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.
2 3/4 cups sifted confectioners sugar
1/2 teaspoon salt
1 egg
2 tablespoons pineapple juice
1/4 cup granulated sugar
1/2 cup shortening
3/4 cup flaked coconut
Combine confectioners sugar, salt and egg. Boil water and granulated sugar together for one minute then blend with sugar and egg mixture. Add shortening and coconut. Beat until creamy.
1 cup light brown sugar
1 cup butter
3 eggs, well-beaten
3 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 pound raisins
6 slices pineapple, crystallized
2 cups cherries, crystallized
7 cups nuts
Cream butter and sugar. Add eggs. Sift flour, soda and spices together; add to the first mixture. Add nuts and fruits. Roll in hand into balls, place on an un-greased baking sheet and bake at 300° F. for 15 minutes.
2 1/2 cups crushed pineapple
2 tablespoons unflavored gelatin
2 cups sugar
1 tablespoons lemon juice
1 cup chopped walnuts
Drain pineapple juice into measuring cup; add water to make 1/2 cup liquid; stir in gelatin. Combine pineapple and sugar in saucepan. Boil, stirring occasionally, for 20 minutes or until thick (224° F.). Remove from heat, stir in gelatin mixture, lemon juice and walnuts. Pour into a 8″ buttered square pan; cool. Keep in refrigerator overnight to harden. Cut into squares and roll in powdered sugar just before serving. Recipe 64 (1″) Pineapplets Squares cookies.
1/2 pound white raisins
1 pound candied cherries
1 pound green and red pineapple
1 pound pecans, cut up
4 1/2 cups flour
2 cups sugar
1 pound butter or margarine
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pure vanilla extract
Dredge fruit and nuts with 1/2 cup flour. Beat well: sugar, shortening and eggs. Sift 4 cups flour and dry ingredients together and add gradually to the first mixture. Add vanilla extract. Add fruit and nuts. Mix with hands and form into rolls. Store in freezer. When ready to bake, slice 1/4″ thick and bake at 375° F. for 10 minutes or until lightly browned. May be stored in freezer for a long time. Recipe makes 18 to 20 dozen Fruit Cookies.
4 eggs, separated
2 cups sugar
2 1/2 cups crushed pineapple
1 stick margarine
one package gelatin (unflavored)
1/4 cup water
1 cup pecans
1 teaspoon vanilla extract
1 package flaked coconut
3 1/2 pints whipping cream
Beat egg yolks, add sugar and beat until foamy (about 30 seconds).add pineapple and cook over moderate heat, stirring occasionally until thick. Add margarine and stir for five minutes. Add to this mixture into gelatin that has been dissolved in 1/4 cup water. Fold into this mixture the four egg whites, beaten stiffly. Add nuts and vanilla flavoring. Chill overnight. Spread this gelatin mixture between two cookies (more cookies can be used if desired and also a larger cookie). Cover the cookies with whipping cream and sprinkle with coconut. Recipe makes 5 dozen Pineapple Snowballs.
1/2 cup shortening
1/2 cup brown sugar
1/2 cup sugar
1 egg, beaten
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crushed pineapple
2/3 cup chopped nuts
1 tablespoon lemon juice
Cream shortening and sugar together. Add egg and beat well. Sift dry ingredients together and add with well-drained pineapple, nuts and lemon juice. Drop from a teaspoon or shape with a cookie press onto a well greased cookie sheet. Bake for 15 to 20 minutes at 375° F. Makes 48 Pineapple Nut Cookies.
1 cup brown sugar
1/2 cup granulated sugar
1 cup shortening
2 eggs
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 cup currants
1/2 cup nuts
4 cups oatmeal
1 cup crushed pineapple
cream shortening and sugar. Add beaten eggs. Sift dry ingredients together and then add them to the batter alternately with the crushed pineapple. Add oatmeal, then add the currants and nuts. Drop on a greased cookie sheet and bake at 375° F. This recipe makes 4 dozen pineapple oatmeal drop cookies.