roselvr, do you make the Company Cheesecake from the BH&G cookbook? That's our "old reliable"... back when my dad was teaching he and I would bake twenty or so of them every Christmas for the other teachers and a very few other very lucky people. I much prefer their shortbready crust to the more common crumb crusts. I need a new copy of the OLD big book - the red plaid binder - mine's gone walkabout and they messed around with the recipes in the new version. (Did the same thing to Joy of Cooking. Irritating.) I broke the spine on the paperback in about six places ages back, it's held together with packing tape! Pie for breakfast was a staple at Grammie's when I was a little kid. No half and half though. Slab of apple pie with a hunk of "rat cheese" (very sharp cheddar) on the side - Gramp liked apple best for breakfast, other kinds were for dessert - with "Navy coffee" you could just about stand your spoon up in. (I once had a version where they tried to bake the cheese into the pie. It was vile.) She made terrible crust though. You could hurt someone with the "bone", the bit around the rim. Then she decided to go all "healthy" and the delicious breakfast pie disappeared in favor of a bowl of Wheaties. *mourn* golddust, I do so hate to disagree with you, but I've had enough people insist "oh, I just can't stand that store-bought pie crust", mumbling it around a mouthful of pie... made with that very product. *chuckle* About the third time it happened I decided not to waste precious energy on making piecrust anymore (when you have 4-6 usable hours in a day, you take your shortcuts as you can)... My mom makes kick-@$$ pie crust - perfect texture etc. - but she also smokes heavily so all her baked goods have a strong overtone of "ashtray" to the flavor. We usually give them away to friends who smoke who won't notice it. Oh! I forgot Oatmeal Pie. It's an old Amish/Mennonite recipe, IIRC. It makes a chewy-crisp top sort of like an oatmeal cookie and underneath that is a layer like the gooey part of a pecan pie. As I said above, many of our friends are allergic to nuts, so this is what I bring to a lot of wintertime potlucks as a "replacement" for pecan pie. 25 or so people will wipe out 2 or 3 10" pies and leave other desserts untouched. LOL I used to love making fancy desserts, but they are usually too time consuming for my limited time budget and our friends don't really appreciate them anyway. They'd rather have the simpler, homier stuff.

I love Coconut Cream Pie. This recipe is from the Eagle Brand Website. Calls for just one can of condensed milk so I'm not sure if this is the one that you are looking for or not. Maybe the other recipe had been doubled? Crackling Coconut Cream Pie Crunchy toasted coconut on a cloud of whipped cream tops this favourite of cream pies. Add a hint of mango for a taste of the islands ! Prep Time: 15 minutes plus chilling time Serving: 6-8 Ingredients: 3 tbsp (45 mL) cornstarch 1/4 tsp (1 mL) salt 1 2/3 cups (400 mL) water 1 can (300 mL) Regular or Low Fat Eagle Brand� sweetened condensed milk 4 egg yolks 1/2 cup (125 mL) sweetened, flaked coconut, toasted 1 tsp (5 mL) vanilla extract 1 (9"/23 cm) frozen deep dish pie shell, baked and cooled 2-3 cups (500-750 mL) whipped cream (optional) Toasted coconut (optional) Mango coulis/sauce (optional) Preparation: 1. Dissolve cornstarch and salt in water; whisk in Eagle Brand, eggs yolks and coconut. 2. Cook over medium heat, stirring constantly until thick and bubbly. Remove from heat; stir in vanilla. 3. Pour filling into baked pie shell; cool. Cover and chill 3-4 hours. 4. Spread whipped cream over top of pie and sprinkle with toasted coconut. Serve pie slices on a bed of mango coulis, if desired. Here is a link that might be useful: EagleBrand Coconut Cream Pie

I'm originally from the village of Metamora in Michigan. I haven't lived in MI since 78' and a lot has changed since. My idea of classic regional is skewed. Most of the family and people my parents associated with then were very much into hunting, fishing and all sports. No one I knew as a child frequented restaurants except maybe a hamburger in a bar. We had one wealthy friend who took us to a steak house once. There was a slant towards German style foods and Irish. Also, it all depended on the time of year and the hunting and fishing season. We had venison, pheasant, wild goose, rabbit and fried fish. Sometimes turtle stew or bear jerky. On Sundays there was roast beef dinners. In the summer everyone got together for cookouts where a few of the above meats and fish was brought as well as hotdogs in the skin and there was always a few different types of potato salad, macaroni salad, many kinds of relishes, garden items, there was always fresh ground bologna salad and sometimes blueberry and rhubarb pie. Wisconsin Colby cheese with Ritz crackers were popular as well as Canadian pepper cheese. In between having wild game or fish there was always pots of ham and potatoes stew, and an American version of goulash made with ground beef. In my teen years after the parents divorce most of my food consumption came from a can unless I was at grandmas house and she could have been a famous chef. I'm now in Florida in an area where everyone is from somewhere else. There is a big mix of cuisines. I cannot think of one dish that would be considered regional.

This might be similar. It's from the Griffin Food Co. Coconut Cream Pie 3 egg yolks 3/4 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. Meringue 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.