Combine firmly packed brown sugar and flour in sauce-pan; add butter, pineapple and pecans. Heat mixture over low heat until butter melts, stirring constantly. Pour mixture into a greased 8″ round cake or pie pan. Place rolls, top side down, in pineapple mixture. Bake at 400° F for 10 to 12 minutes or until golden brown. Remove from oven; invert onto serving plate. Makes 8 servings of Waikiki Rolls.

Sift flour, measure and resift with baking powder and salt 3 times. Cut in shortening with pastry blender or 2 knives. Add milk all at once; stir just until dough stiffens; then turn out onto floured hoard. Knead half a dozen times and roll out in rectangular sheet 1/4″ thick. Spread with the 2 tablespoons melted butter, sugar and cinnamon. Mix pineapple and apple and sprinkle over dough. Roll dough up tightly like jelly roll starting at the wide side. Pour the 1 tablespoon melted butter into bottom of 9″ square baking pan end sprinkle brown sugar evenly over it. Cut roll in 1″ slices and place close together in baking pan, cut side up. Bake in a moderately hot oven (425° F) 25 to 30 minutes or until done and well browned. Makes 9 to 12 slices of Pineapple-Apples Rolls depending on size of slices.

Sift together flour, baking powder, salt and sugar. Beat eggs in mixing howl. Add milk, shortening, flour mixture and pineapple. Stir until blended. Heat griddle or heavy frying pan slowly until moderately hot. Test temperature by sprinkling few drops of water on it. When drops stay round and bounce about, temperature is right. Or use an electric skillet or griddle set at temperature given in book of instructions. Grease very lightly before baking each batch. Ladle or pour about 1/4 cup batter for each pancake onto hot griddle. Bake until top side is full of bubbles that begin to break and edges are dry; turn; brown on other side. Recipe makes 2 1/2 dozen pancakes 4 to 5″ in diameter or 1 dozen pancakes 6 to 7″ in diameter

Tags: Pineapple, Pancakes, Recipe, Griddle, Cake

Sift flour, baking powder, salt and baking soda into a large bowl. Rinse raisins in hot water and drain well; add raisins and nuts to dry ingredients. Beat together the sugar, butter and eggs until fluffy. Stir in half the flour and raisin mixture, then the undrained pineapple, then remaining flour, beating just until smooth each time. Pour into oiled 9″ x 5″ x 3″ loaf pan. Sprinkle top with mixture of 2 tablespoons sugar and 1/2 teaspoon ground cinnamon. Bake at 350° for 60 to70 minutes. Makes 1 loaf of Pineapple Nut Bread.

Tags: Pineapple, Nut, Bread, Recipe

Sift together flour, baking powder, soda and salt; stir in brown sugar. Combine egg and sour cream. Stir in undrained pineapple, oil and pecan nuts. Add sour cream mixture to dry ingredients all at once. Stir until moistened. Fill 18 greased muffin pans 2/3 full. Bake in 400° oven for 20 minutes. Recipe makes 18 muffins.

Tags: Muffins, Tropicale, Recipe

Sift flour, measure and resift 3 times with baking powder and salt. Cream butter throughly and blend in the 1/4 cup sugar. Add egg and beat until smooth and fluffy. Add dry ingredients and milk alternately, beginning and ending with flour and beating well after each addition.

Spoon batter into well buttered muffin pans, filling about half full. Drain pineapple chunks and place one or two on top of each muffin and sprinkle with sugar/cinnamon mixture.

Bake in a moderately hot (400° F) about 20 minutes or until golden brown. Remove from pans and serve immediately.

Recipe makes 15 medium size Pineapple muffins.

Tags: Pineapple, Muffin, Recipe

Combine muffin mix and coconut. Drain pineapple, reserving 1 tablespoon syrup. Add pineapple, egg and milk to dry ingredients. Blend only until dry ingredients are moistened. Fill greased muffin pans 2/3 full. Bake in hot oven (400° F) for 15-20 minutes or until done.

Beat cream cheese until fluffy. Add the 1 tablespoon reserved pineapple syrup; beat well. Serve with hot muffins.

Recipe makes 12 - 16 Hawaiian Muffins.

Tags: Hawaiian, Muffins

For Glaze:
1 cup powdered sugar, unsifted
2 tbsp pineapple syrup

Preheat oven to 425° F and grease muffin tins. Reserve 2 tablespoons syrup from pineapple for glaze. Slice bananas and mash with fork. Combine sugar, egg and milk; mix well, then add Grapenuts, undrained pineapple, banana, biscuit mix and salt. Stir mixture about 25 strokes until blended but not smooth. Spoon into muffin tins, almost to top, and bake for 20 minutes. Meanwhile, blend glaze Ingredients in small bowl until smooth. Loosen bruffins with small knife and while still hot, place each, top-side down, in glaze. An easy way to transfer to cooling rack: slip fork under top and invert. Makes 6 bruffins (large enough to slice) using 3 1/4″ tins, or 12 bruffins using 2 1/2″ tins.

Tags: Tropical, Bruffins

Mash sweet potatoes; measure 2 cups. Mix together potatoes, eggs, butter and salt. Add pineapple; add flour sifted with baking powder and nutmeg; beat well. Drop by spoonfuls into hot, deep fat (375° F). Fry until golden brown. Recipe makes 6 servings of Pineapple Sweet Potato Fritters.

Tags: Pineapple, Sweet, Potato, Fritters, Recipe

Sift flour, baking powder and salt together. Combine mashed cottage cheese, pineapple and slightly beaten egg yolk and mix well. Stir into dry ingredients, mixing just enough to moisten. Fold in stiffly beaten egg white and drop by teaspoons into hot, deep fat (360° F). Fry until brown. Makes 6. servings of Pineapple Cheese Fritters.

Tags: Pineapple, Cheese, Fritters, Recipe