsp baking soda 2 eggs 1 1/4 tsp nutmeg 2 cups flour, more if needed Sift the flour, adding all of the "dry" ingredients. Make a nest of the flour mixture in a large bowl. Add the rest of the ingredients and mix until stiff. Adding more flour if needed. Roll dough out on well floured surface and cut. Drop into hot grease, enough so the doughnuts float. Fry until golden brown. Drain well. *Sweet milk is whole milk NOT sweetened condensed milk!

Yesterday, my goofball of a hubby hacked my Facebook page and left this post... " I just want everyone to know how much I love my husband. He is the sexiest, most compassionate, caring, loving man I have ever meet. I am truly  blessed to be able to call myself his wife. I live to make his life better in what ever way I can." He should have posted it on my business page because it got more hoots and hollers than any food post I've ever made. I was even laughed at when I walked into the local bait, tackle and grill shop! I'm still getting comments and jokes! LOL Well, he had the guts to ask for a special meal of the Bacon Wrapped Teriyaki Chicken Bites. I'm not sure he deserves them! What do you think?  Bacon Wrapped Teriyaki Chicken Bites 4 chicken tenders, cubed 1 package Bacon (not thick cut), cur in half Kikkoman  Teriyaki marinade Kikkoman   Teriyaki  Baste and Glaze toothpicks Wrap bacon around chicken cube, stretching the bacon to fit, if needed. Secur...

First, I sear the chicken thighs, then add all the other ingredients, cover and bake for 50 minutes = absolute perfection with crispy, moist chicken and heavenly seasoned rice! Servings: 3-4 Prep: 5 Mins. Cook   10 Mins. Bake: 50 Mins. Rest: 10 Mins. INGREDIENTS Spice blend (divided): 2 teaspoons Creole seasoning (I use Tony Chachere's in the green container) 1 teaspoon Lawry's seasoning salt 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons paprika 1/2 teaspoon poultry seasoning 1 teaspoon dried oregano 1/2 teaspoon freshly-ground black pepper Chicken: 3-4 bone-in skin-on chicken thighs, (mine are from Costco the 3-pack tends to come with 3/4 thighs) 1/2 of above spice blend mixture (reserve other 1/2 for rice, below) 1 teaspoon Mazola oil Plus, 1 tablespoon Mazola oil for searing Rice: 1 cup raw Calrose rice (short-grain) Remaining 1/2 of spice mixture 1 tablespoon Worcestershire 2 tablespoons ketchup 2 cups low-sodium chicken broth 1 teaspoon lemon juice METHOD ...

This is a 1-hour initial rise ~ No stand-mixer required: The longer the initial dough ball rise, the stronger the sourdough flavor becomes (e.g., 1-hour vs a 9-12 hour rise time)... Yield: (1 loaf) Prep: 7 Mins. Total rising time: 1-2 hours Bake: 35 Mins. INGREDIENTS Proof: 1-1/2 cups lukewarm water 1 teaspoon active yeast (not rapid or instant) 1 tablespoon light agave (or honey) Sponge: 1/2 cup ripe (fed) sourdough starter Dry: 2 cups All-Purpose Flour 1 -1/2 cups Whole-Wheat Flour (I use King Arthur) 1-1/4 teaspoons kosher salt --2 teaspoons Mazola oil (For top and bottom of dough ball, so it doesn't stick or form crust while rising) --2 tablespoons unsalted butter, melted (For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust) METHOD Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes. Meanwhile, in a medium glass/plastic bowl, add the flours, kosher...

This is a 9-hour initial rise ~ No stand-mixer required: The longer the initial dough ball rise, the stronger the sourdough flavor becomes (e.g., 1-hour vs a 9-12 hour rise time)... Yield: (1 loaf) Prep: 7 Mins. Total rising time: 9-12 hours Bake 35 Mins. INGREDIENTS   Proof: 1-1/2 cups lukewarm water 1 teaspoon active yeast (not rapid or instant) 1 tablespoon light agave (or honey) Sponge: 1/2 cup ripe (fed) sourdough starter Dry: 3-1/2 cups All-Purpose Flour 1-1/2 teaspoons kosher salt --2 teaspoons Mazola oil (For top and bottom of dough ball, so it doesn't stick or form crust while rising) --2 tablespoons unsalted butter, melted (For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust) METHOD Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes. Meanwhile, in a medium glass/plastic bowl, add the flour, kosher salt, and sponge. Once the yeast mixture has...

1 tbsp butter 2 lbs ground beef 2 quarts boiling water 2 cups diced potatoes 1 cup diced celery 2 cups tomatoes 1 cup corn 1 cup diced carrots 2 cups shredded cabbage 2 onions, diced 1 1/2 tsp salt 1/4 cup rice Melt butter in a skillet and add ground beef. Brown the beef, drain and pour into a large saucepan or a dutch oven. Add the water and bring to a boil. Add the vegetables and rice then the seasonings. Simmer for 1 to 1 1/2 hours to cook the vegetables and allow the flavors to mesh.

It's Eid again. A very rainy one too. We celebrate two Eid. The first one Eid-ul-Fitr is celebrated after the fasting month of Ramadhan. Now its Eid ul Adha, which is the eid that is celebrated after the day of Hajj.  For this Eid, we are heading to the islands to celebrate. Its the first time I am heading to an island to eid so am pretty excited about it. But before I head off I wanted to share a dessert recipe I discovered last year. I learned this in Lh. Naifaru, when we visited my husband's relatives in that island. We went there for a cousin's wedding and they made this for the wedding reception. I loved the way the whole community came together to cook for the wedding.  Later I asked my husband's aunt if she can show me how she made it, with trial and error we tried but the end was a bit disastrous as there was too much condensed milk. It was later after coming home to Male' I realized the white custard was a lot like my sister in law Rim's Oreo pudding . ...

This recipe is from an old community cookbook. 1 cup finely chopped apples 1/4 cup raisins 1/4 cup chopped pecans 1/2 cup granulated sugar 2 tbsps water 1 cup brown sugar 1 cup butter 2 eggs 1/2 cup milk 2 cups flour 2 tsps baking powder 1 tsp cinnamon 1/2 tsp cloves 2 cups oatmeal Preheat oven to 375 degrees. In a saucepan, combine apples, raisins, pecans, granulated sugar, and water. Cook and stir this mixture until thick and apples are tender, about 10 minutes. Set aside. Cream the brown sugar with the butter then beat in the eggs. Sift together the flour, baking powder, cinnamon, and cloves. Add the dry ingredients alternately with the milk to the creamed mixture. Stir in the oatmeal. Set aside 3/4 cup of the dough. Drop by teaspoon onto cookie sheets. Make a small depression in each cookie and add a small amount of the apple mixture to the depressed spot. Top apple mixture with a small amount of the reserved dough. Bake for 10 to 15 minutes at 375 degrees unti...

Well, I'm on my 3rd Strawberry Cheesecake Pie using Mr B's Carolina Dips and Dessert Mix . I made the first one, and the hubby polished it off in two days. It's a good thing I licked the spoon when I made it! LOL This has got to be the easiest pie you can make! Only three ingredients and a pie crust, and boom, you are done! Check this out... Mr B's Strawberry Cheesecake Dessert Mix 8 oz Cream Cheese, softened 8 oz tub Whipped Topping Graham Cracker Pie Crust Mix the cream cheese and dessert mix until smooth. Scrape the sides and bottom of the bowl, and add the whipped topping. Mix until combined. Pour into the pie crust and refrigerate until set, or freeze until set for an ice cream style pie. I added a handful of strawberries I had leftover. I mashed them and added them in for a little extra texture and color. You can order Mr B's Mixes by clicking on this link (website ), or you can visit him on Facebook by clicking on this link,  (Facebook)  OR you can find him (...

Cranberries are very healthy and should be included in our diets year round.  Don't think of them as just a 'holiday' food! 1 pkg (4-serving size) cherry gelatin 1 pkg (4-serving size) raspberry gelatin 1/4 cup sugar 1 1/2 cups boiling water 1 can (12-oz) lemon-lime soda (I use 7up) 1 can (8-oz) crushed pineapple in its own juice, do not drain 2 pkgs (10-oz each) frozen cranberry-orange sauce In a large bowl dissolve the gelatins and sugar in the boiling water.  Add the soda, pineapple with juice, and the cranberry-orange sauce.  Chill until the mixture is partially set.  Pour into individual serving dishes or an 11 x 7 x 2-inch dish and refrigerate overnight or until firm.  To add a decorative touch, garnish with fresh mint leaves, kale, or thin strips of orange rind. Yield: 12 - servings This goes great with chicken, turkey, pork, etc. Note: This is a file photo.

1 lb lean ground beef 2 medium or 1 large yellow onions, sliced 1 medium white onion, sliced 1 can (16-oz) diced tomatoes 1 to 2 tsps chili powder, according to taste 1/2 cup uncooked regular rice 1 large green bell pepper, chopped 1 1/2 tsp salt 1/8 tsp pepper Preheat oven to 350 degrees. In a large skillet, cook meat, onions, and bell pepper until meat is browned. Drain off excess fat. Stir in the tomatoes, rice, chili powder, salt and pepper. Pour mixture into an ungreased 2-quart casserole dish. Cover and bake for 45 to 1 hour until cooked through and rice is tender. This clipart is used for reference only. It is not an accurate representation of this recipe.

Fudge cake . 300 grams of chocolate 60% 6 eggs 2 tablespoons cocoa powder 1/2 cup sweetener xylitol (or demerara sugar) 100 grams of unsalted butter. Method of preparation: . Preheat the oven to 180 degrees and grease (with butter and cocoa powder) an 18cm round shape with a removable bottom, melt the chocolate with the butter and allow to cool, separate the egg whites from the egg yolks, beat the yolks with the xylitol until froth , after adding the yolks in the chocolate and stir well, add the cocoa powder and stir well, finally beat the egg whites and add in this mixture very carefully not to lose aeration, throw that mixture in the form and bake for approximately 20 minutes, after it comes out of the oven it wilts even, but looks very creamy inside . To the milk duo bullets nest with Brigadier: . For the brigadeiro: 1/2 fake condensed milk recipe + 1 tablespoon butter + 2 tablespoons cocoa powder, stir everything over low heat and leave in the refrigerator until it hardens well. . ...

2 large sweet potatoes 1/2 tbsp butter 1/2 tbsp olive oil 1/3 cup chopped fully cooked ham (As a diabetic, I use 1/2 cup to add more protein.) 1 tbsp finely chopped onion 1/4 tsp ground cinnamon Preheat oven to 350 degrees. Scrub potatoes and pierce; bake at 350 degrees for an hour or more until tender. Set aside to cool. When potatoes are cooled enough to handle, cut a thin slice off the top of each potato. Scoop out the pulp, leaving about 1/4-inch shell. Place pulp in a bowl, add the butter, olive oil and mash. Stir the ham, onion and cinnamon into the mashed potatoes; spoon mixture into the shells. Bake uncovered for 20 minutes to heat through. Some nutritional Sweet Potato Facts:

I call this recipe my Air Force Macaroni Salad since the recipe was given to me by a lady who worked in a restaurant in New Mexico when I first went there as a young Air Force wife in the 1960s. 2 cups cooked macaroni 1/2 cup diced cheddar cheese 1/3 cup diced green bell pepper 3 tbsps finely chopped onion 1/2 cup mayonnaise or salad dressing 1/4 cup chopped sweet pickle (or sweet pickle relish) 1/4 tsp salt Mix all the ingredients together. Cover and chill in the refrigerator for at least a couple of hours before serving.

This recipe is from an old church group cookbook from a Midwestern state. 1 stick oleo 1 cup water 1/4 cup cocoa 1/2 cup canola oil 2 cups all-purpose flour 2 cups sugar 1/2 tsp salt 1 tsp soda 1 tsp vanilla 1/2 cup buttermilk 2 eggs Preheat oven to 400 degrees. In a small heavy-duty saucepan, blend together the oleo, water, cocoa, and oil. Bring to a boil, stir until oleo is melted and ingredients are blended. Remove from heat and set aside. In a large mixing bowl, mix together the flour, sugar, salt and soda. Pour the boiled mixture over the flour mixture and stir to blend. Stir in the vanilla, buttermilk, and eggs. Stir until the mixture is well blended. Pour into a greased 17 x 11-inch baking pan. Bake at 400 degrees for 15 to 20 minutes until done. Frost with the following Chocolate Buttermilk Frosting. CHOCOLATE BUTTERMILK FROSTING 1 stick oleo 1/2 cup cocoa 1/3 cup buttermilk 1 lb powdered sugar 1 cup chopped pecans 1 tsp vanilla In a small saucepan bring the ...

This recipe is from my old hometown newspaper when I was a kid growing up in Southern Indiana. 2 cups all-purpose flour 6-ounces semisweet chocolate mini-morsels 1/2 cup chopped pecans 1 tbsp baking powder 1/2 tsp salt 3/4 cup milk 6 tbsps butter, melted 1/4 cup firmly packed brown sugar 2 eggs 1 tsp vanilla extract Preheat oven to 400 degrees. In a large bowl, combine the flour, mini-morsels, nuts, baking powder, and salt. In a small bowl, blend the milk, melted butter, brown sugar, eggs, and vanilla until well blended. Pour the liquid ingredients into the flour mixture. Stir together just until the flour mixture is moistened (it is okay if the batter is lumpy). Spoon the mixture into 12 greased muffin cups. Bake for 20 minutes. Cool in the pans for 5 minutes, then remove.

This recipe is from an old Iowa church cookbook. 3/4 cup finely crushed soda crackers 1 egg 1 cup milk 1 lb ground beef 1/2 lb pork sausage 1/4 cup finely chopped celery 1/4 cup chopped onion 1 Tbsp parsley 1/2 tsp salt 1/4 tsp sage or Italian seasoning dash of black pepper Combine cracker crumbs, egg, and milk in a large bowl. Add the remaining ingredients to the cracker mixture; mix well. Shape mixture into 1-inch balls. Place in a shallow pan. Bake in a moderate oven for 20 minutes. Sauce: 1 can cream of mushroom soup 1/2 soup can of milk Mix the soup and milk together using a wire whisk or fork. Pour mixture over the meatballs and return to the oven for another 25 minutes or until done. Note: File Photo

This recipe is from an old cookbook by members of the school district where my three children attended school in the 1980s.

This recipe is from an old Midwestern state cookbook. 1/2 cup butter 1/4 cup sugar 1 1/4 cups flour 1 cup drained crushed pineapple 1/2 cup sugar 1 egg 1 tsp butter, melted 1 1/2 cups shredded coconut Preheat oven to 350 degrees. Mix the 1/2 cup of butter and the 1/4 cup of sugar together with a pastry blender or two knives. Add the flour and mix till crumbs are formed. Then mix thoroughly with hands until dough is soft. Press evenly into a 9-inch square baking pan going about 1/2-inch up the sides of the pan. Prick with a fork. Bake for 15 minutes are 350 degrees. Remove from the oven. Spread the pineapple evenly over the crust. Add the 1/2 cup of sugar to the egg which has been beaten. Stir the sugar and egg together until blended. Fold in the melted butter and the coconut. Spread this mixture over the pineapple. Return to the oven and bake 20 minutes longer, until coconut is lightly browned. When cool, cut into 9 squares. Note: File Photo

This recipe was from the mother of the late Country Music Duo and Grand Old Opry stars, "The Wilburn Brothers". She said it was the pie she baked most often when they were boys growing up in Missouri. 1 cup sugar 4 tbsps cocoa, level 4 tbsps flour, level Yolks of 3 large eggs, save whites for meringue 1/4 stick butter or margarine 1 1/4 cups sweet milk 1 tsp vanilla 1 9" pie shell, baked Combine the sugar, cocoa, flour, and 1/4 cup of the milk; mix well. Add the egg yolks and remaining milk, butter and vanilla. Cook in a double boiler until thick. Pour into the baked pie shell. Cover with the meringue topping listed below. For the Meringue Topping: 3 large egg whites 1/4 tsp vanilla 2 1/2 tbsps sugar Beat the egg whites until stiff. Add the vanilla and 1/2 tablespoon of the sugar. Continue to beat. Gradually beat in the remaining sugar. Pile the meringue on the pie, spreading all the way to the crust to seal the edges. Bake in a 300 degree oven until...