Month: May 2008

Pineapple Refrigerator Cake Recipe

1/2 cup butter
1 cup sugar
1 egg, well beaten
1 tbsp cream
1 cup crushed pineapple
2 1/4 cups fine graham cracker crumbs
4 tbsp pineapple juice
1 cup chopped walnuts

Cream together the butter and sugar. Add egg, cream and pineapple. Line an oblong glass dish with waxed paper. Place a layer of fine graham cracker crumbs about 1/2″ deep on top of waxed paper. Pour pineapple juice and 1/2 of the pineapple mixture over the graham cracker crumbs. Top with chopped walnuts.

Using about 1/2 of remaining ingredients, add a second layer of graham cracker crumbs, pineapple mixture, and nuts. Complete with a third layer using the remaining ingredients.

Cover with a layer of waxed paper and refrigerator for at least 24 hours.

Cut into thick slices and serve with whipped cream.

Recipe makes 8 to 10 servings of Pineapple Refrigerator Cake.

Hawaiian Lamb Shanks

2/3 cup catsup
1/2 cup vinegar
1/2 cup water
1/2 cup low sodium soy sauce
8 ounce can crushed pineapple
1/4 cup packed brown sugar
1/2 tsp ground nutmeg
1 tsp ground ginger
2 bay leaves
1 onion, thinly sliced
1 lemon, thinly sliced
6 lamb shanks (about 6 pounds total)
2 1/2 tsp cornstarch
2 1/2 tbsp water

In a 3 quart pan, mix together the catsup, vinegar, water, soy sauce, crushed pineapple along with its juice, brown sugar, nutmeg, ginger, bay leaves, sliced onion, and sliced lemon. Simmer uncovered for 30 minutes.

Arrange lamb shanks in an overware dish and pour the sauce prepared above over top. Cover and bake in a 325° F oven for 2 1/2 to 3 hours (or until lamb shanks are fork tender). Carefully lift shanks frompan and place on a serving platter.

Pour sauce remaining in pan through a strainer to remove bay leaves, fruit, onion, etc. Skim off any fat. Mix the cornstarch with water. Bring the sauce to a poil, add the cornstarch, and cook, stirring, until sauce thickens. Pour part of sauce over lamb shanks, reserving part in a boil to serve at the dinner table.

Makes 6 servings.

Hawaiian Refrigerator Cake

15 ounces sweetened condensed milk
1/4 cup lemon juice
10 maraschino cherries, quartered
10 marshmallows, quartered
1/2 cup crushed pineapple
1/2 cup heavy cream, whipped
ladyfingers or coconut bars

Combine condensed milk and lemon juice. Stir until thickened. Add cherries, pineapple, marshmallows and whipped cream. Line a 9″ tube pan with aluminum foil; stand ladyfingers around edge of tube pan. Carefully pour filling into pan so as not to disturb the ladyfingers. Lay additional ladyfingers on top of filling. Refrigerate for 6 hours or overnight. Recipe makes 10 servings of Hawaiian Refrigerator Cake.

Rum Ice Box Cake

1 package Lemon Jello
1 cup hot pineapple juice
6 eggs, separated
1 cup sugar
4 tbsp rum
Juice of 1 lemon
1 cup heavy cream
24 ladyfingers

Dissolve lemon Jello in hot pineapple juice. Allow to cool to room temperature. Cream egg yolks and sugar together and then add lemon Jello/pineapple mixture. Add rum and lemon juice. In a separate bowl, beat the egg whites until stiff and add whipped cream. Gently fold all ingredients together. Line an 8″ spring form baking pan with ladyfingers. Pour the pineapple/Jello mixture over top of the ladyfingers to fill pan. Cover and refrigerate for 24 hours. Recipe makes 8 servings of Rum Ice Box Cake.