Category: Desserts

Frozen French Pastry Recipe

1 pound vanilla wafers, crushed
1/2 pound pecans, ground
4 eggs
1 pound confectioners sugar
2 quarts whipping cream (heavy cream), whipped
1 package frozen strawberries, slightly thawed
2 1/2 cups crushed pineapple
1 package frozen raspberries, slightly thawed

Cook sugar, eggs and butter into a double boiler over boiling water for 1 1/2 hours. Mix nuts and vanilla wafer crumbs. Cover bottom of a large pan with crumb mixture and pour syrup (sugar, egg, and butter mixture) over the crumbs. Cover with a layer of whipped cream

Add strawberries, a layer of whipped cream, raspberries, layer of whipped cream and top with a few breadcrumbs. Freeze before serving. Makes 16 to 20 servings of Frozen French Pastry.

Frozen Orange Pecan Mold

8 oz Philadelphia Cream Cheese
1/4 cup orange juice
1/2 cup pecans
9 oz crushed pineapple
1/2 cup pitted dates
1/2 cup marashino cherries
1/2 tso orange peel, grated
1 cup heavy cream, whipped

Combone cheese with orange juice, beat until fluffy. Fold in fruits, nuts and cream; freeze. Makes 6 to 8 servings.

Pineapple Nut Refrigerator Cake Recipe

1 cup confectioners sugar
1 cup butter
1 cup crushed pineapple
1/4 cup chopped nuts
2 egg whites
40 vanilla wafers
1/2 cup heavy cream

Blend the sugar and butter together. Add the pineapple and nuts, mixer together well.

Beat the egg whites stiff and fold in.

In a cake pan, form alternate layers of wafers and mixture with the vanilla wafers to make both the first and last layers.

Place in refrigerator and chill for 12 – 18 hours. Whip the cream stiiff, and place on top when serving.

Cherry Snow Cake Recipe

2 cups sifted cake flour
1 1/4 cups sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 cup pineapple juice
2 tbsp shortening
1 tsp pure vanilla extract
3 egg whites, unbeaten

Sift cake flour, sugar, baking powder and salt into mixing bowl. Drop in shortening, add 2/3 cups of pineapple juice and vanilla extract. Beat in a mixer at low speed for 2 minutes.

Add egg whites and remaining pineapple juice. Beat for 2 minutes longer.

Bake in 2 square 8″ greased pans at 250° F for 25-30 minutes. Chill layers, split in half, spread cherry almond filling between laters and on top of cake.

Chill in refrigerator for several hours before servining. Cut into 1″ slices.

Hawaiian Refrigerator Cake

1 1/3 cups sweetened condensed milk
1/2 cup lemon juice
10 large marshmallows, quartered
1/2 cup crushed pineapple
10 maraschino cherries, quartered
1/2 cup heavy cream, whipped
ladyfingers

Combine the condensed milk with melon juice and stir until thickened. Add marshmallows, pineapple, maraschino cherries, and whipped cream.

Line a 9″ tube pan with separated ladyfingers, standing halves around inner and outer edges of pan.

Pour in filling Cover with additional ladyfingers if desired. Chill in refrigerator for 6 hours or more. To server, turn our onto small platter. Garnish with whipped cream. Recipe serves 10.

Rainbow Prism Cake Recipe

1 package Orange Jello
1 package Cherry Jello
1 package Lime Jello
3 cups hot water
1 1/2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 package Lemon Jello
1/2 cup cold water
1 cup graham craker crumbs
1/4 cup melted butter (or margarine)
2 cups heavy cream

Prepare the first 3 packages of jellp separately usining 1 cup hot water and 1/2 cup cold water for each; chill until firm in 3 separate 8 x 8 x 2″ pans. Combine pineapple juice and sugar; heat until sugar is dissolved.

Remove from heat and dissolve lemon jello in hot mixture, add 1/2 cup cold water and cill unmtil syrupy.

Mix graham cracker crumbs with melted butter. Press graham cracker crumb mixtue over bottom of a 9″ spring-form pan.

Whip the 2 cups of cream and pour into the syrupy lemon jello mixtue. Using a knife dipped in hpt water, cut the orange, cherry, and lime Jello into 1/2″ bits. Fold the cubed Jello into the whipped cream mixture. Pour into spring-form pan, chill for 8 hours in refrigerator before servign. Makes 15 to 16 servings of Rainbow Prism Cake.

Cherry Whirl

1/2 lemon, peeled and seeded
4 ounces maraschino cherries with juice
2 packages unflavored gelatin
1/3 cup sugar
1/2 cup hot pineapple juice
1/2 cup light cream
2 cups heaping crushed ice
whipped cream
cherries

Put lemon, maraschino cherries with juice, unflavored gelatin, sugar, and hot pineapple juice into blender. Blend ingredients until gelatin is dissolved and cherries liquefied. Turn off blender and scrape down sides of blender. Add cream and ice to blender. Blend mixture until mixture begins to thicken. Pour at once into sherbet glasses. Top with whipped cream and garnish with cherries. Serve at once. Makes 6 to 8 servings.

Pineapple Rice Bavarian

1/2 cup rice
1 1/2 cups milk
1/4 teaspoon salt
1 tablespoon gelatin
3 tablespoons pineapple juice, canned
1 cup pineapple, chunks or crushed
1 cup heavy cream

Cook rice in salted milk about 45 minutes or until tender. Soften gelatin in pineapple juice, then dissolve over hot water. Combine gelatin mixture with hot cooked rice; blend thoroughly. Add pineapple to rice mixture; add additional sugar if desired. Cool mixture. Fold whipped cream into chilled rice mixture. Place mixture into mold and chill. Remove from mold and garnish with pineapple. Makes 6 servings.

Frosty Cranberry Pie

1 quart vanilla ice cream
1 cup cranberry orange relish
1/4 cup crushed pineapple, drained
1 pastry shell 9 inch, baked or 1 crumb crust
1/2 cup whipped cream, sweetened
toasted almonds

Combine pineapple with cranberry orange relish. Soften ice cream just enough to blend with cranberry orange relish pineapple mixture. Spoon ice cream mixture into baked and cooled pastry shell or crumb crust. Place in freezer until ice cream is firm. Garnish with whipped cream and toasted almonds just before serving. Makes 8 servings.

Heavenly Hash

1 small package strawberries
2 1/2 cups sliced pineapples
1 cup pecans
1/2 pound marshmallows
1 pint whipped cream
1/2 cup sugar

Chop strawberries, pineapples, and marshmallows very fine. Place chopped fruit mixture in refrigerator for 1 hour. Finely chop pecans. Add chopped pecans and sugar to whipping cream. Fold whipped cream mixture into fruit mixture. Chill before serving. May be served as is or as a topping for sponge cake. Makes 8 servings.