To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.

Special Features: "The little church with a big heart" and a special dedication to St. Bart's "Miss Daisy", Lenore Schultz, a faithful member of our church until her death at the "young" age of 109.

Description: A collection of recipes by the Church family, friends, family and neighbors of St. Bartholomew's Episcopal Church of Mio, Michigan.

Funds raised support: Our church is strongly committed to our outreach program that supports the needy in our surrounding community. Our church is relatively small, but a vital church. Our average attendence during the last 10 years was 26 persons, but our outreach program for that period of time distributed over $87,000.00.

Cost: $10.00
plus $3.00 S/H per book.

• 9-inch deep dish pie crust
• 3/4 c. sugar
• 1/4 c., plus 2 T. cornstarch
• 1 tsp. salt
• 4 c. milk
• 5 egg yolks, beaten
• 1 T., plus 2 tsp. vanilla extract
• 1 c. coconut (extra coconut for topping)
• Whipped cream, or Cool Whip

Bake a 9-inch pie crust. Stir together sugar, cornstarch and salt. Mix 4 c. milk and 5 beaten egg yolks and stir together with the sugar, cornstarch and salt. Cook over medium heat, but stir constantly until the mixture thickens and boils. Boil and stir for one minute. Remove from heat and blend in 4 T. butter and vanilla. Add 1 c. of coconut. Put mixture in baked crust, cover with plastic wrap and cool for 2 hrs. Cover the pie with whipped cream or Cool Whip and add additional coconut on top of the pie.