Coconut Bonbons - for your good health!

Did you know that eating coconut can aid digestion - and even halt a chronic case of diarrhea? The coconut oil actually makes other oils digest more easily, so a cookie before dinner is just what the doctor ordered! (Or should have ordered)

Check out this report, then get cooking!

Coconut BonBons

1 (15 ounce) can sweetened condensed milk
1/2 cup butter margarine
2 cups confectioners' sugar
1 (12 ounce) package grated coconut
1 (24 ounce) package semi-sweet chocolate chips
4 tablespoons solid vegetable shortening

Mix together condensed milk, butter, sugar
and coconut. Cover with wax paper and chill for 24 hours.

In the top of a double boiler over hot (not boiling) water, melt chocolate with
shortening. Roll coconut mixture into 3/4-inch balls and with fork dip into chocolate.
Drop on wax paper to cool and dry.

Quick and easy Pumpkin Muffins

Perfect for a busy day when you need something special:

Pumpkin Muffins

1 (18.25 ounce) box spice cake mix
1 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree

Mix all together by hand or with an electric mixer. Spoon into paper-lined muffin cups, and bake at 350 degrees F for 18-22 minutes.

Apple Blackberry Pie - Yum...

Apple-Berry Pie

1 pastry for a 9 inch double crust pie
1 cup white sugar
4 teaspoons tapioca
1/2 teaspoon ground cinnamon
2 cups fresh blackberries
2 cups apples - peeled, cored and sliced
2 tablespoons butter, cut into small pieces

Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.

Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.

Best Ever Pie Crust Recipe

Since fall harvest means good things to go into pies, I thought I'd re-run this wonderful pie crust recipe.

This makes a dough that is elastic - easy to roll out thin, so with just 4 cups of flour you have enough dough for 4 pies. If you have extra you can freeze it, but be sure to wrap it tightly.

Here it is...

4 cups flour
1 3/4 cups shortening
1 tablespoon sugar
2 teaspoons salt
1/2 cup VERY COLD water
2 Tablespoons vinegar
1 egg

Cooking Your First Holiday Turkey? Here's how...

Stuffed Roasted Herb Turkey and Gravy

Turkey
1 (8 to 12-lb.) whole turkey, thawed if frozen
1/2 teaspoon salt

Stuffing of choice:

The recipe that comes on the bag of stuffing
bread at the grocery store is really quite good. It includes a bag of
spices, but I add salt. I like to chop
celery and partially cook it in a can of chicken broth - then use
that as part of the liquid in the stuffing.

Our family doesn't care for giblets, but I do add a good sized handful of
chopped onions.

1/4 cup butter or margarine, melted
1 tablespoon chopped fresh sage or 1 teaspoon dried sage leaves
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves

Gravy
Turkey pan drippings
1 3/4 cups Progresso® chicken broth (from 32-oz. carton)
1/3 cup all-purpose flour
Water

Turkey Directions: Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt.

Spoon stuffing loosely into neck and body cavities of turkey. Place any remaining stuffing in lightly buttered casserole; cover and refrigerate to bake as side dish. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers.

Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Do not add water or cover.

In small bowl, combine butter, sage and thyme; mix well. Brush half of mixture over turkey. Cover turkey loosely with tent of foil.

5. Bake at 325°F. until internal temperature reaches 180 to 185°F. and leg joint moves easily, using "Timetable for Roasting Turkey" below. To brown turkey, remove foil for last hour of baking; brush turkey with remaining butter mixture.

Remove turkey from roasting pan. Let stand 15 to 20 minutes before carving. Remove skewers. Remove stuffing; place in serving bowl.

Gravy Directions: Pour drippings from roasting pan into strainer over bowl. Spoon off fat that rises to top, reserving 1/4 cup. Pour drippings into measuring cup. Add broth and enough water to make 3 1/2 cups liquid.

In large saucepan, combine reserved 1/4 cup fat and flour. Cook over medium heat, stirring constantly with wire whisk until mixture turns golden brown, about 2 minutes.

Gradually stir drippings mixture into flour mixture. Cook over low heat until mixture boils and thickens, stirring constantly.

Pre-prep for Holiday Baking

The Holidays will be here before you know it. Time to test some recipes so the ones you serve at Christmas will be perfect!

Christmas Bars

Ingredients:

3/4 c. flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. salt
3 eggs, well beaten
1 c. chopped dates
1 c. broken walnuts
Confectioners' sugar

Directions:

Combine flour, sugar, baking powder and salt. Stir into eggs and nuts.
Grease and flour 13x9-inch pan. Spread mixture well. Bake at 350 degrees for
15 minutes. Cut while still warm. Sprinkle on confectioners' sugar.