Recipes

Tropical Cake



2 cups flour
2 cups sugar
2 eggs
2 teaspoons baking soda
1 cup coconut (flaked)
2 cups fresh pineapple, cut up
1 cup pineapple juice
Preheat oven to 350 degrees Fahrenheit. Sift flour and soda, set aside. In large bowl, beat the eggs, add sugar and blend to make a batter. Stir in pineapple juice. Add the flour with soda one cup at a time, stirring after each addition. Stir in coconut and pineapple until batter is well blended. Pour into two greased 9 inch round pans and bake for 45 minutes. Frost when cool with the following: 1 cup confectioner's sugar, 1/2 cup butter, 1 teaspoon coconut extract, 2 Tablespoons milk. Can top with coconut and fresh pineapple if desired.  







Orange Sherbet                   



1 and 1/2 cups orange juice
1 Tablespoon lemon juice
3/4 cup sugar
1/2 cup water
1 rind of one orange, grated
1/2 cup whipping cream
In a medium-sized saucepan, pour the water, orange and lemon juices, and sugar. Cook over medium heat, stirring continuously until just starting to boil. Remove from heat and allow to cool. Pour into a freezer-safe dish and freeze for 30 minutes. In a small bowl, whip cream until soft peaks form. Add grated orange rind to cream. Remove the ingredients from freezer and fold in cream. Freeze for three hours. Serves 4. Great for a warm day.  
  
 - Recipes by Allyene Furnier (1897-1981)







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