14 cups sifted flour
1/3 cup sugar
2 tsp baking powder
3/4 tsp salt
1 egg, beaten
1/4 cup shortening, melted
1 cup pineapple juice

Pineapple Topping:
1/2 cup sugar
1 tsp ground cinnamon
1 tbsp butter or margarine
1/3 cup crushed pineapple, drained

Sift together flour, sugar, baking powder and salt. Combine egg, shortening and pineapple juice. Mix liquid and dry ingredients; beat until smooth. Spread in 8 – 9″ greased pan; sprinkle with pineapple topping mixture. Bake at 350° F for 35 minutes or until cake shrinks from side of pan. Cool slightly before serving — about 10 minutes. Makes 10 servings of Pineapple Coffeecake.

1 1/3 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine, melted
16 ounces cream cheese, softened
2/3 cup sugar
3 tbsp flour
2 eggs
3/4 cup milk
1 tsp pure vanilla extract
15 1/2 ounces sliced pineapple
2 tbsp margarine
1 1/2 tbsp cornstarch
1 1/2 tbsp lemon rind, grated
1 1/2 tbsp brandy

Combine graham cracker crumbs, sugar and margarine. Press into bottom of 9″ spring form pan. Bake at 325° F degrees for 10 minutes. Blend cream cheese, sugar and flour. Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract; pour over crust.

Bake at 325° F for 40 minutes. Cool completely before removing rim of pan. Drain pineapple, reserving juice. Combine reserved juice, margarine, cornstarch, sugar, lemon rind in saucepan. Cook, stirring constantly, until thickened and clear. Remove from heat; add brandy. Cool slightly. Arrange pineapple slices on cheesecake.. Cover with thickened juice. Chill until ready to serve. Makes 12 servings of tropical cheesecake.

1 pkg. Zwieback (6 ounces)
1/4 cup sugar
1/2 cup butter or margarine, melted
2 package unflavored gelatin
1/2 cup cold water
3 egg yolks
1 cup sugar
1/2 cup milk
dash of salt
4 cups cottage cheese
1 1/2 tsp lemon rind, grated
2 tbsp lemon juice
3 egg whites, stiffly beaten
1 cup crushed pineapple, drained
1 cup whipping cream

Roll zwieback into fine crumbs with rolling pin. Combine crumbs, the 1/4 cup sugar and the butter; mix thoroughly. Pack all but 1/3 cup of this mixture on bottom and sides of greased 9″ spring form pan. Sprinkle gelatin over cold water. Let stand until softened — about 5 minutes. Beat egg yolks slightly in top of double boiler. Add 1 cup sugar gradually, beating well with rotary beater. Stir in milk and salt. Cook over boiling water, stirring constantly, until slightly thickened and custard coats spoon. Stir in gelatin until dissolved. Cool slightly. Press cheese through sieve or beat with electric mixer until smooth. Add lemon rind and juice; mix well. Add slightly cooled custard mixture, beating until thoroughly blended. Let cool until thickened and partially set. Beat with rotary beater until light and foamy. Fold in egg whites, whipped cream and pineapple. Pour into crumb lined pan. Sprinkle top with remaining crumbs. Chill 2 to 3 hours or until set.

1 cup graham cracker crumbs
1/4 cup melted butter
2 tbsp sugar
14 ounces cream cheese, softened
3/4 cup sugar
3 eggs
2 tsp pure vanilla extract
16 ounces crushed pineapple, drained
1 cup commercial sour cream
1 tbsp sugar
1/3 cup macadamia nuts, chopped

For the crumb crust, mix together the crumbs, melted butter and the 2 tbsp sugar and pat into the bottom and sides of a buttered 9″ spring form pan. Bake in a moderate oven (350° F) for 8 minutes, or until lightly browned.

Meanwhile, cream the cheese until light and fluffy and blend in the 3/4 cup sugar. Add the eggs, one at a time, and beat until smooth. Mix in 1 tsp of the vanilla extract. Add the well drained crushed pineapple, mixing lightly, and turn into the crumb lined pan.

Bake in a moderately hot oven (375° F) for 20 to 25 minutes or until just barely set. Mix until smooth: the sour cream, the 1 tbsp sugar and the remaining 1 tsp vanilla extract and gently spoon over the baked cheesecake, spreading evenly with a spatula. Return to a moderately hot oven (375° F) and continue baking 5 minutes longer. Cool, then chill. At serving time, sprinkle with nuts. Makes 8 -10 servings of Hawaiian Cheesecake.

1 1/4 cup graham cracker crumbs
1 cup sugar
1/4 cup butter, melted
1 1/2 pounds dry cottage cheese
1/4 cup unsifted flour
1/4 tsp salt
6 eggs, separated
1 cup dairy sour cream
1 lemon, juice and rind of
1 cup peach slices
1 cup pineapple chunks
1 cup strawberry halves
10 ounces grape jam

Combine graham cracker crumbs, 1/4 cup sugar and melted butter; press against sides and bottom of a 9” spring form pan. Bake at 325° F for 1 1/2 hours. Cool.

Press the cottage cheese through a fine sieve. Add half the remaining sugar, the flour, salt, egg yolks, sour cream, lemon rind and juice. Whip until thoroughly blended. Beat the egg whites until stiff, gradually adding the remaining sugar. Fold into the cheese mixture. Spread mixture in prepared pan and bake at 325° F for 1 1/2 hours or until cake tests done. Cool in pan. Arrange fruit on top of cake. Stir grape jam until smooth. Gradually pour over fruit. Chill until ready to serve. Recipe makes 10 – 12 servings of Concord Cheesecake Deluxe.

1 pound candied cherries (red)
1 pound dates, seeded
1 pound candied pineapple
2 cups flour, sifted once
2 tbsp baking powder
4 eggs, well beaten
1 cup sugar
2 pounds whole pecans

Dice pineapple into 1/4″ chunks; cut cherries and dates in half. Mix fruits with sifted flour and baking powder. Pour beaten eggs and sugar over fruit mixture; mix well. Add nuts and mix thoroughly. Place in large, well greased tube pan. Pack firmly with hands. Bake 1 hour and 15 minutes at 250° F. Cool. Remove from pan and slice thin. This cake keeps well and is better served cold. It also freezes well. Makes 30 servings of Pineapple Nut Cake.

1 1/2 pints chocolate, strawberry or vanilla ice cream
8 pineapple slices, canned
5 egg whites
1 tsp pure vanilla extract
1/4 tsp salt
3/4 cup sugar

Refrigerate pineapple slices for 3 hours, then drain. Beat egg whites, vanilla extract and salt until frothy. Add sugar gradually, beating well after each addition. Beat until rounded peaks are formed. Set out a thick wooden board. Pat the pineapple slices dry with absorbent paper. Arrange them on the board. Quickly place 1 scoop of very firm ice cream in center of each slice. Completely cover ice cream with meringue, spreading evenly and sealing bottom edge completely to pineapple slice.

Place Baked Alaska in a 450° F oven for about 4 minutes or until meringue is lightly browned. Remove to serving tray and serve immediately. Makes 8 servings of Baked Alaska.

1 package hot roll mix
2 1/2 cups crushed pineapple
green food color
1/4 cup sugar
1/2 cup raspberry jam
2 tbsp butter or margarine
1 tbsp dark corn syrup

Prepare hot roll mix as the package directs. Cook pineapple with sugar until thick; cool. Divide dough into 3 parts. On floured board roll 1 part into rectangle about 10″x6″. Spread with half of pineapple mixture; roll up from long side, jellyroll fashion.

Repeat with second pan of dough, using rest of pineapple tinted green. Repeat with third part, using raspberry jam.

On greased cookie sheet braid the 3 rolls (2 with pineapple filling; 1 with raspberry). Pinch ends to seal.

Let rise until double in bulk. Bake in hot oven (400° F) for 20 minutes or until done. Melt butter; mix with corn syrup; heat; brush on braid.