Coconut

Cooking Without Photos – Hawaiian Drop Cookies

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After a short break, I’m back with more recipes and stories to share!

This recipe comes straight from Ola, AR. Back in the day, Ola was first called Red Lick and then Petit Jean. They changed their name to Ola in 1880.

Settlers began arriving around 1840 from all over. Land was cheap and attracted folks from as far away as the Carolinas, Alabama and Tennessee.

The railroad arrived in 1899 and with it came more opportunities for growth. More businesses opened and folks were thriving.

Disaster struck in 1930 when a tornado ripped thru town and again in 1934 when a fire destroyed several businesses.

Over the years and like many small towns, Ola has experience economic turmoil. Today, Ola has a population of about 1,000. A few businesses remain, but mostly Ola is a small town with a big heart.

While flipping thru, “Seasoned With Love: Ola Band Boosters” I was reminded that Ola School District no longer exists. In 2004, Ola School district merged with several other small districts and Two Rivers School District was born. Living history, as they say.

Ola (Yell County)

On to the recipe!

I picked out Hawaiian Drop Cookies to make. Sounded pretty easy for this rainy afternoon.

Couple Things:

  1. I used a cookie dough scoop. The scoop made it way easier.
  2. I cooked these for 12 minutes and let them sit for a couple of minutes after they came out of the oven.

That’s really it. These are a not so sweet, fluffy cookie but very tasty and perfect with a glass of milk. Yessssss!

Cooking Without Photos – Hawaiian Banana Nut Bread

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Strawberry, Arkansas! Population 268❤️

Strawberry is one of the oldest settlements in Arkansas. Untouched by the railroad and unaffected by the Civil War, Strawberry began as a small community in the early 1840s and remains a quaint community today.

John Cathey settled in the area along with his son and they called it Cathey Town for a short time. Then, in 1854 John applied for a post office and renamed it Strawberry Point. Later it was shortened to Strawberry.

Time passed and blacksmith shops have turned into fishing businesses. Their population has remained low and that’s the way they like it.

On to the recipe!

While combing thru, “Cooking With Friends: Strawberry Volunteer Fire Department”, I stopped on a recipe for Hawaiian Banana Nut Bread and boy am I glad I did!!

Couple things:

  1. It’s hard to find an 8oz can of pineapple anymore. You’re just gonna have to either double this recipe or eat the rest of a 20 Oz can.
  2. When Willene Massey tells you to put 1 1/2 cups of oil in a bread recipe, do it. She knows what she’s talking about.
  3. The batter is super thick. It’s going to be okay.
  4. It says to cook it for 1 hour and 5 minutes. I didn’t believe Willene so I put mine on for 50 minutes. Turns out that you need to cook it for 1 hour and 5 minutes. If you’re like me, you won’t believe her either so just keep a watch on it.

That’s it. It’s fabulous!!

Cooking Without Photos – No Crust Coconut Pie

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Just south of Jackson, Mississippi sits the small city of Brookhaven. Brookhaven was founded in 1818 by a settler named Samuel Jayne. Mr. Jayne named Brookhaven after Brookhaven, New York.

In 1858 the railroad came thru Brookhaven and with it the business from New Orleans and Memphis. Sadly, the Civil War battered Brookhaven and it had to be rebuilt, even the railroad was destroyed.

On to the recipe!!!

While combing thru, “A Taste Of Heaven, Jackson Street United Methodist Church”, I found a recipe for No Crust Coconut Pie.

I remember having this when I was a kid. I feel like my Grandma used to make these during the holidays. It’s been a long time since I’ve had one though. Y’all, this is great!!! Let’s get into it.

Couple things:

  1. This looks like it is going to spill over the top of the pie pan when you get it ready to cook. It didn’t but I’d still put a pan underneath just in case it decides to jump ship.
  2. It didn’t say what kind of flour to use, so I used all purpose. I bet if I used self rising, it would have overflowed. I feel like the flour is mainly for binding.
  3. I cooked this just like the recipe says. 325° for 40 minutes. Nope. Wasn’t near done. I cooked it for another 20 minutes. May just keep an eye on it.

It really does make its own crust! Delicious!!! Takes me back home❤️❤️