2 1/2 cups crushed pineapple
1 package vanilla pudding (not instant)
1/2 pint heavy cream
1/2 cup chopped nuts
12 maraschino series, cut in quarters
Combine crushed pineapple with vanilla pudding and cook over medium heat until pudding comes to a boil. Remove from heat and cool. Whip cream until stiff; fold into pudding mixture and add nuts and cherries. Serve on wedges and chiffon cake. Can be made in advance and kept under refrigeration. Recipe makes 10 to 12 servings.
1/2 cup evaporated milk
1 1/2 tablespoon cornstarch
2 tablespoons sugar
few grains of salt
1/4 cup pineapple juice
1/2 cup drained, crushed pineapple
2 teaspoons freshly squeezed lemon juice
Chill milk until icy cold. Combine cornstarch, sugar and salt in top of a double boiler. Stir in pineapple juice and cook over boiling water 20 minutes, stirring occasionally. Remove from heat and fold in crushed pineapple. Chill thoroughly. Whip chilled milk with rotary beater or electric blender at high speed until fluffy, then add lemon juice. Continue whipping until stiff. Fold into chilled pineapple mixture. Serve over ice cream. Recipe makes about 1 2/3 cups of Pineapple Topping.
1 tablespoon melted butter
5 1/2 ounces water chestnuts
2 1/2 cups pineapple juice
6 ounces tangerine juice, concentrated, undiluted
2 sticks cinnamon
1 tablespoon butter
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 tablespoon lemon juice
2 teaspoon grated lemon rind
Slice the water chestnuts. Add to the melted butter. Stir until butter is absorbed and chestnuts are lightly browned. Remove from heat. In a large saucepan add enough water to the pineapple juice to make 3 cups; add tangerine juice and cinnamon sticks. Bring to a boil, reduce heat and simmer for five minutes. Mix sugar, cornstarch, ginger and salt in a bowl. Blend thoroughly. Pour a little of the hot juices into the cornstarch mixture. Stir until smooth. Return cornstarch measure to the fruit juices and cook, stirring until clear and they can do. Remove from heat. Add the lemon juice, lemon rind and butter. Cool to room temperature. Remove cinnamon sticks. Chill. Before serving, add sautéed water chestnuts. Keeps well in refrigerator for week. Use over fruit combinations: apples, watermelon and honeydew melon balls, strawberries and green or white grapes. Recipe makes 3 cups of Spicy Chestnut Fruit Sauce.
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2 tablespoon shortening
2 1/2 cups 4x confectioners sugar
1 tablespoon butter
1/2 cup drained, crushed pineapple
1/4 teaspoon salt
Cream shortening and butter. Add sugar and pineapple alternately, stirring well. Beat until creamy. Makes enough to cover tops and sides of two 9 inch layers.
2 tablespoons homogenized Spry
1 tablespoon butter
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
3 cups confectioners sugar
4 tablespoons canned pineapple juice
1 tablespoon scalded light cream
Blend first 4 ingredients. Beat in 1/2 cup sugar. Add cream alternately with remaining sugar, beating after each addition. Add only enough cream to make nice spreading consistency. Recipe makes enough frosting for tops in sides of two 8 inch round layers, or a 9 inch tube cake or 2 1/2 dozen cupcakes.
1/2 cup butter
1 pound confectioners sugar
8 ounces cream cheese
1 teaspoon pure vanilla extract
3 tablespoons drained, crushed pineapple
Combine all ingredients except pineapple. Beat until fluffy with portable beater. Fold in pineapple and spread on cake.
1/2 cup butter
3 cups confectioners sugar, sifted
1/3 cup crushed pineapple with juice
1 teaspoon pure vanilla extract
Cream butter. Add remaining ingredients and continue creaming until mixture is well blended and fluffy. This recipe makes enough frosting to cover tops and sides of two 8 inch layers.
2 teaspoon gelatin
1 tablespoon water
1 cup drained, crushed pineapple
1 cup heavy cream
2 tablespoons confectioners sugar
green food color
Softened gelatin in water and dissolve over hot water. Stir in pineapple. Chill. When partially set, fold in heavy cream, whipped, with sugar added. Tint a delicate green.
5 eggs, beaten
2 cups sugar
1 lemon, grated rind of
3 tablespoons lemon juice
1/2 cup candied pineapple, chopped
6 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
1 tablespoon ground cinnamon
1/2 cup chopped nuts
Brandy or fruit juice
Beat the eggs well. Add sugar about two tablespoons at a time and beat thoroughly with each addition. Add lemon rind and juice, finely chopped candied pineapple, the dry ingredients which have been mixed and sifted together, and the finely chopped nuts. Chill at least one hour, roll out 1/2″ thick and cut out with a pfeffernusse cutter (a round cutter about 7/8″ in diameter). Place pfeffernusse on a cookie sheet and let stand overnight in a cool place to dry. The next morning before baking, invert each cookie and put a drop of fruit juice or brandy on the moist spot on the bottom of the cookie and bake upside down. This is to make the pfeffernusse “pop”. Bake in a slow oven (300° F) for 8 minutes. Makes 182 to 200 cookies. Let ripen in softened before using. If a pfeffernusse cutter is not available, a narrow bottle top or a round tin boullion cube box will do very nicely.
3/4 cup homogenized Spry
1 1/2 cups sifted dark brown sugar, firmly packed
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 cup buttermilk
1 1/2 cups candied pineapple, chopped
1 1/2 cups candied cherries, chopped
1 1/2 cups seedless raisins
1 1/2 cups currants
3/4 cup filberts, chopped
3/4 cup walnuts, chopped
1/2 cup candied citron, chopped
Combine first nine ingredients in a mixing bowl and beat until smooth. Sift flour and soda together; add one half of the flour to Spry mixture and blend. Add one half of the buttermilk and blend it, then add remaining flour and remaining buttermilk, mixing well after each addition. Add fruits and nuts. Measure out rounded tablespoons of dough on Spry coated baking sheets. Bake in moderate oven (350° F) for 20 to 25 minutes. Remove from oven and cool. Decorate tops of cookies with a “halo” of Hawaiian Cream Frosting. Makes 7 dozen Halo Candied Fruities.