Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, April 23, 2015

Cookbook Club Vol. 4 Church Cookbooks


The Cookbook Book Club met tonight
Volume 4:   Church Cookbooks



The spread on the table -- it looks like a church potluck doesn't it?


The various dishes makes for a nice plate of food.
The entree was meatloaf -- and I forgot to get it's "beauty shot"
It was delicious!

APPETIZER:


Cucumber Sandwiches

Vegetable:


Sweet and Sour Carrots

Salad:


Broccoli Salad

Vegetable:


Harvest Potatoes

Vegetable:


 Scalloped Corn

Bread:


Angel Biscuits

Dessert:


Black Forest Cheesecakes


Coconut Crunch


It was a great meal.    And like potlucks, even though we have more than one bringing vegetable and dessert, we never seem to have "duplicates"!    And we don't discuss what we're bringing either -- it just happens -- Of course, with church potluck dinners, I always felt that there was divine intervention to keep us from having a "all green bean" dinner!

We discussed our various cookbooks, we discussed why we chose the recipe that we chose and we talked about things not food related.     It's a good group of women, all who have an interest in food!

I'll share one recipe with you -- for the coconut crunch.    It was good.    Even as full as we were after dinner, we all took full size helpings!     Thank you friend Rita, I'm sure that it will be made again!


COCONUT CRUNCH DESSERT

2 c. flour
1/2 c. brown sugar
1 c. butter
2 c. flaked coconut
2 boxes vanilla pudding
milk
whipped topping

Mix flour, brown sugar, butter and coconut together.    Place in a large pan (9 x 13) and bake at 300 for 1 hour, stirring occasionally, until browned.    Cool.

Prepare pudding according to package directions.    Place 2/3 of coconut mixture in a 9 x 13 pan.   Top with pudding and whipped topping.    Sprinkle remaining coconut mixture on top.    Refrigerate until ready to serve.



It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.




1 comment:

Kristi in the Western Reserve said...

Such a feast and such fun, too, I'm very sure!