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 piece...