Chocolate Coconut Drops

2/3 cup Eagle Brand Sweetened condensed milk

1 (1 oz) square unsweetened chocolate

1/8 teaspoon salt

1 1/3 cups (3½ oz) flaked coconut

½ teaspoon vanilla extract

In top of double boiler, combine sweetened condensed milk, chocolate and salt. Cook over hot water; stir frequently until thickened. Remove from heat. Stir in coconut and vanilla extract. Drop by teaspoonfuls, about 1 inch apart, onto well-greased baking sheet. Bake in a moderate 350°F oven, 10-12 minutes or until set. Immediately remove from baking sheet. Cool.

Makes about 1¼ dozen 1½ inch diameter cookies

Adult Strawberry Lemonade

1-1½ cups vodka

1 (16 oz) container of sliced strawberries

2 (1 liter) bottles Lemonade

sugar

Place strawberries in 2 quart pitcher. Add vodka, lemonade and sugar to taste. Refrigerate until ready to serve.

Grilled Bananas & Pecan Sundaes

¼ cup butter

2 T firmly packed light brown sugar

2 medium bananas

2 cups vanilla ice cream

¼ cup caramel ice cream topping

¼ cup chopped pecans

Melt buter with brown sugar in 1 qt saucepan over low heat about 1 minute. Let stand 5 minutes to cool; brush on bananas. Grill or broil bananas, brushing frequently with remaining mixture, 8 minutes or until bananas are heated and lightly golden. Cut warm bananas into 2” chunks and divide into 4 serving dishes. Top with ice cream, then drizzle with topping and garnish with pecans.

Serves 4

Custard Pie

1 unbaked 9” pastry shell

2/3 cup Eagle brand sweetened condensed milk

2 cups hot water

½ t salt

½ t vanilla extract

3 eggs

nutmeg

In medium bowl, blend together sweetened condensed milk, water, salt, and vanilla extract. In small bowl beat eggs until just blended. Stir into condensed milk. Pour into shell. Sprinkle with nutmeg. Bake in a very hot 425°F oven 10 minutes. Reduce oven heat to slow 300°F and bake 20-25 minutes or until knife inserted in center comes out clean. Remove from heat cool at room temperature; refrigerate.