1 1/2 cups sifted flour
1 1/2 tsp baking powder
2 tsp sugar
1/2 tsp salt
1 egg
6 tbsp milk
1/2 tbsp canola oil
1/2 cup drained, crushed pineapple

Sauce:
1 cup of the pineapple juice
2 tbsp lemon juice
2/3 cup of sugar

Combine the dry ingredients, then mix to a batter with the beaten egg, milk and oil. Fold in the pineapple, then drop from the tip of a tablespoon into deep hot fat (375° F). When brown on all sides, drain on soft crumbled paper and serve with a sauce made by boiling together 1 cup of the pineapple juice and 2 tablespoons of lemon juice with 2/3 cup of sugar until slightly thickened. Serves 4.

20 ounces crushed pineapple
3 tbsp warm water
1 1/2 packages dry yeast
2 1/2 cups sifted all purpose flour
3 tbsp sugar
1 tsp salt
1/3 cup soft butter
2 egg yolks
1/4 cup half and half
melted butter
pineapple glaze
pecan halves
candied cherries

Drain pineapple well, pressing out most of liquid; set aside 1/2 cup of pineapple for glaze. Measure water into small warm bowl; sprinkle on yeast; stir until dissolved. Combine with flour, sugar, salt, butter, egg yolks, half and half and remaining well drained pineapple. Beat with electric mixer 2-3 minutes (or very well by hand) until mixture is blended and becomes a moderately stiff dough. Scrape down bowl. Cover and refrigerate 3 or 4 hours or overnight. When ready to bake, divide dough into 4 equal parts; roll each part on lightly floured board into a 12″ rope. Lightly twist 2 ropes together on greased baking sheet; pinch ends and tuck under to seal. Make second loaf with remaining 2 ropes. Cover with dampened cloth and let rise in warm place until doubled in size about 50 minutes. Brush with melted butter. Bake at 375° F about 30 minutes. Remove to wire rack. While still warm, spread top of loaves with pineapple glaze. Decorate Pineapple Yeast Twist with pecans and cherries.

2 tbsp shortening
1 cup honey
1 egg
2 1/4 cups sifted flour
3 tsp baking powder
1/2 tsp salt
3/4 cup nut meats
1 cup bran
1 cup pineapple juice

Blend shortening and honey. Add egg and beat well. Sift flour, baking powder and salt together and mix 1/2 cup with nut meats. Add about half the ingredients to the egg mixture and mix well. Add bran and pineapple juice and mix, then add remaining flour and nuts. Pour into greased loaf pan and bake in moderate oven (325° F) for 1 1/4 hours. Makes 1 loaf of Pineapple Honey 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

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.

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.