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.

2 cups rice (boiled)
2 cups pineapple chunks
2 cups whipped cream
2 cups sugar

Boil rice until it is tender. Cool. Add pineapple and sugar to the rice and mix. Whip the cream and fold it into the rice and pineapple. Chill. Glorified Rice is a Norwegian dessert where the custom is to serve this dessert on Christmas Eve.

6 ounces orange-pineapple gelatin
2 cups boiling water
13 1/2 ounces pineapple tidbits
1/2 cup chopped pecans
2 bananas, sliced
2 tbsp slivered candied ginger
maraschino cherries
1 cup whipping cream

Dissolve gelatin in boiling water. Drain pineapple, measuring syrup. Add cold water to make 1 1/2 cups; add to gelatin. Chill until very thick. Fold in pecans and bananas. Pour into a 1 1/2 quart ring mold. Chill until firm. Whip the cream; fold in drained pineapple and ginger. Chill. To serve, unmold ring and spoon pineapple mixture into center. Garnish with quartered maraschino cherries if desired. Recipe makes 8 to 10 servings of Banana Nut Ring.

3 cups frozen pineapple juice
3 cup sugar
12 eggs
1/2 cup raisins

Boil pineapple juice and sugar together until about a pint of syrup remains. Reserve 1 cup syrup. Beat eggs until light and fluffy; add remaining syrup. Add raisins; pour into 2 quart mold. Place mold in pan of water. Bake at 350° F for 1 hour or until done. Cool. Place on a platter; pour reserved syrup over custard. Garnish with pineapple, if desired.

1 cup sugar
1 cup pineapple juice
2 eggs
1 package lemon Jello
1 tall can evaporated
milk (very cold)
1 Angel Food cake

Beat eggs, add sugar, then juice and cook in double boiler until consistency of custard. Remove from heat, add Jello, dissolve and let cool. Beat chilled milk and fold into custard. Pour over broken angel food cake pieces. Recipe makes 8 to 1O servings of Pineapple Supreme Dessert.

1 1/2 cups crushed vanilla wafers
1 1/2 tbsp butter, melted
1/2 cup soft butter
1 cup confectioners sugar
1 egg
2 1/2 cups crushed pineapple, well drained
1 cup whipping cream, whipped

Mix half of the wafer crumbs and the melted butter; press firmly and evenly on bottom of square pan 8″ x 8″ x 2″. Beat 1/2 cup soft butter, confectioners sugar and egg until light and fluffy. Spread over crumbs in pan. Fold pineapple into the whipped cream. Spread over butter & sugar mixture. Sprinkle with remaining crumbs. Refrigerate for 12 hours or longer. Cut into squares. Recipe makes 9 servings of Pineapple Wafer Dessert. Refrigerate any leftover dessert immediately.