Cook of the Week Recipes

Tea Cakes
2 eggs
2/3 cup oil
3/4 cup sugar
1 teaspoon vanilla
2 cups self-rising flour

Beat eggs. Add oil, sugar, vanilla and flour. Mix and drop on cookie sheet. Bake at 400 degrees for 10 minutes.

Coconut Cake
2 cups self-rising flour
1 1/4 cups sugar
2/3 cup vegetable oil
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon coconut flavoring
3 egg yolks

Frosting
3 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon coconut flavoring
1/4 cup light Karo syrup
1 1/2 cups sugar
1/2 cup water
4 bags frozen coconut, thawed

Combine cake ingredients. Beat well. Pour batter into two 9-inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when touched.

For frosting, beat egg whites until stiff. Add cream of tartar. Beat a little more and add coconut flavoring. Add Karo, then beat again.

In a saucepan, cook sugar and water until stringy. Beat in egg whites while still hot. Let cake cool and then ice between layers on top. Sprinkle coconut between layers and on top.

Chocolate Cream Pie
3 tablespoons cocoa
1 cup sugar
1/3 cup plain flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
9-inch pastry shell, baked

Meringue
3 egg whites
1/2 teaspoon cream of tartar
1/4 cup light Karo syrup
1 1/2 cups sugar
1/2 cup water

Heat oven to 350 degrees. In a saucepan, combine cocoa, sugar, flour and salt. Gradually stir in milk. Cook over medium heat until bubbly, stirring continuously.

Cool and stir 2 minutes. Remove from heat. Stir small amount of hot mixture into egg yolks. Immediately return to hot mixture; cool 2 minutes, stirring constantly. Remove from heat, add butter and vanilla. Pour into cooled baked pastry shell.

For meringue, beat egg whites until stiff. Add cream of tartar. Beat a little more. Add Karo, then beat again.

In a saucepan, cook sugar and water until stringy. Beat in egg whites while still hot. Spread meringue on top and bake for 12 to 15 minutes.

Plum Jelly
6 1/2 cups sugar
1 box Sure-Jell
5 1/2 cups plum juice
1/2 teaspoon margarine

Measure sugar into bowl (use spatula for exact measure). Mix Sure-Jell into measured juice in a large pan. Add margarine (to prevent foaming during cooking). Bring mixture to a full rolling boil, one you cannot stir down. Boil 1 minute or until mixture will sheet off a metal spoon. Immediately fill sterilized jars and seal. Let set for 24 hours. Yields 9 cups.