Author: Pineapple

Pineapple Banana Delight

1 cup sugar
1 1/4 cups pineapple juice
2 eggs, beaten
2 tablespoons flour
1 tablespoon cornstarch
3 cups pineapple cubes, drained
4 bananas, sliced
1/2 cup chopped nuts (your favorite nuts)
10 marshmallows, quartered

Mix the sugar, pineapple juice, beaten eggs, flour and cornstarch together. Place mixture in a saucepan and cook; stirring constantly until smooth and thick. Remove from heat and place in refrigerator to chill mixture. Just before serving add pineapple cubes, banana slices, chopped nuts, and marshmallows to chilled mixture. Top with whipped cream. Serves 8

Royal Pineapple Cream Dessert

1 tbsp unflavored gelatin
1/2 cup cold water
3/4 cup milk
1/2 cup sugar
1/2 cup crushed pineapple, drained
1/2 cup sliced strawberries
1 cup chopped walnuts
1 cup heavy cream, whipped
1 egg white, stiffly beaten

Soften gelatin in water for 5 minutes and dissolve in double boiler over boiling water. Add milk and sugar; mixing well. Refrigerate until mixture begins to thicken and then beat slightly. Fold in pineapple, strawberries, walnuts, whipped cream and egg white. Cover and chill until firm. Serve with additional chopped walnuts.

Makes 6 servings of Royal Pineapple Cream.

Pineapple Lime Cherry Dessert

1 tbsp lime Jello
1 cup boiling water
1/4 pound cottage cheese
1 cup crushed pineapple
1/2 cup maraschino cherries
1/2 cup whipping cream

While stirring continuously, dissolve the Jello in boiling water. Then blend in cottage cheese using an electric mixer on low speed being careful not to spill the boiling hot water. Allow to cool until the mixture begins to thicken.

Mince the maraschino cherries. Whip the whipping cream until stiff. Add the pineapple and cherries to the Jello mixture and then gently fold in the whipped cream until well blended.

Turn into a chilled mold and refrigerate until firm.

Recipe makes 6 servings of Pineapple Lime Jello Dessert.

Captain’s Choice Dessert Recipe

20 ounces pineapple chunks
1 1/2 ounces dark rum
3 1/2 ounces vanilla flavored whipped dessert mix
1/2 cup milk
1/2 cup shredded coconut
1/4 cup sliced macadamia nuts
maraschino cherries

Drain Pineapple, reserving syrup. Add dark rum to pineapple and toss gently to coat all fruit thoroughly. Cover and then place in refrigerator to chill for several hours or overnight.

Place vanilla flavored dessert mix in a deep mixing bowl. Add cold milk and beat with an electric mixer on low speed until well blended. Increase mixer speed to high and beat for another minute.

Drain marinated pineapple chunks reserving marinade in a 1 cup Pyrex measurer. Add enough reserved pineapple syrup to make 1/2 cup. Pour into the deep bowl with the vanilla flavored dessert mix. Mix with an electric mixer on low until well blended, then increase mixer speed to high and beat for 2 more minutes. Stir in shredded coconut and drained pineapple chunks.

Spoon evenly into six dessert dishes. Sprinkle top of each dish with sliced macadamia nuts and top with a maraschino cherry. Place in refrigerator and chill for one hour before serving.

Recipe makes 6 servings of Captain’s Choice Dessert.

Pineapple Refrigerator Cake Recipe

1/2 cup butter
1 cup sugar
1 egg, well beaten
1 tbsp cream
1 cup crushed pineapple
2 1/4 cups fine graham cracker crumbs
4 tbsp pineapple juice
1 cup chopped walnuts

Cream together the butter and sugar. Add egg, cream and pineapple. Line an oblong glass dish with waxed paper. Place a layer of fine graham cracker crumbs about 1/2″ deep on top of waxed paper. Pour pineapple juice and 1/2 of the pineapple mixture over the graham cracker crumbs. Top with chopped walnuts.

Using about 1/2 of remaining ingredients, add a second layer of graham cracker crumbs, pineapple mixture, and nuts. Complete with a third layer using the remaining ingredients.

Cover with a layer of waxed paper and refrigerator for at least 24 hours.

Cut into thick slices and serve with whipped cream.

Recipe makes 8 to 10 servings of Pineapple Refrigerator Cake.

Hawaiian Lamb Shanks

2/3 cup catsup
1/2 cup vinegar
1/2 cup water
1/2 cup low sodium soy sauce
8 ounce can crushed pineapple
1/4 cup packed brown sugar
1/2 tsp ground nutmeg
1 tsp ground ginger
2 bay leaves
1 onion, thinly sliced
1 lemon, thinly sliced
6 lamb shanks (about 6 pounds total)
2 1/2 tsp cornstarch
2 1/2 tbsp water

In a 3 quart pan, mix together the catsup, vinegar, water, soy sauce, crushed pineapple along with its juice, brown sugar, nutmeg, ginger, bay leaves, sliced onion, and sliced lemon. Simmer uncovered for 30 minutes.

Arrange lamb shanks in an overware dish and pour the sauce prepared above over top. Cover and bake in a 325° F oven for 2 1/2 to 3 hours (or until lamb shanks are fork tender). Carefully lift shanks frompan and place on a serving platter.

Pour sauce remaining in pan through a strainer to remove bay leaves, fruit, onion, etc. Skim off any fat. Mix the cornstarch with water. Bring the sauce to a poil, add the cornstarch, and cook, stirring, until sauce thickens. Pour part of sauce over lamb shanks, reserving part in a boil to serve at the dinner table.

Makes 6 servings.

Hawaiian Refrigerator Cake

15 ounces sweetened condensed milk
1/4 cup lemon juice
10 maraschino cherries, quartered
10 marshmallows, quartered
1/2 cup crushed pineapple
1/2 cup heavy cream, whipped
ladyfingers or coconut bars

Combine condensed milk and lemon juice. Stir until thickened. Add cherries, pineapple, marshmallows and whipped cream. Line a 9″ tube pan with aluminum foil; stand ladyfingers around edge of tube pan. Carefully pour filling into pan so as not to disturb the ladyfingers. Lay additional ladyfingers on top of filling. Refrigerate for 6 hours or overnight. Recipe makes 10 servings of Hawaiian Refrigerator Cake.

Rum Ice Box Cake

1 package Lemon Jello
1 cup hot pineapple juice
6 eggs, separated
1 cup sugar
4 tbsp rum
Juice of 1 lemon
1 cup heavy cream
24 ladyfingers

Dissolve lemon Jello in hot pineapple juice. Allow to cool to room temperature. Cream egg yolks and sugar together and then add lemon Jello/pineapple mixture. Add rum and lemon juice. In a separate bowl, beat the egg whites until stiff and add whipped cream. Gently fold all ingredients together. Line an 8″ spring form baking pan with ladyfingers. Pour the pineapple/Jello mixture over top of the ladyfingers to fill pan. Cover and refrigerate for 24 hours. Recipe makes 8 servings of Rum Ice Box Cake.

Pineapple Bavarian Dessert

1 tbsp plain gelatin
1/4 cup cold water
1/2 cup milk, scalded
2 egg yolks
1/4 cup sugar
1/2 cup whipping cream
2 tbsp lemon juice
1 cup crushed pineapple

Soften gelatin in water for 5 minutes. Add milk and stir until gelatin is dissolved. Beat egg yolks until thick then combine with sugar in top of a double boiler. Add gelatin mixture and cook, stirring continuously, over boiling water with medium heat until sugar has dissolved. Remove from heat and let cool until thickening begins.

Whip heavy cream in a cold bowl until thick. Add lemon juice, then gently fold in the gelatin mixture and crushed pineapple. Pour into a chilled mold and refrigerate until firm.

Recipe makes 6 servings of Pineapple Bavarian Dessert.

Ambrosia Dessert Salad

2 1/2 cups pineapple tidbits in juice
2/3 cups instant rice
1 cup mandarin orange segments, drained
1 1/2 cups tiny marshmallows
1 cup sour cream
2 tbsp sugar

Drain pineapple and measure 2/3 cup of juice. Bring the pineapple juice to a boil in a small saucepan. Stir in rice. Cover and let stand 5 minutes for rice to steam. Remove cover from pan and fluff rice with a fork. Let cool. Combine the pineapple tidbits, orange segments, marshmallows, rice, sour cream and sugar. Cover and refrigerate for several hours.

Recipe makes 6 servings of Ambrosia Salad.