Pineapple Fritters

Provided by Dawn Huber and Betty Weaver

1 cup flour
1/4 tsp salt
1 Tbs sugar
1 tsp baking powder

Put above ingredients in a bowl, and add the following:

1 egg
1 cup drained pineapple
1/4 cup milk
1 tsp baking powder

Drop from spool into hot deep fat.  Fry until brown, turn and fry until other side is brown.  Drain and sprinkle with powdered sugar

Pineapple Cheese Torte

Provided by Eva Myers (1999)

Pat in the pan crust:

1 cup all purpose flour
1/4 cup confectioners sugar
1/4 cup finely chopped almonds
1/3 cup butter or margarine

Filling:

2 8 ounce packages cream cheese
1/2 cup sugar
2 eggs
1/2 cup whipping cream

Pineapple Topping:
1/4 cup all purpose flour
1 20 ounce can of crushed pineapple, drained and juice reserved
1/2 cup whipping cream

Combine crust ingredients, and pat into the bottom of an 11x7 baking dish.  Bake at 350 degrees for 20 minutes.  Beat cream cheese in a mixing bowl until fluffy, and then beat in sugar and eggs.  Stir in pineapple juice.  Pour filling over hot crust.  Bake at 350 degrees for 25 minutes or until set.  Cool.  For topping, combine flour and sugar in a saucepan, stir in 1 cup of reserved pineapple juice.  Bring to a boil, stirring constantly.  Boil and stir 1 minute.  Fold in pineapple.  Cool.  Whip cream until stiff peaks form and fold into topping.  Spread carefully over dessert.  Refrigerate 6 hours or overnight.

Fruit Refresher

Provided by Dawn Huber (1999)

1 or 2 regular size cans of crushed pineapple (drained)
6 navel oranges
2 or 3 cans of mandarin oranges
a few maraschino cherries (cut up)
2 or 3 bananas - added when ready to serve

Dressing:

Dissolve 2 envelopes of Know unflavored gelatin in 2 cups cold water.  Add juice from 1 lemon.  Add 1 1/2 cups of boiling water plus 1 1/2 cups sugar.  Mix everything but bananas at least 1 day ahead.

Pineapple Cherry Cake

Provided by Lois Phillips (1998)

1 20 ounce can crushed pineapple, undrained
1 21 ounce can of cherry or blueberry pie filling
1 package yellow cake mix
1/2 cup margarine

Evenly spread pineapple in a greased 9x13" pan
Carefully spread pie filling on top of pineapple
Sprinkle dry cake mix over the top
Dot with margarine
Bake at 350 degrees for 50 to 60 minutes or until top is browned.

Pineapple Zucchini Cake

Provided by Carol Myers (1991)

3 eggs
2 cups sugar
2 tsp vanilla
1 cup cooking oil
2 cups zucchini, peeled and grated
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup crushed pineapple, not drained
1 cup raisins
1 cups nuts

Cream cheese frosting

2 cups confectioners sugar
3 ounce package of cream cheese
1/4 pound of margarine, softened

Step 1:  Beat eggs, sugar, vanilla, and cooking oil until fluffy.  Add zucchini, flour, baking powder, baking soda, and salt.

Step 2:  Stir in pineapple, raisins, nuts, and mix well.

Step 3:  Spoon into a greased 9x13" baking pan and bake at 350 degrees for 1 hour, or make cupcakes and bake for 18-20 minutes.

Step 4:  Mix all frosting ingredients and frost cake or cupcakes

Hawaiian Pineapple Pie

Provided by Blanche Hammons

3 eggs, well beaten
1 cup light corn syrup
1 cup crushed pineapple, drained
1 cup coconut
1 cup sugar
2 tbs flour
1/2 stick (1/2 cup) margarine, melted
1 unbaked 10" pie shell

Combine eggs and syrup.  Beat well.  Stir in other ingredients.  Spoon into pie shell.  Bake at 350 degrees for about 45 minutes or until pastry is brown and filling is firm.

Blueberry Pineapple Bread

3 cups unsifted flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cups shortening
1 1/3 cup sugar
4 eggs
1/2 cup milk
1 1/2 tsp lemon juice
1 cup crushed pineapple (drained)
2 cups blueberries, rinsed and drained

Preheat oven to 350 degrees.  Sift flour, baking powder, baking 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 2 greased and floured bread pans.  Bake for 45 minutes or until toothpick comes out clean.  Cool on rack.  Wrap tightly and refrigerate or freeze.

Vanilla Fruit Salad

Provided by Mary Phillips (2002)

2 cans pineapple chunks
1 can of mandarin orange slices
3 bananas sliced
1 bunch red grapes
1 bunch green grapes
1 large box instant vanilla pudding
other fruit can be added as desired

Save 1 1/2 cup pineapple juice.  Mix vanilla pudding into juice, and pour over fruit.  Stir well until fruit is coated.

Superb Apricot Salad

Betty Weaver (1997)

2 (3 ounce) or 1 large package of apricot jello
2 cups boiling water
1 20 ounce can crushed pineapple with juice
1 large can (approximately 28 ounces) peeled apricots - save syrup
1 1/3 cup miniature marshmallows

Dissolve jello in boiling water.  Drain and slightly mash apricots.  Add pineapple and apricots to the jello.  Stir.  Add marshmallows.  Pour into flat container.  Chill until firm.  Spread with topping (below)

Topping:

Cook together the following until thick.

1 cup reserved apricot juice
1/2 cup sugar
2 tbs flour
2 tbs butter
1 egg beaten

When cool, fold in 1 cup of Cool Whip.  Spread over set salad and top with shredded cheddar cheese.

Sour Cream Pineapple Salad

Provided by Carol Myers (1990)


6 ounce package of orange or orange-pineapple flavored gelatin
3 cups boiling water
2 cups sour cream
1 cup nuts, chopped
2 cups crushed pineapple, drained

Dissolve gelatin in boiling water.  Gradually add sour cream with a whisk.

Add nuts and pineapple and pour into a dish.  Let stand until firm before serving.

Garnish with mandarin oranges and whipped cream if so desired.

7-Up Salad

Provided by Jena Root

1 (6 ounce) package of lemon jello
2 cups of boiling water
2 cups of 7-up
2 cups of miniature marshmallows
2 cups crushed pineapple, drained
4 bananas
1/2 cup of chopped nuts

Topping:

   2 Tbs flour
   1 cup reserved pineapple syrup
   1 egg, beaten
   2 Tbs buter
   1 envelope Dream Whip, whipped

Dissolve jello in boiling water.  Stir in 7-up.  Chill until syrupy.  Add marshmallows, pineapple reserve syrup, and bananas.  Pour into a 13x9 inch pan, which has been rinsed with cold water (for easy removal).  Chill.  Make topping:  Combine flour and pineapple juice, add egg, and cook until thick, stirring constantly.  Stir in butter and cool.  Add Dream Whip and spread over set salad.  Chill.  Garnish with chopped nuts, if desired.

Orange Fluff

Provided by Dawn Huber

2/3 cup of crushed pineapple
1/3 cup of sugar
1 package (3 ounce) of orange jello
1 cut up orange
1 cup boiling water
1 envelope of Dream Whip whipped
1/2 cup of chopped nuts

Cook sugar and crushed pineapple together 5 to 10 minutes.  Chill.  Combine jello and boiling water.  When starting to set, combine with the pineapple.  Add Dream Whip (whipped) and remaining ingredients.  Put in a mold and chill.