Tag: Dessert

Pineapple Angel Cake Dessert

1 pint milk
1 cup sugar
2 egg yolks, beaten
1/4 tsp salt
1 package lemon Jell-O®
2 egg whites, stiffly beaten
2 1/2 cups crushed pineapple, drained
1 large angel food cake, cut into 24 or more slices

Combine the egg yolks, sugar, salt, and milk in the top of a double boiler. Cook over boiling water until mixture coats the spoon. Slowly sprinkle in the dry Jell-O Powder. Stir until dissolved. Remove from heat and set aside to cool. Chill until slightly jelled.

Line the bottom of a very large pan with thinly sliced angel food cake. Whip the whipping cream stiff, set aside for a moment. Whip the egg whites until stiff, then combine with the Jell-O mixture, drained crushed pineapple and whipped cream.

Cover the angel food cake with 1/2 of Jell-O mixture, cover with another layer of thinly sliced angel food cake, and spread remaining Jell-O mixture over top. Cover, place in a refrigerator overnight to chill and set. Makes 16 to 8 servings of Pineapple Angel Cake Dessert.

Fresh Fruit Pineapple Ice Cream Dessert

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.

Pineapple Ice Dessert

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.

Ice Cream Cake

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
sugared strawberries
mint leaves

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.

To Serve
Remove from freezer 2 hours before serving. Garnish with whipped cream, strawberries and mint. Makes 12 servings.

Molasses Curried Fruit Recipe

1 pound canned cling peach halves
1 pound canned pear halves
1 pound canned whole unpeeled apricots
20 ounce can pineapple slices
1/2 cup unsulphured molasses
1/4 cup vinegar
1 three inch stick cinnamon
2 tsp curry powder
6 maraschino cherries

Drain syrup from fruits into a saucepan. Bring to a boil and boil rapidly until reduced to 3/4 cup. Add unsulphured molasses, vinegar, stick cinnamon and curry powder. Heat to a boil. Add fruits and simmer for 5 minutes. Garnish with maraschino cherries. This recipe may be served hot or chilled. Makes 12 servings.

Pineapple Strawberry Tarts

1 1/2 cups diced strawberries
1/2 cup sugar
3 tbsp cornstarch
3/4 cup pineapple juice
1 cup diced pineapple
1/8 tsp salt
1 tsp butter
6 baked tart shells
vanilla ice cream

Mix strawberries and sugar. Make a smooth paste of cornstarch and a little of the pineapple juice. Add remaining pineapple juice, diced pineapple and salt.

Cook, stirring constantly until thickened. Add butter, strawberries and more sugar (if desired).

Pour into the prepared tart shells and serve topped with vanilla ice cream. Serves 6.