3/4 cup evaporated milk
1 cup crushed pineapple, drained
1/4 cup sugar
1/2 tsp salt
1 egg, beaten
1/3 cup lemon flavored gelatin
1 cup creamed style cottage cheese, sieved
1 baked 9″ pie shell
Chill milk in a bow in refrigerator.
Combine pineapple, sugar, salt and egg in a heavy saucepan. Cook over low heat while stirring constantly until thickened. Remove from heat. Add gelatin; Stir until well dissolved.
Beat milk until thick and fluffy. Fold in the pineapple mixture and then fold in the cottage cheese.
Chill for 20 minutes. Fill the baked pie shell with mixture. Chill for several hours before cutting.
Makes 6 servings.
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.
1 1/2 cups Graham Cracker Crumbs
1/3 cup butter, melted
1/4 cup sugar
1/4 cup cornstarch
1/3 tsp salt
1 cup evaporated milk
1 cup cold water
3 egg yolks, beaten
1 tsp pure vanilla extract
1/2 cup shredded coconut
1/2 cup crushed pineapple, drained
Blend Graham craker crumbs and butter. Press onto bottoms and sides of a pie plate and then chill. In a saucepan, mix sugar, cornstarch and salt.
Separately, mix evaporated milk with water. Add gradually to dry ingredients. Stir over medium heat until thickened. Remove from heat. Stir a small amount into the beaten egg yolks and then add back to pan. Heat for 3 minutes, stirring constantly. Cool quickly.
Add vanilla, shredded coconut, and crushed pineapple. Pour into crust. Chill.
2/3 cups evaporated milk
1 tbsp lemon juice
2/3 cup powdered sugar
1/2 cup shredded coconut, toasted
Chill evaporated milk in ice cube tray until icy. Whip using a rotary beater in a chilled bowl until stiff. Add lemon juice. Whip. Fold in sugar. Spoon onto pie just before serving. Garnish with pineapple and coconut. For a 9″ pie.
12 ounces sweetened condensed milk
Juice of 1 lemon
2 cups crushed pineapple, drained
2 bananas, sliced
14 vanilla wafers
1 cup heavy cream, whipped and sweetened
Line bottom and sides of an 8″ pie plate with vanilla wafers. Combine condensed milk and lemon juice; stir until thickened.
Add pineapple and bananas and pour into wafer lined plate.
Spread the sweetened whipped cream over top of pie and chill.
Makes 8 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.
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.
8 whole ladyfingers
1 tbsp sherry or 1 tbsp orange juice
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup seedless green grapes
13 1/2 ounce can pineapple chunks, well drained
1 cup sour cream
1 tsp pure vanilla extract
Split ladyfingers and arrange in serving bowl. Sprinkle with sherry (or orange juice). Combine fruits in a mixing bowl. Mix remaining ingredients, add to fruit mixture and stir lightly. Pour fruit mixture over ladyfingers and chill until ready to serve. Recipe makes 8 servings of Summer Fruit Bowl.
1 cup confectioners sugar
1 cup butter
1 cup crushed pineapple
1/4 cup chopped nuts
2 egg whites
40 vanilla wafers
1/2 cup heavy cream
Blend the sugar and butter together. Add the pineapple and nuts, mixer together well.
Beat the egg whites stiff and fold in.
In a cake pan, form alternate layers of wafers and mixture with the vanilla wafers to make both the first and last layers.
Place in refrigerator and chill for 12 – 18 hours. Whip the cream stiiff, and place on top when serving.