Month: February 2008

Frozen Marshmallow Sponge

1 3/4 cups evaporated milk
1 tablespoon unflavored gelatin
2 tablespoons cold water
1/2 pound marshmallows
2 tablespoons milk
dash of salt
1 cup crushed pineapple

Scald evaporated milk but do not boil. Soften gelatin in water 5 minutes and dissolve in hot milk. Chill thoroughly. Heat marshmallows in 2 tablespoons milk with salt, folding over and over until half melted. Remove from heat and continue folding until mixture is smooth and fluffy. Cool and add crushed pineapple. Whip chilled milk mixture until thick. Fold in marshmallow and pineapple mixture and freeze until firm. Serves 8

Pineapple Tapioca Cream

2/3 cup sweetened condensed milk
2 cups hot water
3 tablespoons quick cooking tapioca
1/4 teaspoon salt
2 eggs, separated
1 1/2 cups crushed pineapple, drained
1 tablespoon lemon juice

Blend sweetened condensed milk with hot water and heat in top of double boiler. Add tapioca and salt to milk mixture. Cook mixture 15 minutes. Stir small amount of cooked mixture into slightly beaten egg yolks. Then combine with remaining tapioca mixture. Add pineapple and lemon juice. Cook for 2 minutes longer. Remove mixture from heat; fold in stiffly beaten egg whites. Chill mixture. Serves 6

Pineapple Puff

1 tablespoon unflavored gelatin
1/3 cup lemon juice
4 eggs, separated
1/4 teaspoon salt
14 ounces sweetened condensed milk
2 1/2 cups crushed pineapple

In top of double boiler, sprinkle gelatin over lemon juice to soften. Add slightly beaten egg yolks and salt to double boiler. Cook mixture over hot water; stir until gelatin is dissolved. Stir in sweetened condensed milk, pineapple and syrup. Remove top of double boiler from heat; place in ice water. Stir mixture frequently until it mounds slightly when dropped from spoon. In large size bowl beat egg whites until stiff but not dry. Thoroughly fold gelatin mixture into beaten egg whites. Carefully turn mixture into prepared dish. Tear a 20 to 22 inch length of aluminum foil; fold lengthwise in half. Wrap around a 1 quart souffle or straight sided baking dish to form a 4 inch collar above the edge of the dish. Tie with string or fasten with tape. Chill in refrigerator 4 to 5 hours or until firm. At serving time carefully remove foil collar.

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.