Boil together the sugar, coconut, and milk until mixture forms a soft ball in cold water. Remove from heat. Add butter and beat until mixture begins to sugar. Drop in small mounds on wax paper or greased cookie sheets. Yields 3 dozen.
Blend honey and cinnamon. Divide among 10 greased muffin cups. Put 3 pecan halves in each. Open can of prepared biscuits. Place one in each cup. Bake in 475 °F. oven for 8 to 10 minutes. Serves 5.
Roll out dough on floured board to 1/2 inch thickness. Spread mixture of butter, sugar, cinnamon, and chopped pecans onto dough. Roll and cut into 1/2-inch slices.
For the topping:
Mix together butter, sugar, and water. Cook slightly, about 3 minutes. Pour into baking pan or muffin tin. Sprinkle chopped nuts over mixture. Top with roll slices. Set in warm place to rise until double in size. Bake in hot oven (400°F.) for 15 to 20 minutes. Yields 4 dozen.
Plunge peaches in boiling water. Skin and cool and cut away all rotten spots. Cut and put into glass receptacle. Boil sugar and 1 quart of water together for 5 minutes. Pour immediately over peaches. Stir well. In 24 hours, add yeast. Stir well twice a day. In 15 days strain fruit off. Return to receptacle. If not very sweet, add 1 pound sugar. Bottle again in 1 month, leaving sediment.
Drink within 1 year
Sift flour and salt together; cut in shortening; sprinkle with water until dough begins to stick together. Divide dough into six parts. Roll each to circle 1/8 inch thick. Line pans with dough; trim and flute edges. Prick dough with fork. Bake at 440°F. for 15 minutes or until golden brown. When cooled fill with strawberry cream.
Beat whipping cream until stiff. Add sugar, salt, and vanilla.
Mix until blended. Fold in strawberries. Spoon into individual piecrusts. Serves 6.