PINEAPPLE COCONUT PIE First-place winner in a pie contest 1 can crushed pineapple (8-oz.), undrained 3 eggs 1 c. corn syrup 1 pastry shell 3 Tbs. all-purpose flour 1 c. sugar 1 tsp. vanilla extract ¼ c. butter 1 c. coconut In large bowl, combine sugar and flour. Add corn syrup, coconut, pineapple, eggs and vanilla. Mix well. Pour into pie shell; drizzle with butter. Bake at 350 degrees for 50-55 minutes or until a knife inserted near center comes out clean. Cover loosely with foil if the crust browns too quickly. Cool on a wire rack. Chill; store in refrigerator. CHOCOLATE PEANUT BUTTER CUP OVERLOAD CAKE A winning cake recipe 2½ c. plus 1 Tbs. all-purpose flour 1 c. plus 1 Tbs. Dutch processed cocoa powder (I used regular cocoa) 3 c. granulated sugar 1½ tsp. salt 1½ tsp. baking powder 1 Tbs. baking soda 3 eggs 4½ tsp. vanilla extract 1½ c. buttermilk ¾ c. vegetable oil 1½ c. strong hot black coffee 30 pieces mini-peanut butter cup...