Jack’s mother was a heck of a cook and was well known at the local Farmers Markets, bake sales and agricultural fairs. She would get weekly orders for her cakes, jams and chutneys. 
Christmas was always very busy with her small kitchen producing many Xmas puddings and Xmas fruit cakes. We got to eat some great goodies as well. She built up a collection of her recipes, including some by her mother and grandmother, and created what now looks like a bundle of five pretty ratty books.
The collected works are predominately in her handwriting with a fair share of clippings from many places going back over 60 years. The collection of books are still in the family with one of Jack’s sisters. On a visit to Australia in 2008, Jack scanned every page in those books, indexed them, and put together an interactive document. A DVD was burnt and distributed to the family. Now, the recipes are available to all the family, from Australia to New Zealand, Canada, Scotland and the United States. So, Rose’s collection lives on, and from time to time, Jack will dig into it and retrieve a gem for you to practice your culinary skills and for your foodie gastronomic pleasure.
The first from The Rose Collection is one that has always had me intrigued:
Big leap of faith here GJ Foodies. Just play along with the instructions, and you will finish up with a pie that has a definite crust, a lovely custard filling, and a rich butter-coconut topping. Get the plates ready.
The Impossible Pie
Ingredients
4 eggs
2 cups cold milk
¾ cup sugar
½ cup all purpose flour
¼ cup butter
dash salt
1 tsp vanilla extract
1 cup shredded coconut (sweetened or not – your choice)
STEP 1
Heat the oven to 350º
Prepare a well-greased 10" Pyrex pie dish
STEP 2
Put ALL the ingredients in blender
Blend at high speed for the count of 10
Turn off blender
Pour mixture into the prepared pie plate
STEP 3
Bake for 40 minutes
STEP 4
Cool (in dish) on wire rack
STEP 5 SERVE and ENJOY
