25 Graham Crackers
1 1/2 cups butter
3 1/2 cups powdered sugar
3 cups boiling water
2 packages raspberry jello
1 3/4 cups whipping cream
2 1/2 cups crushed pineapple
Roll graham crackers into crumbs and put 1/3 deep in bottom of large loaf pan. Cream butter until soft and creamy, add powdered sugar (reserving 1/2 cup for egg whites). Mix well.
Beat egg yolks and whites separately until thick, and 1/2 cup powdered sugar to egg whites, add to sugar-butter mixture, mix well and pour over graham cracker crumbs.
With boiling water, make Jell-o; Let set to whipping stage. Whip Jell-o and whipping cream, mix together. Add pineapple, mix well and pour over the butter layer in loaf pan.
Sprinkle graham cracker crumbs over top and let stand 15 minutes, then refrigerate to set. Makes 18 servings.
4 cups ripe, firm bananas, sliced
1/2 cup pineapple juice
1/2 cup granulated sugar
1 tsp cinnamon
2 tbsp butter
9″ double pie crust
Place sliced bananas in a shallow bowl and cover with pineapple juice. Toss gently until banana slices are coated with pineapple juice. Let set for 30 minutes. Drain.
Place pie crust on a flat greased cookie sheet. Place bananas on top of pie crust.
Mix sugar and cinnamon, and then sift over top of the bananas. Dot with butter.
Place second pie crust over top of bananas. Seal edges. Place vents in top by making 2 or 3 slashes near center.
Bake at 400° F for 30 minutes or until crust is browned. Serve hot or cold.
Makes 6 – 8 servings.
1 1/2 tsp cornstarch
1/4 tsp ground ginger
1 cup pineapple juice
1 tsp lime or lemon juice
1 large ripe papaya
1 quart vanilla ice cream, softened
Make Fruit Sauce
In a small pan combine the cornstarch and ginger. Stir in the pineapple juice. Cook, stirring until the sauce thickens and clears. Remove from heat and stir in the lime (or lemon) juice. Cool and then chill.
Prepare Papaya and Ice Cream
Peel and remove seeds from ripe papaya. Cut 4 thin slices, put in a small dish, cover and refrigerate. Cut up the rest of the papaya and whirl in a blender until smooth (or if you don’t have a blender, mash with a fork until finely crushed). Stir with whirled papaya into the softened vanilla ice cream. Turn into a freezing tray and freeze solid.
Assemble the Papaya Ice Cream Sundae and Serve
Spoon the prepared frozen papaya-vanilla ice cream into 4 serving dishes; spoon sauce over ice cream and garnish each dish with a thin slice of papaya. Makes four 1 cup servings.
4 egg yolks
1 1/2 cups sugar
1 tbsp cornstarch
1/2 tsp salt
1 1/2 cups chestnut puree
1/2 cup crushed pineapple, well drained
4 cups light cream or half and half
1 1/2 tbsp light rum or rum extract
1/2 cup chopped raisins
1/2 cups candied fruit, mixed
Mix the egg yolks, sugar, corn starch, salt, chestnut puree in an electric blender or mixer. Pour into a 3 quart container and stir in the pineapple, cream and rum extract.
Spoon into a bowl and beat with an electric mixer just until smooth. Fold in the raisins and candied fruit.
Either spoon the ice cream into a large single container or individual serving dishes and freeze. Makes 2 quarts.
1 cup light cream, scalded
2/3 cups confectioners sugar
2 tbsp honey
1/2 cup grape juice
1/2 cup pineapple juice
1 cup heavy cream, whipped
Combine scalded light cream and confectioners sugar. Stir in honey. Cool. Add grape and pineapple juices. Pour into a refrigerator tray. Freeze firm. Beat well and fold in whipped heavy cream. Return to tray and freeze. Makes 1 quart.
1/2 cup sugar
1/2 cup water
3 egg whites
1 large banana
1/2 cup drained, crushed pineapple
1 tsp grated orange peel
2 tsp lemon juice
1 cup heavy cream whipped
6 maraschino cherries, chopped
Combine sugar and water in a small pan and bring to a boil until it spins a thread (232° F on a candy thermometer).
Meanwhile, beat the egg whites until they hold stiff peaks. Slowly pour the hot syrup prepared above into the egg whites, beating as you pour and continuing beating until cool. Set this mixture into a refrigerator while you prepare the fruits.
Peel banana and put into the blender, add pineapple, orange peel and lemon juice. Whirl in blender until blended (or you may mash banana with a fork and them mix in the pineapple, orange peel and lemon juice using a rotary hand mixer). Fold this fruit mixture into the beaten egg whites, then fold in the whipped cream and maraschino cherries. Spoon into a deep refrigerator freezing tray or a 9″ square dish; cover and put into freezer until firm. Makes about 1 quart.
1 cup sugar
3 cups water
9 ounces crushed pineapple
1 small banana, mashed
1/4 cup lemon juice
1/8 tsp salt
Combine sugar and water in a saucepan. Heat over medium heat and boil for 5 minutes. Remove from heat a allow to cool.
Add remaining ingredients and mix well.
Pour into refrigerator freezing trays; freeze to a mush. Stir and return to freezer. Allow to freeze until solid. Makes 5 servings.
3 cups sugar
3 cups water, boiling
1 cup orange juice
1/2 cup lemon juice
1 tbsp grate lemon rind
1 tbsp grated orange rind
1 cup crushed pineapple
1/4 cup crushed strawberries
Place water in sauce pan, and place over lower heat. Add sugar to water in saucepan, stirring until sugar dissolves and bring to a boil. Boil for 5 minutes; let cool.
Add orange and lemon juice, orange and lemon rind, pineapple and strawberries to the cooled sugar mixture. Put fruit mixture into a refrigerator tray and freeze to a mush consistency.
Remove fruit mixture to a chilled bowl; beat quickly with a rotary mixer until smooth. Return to refrigerator tray and freeze until firm. Makes 6 – 8 servings.
20 ladyfingers, standard size
2 quarts vanilla ice cream
6 ounces frozen orange juice concentrate
2 packages raspberries
18 ounces crushed pineapple
1 tbsp frozen lemon concentrate
1 tsp almond flavoring
1 tsp imitation rum extract
6 maraschino cherries, chopped
3 tbsp blanched pistachio nuts, chopped
sweetened whipped cream
Line the bottom and sides of a 9″ spring form pan with ladyfingers split in half.
The Orange Layer
Mix 1 quart vanilla ice cream with the frozen undiluted concentrated orange juice. Working quickly to prevent ice cream from becoming too soft. Pour into mold over bottom layer of ladyfingers. Freeze firm.
The Raspberry Layer
Meanwhile, mix raspberries and pineapple in a blender along with lemon concentrate (or puree in a food mill). Strain to remove seeds and freeze until partially frozen. Then place in a chilled bowl and beat lightly. Spoon over the orange layer and refreeze.
The Flavor Layer
Mix almond and rum flavoring along with cherries and nuts with the other quart of vanilla ice cream. Pour this over the raspberry layer and freeze overnight.
Remove from freezer 2 hours before serving. Garnish with whipped cream, strawberries and mint. Makes 12 servings.
1 1/2 packages pie crust mix
2 pounds red sour cherries, packed in water
1 cup sugar
24 ounces blueberries, drained
2 pounds pineapple chunks, drained
2 pounds apricot halves, drained
6 tbsp cornstarch
1 cup sugar
dash of salt
4 cups water
2 tbsp grated lemon rind
1/2 tsp almond extract
1/4 tsp mint extract
1/2 tsp ground cinnamon
1/4 tsp ground mace
Make Tart Crust
Prepare pie crust mix. Roll out to a large rectangle. Line a 15″ x 10″ x 1″ pan; prick well. Chill. Bake at 425° F for 12 to 15 minutes or until golden brown. Remove from oven. Cool.
Drain cherries, reserving juice. Put juices and 1 cup sugar in saucepan. Simmer 5 minutes. Add cherries and simmer 5 minutes; drain and discard juice.
Put each fruit into a separate bowl. Combine cornstarch with 1 cup sugar and dash of salt in a saucepan. Stir in 4 cups water. Heat of low heat, bring to a simmer and cook 3 minutes. Remove from heat, add lemon rind and lemon juice. Pour 1 cup of this mixture over each fruit.
Add almond extract to cherries, mint extract to pineapple, ground cinnamon to blueberries, and mace to apricots.
Arrange fruits in a row in tart shell. Chill. Makes 16 to 20 servings.