I was trying to find something (anything) about this recipe fpr a Hawaiian Party Cake and there isn’t that much out there. I can find all sorts of cake decorating tips and tricks but only two websites with this style of cake.
Hawaii Party Cake
Course: after church coffee hour, Dessert
Cuisine: American
Keyword: cake, Hawaiian Cake, Party Cake
Author: from the kitchen of Kenmore Mercy Hospital Cook Book
1 yellow or lemon cake mix plus ingredients listed on package 1 pkg vanilla instant pudding 1 cup milk 8 oz soft cream cheese 2½ cup crushed pineapple coconut shredded or flaked chopped nuts maraschino cherry bits Make & bake cake mix as directed on package.
Cool.
Beat together instant pudding with milk and cream cheese.
Spread this mixture on the cooled cake.
Drain liquid from the crushed pineapple and spread evenly over the pudding mixture.
Sprinkle with coconut, chopped nuts, and cherries.
Refrigerate.
LEMON PINEAPPLE CHICKEN
Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: American
Keyword: Chicken, pineapple
Servings: 2
1 fresh pineapple 1 tablespoon safflower oil 2 half chicken breasts skinned and boned Pepper to taste 1/4 teaspoon thyme crumbled 2 tablespoons flour 1/2 cup water or pineapple juice 1 tablespoon lemon juice 3/4 teaspoon chicken bouillon crystals Twist crown from pineapple.
Cut pineapple lengthwise in half.
Remove fruit from shells with a curved knife. (This recipe uses half the fruit; refrigerate half and use it later.)
Cut the half pineapple crosswise into 6 slices; lightly sauté oil.
Remove from skillet.
Pound chicken to half-inch thickness.
Cut each breast in half and sprinkle with pepper and thyme.
Coat with flour.
Brown on both sides in pan juices.
Cover pan; simmer 1 or 2 minutes until done.
Arrange chicken on two serving plates with the sautéed pineapple. Add water, lemon juice and chicken bouillon to skillet.
Boil until reduced by one-half.
Spoon sauce over chicken and pineapple.
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Pineapple Cheese
Author: Dawn Adams
2 20oz cans chunk pineapple drain & reserve juice 1/2 cup melted butter 1 cup sugar 6 Tbsp flour 6 Tbsp pineapple juice 2 cups grated sharp cheese 2 cups Ritz cracker crumbs In large bowl combine butter, sugar, flour, juice and cheese
Mix together and add the pineapple.
Place in baking dish.
Bake for 20 minutes at 350°
Reduce heat to 300° and bake for 40 minutes
Remove from oven and cover with cracker crumbs and bake for another 30 minutes at 300°
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Pineapple Melba Cream Tarts
Course: Dessert
Keyword: dessert, pineapple, tart
Author: Alice Partridge
1 14oz sliced pineapple (can) 2 packages (3¼ oz) vanilla pudding mix 2 cups milk ¼ tsp salt 2 tsp rum extract 1 cup whipping cream 8 baked tart shells (4" x 1½") Drain pineapple saving syrup.
Blend one cup syrup with pudding mix, milk, and salt.
Cook over moderate heat, stirring until mixture comes to full boil.
Remove from heat.
Add rum extract.
Cover and let cool.
When cold, whip cream until stiff and fold in.
Spoon into baked tart shells.
Chill one hour or longer until set.
Spoon melba glaze over each tart and top with a pineapple slice.
Melba Glaze
Author: Alice Partridge
10- ounce package frozen raspberries ½ cup red currant jelly 2 tablespoons cornstarch 1 tablespoon lemon juice ¼ cup sugar 1/8 teaspoon salt Combine all ingredients.
Heat, stirring now and then until berries are defrosted.
Cook and stir until mixture thickens and becomes clear.
Strain through a sieve to remove seeds.
Cover and chill before using.
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random stuffs mostly vintage and found
