1/3 cup chilled pineapple juice
4 scoops vanilla ice cream
1/2 cup sugar
4 cups milk
pineapple wedges
In a mixing bowl combine pineapple juice, ice cream, tea and sugar. Beat until thoroughly blended. Gradually add milk. Pour into glasses and garnish with pineapple wedges, if desired. Makes 4 servings of Pineapple Pick-me-up drink.
2 scoops vanilla ice cream
2 tbsp Plantation Paradise Frozen Daiquiri Mix
In a glass put ice cream and Daiquiri Mix. Fill with milk. Mix in blender, mixer, or stir with spoon. Makes one Plantation Paradise Milk Shake.
1 cup milk
2 ripe bananas (small, sliced)
1/3 cup frozen pineapple juice concentrate, thawed
1 pint vanilla ice cream, softened
In blender combine milk, bananas and pineapple juice concentrate. Cover; blond until smooth. Add ice cream. Cover and blend again. 3 servings of Pineapple Banana Shake.
1 cup milk
1/2 cup crushed pineapple, undrained
1 tsp sugar
1 tbsp lemon juice
Combine all ingredients in blender. Mix at high speed for 1 minute. Mixture should be smooth and foamy. Pour into serving glasses. For a thicker drink add a small scoop of vanilla ice cream during mixing. Makes 1 large serving of Pineapple Milk Shake.
40 ounces pineapple juice
6 ounces concentrated lemon juice
18 ounces water
20 unhulled strawberries
1 pint pineapple sherbet
1 pint ginger ale
12 mint leaves
Pour pineapple juice into a large. container, add the lemon juice and water; mix. Fill a 1 quart ring mold with some of the juice, freeze to a mush, insert strawberries and return to freezer. To serve, place chilled juice in punch bowl, loosen frozen ring and float on juice. In center of ring, spoon the sherbet, pour the ginger ale around it and sprinkle on mint leaves.
1 package frozen raspberries; thawed
2 tbsp light corn syrup
1/2 tsp plus 1 tbsp lemon juice
1 cup milk
2 cups miniature marshmallows
1/8 tsp salt
1 tbsp lemon juice
14 ounces crushed pineapple, drained
1 cup heavy cream, whipped
1/2 cup toasted slivered almonds
Combine raspberries, syrup and 1/2 teaspoon lemon juice. Spoon mixture into 16 paper cups set in muffin tins. Place in freezer until partially set. Scald milk; add marshmallows and stir until melted. Cool. Add salt and lemon juice. Fold in pineapple, whipped cream and almonds. Spoon mixture over raspberries. Freeze until firm. To serve, remove paper cups and invert into sherbet glasses. Recipe makes 16 servings of Melba Miniatures Frozen Pineapple Dessert.
2 small fresh pineapples
sugar
1/2 pint pineapple juice
1/4 pint water
8 ounces sugar
Juice of 1 lemon and rind
1/2 pint whipped cream, whipped
3 tbsp Kirsch
Cut pineapples in half lengthwise, leaving on the green tops. With a fork; scrape the flesh and juice into a bowl, discarding the hard core and being careful not to break through the shell. Sprinkle the insides of the shells with a little sugar and chill in the refrigerator until ready to use. Mash flesh of the 2 pineapples with a fork. Place pineapple in a saucepan. Add pineapple juice, water, sugar and the grated lemon rind. Bring to a boil and boil for 5 minutes. Strain; add lemon juice and freeze for 4 hours. Whisk mixture with a fork; fold in whipped cream and Kirsch; return to freezer. Just before serving, spoon mixture into chilled pineapple shells and serve immediately. Recipe makes 4 servings of Pineapple Marquise Dessert.
24 marshmallows
1 1/2 cup unsweetened pineapple juice
2 tbsp lemon juice
2 tbsp sugar
2 egg whites
1/8 tsp salt
Heat marshmallows with 3/4 cup pineapple juice over hot water, folding over and over until marshmallows are half melted. Remove from heat, add remaining pineapple juice, lemon juice and 1 tablespoon sugar. Continue folding until mixture is thick and spongy. Cool. Beat egg whites and salt until nearly stiff; add remaining sugar and beat until stiff. Fold egg whites into marshmallow mixture, pour into freezing tray and freeze until firm. Recipe makes 6 servings of Pineapple Mallobet Dessert.
6 ounces cream cheese
2 tbsp mayonnaise
2 tbsp sugar
2 cups whole cranberry sauce or
2 cups frozen strawberries
1 cups crushed pineapple or 1 cup pineapple tidbits, drained
1/2 cup chopped walnuts
1 cup whipping cream, whipped
Soften cream cheese. Then blend cream cheese in with mayonnaise and sugar, add fruits and nuts, fold in whipped cream. Pour into a 8″ x 2″ x 2″ loaf pan. Freeze firm (takes about 6 to 8 hours or overnight). When ready to serve, let stand at room temperature about 15 minutes. Turn out on lettuce; slice dessert into serving portions. Recipe makes 8 to 10 servings of Pink Arctic Freeze Dessert.
20 ounces crushed pineapple
1 package marshmallows
1 cup walnuts or pecans
4 tbsp tarragon vinegar
4 egg yolks, beaten
3 tbsp sugar
4 pint whipping cream
Put pineapple in a mixing bowl. Cut marshmallows and pecans (or walnuts) into small pieces; add to pineapple. Place in refrigerator to cool. Mix in a double boiler the vinegar, egg yolks and sugar; cook at medium heat until mixture is thick; cool. Whip cream with hand mixer on high until thick and fluffy, Add fruit and cooked mixture to whipped cream. Freeze. Makes 6 servings of Tarragon Frozen Pineapple Dessert.