Category: Desserts

Pineapple Pudding and Frozen Rice

2 cups milk
1/8 teaspoon salt
2 egg yolks
1/4 cup sugar
1 cup cooked rice
1 cup crushed pineapple
1/2 cup heavy cream, whipped

Scald milk in upper part of double boiler. Add salt to scalded milk. Beat egg yolks with sugar until light and thick. Add scalded milk slowly to the egg and sugar mixture, stirring constantly. Return mixture to double boiler and cook over hot water until mixture coats a spoon. Add cooked rice and pineapple to cooked mixture, stir thoroughly. Remove from heat and cool. When cold, fold in whipped cream and freeze until firm. Serve plain or with crushed or sliced pineapple. Serves 8

White Karo Candy

1 can evaporated milk
1/2 pound butter or margarine
3 pounds sugar
1 1/2 cups white Karo syrup
1/2 pound candied pineapple, cut fine
1/2 pound candied cherries, cut fine
2 pounds walnuts, chopped
1 teaspoon vanilla

Cook evaporated milk, butter or margarine, sugar, and Karo syrup until mixture forms a soft ball when dropped in cold water. Stir continuously to prevent burning. Remove mixture from the heat and beat for 5 minutes. Cool mixture. Add walnuts, candied pineapple and candied cherries to cooled mixture. Pour mixture into a greased jelly roll pan. Chill mixture. When completely chilled cut into squares.

Instant Pineapple Pie

1 can crushed pineapple (small size)
1 package instant vanilla pudding
1 carton sour cream
1 graham cracker pie crust
Cool Whip

Simply quick and easy …

Mix the first ingredients together and pour into the graham cracker pie crust. This is ready to eat immediately, or chill. Top with Cool Whip or whipped cream if desired.

Pineapple Pudding Recipe

3 cups milk
2 cups grated canned pineapple
1/4 cup grated coconut
1 teaspoon lemon extract
1 1/2 cups cream
4 egg yolks
1 cup sugar
1 tablespoon ground arrowroot powder
1/4 teaspoon salt

Scald milk and turned into well beaten eggs, sugar, salt and arrowroot powder. Cook this mixture in a double boiler, stirring constantly, until it thickens. Remove from heat and when cool add cream, pineapple, coconut and lemon extract. Freeze.

Nusselrode Recipe

3 chestnuts, cooked and broken into small pieces
maraschino syrup
3 cups milk
1/2 teaspoon salt
1 1/2 cup sugar
5 egg yolks
2 cups heavy cream, whipped
1/4 cup pineapple juice
1 1/2 cups chestnuts, cooked, pressed through a seive
1/2 cup chopped candied fruit
1/4 cup seedless raisins

Soak broken chestnut pieces overnight in maraschino syrup. Scald milk in top of a double boiler. Beat salt, sugar and egg yolks together and add milk gradually, stirring constantly. Return to double boiler and cook until thickened, stirring constantly. Strain, cool and add whipped cream, pineapple juice and chestnut purée. Turn half of mixture and mold or freezing tray of refrigerator. To the remaining half of mixture, add candied fruit, raisins and broken chestnut pieces. Fill top half of mold with this mixture and freeze. When the firm unmold and serve with whipped cream flavored with maraschino syrup and small pieces of cooked chestnuts. This Nusselrode Recipe serves eight.

Magic Pudding Recipe

2 cups sponge cake pieces
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
9 ounces crushed pineapple
3 eggs
2 tablespoons sugar
1/4 teaspoon pure almond extract
1 cup milk

Distribute sponge cake pieces evenly into five lightly buttered 5 ounce custard cups. Beat eggs until fluffy and light; Beat in salt, sugar and almond and vanilla extract. Blend in undrained pineapple and milk, spoon liquid over cake and set cups in pan of water to bake. Bake at 350° F for 40 to 45 minutes until set; cool on wire rack. Turn out on serving plate and spoon additional crushed pineapple or thin red jelly over top of each serving. Recipe makes 5 servings.

Pineapple Mint Cake Recipe

2 teaspoons dried mint flakes, crumbled
2 tablespoons boiling water
3/4 cup butter
1 cup pineapple preserves
2 eggs, separated
2 cups all purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup coarsely chopped walnuts
whipped cream

Combine mint flakes with boiling water; cover and let steep for 7 minutes. Strain water with sieve or cheesecloth; allow to cool. Reserve 1 teaspoon of the softened mint flakes.

Heat oven to 350° F.

Cream butter and sugar in a large mixing bowl until light and fluffy. Combine minted water, reserved mint flakes, pineapple preserves and egg yolks in a small bowl. Blend well. Combine flour, soda and salt. Add flour mixture to creamed butter mixture alternately with the minted water and pineapple mixture. Stir in chopped walnuts.

Beat egg whites until stiff but not dry. Fold into batter. Pour into a lightly greased and floured 9″ x 5″ x 3″ loaf pan. Bake for 1 hour 20 minutes or until a cake tester (or a toothpick) inserted into the center of the Pineapple Mint Cake comes out clean. Remove from oven; let cool in pan for 10 minutes and then turn onto a wire rack.

Serve Pineapple Mint Cake warm or cool with whipped cream. Recipe makes 1 9″ loaf.

Pineapple Apricot Kuchen Recipe

1/2 cup softened butter
1 package white or yellow cake mix
1/2 cup flaked coconut
20 ounce can pineapple chunks
16 ounces apricot halves
1/2 cup sugar
3/4 tsp ground nutmeg
1 cup dairy sour cream
1 egg

Heat oven to 350° F. Cut butter into dry cake mix with a pastry blender until crumbly. Stir in coconut flakes.

Turn mixture into a 13″ x 9″ x 2″ baking pan. Pat evenly over bottom, building up sides slightly. Bake for 12 minutes.

Drain fruits; set on a paper towel covered plate to dry. Then arrange the fruits over top of the baked crust. Combine sugar and nutmeg; sprinkle evenly over top of fruits. Blend sour cream and egg; spoon unevenly over top of fruits.

Return to oven and bake for 25 minutes.

Serve Pineapple Apricot Kuchen warm. Recipe makes 12 servings.

Toasted Pineapple Cake Recipe

20 ounces pineapple chunks in pineapple juice
2 tablespoons cornstarch
3/4 cups light brown sugar
3 tablespoons butter
3 tablespoons dark rum
2 sponge cake layers (7 inches in diameter each)
1/2 cup unblanched sliced almonds
1/3 cup shredded coconut

Drain juice from canned pineapple into small saucepan. Stir in cornstarch until dissolved. Add sugar and butter. Bring to a boil over medium-high heat, stirring constantly until mixture thickens. Remove from heat and stir in rum. Place 1 layer of sponge cake on a heat-proof plate. Spread about 1/3 cup of sauce over topof cake. Stack remaining cake layer on top. Add pineapple cubes to remaining sauce and pour over top of cake. With spatula spread excess sauce over sides of cake. Press almonds on sides and sprinkle coconut on top of cake. Wipe edge of plate clean with a damp paper towel. Place cake under broiler for two to three minutes, watching carefully, until coconut is toasted. Makes six servings.

Frozen Fruit Pudding Recipe

3 ounces cream cheese
3/4 cup heavy cream
2 tablespoons lemon juice
1 tablespoon sugar
2/3 cup shredded pineapple
1 cup small thin avocado slices
1/4 cup chopped dates
1 cup thinly sliced peaches
dash of salt
12 maraschino cherries, halved

Cream the cream cheese with a mixer then add 1/4 cup cream gradually, stirring until smooth. Add lemon juice and sugar. Whip remaining 1/2 cup cream thick but not stiff and fold into the cream cheese mixture. Combine carefully with prepared fruit. Freeze. Serves 8 to 10.