Garlic Rolls

Mix 2 Tbsp yeast in 2 cups warm water. Add 1/2 cup sugar. Set aside.
In a small saucepan, over low heat, melt together 1/2 cup margarine, 6-8 cloves garlic, minced, and 1 Tbsp dried basil.
Heat till bubbly and pour into large mixing bowl.
Add 1 1/2 tsp salt and 1 cup flour (preferably bread flour).
Add yeast mixture and 2 eggs and mix well.
Add 1/2 cup grated parmesan cheese and 5-6 cups flour, one cup at a time, till the dough is soft and can be kneaded.
Knead well, place in oiled bowl and cover with a towel.
Let rise for 45 minutes in a warm place.
Knead dough briefly, and shape into 30 rolls.
Place on lightly greased cookie sheets and cover with a towel.
Let rise for 35ish minutes.
Bake at 375*F for about 12 minutes, or until golden.

This is loosely based on the Two-Hour Buns in the RL cookbook. I made these last night for a potluck and got many compliments. They are pretty melt-in-your-mouth, if I do say so myself. :)

Coconut Cream Pie

The original recipe can be found here. The following is with my changes, and really... it's the best coconut cream pie I've ever had.

1 (15 oz.) can coconut milk
1 pint whipping cream
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1/4 c. coconut, toasted

In a medium saucepan, combine coconut milk plus enough whipping cream to make 3 c. total, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly til you get a nice smooth pudding. Remove from heat, and stir in 1 cup coconut and vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm. Whip the rest of the whipping cream and spread over top (it's enough for me but not a hugely thick layer, so you may want more if you're greedy). Sprinkle on 1/4 cup of coconut, toasted, if your heart desires. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.