Author: Pineapple

Cookless Cake Recipe

1 stick butter or margarine
2 cups sugar
3 egg whites
19 ounces crushed pineapple
3 ounces shredded coconut
1 cup black walnut meats
1 teaspoon pure vanilla extract
1 package vanilla wafers

Cream at butter and sugar until light and fluffy. Add beaten egg whites and combined with nut meats, coconut, pineapple and vanilla extract. Place an even layer of wafers in bottom of casserole. Add a thin layer of filling on top of wafers. Repeat until all of filling is used. Place in refrigerator overnight. Remove from casserole by placing in warm water for a few minutes. Recipe makes six servings of Cookless Cake.

Pineapple Bakeless Cake Recipe

2 lemons, juice from
14 ounces sweetened condensed milk
20 ounces drained, crushed pineapple
1 package vanilla wafers

Combine lemon juice and milk, add drained, crushed pineapple and stir. Place layer of mixture and ungreased 8 x 12 inch baking dish. Over this mixture place 1 layer of vanilla wafers. Continue alternating until all of the lemon juice, milk and pineapple are used. Top with vanilla wafers. Refrigerate until ready to serve. Recipe makes eight servings of Pineapple Bakeless Cake.

Ambrosia Cake Recipe

10 inch sponge cake
2 cups very sour cream
20 ounces drained, crushed pineapple
3 1/2 ounces flaked coconut
1/4 cup packed brown sugar
11 ounces drained mandarin orange sections

Cut cake crosswise into three layers. Combine sour cream, crushed pineapple, coconut flakes and brown sugar. Place the bottom layer of cake on serving platter; top with 1/3 of the pineapple mixture. Add second layer of cake; top with another third of pineapple mixture. Top with final cake layer and remaining pineapple mixture top with mandarin orange sections. Chill until ready to serve.

Pineapple Syrup Recipe

5 cups crushed pineapple
2 tablespoons grated orange rind
1 teaspoon grated lemon rind
1/4 cup corn syrup
1 cup sugar
2 cups cold water

combine the ingredients in a saucepan and place over direct heat. Stir until sugar is dissolved. Simmer for 25 minutes. Remove the cloves and turn the syrup into hot sterilized jars. Keep tightly covered in the refrigerator. Recipe makes 1 quart of Pineapple Syrup.

Pickled Pineapple Recipe

5 cups fresh pineapple
2 cups sugar
dash of salt
1 two inch long stick of cinnamon
3 whole cloves
2 cups water
1 cup vinegar

Cut pineapple crosswise into 1″ thick slices with sections about 1″ wide. Mix sugar and water in saucepan; add pineapple pieces and boil for about 10 minutes. Remove pineapple. To the syrup add vinegar and spices. Boil until syrup thickens. Put pineapple back in syrup and boil for about five minutes. Pour into hot sterilized jars and seal. Recipe makes 1 1/2 pints Pickled Pineapple.

Pineapple Strawberry Preserves Recipe

2 quarts strawberries
2 large oranges
1 pineapple, fresh
sugar

Wash, drain and hull the strawberries. Grind the orange peel and cut the orange pulp and pineapple into small pieces. Measure the fruit and peel as you add them into a large saucepan and add the sugar, allowing 2/3 cup sugar for each cup of fruit mixture. Let stand two hours, stirring two or three times, then bring slowly to a boiling point. Continue to cook slowly until the mixture thickens like marmalade, and turned into hot sterilized jars in seal. Recipe makes 1 quart of Pineapple Strawberry Preserves.

Pineapple Preserves Recipe

4 cups grated pineapple
2 cups sugar
1 bottle Certo

Mix pineapple and sugar thoroughly. Place on high heat, let come to full rolling boil, stirring occasionally. Remove from heat and add Certo at once, stirring constantly. Stir and dip for five minutes (this keeps the fruit from floating to the top). Jar and seal.

Pineapple Orange and Apricot Marmalade Recipe

1 pound dried apricots
2 1/2 cups chopped fresh pineapple
2 oranges
lime or lemon juice
sugar

wash apricots and place in a bowl and fill with water to cover. Let soak overnight. Place apricots in a large pot along with water. Bring to a boil. Remove from heat drain and put apricots to a ricer or a food mill. Makes apricots with pineapple. Put oranges to a grinder. At oranges to the pineapple and apricots. Return pot to heat and simmer for 15 minutes. Measure the amount of fruit in pot.

For each cup of “stock”:
add three tablespoons lime or lemon juice
and three quarters cup of sugar.

Cook rapidly 15 minutes or until fruit mixture thickens. Stir to prevent sticking. Pour into sterilized jars with self sealing lids. Seal while hot.

Pear Marmalade Recipe

4 pounds firm, right pears
30 ounces sliced pineapple
2 oranges, large, seedless
3 quart sugar
4 ounces maraschino cherries

peel pairs, remove cores and sliced thinly; cut each pair slice in about four pieces (you should now have about 2 quarts of sliced pears). Drain the canned pineapple and cut each slice in about a 1/4″. Cut the orange, including the rind, into thin slices, then cut each slice into about four wedges. Combine these three fruits, measure, and add an equal amount of sugar; mix and let stand overnight. the next day, turned into a large kettle, and bring to a boil. Reduce heat and boil mixture gently stirring occasionally, until the fruit begins to look translucent (about one hour). Drain the maraschino cherries and cut each cherry into small pieces; add cherries to the other fruits. Remove from heat, pour into hot, sterilized jelly jars and seal. Recipe makes about 5 pints of Pear Marmalade.

Three Fruit Marmalade # 2

3 oranges, rind from
2 lemons, rind from
2 1/2 cups water
2 1/2 cups sugar
2 cups canned, crushed pineapple
10 1/2 ounces maraschino cherries
1 package powdered pectin

Put orange and lemon rinds through food chopper. Add water and let stand several hours or overnight. Place rind and liquid in a heavy saucepan; boil for 15 minutes. Add sugar, pineapple, quartered maraschino cherries and cherry juice. Boil all ingredients for 15 to 20 minutes or until mixture has cooked down. Add powdered pectin. Bring to a boil, stirring constantly. Boil for 1 minute. When thickened, pour into 1/2 pint jars and seal at once. Recipe makes 5 1/2 pint Three Fruit Marmalade.