Grandma Clark's Recipe of the Week

Our Grandma Clark was a gourmet cook. Back in 1999 just prior to her passing, my wife Jannie and I visited her. Our Grandpa slipped us an old shoe box, packed full of her treasured recipes collected over her lifetime. We spent the next 3 years creating a huge 357 page recipe book in her honor. There are now 535 books in print! Years ago, we decided to share some recipes with you each week as "Grandma's Recipe of the Week". Due to popular demand from many of our patients over the years, we have decided to make our Grandmother's entire recipe collection available to you for download here! Enjoy!

-Dr. Taylor & Jayson Clark



Coconut Cream Pie

 

½ c. sugar

Pinch of salt

2 c. milk, scalded

4 T. cornstarch

4 eggs, separated

¼ c. grated coconut

1 T. butter or margarine

1 t. vanilla

9-inch baked pie shell

Meringue

 

            Mix together sugar, salt, and cornstarch.  Gradually add milk.  Cook over hot water, stirring occasionally, until thickened.  Beat egg yolks slightly.  Add a small amount of the hot mixture; mix well.  Add to remaining hot mixture.  Cook for about 3 minutes.  Stir in coconut, butter, and vanilla.  Cool.  Pour into baked pie shell and top with Meringue.  Bake at 350 degrees for 10 minutes or until meringue is brown.  Chill before serving.

 

MERINGUE:  Combine 4 egg whites and 1 t. cream of tartar; beat until soft peaks form.  Gradually beat in ½ c. sugar until mixture is stiff.

 

 

Recipes from Everybody Loves My Kitchen Best!

Everybody Loves My Kitchen Best!

Margaret D. Clark

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