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.
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.
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.
1/2 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.
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.