1 3/4 cups all-purpose flour
1 icing sugar
1/2 teaspoon salt
3 eggs, separated
1 (20 ounce) can crushed pineapple, frozen
1 teaspoon white vinegar
1/2 cup white sugar for rolling
1 (9 inch) unbaked pie crust
2 teaspoons unsweetened cocoa powder
1 cup butter
1 banana, sliced
1/2 cup white sugar
1 cup milk
1 (9 inch) unbaked pie crust
2 teaspoons unsweetened cocoa powder
1/2 cup white sugar
1 cup milk
2 bananas<|endoftext|>Waves ($25)
1/2 cup butter, softened
4 cups white sugar
1 egg
1 teaspoon vanilla extract
1 pinch grated nutmeg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cream of tartar
2 teaspoons baking soda
2 tablespoons shortening
1/2 cup vanilla extract
3/4 cup milk
2 cups flaked coconut
3 tablespoons blue sugar
1 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C.) Grease and flour a 10 inch pie pan. Sift together the flour, baking powder, cream of tartar, and baking soda; set aside. In a medium bowl, cream together the shortening and vanilla until smooth. Mix in the flour mixture and baking soda; stir until just moist.
In a large bowl, (1 cup) 2 1/2 cups flour, (1 cup) 1/2 teaspoon salt, (1 egg) 1 teaspoon vanilla extract, and (1/2 cup) coconut milk. Cut in pecans until the mixture resembles confectioners' icing. Stir in 1 1/2 cups the drained coconut and 2 tablespoons blue sugar, one cup at a time.
Roll 1/2 of the dough into 1 inch balls, then dip the balls 1/2 inch deep into the oil, 2 1/2 inches from the sides of the pan. Repeat with remaining dough and oil. Make sure they are completely covered with oil.
Bake for 25 to 30 minutes in the preheated oven, until set. Cool for 1 hour before serving.