Month: April 2007

Pineapple Blueberry Bread

3 cups unsifted flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup shortening
1 1/3 cups sugar
4 eggs
1/2 cup milk
1 1/2 tsp lemon juice
1 cup drained, crushed pineapple
2 cups blueberries, rinsed and drained

Sift flour with baking powder, soda and salt. Cream shortening until light and fluffy. Gradually beat in sugar. Stir in eggs, milk, lemon juice and pineapple. Beat in dry ingredients. Fold in blueberries. Pour into 6 greased and floured 6″x 3 1/4″ x 2 1/4″ pans. Bake at 350° F for 40 to 50 minutes. Remove from pan and cool on a rack. Recipe makes 6 loaves of Pineapple Blueberry Bread

Pineapple Bran Bread

2/3 cup pineapple syrun
2/3 cup whole bran
2 cups sifted enriched flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup chopped walnuts
1/2 cup drained, canned crushed pineapple in syrup
1 well beaten egg
2 tbsp melted shortening

Measure pineapple syrup from canned crushed pineapple and add water if necessary to make 2/3 cup. Pour over bran and let stand 15 minutes. Mix and sift flour, sugar, baking powder. baking soda and salt. Add walnuts, crushed pineapple, egg and melted shortening to bran mixture and add to dry ingredients. Mix until just blended. Turn into greased loaf pan, 9″x5″x3″. Bake in slow oven (325° F) 1 hour and 15 minutes.

Hawaiian Bread

3 1/2 cups crushed pineapple, undrained
10 ounces moist flaked coconut
4 eggs, beaten
1 1/2 cups sugar
4 cups flour
2 tsp salt
2 tsp baking soda

Combine all ingredients in the order given. Pour batter into 2 greased loaf pans. Bake for 1 hour at 325° F.

Hot Spiced Tea

1 cup sugar
4 cups water
12 whole cloves (in bag or tea ball)
2 cups pineapple juice
6 ounces frozen lemon juice
2 quarts boiling water
4 tea bags

Boil sugar, water and cloves together 5 minutes. Add juices. Pour boiling water over tea and let stand 5 minutes, then combine with fruit juice mix. Serve hot.

Spiced Tea

8 tea bags
2 cups sugar
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice, tied in bag along with nutmeg and cinnamon
4 cups cold water
10 – 12 cups boiling water
1 cup orange juice, fresh or frozen
1 cup lemon juice, fresh or frozen
1 cup pineapple juice

Boil sugar, spices and water for 10 minutes. Put in tea. Add boiling water and juices. Let steep 5 minutes. Pour off liquid. Reheat and serve hot or serve cold. Makes 20 servings of Spiced Tea.

Pineapple Tea Fizz

8 tsp black tea leaves
3 cups. boiling water
2/3 cup fresh orange juice
2/3 cup sweetened pineapple juice
1/3 cup freshly squeezed lemon juice
1 quart chilled ginger ale
1/4 tsp mint flavoring

Place tea leaves in a heated container, Pour boiling water over leaves; cover and steep for 5 minutes. Pour off tea immediately. Combine hot tea with other ingredients and mix well. Pour over cracked ice in tall glasses. Makes 8 servings of Pineapple Tea Fizz.

Hawaiian Tea

1 cup water
1 cup sugar
1 1/3 cups lemon juice
2 1/2 cups pineapple juice
2 quarts black tea (3 tsp tea leaves for 2 quarts boiling water)
8 ounces maraschino cherries and syrup

Boil sugar and water together 5 minutes. Combine with remaining ingredients and serve hot. Or pour over crushed ice and serve cold. Makes about 18 servings of Hawaiian Tea.

Fruit Velvet

6 ounces frozen pineapple juice concentrate
1/2 pint vanilla ice cream
12 ounces cold water
12 ounces ginger ale

Empty can of frozen concentrate and ice cream into small mixer bowl and beat at a medium speed until well blended. Using the frozen juice can as a measure, add water and ginger ale and beat at slow to medium speed until well blended and frothy. Serve immediately. Makes 4 to 6 servings of Fruit Velvet.

Pineapple Soda

2 tbsp crushed pineapple
1 tbsp sugar
1 cup chilled carbonated water
1 scoop pineapple ice cream
whipped cream

Place all ingredients in a tall chilled beverage glass. Stir and serve. Makes one serving of Pineapple Soda.

Hawaiian Soda

8 ounces crushed pineapple
1/4 cup chopped maraschino cherries
1/2 cup mashed bananas
1 quart vanilla ice cream
1 quart chilled orange drink

Chill six 12 ounce tall beverage glasses. Line the glasses up on a serving tray along with long handled iced tea spoons and sipping straws. In each glass place 2 tablespoons undrained pineapple, 2 teaspoons cherries and 1 heaping tablespoon banana pulp. Scoop out 6 balls of ice cream and put one ball into each glass. Stir with long handled spoon to blend slightly with the fruits. Fill glasses 3/4 full with the orange drink. Scoop out another 6 balls of ice cream and plop one into each soda. Makes 6 servings of Hawaiian Soda.