Author: Pineapple

Holiday Divinity Recipe

2 cups sugar
1/3 cup light corn syrup
1/2 cup pineapple juice
3 egg whites
1/8 tsp salt
1/3 tsp vanilla extract
1/2 cup diced candied cherries
1/4 cup diced candied pineapple
1/2 cup toasted cooled halved almonds

Place with the sugar, syrup and water or fruit juice in a saucepan, bring slowly to boiling point, stirring until sugar is entirely dissolved, then cook to the hardball stage (258 to 260° F). Remove from the fire and pour slowly over the stiffly beaten egg whites, beating and stirring briskly and can consistently. Do not scrape the ban. Add salt and vanilla extract and beat until the candy holds its shape. Stir in fruit and almonds, turn into a wax paper lined bread pan, smooth the surface and cool. Slice with a sharp knife and keep covered in a container until ready to serve.

Heavenly Delight Recipe

3 cups white sugar
1 cup white corn syrup
1 1/2 cups cream or diluted evaporated milk
1 1/2 pounds candied cherries
1 1/2 pound candied pineapple
1/2 pound chopped walnuts
1/2 pound chopped pecans
1/2 pound chopped Brazil nuts
candied pineapple or nuts (optional)

Cook sugar, corn syrup and cream or milk to the firm ball stage. Beat until almost ready to lose glossiness. At the candied fruit and nuts. Press into buttered or waxed paper lined pans. Place in refrigerator and cool until hard. Cut into slices after 24 hours. Store in refrigerator until ready to use. Recipe make 5 1/2 pounds of Heavenly Delight.

Pineapple Candy Recipe

3 cups sugar
1 cup crushed pineapple (juice and all)
2 tbsp white corn syrup
2 tsp butter
30 large marshmallows
3 cups chopped pecans
1 tsp vanilla

Mix pineapple and sugar in heavy pan. Cook until soft ball forms in cold water. Remove from stove, and add butter, marshmallows, pecans and vanilla. Beat until creamy and stiff. Pour into butter dish. Cut into squares.

Christmas Cheer Candy Recipe

3 cups sugar
1 cup white Karo syrup
1 1/2 cups light cream
1 teaspoon vanilla
1/2 pound English black walnuts
1/2 pound almonds
1/2 pound pecans
1/2 pound candied pineapple
1/2 pound candied cherries

Place sugar, syrup and cream in a heavy aluminum boiler. Bring to a boil; boil for eight minutes or until mixture forms a softball and water. Stir constantly while boiling. Remove from heat; add vanilla. Beat until mixture begins to thicken and is very light in color. Add nuts and fruit. Pour into a 10 by 15 inch buttered pan. Let cool and cut. Candied mellows with age and is much better after two or three weeks may be frozen.

Pineapple Almond Balls Recipe

1 cup butter
1/4 cup confectioners sugar
2 cups flour
1 cup ground almonds
1 teaspoon vanilla
1/2 pound candied pineapple

Cream butter and sugar. Add other ingredients except pineapple. Mix and knead with hands. Take a spoon of dough and form a ball, pushing a piece of Caney pineapple in the center. Bake at 325° F. for 30 minutes. Roll in confectioners sugar while hot.

Skyscaper Sandwich Recipe

1 large loaf unsliced sandwich bread
1 cup softened butter
3 ounces cream cheese
1/2 cup orange marmalade
1/2 cup ground dates
1/4 cup ground Walnuts
3/4 cup drained shredded pineapple
4 slices cooked ham
4 candied cherries
Watercress

Slice bread thin. For each sandwich cut 5 rounds of bread, varying in diameter from 1 to 4″ (You’re making a tower). Spread the rounds with softened butter. Mix cheese and marmalade and spread on largest rounds. Cover with next smallest round, spread with date and nut mixture. Cover third round with pineapple and place on date nut filling. Cover fourth round with ham, place on pineapple. Place smallest round with buttered side down on ham. Garnish with a cherry half and watercress.

Shrimp Tropicana Sandwich Recipe

1/2 pound cooked, peeled and cleaned shrimp, fresh or frozen or 9 oounce canned shrimp
1 cup creamed cottage cheese
1/2 cup drained crushed pineapple
1/3 cup mayonnaise
2 tsp lemon juice
1/2 tsp salt
12 slices buttered cracked wheat bread
6 lettuce leaves

Thaw frozen shrimp or drain canned shrimp. Rinse canned shrimp with cold water. Chop shrimp. Drain cottage cheese. Combine all ingredients except bread and lettuce. Chill. Spread 6 slices of bread with approximately 1/3 cup shrimp mixture. Cover with lettuce and top each sandwich with remaining 6 slices of bread. Cut each sandwich in half diagonally. Serves 6.

Southern Grilled Pineapple Sandwich Recipe

8 1/2 ounces pineapple slices
French dressing
1 cup shredded Cheddar cheese
1/4 cup finely chopped green pepper
1/4 tsp chili powder
2 tbsp canola mayonnaise
4 slices. bread
butter
4 slices baked or boiled ham

Drain pineapple; brush slices lightly with French dressing. Combine cheese, green pepper, chili powder and mayonnaise. Toast and butter bread and arrange on baking sheet. Top with ham, then pineapple slices. Spread cheese mixture over each sandwich. Broil until topping is melted and golden brown; be careful not to burn. Recipe makes 4 servings of Southern Grilled Pineapple Sandwich.

Ham Sandwich Plate

6 half inch thick slice cooked boneless, rolled ham
whole cloves
6 slices pineapple
2 tbsp butter
1/2 tsp salt
2 cups mashed, cooked sweet potatoes
1 cup whole cranberry sauce
1 tsp grated orange peel
1/2 cup orange juice
2 tbsp brown sugar
12 slices pumpernickel bread

Insert cloves in sides of ham slices. Arrange ham in a baking pan. Place a pineapple slice on each ham slice. Beat butter and salt into potatoes. Mound potatoes on top of pineapple. In a pot combine cranberry sauce, orange peel and juice and brown sugar. Cook slowly for 5 minutes, stirring frequently. Drizzle over potatoes. Bake at 350° F for 40 to 45 minutes. Baste with sauce. Serve with 12 slices pumpernickel. Serves 6.

Hawaiian Triple Decker Sandwich

10 slices white bread
5 slices whole wheat bread
3 ounces cream cheese, softened
2 tbsp crushed pineapple, drained
3 tbsp softened butter
4 1/2 ounces corned beef spread

Trim crusts from bread. Combine cream cheese and pineapple; spread on 5 slices of white bread. Top with whole wheat bread. Butter these slices; then spread with corned beef. Butter remaining 5 slices of white bread and use to close corned beef sandwiches. Cut each sandwich into 3 long slices. Makes 15 tea sandwiches.