1 cup shortening
1 cup brown sugar
1 cup white sugar
1 cup crushed pineapple
1 cup nuts
2 eggs
4 cups sifted flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1 tsp vanilla extract
Combine all ingredients in order given; beat until well mixed. Drop by teaspoonfuls onto lightly greased pan. Bake at 350° F. until lightly browned. Remove from oven; let cool for five minutes before removing from the baking pan.
1/4 pound seedless raisins
1/4 pound dried figs
1/4 pound dried apricots
1/2 pound dates
1/4 pound candied pineapple
1/2 pound moist coconut
1/2 pound pecans or walnuts
3 tbsp butter, melted
2 cup sugar
3/4 cup water
3 tbsp vinegar
Choose fresh, dried fruits when making this connection. Wash raisins, figs and apricots and shake in a cloth to remove the excess moisture. Remove seeds from dates and combine with washed fruits, pineapple and coconut. But fruit-coconut mixture to a food grinder, using the coarse blade. Combine ground mixture with coarsely chopped nuts and spread out on a flat pan which has been spread with melted butter. Place sugar, water and vinegar into a saucepan, mix well and wipe down sugar from sides of pan before heating. Cook without stirring to the softball stage (234° F.). Remove from heat and pour over the fruit.
Do not scrape any syrup out of the pan. Let cool; then need the mixture until well mixed. Form into two rolls about 2 inches in diameter. Wrap in wax or a dampened, clean cloth and delays in the refrigerator for about three hours or until it slices well. if it is to be served later packed for gifts, wrap in several layers of heavy wax paper or moisture proof cellophane. Store in a tightly covered box and keep in a cool place. Cut into 1/4″ slices to serve. Recipe makes about 3 1/2 pounds of Old-Fashioned Candied Fruit Roll.
2 cups granulated sugar
1 cup brown sugar
1/2 cup light cream
2 1/2 cups crushed pineapple, drained
two tablespoons tbsp butter or margarine
2 teaspoons tsp ground ginger
2 teaspoons vanilla extract
Combine sugars, cream and pineapple. Cook, stirring occasionally, to softball stage (236° F.). Remove from heat, add butter, ground ginger and vanilla extract. Cool to room temperature, without stirring, until lukewarm (110° F.). Beat until mixture loses its gloss. Add nuts. Pour into buttered 8 x 8 x 2 inch pan. Score candy in squares; press walnut half on each if desired; cut one firm. Recipe makes about 24 pieces of the pineapple fudge.
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.
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.
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.
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.
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.
1/2 cup light brown sugar
2 tbsp all purpose flour
3 tbsp butter
8 1/2 ounces crushed pineapple, drained
1/2 cup pecan halves
8 brown and serve rolls
Combine firmly packed brown sugar and flour in sauce-pan; add butter, pineapple and pecans. Heat mixture over low heat until butter melts, stirring constantly. Pour mixture into a greased 8″ round cake or pie pan. Place rolls, top side down, in pineapple mixture. Bake at 400° F for 10 to 12 minutes or until golden brown. Remove from oven; invert onto serving plate. Makes 8 servings of Waikiki Rolls.
2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1/3 cup shortening
2/3 cup milk
2 tbsp butter, melted c. granulated sugar
1 1/2 tsp cinnamon
1 1/2 cups chopped peeled apple
2 1/2 cups crushed pineapple, drained
1 tbsp melted butter
3 tbsp brown sugar
Sift flour, measure and resift with baking powder and salt 3 times. Cut in shortening with pastry blender or 2 knives. Add milk all at once; stir just until dough stiffens; then turn out onto floured hoard. Knead half a dozen times and roll out in rectangular sheet 1/4″ thick. Spread with the 2 tablespoons melted butter, sugar and cinnamon. Mix pineapple and apple and sprinkle over dough. Roll dough up tightly like jelly roll starting at the wide side. Pour the 1 tablespoon melted butter into bottom of 9″ square baking pan end sprinkle brown sugar evenly over it. Cut roll in 1″ slices and place close together in baking pan, cut side up. Bake in a moderately hot oven (425° F) 25 to 30 minutes or until done and well browned. Makes 9 to 12 slices of Pineapple-Apples Rolls depending on size of slices.