Coconut Cream Pie

3 egg yolks ¾ c. Griffin's Flake Coconut
1 c. sugar 1 c. evaporated milk
1 c. water 3 Tbsp. butter
1 Tbsp. vanilla 3 Tbsp. Flour
1 tsp. salt

In a 2-qt. saucepan, beat 3 eggs. Turn on heat, add the milk and water. In a bowl, mix sugar and flour together and add to the egg mixture, stirring frequently. Add vanilla and salt and cook until mixture thickens. Remove from heat and add coconut and butter. Mix well and pour into a baked 9" pie shell.

3 egg whites 3-4 Tbsp. sugar
1 tsp. vanilla 1 tsp. corn starch
1 c. Griffin's Flake Coconut

In a mixing bowl whip at high speed 3 egg whites until stiff. To this mixture add sugar, vanilla and corn starch. Beat again until thoroughly mixed and put on top of the pie filling. Sprinkle coconut on the top of meringue. Bake at 375° for 10-12 minutes or until lightly browned.

1 tsp. vanilla 3 eggs
½ tsp. salt 1 c. Griffin's Waffle Syrup
1 c. sugar 2 Tbsp. butter
1 ½ c. pecans

Beat 3 eggs in a large mixing bowl. Stir in vanilla and salt. In a saucepan, mix syrup, sugar and butter and bring to a boil. To the egg mixture, gradually add the syrup mixture. Add pecans and mix well. Pour into a raw 9" pie shell. Bake at 350° for 45 minutes.

Brie in a Hurry
Warm wheel Brie Cheese in the microwave at 50% power for 30 seconds until Brie is softened to a spreadable consistency, spoon 3 tablespoons of Strawberry or Raspberry Pepper Sizzle Topper and ¾ of ground hazelnuts and serve with crackers.

Blue Cheese Butter
In a small food processor, combine one stick butter and half cup of blue cheese. Process for 1 to 2 minutes. Season with 1/4-teaspoon salt and 1/4 teaspoon of ground pepper for additional 1 minute. Remove from processor and shape into a small log. Wrap log in plastic wrap and refrigerate until firm. Just before serving, remove log from refrigerator and slice into 1/2 thick rounds, spoon 1 to 2 tablespoons of either Peach Pepper or Mandarin Orange Pepper Sizzle Toppers and serve with pork tenderloin.

Blueberry Crunch
Preheat oven to 350 degrees. In a large bowl, combine 2 cups flour, 2 sticks butter, and 1 cup chopped pecans. Once the ingredients are blended together, press the mixture into the bottom and up the side of a 13x9 baking dish. Place dish in the oven and cook for 12 to 15 minutes until golden brown.

In another bowl combine 8oz cream cheese, 16oz powdered sugar (sifted), and 8oz cool whip. To finish, spread Lost Acres Blueberry Pepper Sizzle Topper over the top of dish and chill for 1 hour. When ready, cut into squares and serve.

Chicken Fingers with Sizzle Topper Dipping Sauce
Trim visible fat from 4 boneless chicken breast and then cut each breast into 6 even strips. Coat chicken pieces with yogurt (2 tablespoons plain low fat yogurt.) Combine cracker crumbs (15 soda crackers-crushed), 1 teaspoon dried thyme, 1/2 teaspoon dried marjoram, and 1/4 teaspoon curry powder. Roll chicken strips in crumbs. Place chicken in single layer on cake rack set baking pan. Bake at 375f for 25 minutes or until crumbs are lightly browned and crisp. Remove for oven.

Dip chicken fingers in Mandarin Orange Pepper, Peach Pepper, or Sweet 'N Hot Pepper Sizzle Toppers.

Crowned Brie
Place 15oz Brie on pie plate. Cover with 1/2 cup chopped pecans and pat1/4 cup of brown sugar over nuts. Drizzle with Griffin Waffle Syrup. Bake in a 350F degree over for 20 to 25 minutes or until sugar is lightly golden and Brie is warm, but not runny. Top with Raspberry Pepper, Blueberry Pepper, or Strawberry Pepper Sizzle Toppers with some unsalted crackers.

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