Elsie Cumberland
Elsie Cumberland
"Wonderful" is how friends and family describe Elsie Cumberland's coconut cream pie and rightly so! She has tweaked the recipe to perfection.

The original recipe stemmed from an old church cookbook. Those were the days before Cool Whip and vanilla instant pudding mix, Elsie said.

The coconut pie is even better, she said, when you substitute 1 1/2 cups of milk and 1 1/2 cups of half-and-half in place of 3 cups of milk in the recipe, she said.

Elsie and her husband, Steve, reside in the Bond community.

The couple has been married for 38 years. They have one daughter, Nikki Copeland, and a granddaughter, Ellie.

A Louisville native, Elsie is an office associate for the Mississippi Extension Service.

Steve, a Neshoba County native, is a municipal and Justice Court judge.

The Cumberlands live on a large farm where they raise cattle and poultry.

Their family also includes two Yorkies: Gracie and Lilly.

They attend Bond Baptist Church where Elsie helps with the third Saturday mission each month.

Church members serve a free breakfast at "The Store" at Bond. Elsie is in charge of the homemade biscuits.

They usually serve breakfast to 30 or 40 people each month.

Late-comers might miss out on Elsie's tasty biscuits.

"We always have some frozen biscuits to bake if needed," she said. "It's good fellowship for all denominations."

Elsie enjoys working outdoors among her flowers in the summer months. She finds yard work, including cutting the grass and weed-eating, relaxing.

Because of his limited free time, Steve has few hobbies other than farming. He likes to frequent the local coffee shop and visit with the locals.

"Judging and farming takes up all his time," Elsie said, with a laugh.

While she enjoys most aspects of cooking, Elsie favors "pretty" desserts, like her coconut cream pie.

She likes to experiment with new recipes, following the directions strictly at first. Then she likes to tweak the recipe to make it uniquely her own.

They are a "fried meats and potatoes" kind of family at mealtime.

Another of her favorite recipes is Ranch Potatoes, which goes well with most meats.

She has also shared her recipe for chicken pie, which is perfect served on a cold night after a busy day at work.


Coconut Cream Pie

1 cup sugar

1/4 cup plus 2 teaspoons cornstarch

1/8 teaspoon salt

3 egg yolks, beaten

3 cups milk

1-1/2 teaspoons vanilla extract

1/2 cup flaked coconut

1 baked 9-inch pie shell

1 cup whipping cream

1/2 cup powdered sugar

1/4 cup toasted coconut

Combine sugar, cornstarch and salt in heavy saucepan; stir well. Combine egg yolks and milk and gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat; stir in butter, vanilla and flaked coconut. Pour into pie shell and cover with plastic wrap. Let cool 30 minutes, then chill until firm. Beat whipping cream until foamy, gradually adding powdered sugar and beating until soft peaks form. Spread whipped cream over chilled filling and sprinkle with toasted coconut.

PEACH DELIGHT

2 cans crescent rolls

1(8 oz.) package. cream cheese

3/4 cup sugar

1 can peach pie filling (any fruit pie filling is good)

1 stick butter

1 cup powdered sugar

2-3 tablespoons milk

Spread 1 can of rolls in bottom of casserole dish being careful to press seams together. Mix cream cheese and sugar and spread on top. Spread pie filling on top. Layer the other can of rolls on top. Melt butter and put on top. Bake at 350 for 30 minutes or until golden brown. Mix powdered sugar and milk together and drizzle on top while still warm.



ITALIAN CREAM CHEESE CAKE

2 cups self-rising flour

1 cup buttermilk

2 cups sugar

1 teaspoon. vanilla

1/2 cup oil

1 cup coconut

1 stick butter

1 cup chopped pecans

6 eggs, separated

Cream butter, oil, and sugar. Add egg yolks, one at a time, beating after each. Add flour into batter, alternating with buttermilk. Add vanilla, then stir in coconut and pecans. Beat egg whites to a peak, then fold into mixture. Pour into three greased cake pans. Bake at 350 degrees for 20-30 minutes.

ICING

2 (8-ounce) cream cheese, softened

1 stick butter, softened

1 pound powdered sugar

1 teaspoons vanilla

1/2 cup chopped pecans

Beat cream cheese and butter until smooth, Add remaining ingredients and ice cake.



Sweet Potato Pie with Marshmallow Meringue

2-1/2 cups mashed sweet potatoes

2 cups sugar

4 eggs

1 large can Pet milk

2 teaspoons vanilla

1 stick margarine

1/2 teaspoons salt

Mix sugar with mashed potatoes; add eggs, milk, margarine, vanilla, and salt. Mix well.

Pour into deep dish pie crust. Bake at 375 degrees for one hour.



Marshmallow Meringue

3 egg whites

1 teaspoon. vanilla

1 7 ounce jar marshmallow cream

Beat egg whites and vanilla until stiff peaks form then add marshmallow cream and beat until smooth.

Spread on top of cooled pie and bake at 400 degrees until golden brown on top.



RANCH POTATOES

3 pounds small red potatoes

1 package. Ranch Salad Dressing Mix (Mix as directed on package with mayonnaise and milk)

1 stick margarine

Bacon bits or pieces

Clean potatoes and boil until almost tender (Cut lengthwise).

Make salad dressing as directed on package and refrigerate.

When potatoes are done, mix melted margarine with the salad dressing and pour over potatoes.

Bake at 350 until bubbly. Sprinkle bacon bits or pieces on top and cook another minute or so.

Chicken Pie

3-1/2 to 4 pound chicken

1 package Pillsbury Ready Pie Crust

1 stick margarine

6 tablespoons all purpose flour

2 cups milk

2-1/2 cups chicken broth

Boil chicken (I like to add some celery and onion when I cook the chicken.

It gives you a richer tasting broth.) Pull chicken off bone and set aside. Melt margarine, add flour and stir until smooth. Gradually add milk, then chicken broth. Heat until mixture thickens stirring constantly to prevent sticking. Add salt and pepper to taste, then add chicken (You probably won't need to use all the chicken).

Put 1/2 of the mixture into casserole dish and top with crust. Repeat with remaining mixture and crust. Cut several holes in top crust and bake in preheated 350 degree oven approximately 40-45 minutes until brown.