PINEAPPLE COCONUT PIE
First-place winner in a pie contest
1 can crushed pineapple (8-oz.), undrained
3 eggs
1 c. corn syrup
1 pastry shell
3 Tbs. all-purpose flour
1 c. sugar
1 tsp. vanilla extract
¼ c. butter
1 c. coconut
In large bowl, combine sugar and flour. Add corn syrup, coconut, pineapple, eggs and vanilla. Mix well. Pour into pie shell; drizzle with butter. Bake at 350 degrees for 50-55 minutes or until a knife inserted near center comes out clean. Cover loosely with foil if the crust browns too quickly. Cool on a wire rack. Chill; store in refrigerator.
CHOCOLATE PEANUT BUTTER CUP OVERLOAD CAKE
A winning cake recipe
2½ c. plus 1 Tbs. all-purpose flour
1 c. plus 1 Tbs. Dutch processed cocoa powder (I used regular cocoa)
3 c. granulated sugar
1½ tsp. salt
1½ tsp. baking powder
1 Tbs. baking soda
3 eggs
4½ tsp. vanilla extract
1½ c. buttermilk
¾ c. vegetable oil
1½ c. strong hot black coffee
30 pieces mini-peanut butter cup...