3 bananas, mashed
Juice of 3 oranges
Juice of 3 lemons
8 ounces crushed pineapple
3 cups sugar
3 cups evaporated milk
1/2 cup chopped cherries
Mix everything together and pour into an ice cream freezer can. Pack ice and salt around can and freeze. Makes one gallon.
1 package yellow cake mix [1 layer size]
8 3/4 ounces crushed pineapple, well drained
1/2 cup flaked coconut
1/3 cup brown sugar
3 tbsp butter, melted
Prepare cake mix according to package directions. Pour into greased and floured 8x8x2″ baking pan. Bake in a 350° F oven for 30 to 35 minutes. Combine pineapple, coconut, brown sugar and butter. Spread atop cake. Broil 4 to 5″ from heat for 5 to 7 minutes or until golden. Server warm.
14 ounces sweetened condensed milk
20 ounces crushed pineapple
42 ounces carbonated orange soda
In a medium bowl combine all ingredients. Blend well. Pour into 2 ice cube trays. Freeze about 2 hours or until a firm mush forms. Turn into a large size electric mixer bowl; break into pieces. Beat until smooth. Return to ice cube trays and place in freezer for another 2 hours or until firm.
1 cup crushed pineapple, drained
1/2 cup sugar
2 cups heavy (whipping) cream
5 bananas, very ripe and soft
1 cup sugar
1 tbsp vanilla extract
1 1/2 tbsp lime or lemon juice
pinch of salt
Add pineapple and 1/2 cup sugar to cream. Let sit for an hour or so. Crush bananas, peeled and scraped and combine with 1 cup sugar, vanilla extract, lime (or lemon) juice and salt. Combine pineapple and banana mixtures and freeze the mixture as for vanilla ice cream.
22 ounce can of canned peach pie filling
15 ounces sweetened condensed milk
8 3/4 ounces crushed pineapple, drained
1/4 cup lemon juice
1/4 tsp almond extract
1/2 cup whipping cream
chopped walnuts
In a large mixing bowl combine the peach pie filling, sweetened condensed milk, crushed pineapple, lemon juice and almond extract. Whip cream; fold in peach mixture. Spoon into a 9 x 5 x 3″ loaf pan. Freeze. Unmold and slice. Garnish each serving with additional whipped cream and chopped nuts. Makes 8 servings.
1 tablespoon lemon juice
1 cup marshmallow creme
1 package defrosted frozen strawberries
2 1/2 cups partially defrosted pineapple cubes
1 pint whipped cream
2 graham cracker pie crusts
Blend lemon juice and marshmallow creme. Add strawberries (slightly drained) and pineapple. Fold in whipped cream. Partially freeze this mixture then pour into graham cracker pie crusts. Place in freezer until firm. Remove from freezer a few minutes before serving and let sit before slicing. Makes two 8″ Pineapple Strawberry Ice Cream Pies.
1 Package Lime Jello
1 cup boiling water
1 pint vanilla ice cream
1 cup crushed pineapple
1/2 cup nuts, finely chopped
Dissolve Jello in boiling water. Add ice cream and stir until melted. Mix in crushed pineapple and chopped nuts. Cover, and refrigerate until firm but don’t freeze. Makes 8 servings of Pineapple Ice Cream Delight.
1/3 cup sugar
1 tablespoon cornstarch
1 cup cold water
2 tablespoons butter
1 cup shredded coconut
8 3/4 ounces crushed pineapple
1/4 cup chopped pecans
2 pints strawberry ice cream
1 pint vanilla ice cream
4 bananas
6 maraschino cherries
whipped screen in aerosol can
Make sauce ahead time by mixing in a 1 quart saucepan the sugar and cornstarch. gradually add cold water. Cook over medium heat, stirring constantly until mixture boils and thickened slightly. Add butter and stir until butter melts. Add coconut, the undrained pineapple and pecans. Place in a refrigerator and chill.
Place two scoops strawberry and one scoop of vanilla ice cream in each banana split dish. Peel bananas. Cut each banana in half crosswise, then cut each in half lengthwise. Put 3 pieces of banana in each dish between the scoops of ice cream. Spoon the syrupy sauce over the top. Garnish with swizzles of whipped cream. Top with a maraschino cherry. Makes 6 servings.
1 1/2 cups cooked rice
2 cups milk
1 cup cream
4 eggs, well beaten
30 ounces sweetened condensed milk
1/8 teaspoon salt
1 quart milk
20 ounces crushed pineapple
4 tablespoons lemon juice or juice of 1 lemon
Mash the rice while hot with a fork. Place in a saucepan with milk and cream. Add beaten eggs to hot rice mixture. Cook about one minute, stirring constantly. Add condensed milk and salt. Stir well. Pour into gallon freezer bag. Stir in 1 quart milk or as much as needed to make the freezer bag three-quarter full. Freeze until mushy. Add pineapple and lemon juice. Continue freezing until firm.
To tray freeze Rice Ice Cream in your refrigerator used one half of this recipe. When mushy turn into bowl, beat thoroughly; stir in pineapple and lemon juice. Then freeze.
1 pound butter
1 pound brown sugar
1 pound pecans
one half pound glace cherries
one half pound glace pineapple
4 cups flour
six egg yolks
six egg whites, beaten
1 teaspoon baking powder
1 1/2 ounces pure lemon extract
Cream butter, then cream butter and sugar together. Add egg yolks one at a time alternately with 2 cups flour and baking powder. Beat well after each addition. Use other 2 cups of flour to dredge cherries, pineapple and pecan nuts. Add lemon extract. Gently fold in egg whites, fruits and nuts. Cover and let stand overnight in refrigerator. Pour into a large angel food pan or two loaf pans. Bake slowly three hours at 225° F. Cool. Wrap well and wax paper foil and store in airtight container.
If the finished Texas Pecan Cake seems dry to your tastes use the following sauce poured over the cake while warm:
1 cup orange juice
2 teaspoons orange peel
2 cups sugar
Recipe serves 12 to 15.