Month: November 2007

Toasted Pineapple Cake Recipe

20 ounces pineapple chunks in pineapple juice
2 tablespoons cornstarch
3/4 cups light brown sugar
3 tablespoons butter
3 tablespoons dark rum
2 sponge cake layers (7 inches in diameter each)
1/2 cup unblanched sliced almonds
1/3 cup shredded coconut

Drain juice from canned pineapple into small saucepan. Stir in cornstarch until dissolved. Add sugar and butter. Bring to a boil over medium-high heat, stirring constantly until mixture thickens. Remove from heat and stir in rum. Place 1 layer of sponge cake on a heat-proof plate. Spread about 1/3 cup of sauce over topof cake. Stack remaining cake layer on top. Add pineapple cubes to remaining sauce and pour over top of cake. With spatula spread excess sauce over sides of cake. Press almonds on sides and sprinkle coconut on top of cake. Wipe edge of plate clean with a damp paper towel. Place cake under broiler for two to three minutes, watching carefully, until coconut is toasted. Makes six servings.

Frozen Fruit Pudding Recipe

3 ounces cream cheese
3/4 cup heavy cream
2 tablespoons lemon juice
1 tablespoon sugar
2/3 cup shredded pineapple
1 cup small thin avocado slices
1/4 cup chopped dates
1 cup thinly sliced peaches
dash of salt
12 maraschino cherries, halved

Cream the cream cheese with a mixer then add 1/4 cup cream gradually, stirring until smooth. Add lemon juice and sugar. Whip remaining 1/2 cup cream thick but not stiff and fold into the cream cheese mixture. Combine carefully with prepared fruit. Freeze. Serves 8 to 10.

Frozen Christmas Pudding Recipe

1 1/2 cups vanilla wafers
1/2 cup chopped nuts
8 ounces candied fruit
2 1/2 cups crushed pineapple, drained
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
8 marshmallows
1/8 cup hot pineapple juice (reserved from crushed pineapple)
1 cup whipping cream

Dissolve marshmallows and hot pineapple juice; add all other ingredients except for cream; mix well. Whip heavy cream until stiff and fold into mixture. Line pan with vanilla wafers, leaving some crumbs to sprinkle on top. Add mixture and sprinkle with vanilla crumbs over top; freeze until firm. Remove from pan; slice and serve. Recipe makes 8 servings

Brazil Nut Marshmallow Cream Dessert Recipe

1/2 pound marshmallows
1/2 cup diced pineapple
12 candied cherries, sliced
3/4 cup sliced Brazil nut meats
1 cup heavy cream, whipped
6 candied cherries
6 whole Brazil nut meats

Cut marshmallows into 1/8’s with a wet knife. Combine with pineapple, cherries and sliced nuts. Fold whipped cream into marshmallow mixture. Chill for several hours and then pile into sherbet glasses. Garnish with cherries and whole Brazil nuts. Recipe serves six.

Strawberry and Pineapple Parfait

1 package coconut macaroon mix
2 cups commercial sour cream
2 tablespoons brown sugar
2 cups cubed sweet fresh or canned pineapple
1 cup strawberries, sliced, drained, sweetened

Prepare macaroons as directed on package. Cool. Finely crumble 10 macaroons into a bowl; blend in sour cream and sugar. Cover and chill for two to three hours. When serving, layer chilled fruits and sour cream mixture in Parfait glasses or dessert dishes; serve immediately. Recipe makes six to eight servings.

Ambrosia Pudding Recipe

1 package instant vanilla pudding
2/3 cups orange juice
9 ounces crushed pineapple
1 cup heavy cream, whipped
18 vanilla wafers
1/2 cup flaked coconut

Prepare vanilla pudding according to package directions using orange juice for the liquid. Add pineapple; fold in whipped cream and pile in sherbet glasses. Talk wafers around side; chill. Top with coconut flakes. Makes 6 servings.

Another Pineapple Parfait Recipe

20 ounces pineapple chunks
3 ounces lemon Jell-O
1 cup evaporated milk
2 tablespoons lemon juice
1 cup chopped celery
1/2 cup chopped nuts
1/3 cup mayonnaise

Drain pineapple; reserve syrup. Heat 1 cup pineapple syrup to boiling; pour over Jell-O. Stir to dissolve. Chill until thickened. Chill evaporated milk in freezer until crystals form; whip until stiff. Add lemon juice; whip very stiff. Add remaining ingredients to gelatin; fold into whipped milk mixture along with pineapple chunks. Place in tall glasses; chill until firm. Recipe makes 6 servings.

Pineapple Strawberry Parfait Recipe

1 pint strawberries
1/2 cup crushed pineapple and juice
2 tablespoon sugar
1 pint strawberry ice cream

Hull strawberries and crush. Cook pineapple sugar until sugar is dissolved. Cool slightly and pour over strawberries. Play some of mixture in bottom of parfait glasses; add small ball of ice cream; cover with strawberry mixture and add another ball of ice cream. Top with whipped cream. Serves six.

Pineapple Parfait Recipe

20 ounces sliced pineapple
4 egg yolks
5 tablespoons sugar
1 teaspoon gelatin
1 tablespoon cold water
1 pint heavy cream

Beat egg yolks light. Add sugar and mix with 3/4 cups pineapple juice. Stir over heat until thick as cream. Remove from heat and add gelatin which has been soaked for five minutes and cold water. Add pineapple and cool. Fold into cream and freeze.

Party Parfaits

1 cup sour cream
1 cup flaked coconut
1 cup pineapple chunks
1 cup mandarin oranges
1 pint orange ice or one lemon cream

Combine all ingredients except the ice and chill thoroughly. Spoon into parfait glasses alternating with lime or orange ice.