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July 2020: Recipe Roundup

Dixie’s Cafe: a Keene delight!

by Cally Peterson

Read the story here!


 

COCONUT CREAM PIE

PIE CRUST
    2    cups flour
    1    cup shortening
    ½    cup milk
    ½    tsp. salt

PIE FILLING
    ¾    cup sugar
    ⅛    tsp. salt
    ½    tsp. coconut flavoring
    2    eggs, beaten
    ⅓    cup flour
    2    cups milk
    2    T. butter
    2    cups raw coconut flakes

Combine pie crust ingredients. Roll out crust, place in 9-inch pie plate and cool in refrigerator for 30 minutes. Prick pie shell before baking. Bake at 350 degrees for 15 minutes. Cool.

Cream sugar, salt, flavoring and eggs together. Add flour, blending well. Scald milk in microwave for 2-3 minutes, then add butter to milk. Pour hot milk over flour mixture and combine well. Stir in coconut flakes. Pour into cooled pie shell and chill.

Recipe by Dixie Brown
McKenzie Electric Cooperative member

 

BANANA BREAD

    3    cups sugar
    1    cup shortening
    4    eggs
    1    cup buttermilk
    2    tsp. baking soda
    1½    tsp. salt
    4    cups flour
    4    ripe bananas, mashed
    1½    cups walnuts (optional)

Cream sugar, shortening, eggs and buttermilk together. Add baking soda, salt and flour, combining into a batter. Stir in bananas and nuts, if desired. Pour into two greased-and-floured bread pans. Bake at 350 degrees for about 1 hour.

Recipe by Dixie Brown
McKenzie Electric Cooperative member

Cally Peterson is editor of North Dakota Living. She can be reached at cpeterson@ndarec.com.

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