Rachel's Carrot Cake

 2 Cup of Flour

1 Cup of Sugar

1 Cup of Brown Sugar

2 Tsp Cinnamon

2 Tsp Baking Powder

1/2 Tsp Salt

1 1/4 Cup of Oil

4 eggs

3 Cups of Cooked and shredded carrots (I usually just use shredded from walmart and don't cook)

Directions: Use Baker's Joy to spray two round pans. Cream oil and sugar. Add Eggs. Mix dry ingredients separately, then add to wet ingredients. Add carrots last. Bake at 350 for 30-35 minutes or 40-50 minutes in a Bundt Pan. 

Icing: 

4 Cups of Powdered Sugar

1/2 Cup of Butter

8 oz Cream Cheese

2 Tsp Vanilla

1 Cup Chopped Pecans (Optional)

Old Fashioned Coconut Cream Pie

 1 Cup Sweetened Flaked Coconuts

3 Cups of Half and half

2 eggs, beaten

3/4 Cup of White sugar

1/2 Cup of all-purpose flour

1/4 Tsp salt

1 Tsp coconut extract

1 - 9" pie shell (baked)

1 Tub of Frozen Whipped topping, thawed (or homemade whipped topping)

1. Preheat oven to 350.

2. Spread coconut on baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

3. In a medium sauce pan, combine half and half, eggs, sugar, flour and salt. Mix Well. Bring to a boil over low heat stirring constantly.  Once it boils, continue stirring for 2 more minutes. Remove the pan from heat, and stir in 3/4 cup of toasted coconut and coconut extract. Reserve the remaining coconut for top of pie. 

4. Pour the filling into the pie shell and chill until firm, about 4 hours. 

5. Top with whipped topping and with reserve coconut. 

Homemade Topping can be found here: 

https://www.thriftyfrugalmom.com/homemade-whipped-cream/

Apple Pie

 2 Eggs Whites

1 Stick of Butter

1 Tsp Vanilla

2 TBS Flour

1 TBS Cornstarch

1/2 Cup of Sugar

1/2 Cup Brown Sugar

1/4 Cup of Water

1 Tsp Cinnamon

1 Tsp Nutmeg

6 Granny Smith Apples

2 Pillsbury Pie shells (room temperature)

1. Put one pie shell in bottom of pie dish. Brush egg whites on the bottom. 

2. Melt butter and vanilla in a sauce pan on the stove. Add Flour and cornstarch and stir. Add sugars, and water. Add Cinnamon and Nutmeg

3. Mix pre cut apples (peeled and cut to your desired shape) in with the sauce and coat all the apples. 

4. Pour apple mixture into the pie shell

5. Cover apples with second pie shell

6. Add a few slits on top of pie crust to allow to vent. Then brush egg whites on top of pie crust. 

7. Sprinkle sugar and brown sugar all over the top. 

8. Bake in the oven 

Bake at 425 for 15 minutes, then lower oven to 350 and continue baking for 35-45 minutes. I always place my pie pan on top of a cookie sheet (covered with foil) to allow for any overflow.