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Banana-Pineapple Nut Bread
Card 1 Front:
BANANA--PINEAPPLE NUT BREAD
#3 Cups Flour
2 Cups Sugar
1 tsp. Soda
1 tsp. Cinnamon
1 Cup Nuts
Mix all together and set aside.
3 Eggs
1½ Cups Cooking Oil
2 Cups Bananas
8 oz. Can Crushed Pineapple, drained
1 tsp. Vanilla
Beat well with sppon. Stir in other ingrediants and beat well.
Bake in Coffee Cans in moderate oven till done.
This recepe compliments of Annie Maude Walker
---
# Banana-Pineapple Nut Bread
*Recipe from the kitchen of Annie Maude Walker*
## Ingredients
### Dry ingredients
- 3 cups flour
- 2 cups sugar
- 1 tsp. soda
- 1 tsp. cinnamon
- 1 cup nuts
### Wet ingredients
- 3 eggs
- 1½ cups cooking oil
- 2 cups bananas
- 1 (8 oz.) can crushed pineapple, drained
- 1 tsp. vanilla
## Instructions
1. Mix the dry ingredients together and set aside.
2. Beat the wet ingredients well with a spoon.
3. Stir in the dry ingredients and beat well.
4. Bake in coffee cans in a moderate oven until done. Note: You can also use two standard loaf pans instead. -
Pina Colada Cake
Pina Colada Cake
1 box white cake mix
1 pkg (3 3/4 oz) coconut cream instant pudding
4 eggs
1/2 cup water
1/4 cup oil
1/3 cup rum
1 cup flaked coconut
Blend all cake ingredients except
coconut in a large mixing bowl.
Beat 4 minutes at medium speed
of electric mixer. Pour into 2 greased
and floured layer cake pans. Bake at 350°
25 to 30 minutes. Do not underbake. Cool in
over,
Card 1 Back:
Pans 15 minutes, remove and cool on racks.
Frosting
1 can (8 oz) crushed pineapple, including juice
1 pkg (3 3/4 oz) coconut cream instant pudding
1/3 cup rum
1 carton (9 oz) cool whip
Combine pineapple with pudding mix
and rum, beating until well blended. Fold
in cool whip. Fill and frost cake.
Sprinkle coconut on top. Chill before
serving: Keep refrigerated
Mom this is a delicious
cake.
---
# Pina Colada Cake
## Ingredients
### Cake
- 1 box white cake mix
- 1 pkg (3 3/4 oz) coconut cream instant pudding
- 4 eggs
- 1/2 cup water
- 1/4 cup oil
- 1/3 cup rum
- 1 cup flaked coconut
### Frosting
- 1 can (8 oz) crushed pineapple, including juice
- 1 pkg (3 3/4 oz) coconut cream instant pudding
- 1/3 cup rum
- 1 carton (9 oz) Cool Whip
- Flaked coconut, for sprinkling on top
## Instructions
### Cake
1. Blend all cake ingredients except coconut in a large mixing bowl.
2. Beat 4 minutes at medium speed of an electric mixer.
3. Pour into 2 greased and floured layer cake pans.
4. Bake at 350°F for 25 to 30 minutes. Do not underbake.
5. Cool in pans 15 minutes, then remove and cool on racks.
### Frosting
1. Combine pineapple with pudding mix and rum, beating until well blended.
2. Fold in Cool Whip.
### Assembly
1. Fill and frost the cooled cake layers with the frosting.
2. Sprinkle coconut on top.
3. Chill before serving. Keep refrigerated. -
Carrot Salad
Carrot salad
1 pkg of orange jello
3 oz pkg philadelphia cream cheese
1 1/2 cup of boiling water
1 small can crush pineapple
1 cup grated Carrots
1/4 " of nuts
1 cup small marshmellow
enough Cool whip to moisten
or pkg of dream whip
over
Card 1 Back:
Let Cheese get room temperture
& mix in powder jello much as
possible add boiling water stir
and let in ice box until begin
to jell a little take out and add
other back in ice box until
time to serve can fix day
before if want to it will keep
several days
---
# Carrot Salad
## Ingredients
- 1 pkg orange Jell-O
- 1 (3 oz) pkg Philadelphia cream cheese
- 1 1/2 cups boiling water
- 1 small can crushed pineapple
- 1 cup grated carrots
- 1/4 cup nuts
- 1 cup small marshmallows
- Enough Cool Whip to moisten, or 1 pkg Dream Whip
## Instructions
1. Let the cream cheese come to room temperature. Mix in as much of the powdered Jell-O as possible.
2. Add the boiling water and stir.
3. Chill in the ice box until the mixture just begins to jell a little.
4. Take it out and add the other ingredients (pineapple, carrots, nuts, marshmallows, and Cool Whip or Dream Whip).
5. Return to the ice box until time to serve.
6. The salad can be made a day ahead if desired. It will keep several days. -
Five Cup Salad
Five Cup salad
1 cup of chunk pineapple
1 " of madarin orange
1 " coconut
1 " of small marshmellow
1 " of cool whip
mix altogether.
I always use 303 can of pineapple
and can of oranges may take
little more cool whip"
Card 1 Back: blank
---
# Five Cup Salad
## Ingredients
- 1 cup chunk pineapple
- 1 cup mandarin orange
- 1 cup coconut
- 1 cup small marshmallows
- 1 cup Cool Whip
## Instructions
1. Mix all ingredients together.
## Editor's Notes
- **"303 can"** — a standard can size of the era, holding roughly 15–16 oz. The writer says she always uses a 303 can of pineapple and a can of oranges. The card does not say whether the pineapple is drained, so draining is not stated in the instructions. Draining the fruit is commonly done for this salad. -
Millionaire Salad
Millionaire Salad
2 cartons cool whip (9 oz size)
1 can cherry pie filling
1 big can crushed pineapple (juice too)
1 can Eagle brand milk
2 cups miniature marshmallows
1 cup chopped nuts (pecans)
mix together & chill over night or
can be frozen. Makes a big salad,
can be put in a large cake pan.
Card 1 Back: blank
---
# Millionaire Salad
## Ingredients
- 2 cartons Cool Whip (9 oz size)
- 1 can cherry pie filling
- 1 large can crushed pineapple (with juice)
- 1 can Eagle Brand sweetened condensed milk
- 2 cups miniature marshmallows
- 1 cup chopped nuts (pecans)
## Instructions
1. Mix all ingredients together.
2. Chill overnight, or freeze.
3. Serve in a large cake pan if desired; makes a big salad. -
Hawaiian Dream Cake / Creamy Golden Frosting
Card 1 Front:
HAWAIIAN DREAM CAKE CREAMY GOLDEN FROSTING
Bake Duncan Hines White or Yellow Cake in (Using 2 egg yolks)
layers as directed on package.
In medium bowl:
PINEAPPLE FILLING
1 Over low heat melt 4 tablespoons
Combine in small saucepan: butter, or other shortening, with 2 table-
spoons water. Remove from heat. (Add 1/8 tea-
2 cups crushed pineapple (with juice) spoon salt if unsalted shortening is used.)
1/2 cup sugar
4 tablespoons corn starch 2 Mix in 2 unbeaten egg yolks
1/4 teaspoon lemon extract
Cook over low heat (stir constantly) until clear.
Remove from heat. Stir in 2 teaspoons 3 Mix in 3 cups sifted powdered sugar,
lemon juice. 1 cup at a time. Beat until smooth and
creamy each time.
Split cooled layers — spread bottom part with
filling — replace top part — sift powdered sugar (If frosting is too stiff to spread easily, add
over top or frost with Creamy Lemon Frosting. teaspoon liquid.)
Enough filling for 2 layers — 1/2 recipe may be
used as filling between layers, then frosting over Start a Duncan Hines Recipe Collection.
top and sides. Watch for New recipes as they Appear
in Duncan Hines Cake Mix Packages.
---
# Hawaiian Dream Cake and Creamy Golden Frosting
*Recipes by Duncan Hines*
---
# Hawaiian Dream Cake
## Ingredients
### Cake Base
- 1 package Duncan Hines White or Yellow Cake Mix (prepared as directed on package)
### Pineapple Filling
- 2 cups crushed pineapple (with juice)
- 1/2 cup sugar
- 4 Tbsp corn starch
- 2 tsp lemon juice
## Instructions
### Cake Base
1. Bake Duncan Hines White or Yellow Cake in layers as directed on package.
### Pineapple Filling
1. Combine in small saucepan: crushed pineapple (with juice), sugar, and corn starch.
2. Cook over low heat, stirring constantly, until clear.
3. Remove from heat. Stir in 2 tsp lemon juice.
### Assembly
1. Split cooled layers. Spread bottom part with filling. Replace top part.
2. Sift powdered sugar over top, or frost with Creamy Lemon Frosting.
*Note: Enough filling for 2 layers. 1/2 recipe may be used as filling between layers, then frosting over top and sides.*
---
# Creamy Golden Frosting
## Ingredients
- 4 Tbsp butter or other shortening
- 2 Tbsp water
- 1/8 tsp salt (only if unsalted shortening is used)
- 2 unbeaten egg yolks
- 1/4 tsp lemon extract
- 3 cups sifted powdered sugar
## Instructions
1. In a medium bowl, over low heat, melt 4 Tbsp butter or other shortening with 2 Tbsp water. Remove from heat. (Add 1/8 tsp salt if unsalted shortening is used.)
2. Mix in 2 unbeaten egg yolks and 1/4 tsp lemon extract.
3. Mix in 3 cups sifted powdered sugar, 1 cup at a time. Beat until smooth and creamy each time.
4. If frosting is too stiff to spread easily, add a teaspoon of liquid. -
Apricot-Pineapple Marmalade
Card 1 Front of recipe RCA0009-20260629-0047
Apricot-Pineapple Marmalade
1 (16oz) pkg dried apricots, chopped
1 (20z) can crushed pineapple
2 c. water
1 c. sugar
① Coarsely chop apricots by snipping with wet scissors
② In large pan combine apricots, undrained pineapple &
water. Bring to a boil. Cover, simmer 15 min.
③ Stir in sugar to dissolve. Cover & simmer 15-20 min longer,
or until apricots are tender & marmalade is thick. Stir frequently.
④ Pour marmalade into 4 (8oz) hot, sterilized preserving jars.
Seal with melted paraffin or cap according to manufacturer's
directions; or cool & store, covered, in the refrigerator.
⑤ Use on toasted muffins, toast, or as a filling for cakes.
Makes 1 quart.
Card 1 Back: blank
---
# Apricot-Pineapple Marmalade
*Makes 1 quart*
## Ingredients
- 1 (16 oz) pkg dried apricots, chopped
- 1 (20 oz) can crushed pineapple
- 2 cups water
- 1 cup sugar
## Instructions
1. Coarsely chop apricots by snipping with wet scissors.
2. In a large pan combine apricots, undrained pineapple, and water. Bring to a boil. Cover; simmer 15 minutes.
3. Stir in sugar to dissolve. Cover and simmer 15–20 minutes longer, or until apricots are tender and marmalade is thick. Stir frequently.
4. Pour marmalade into 4 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturer's directions; or cool and store, covered, in the refrigerator.
5. Use on toasted muffins, toast, or as a filling for cakes. -
Ray's Fruit Salad
RAY'S FRUIT SALAD
Cherry 20oz
Bananas 3
8oz Large Tub Cool Whip
Crushed Pineapple 8oz
~~et~~ Walnuts ½ Cup
Condensed milk Sweet
Lemon Lime
Cool & Condensed Whipped
Card 1 Back: blank
---
# Ray's Fruit Salad
*July 1, 1998 (Canada Day)*
*Serves 8 to 10*
## Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) Cool Whip
- 2 to 3 Tbsp fresh lemon or lime juice, to taste
- 1 jar (20 oz) maraschino cherries, drained
- 3 bananas, sliced
- 1 can (8 oz) crushed pineapple, drained
- 1/2 cup walnuts, chopped
## Instructions
1. Combine sweetened condensed milk and Cool Whip in a large bowl; whip together until smooth and well blended.
2. Add lemon or lime juice to taste and stir to combine.
3. Fold in drained cherries, sliced bananas, drained crushed pineapple, and walnuts until evenly distributed.
4. Refrigerate until serving — at least 1 hour for flavors to meld. -
Carrot Cake / Carrot Cake Cream Cheese Icing
CARROT CAKE THE TAMPA TRIBUNE
1¼ cups sugar ½ teaspoon salt
3/4 c. canola oil 1 tsp. baking soda
¼ cup eggs, beaten 1 tsp. cinnamon
1 tsp. vanilla 1/3 c. chopped walnuts
1/3 c. crushed pineapple
(canned, undrained
1 c. grated carrots ¼ cup water
1 cup flour Cream Cheese Icing
2 TB. cornstarch Pecan halves (for garnish)
Place sugar, canola oil, eggs and vanilla in
mixing bowl. Beat with a wire whip until well
mixed, then stir in the pineapple and carrots.
In a separate bowl, combine flour, cornstarch,
Card 1 Back:
salt, baking soda, cinnamon and walnuts. Add
to the egg-oil mixture, a little at a time and
alternate with the water. Stir until well com-
bined.
Pour batter into 2 greased 8" pans and bake in
a preheated 325 degree oven for 25 minutes or
until top springs back when tapped lightly. Cool
cake in pans for 30 minutes, then turn our on
cake racks and cool completely. For best re-
sults, chill in refrigerator before icing.
Decorate with pecan halves.
NOTE: For three-layer cake, double cake recipe
and bake in three 10 or 12" pans; any leftover
batter can be used for cupcakes.
Card 2 Front:
CARROT CAKE ICING, CREAM CHEESE/TAMPA TRIBUNE
Cream together:
1/3 cup softened butter
1½ cups softened cream cheese
Work in:
2½ cups powdered sugar
1/3 cup flour
Mix until smooth.
Card 2 Back: blank
---
# Carrot Cake and Carrot Cake Cream Cheese Icing
---
# Carrot Cake
*The Tampa Tribune*
## Ingredients
- 1-1/4 cups sugar
- 3/4 cup canola oil
- 1/4 cup eggs, beaten (1 large egg)
- 1 tsp vanilla
- 1/3 cup crushed pineapple, canned, undrained
- 1 cup grated carrots
- 1 cup flour
- 2 Tbsp cornstarch
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/3 cup chopped walnuts
- 1/4 cup water
- Cream Cheese Icing (see recipe)
- Pecan halves, for garnish
## Instructions
1. Place sugar, canola oil, eggs, and vanilla in mixing bowl. Beat with a wire whip until well mixed, then stir in the pineapple and carrots.
2. In a separate bowl, combine flour, cornstarch, salt, baking soda, cinnamon, and walnuts. Add to the egg-oil mixture, a little at a time, alternating with the water. Stir until well combined.
3. Pour batter into 2 greased 8" pans and bake in a preheated 325°F oven for 25 minutes or until top springs back when tapped lightly.
4. Cool cake in pans for 30 minutes, then turn out on cake racks and cool completely. For best results, chill in refrigerator before icing.
5. Ice with Cream Cheese Icing and decorate with pecan halves.
---
# Carrot Cake Cream Cheese Icing
*The Tampa Tribune*
## Ingredients
- 1/3 cup softened butter
- 1-1/2 cups softened cream cheese
- 2-1/2 cups powdered sugar
- 1/3 cup flour
## Instructions
1. Cream together the softened butter and softened cream cheese.
2. Work in the powdered sugar and flour.
3. Mix until smooth.
## Editor's Notes
- The inclusion of flour in a cream cheese icing is unconventional but is clearly stated on the card; it likely helps stabilize the icing. -
Carrot Cake
The favorite recipe of Margaret Gossler
Serves____
Carrot Cake
2 C sugar 2½ C flour
1½ C salad oil 3 tsp baking powder
1 tsp soda
3 eggs ½ tsp salt
2 C grated carrots raw 1 tsp cinnamon
1 tsp vanilla
add ½ C nuts
1 8 1/4 oz can crushed pineapple and juice
mix in order. Bake in a 9 x 13 x 2" pan
50 minutes. 350° (over)
Back:
Frosting
¼ C butter or margarine
1 small pkg 3oz philadelphia cream cheese
1½ C powdered sugar
1 tsp vanilla
---
# Carrot Cake
*Recipe from the kitchen of Margaret Gossler*
## Ingredients
### Cake
- 2 cups sugar
- 1 1/2 cups salad oil
- 3 eggs
- 2 cups grated carrots, raw
- 1 tsp vanilla
- 1/2 cup nuts
- 1 (8 3/4 oz) can crushed pineapple with juice
- 2 1/2 cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
### Frosting
- 1/4 cup butter or margarine
- 1 small pkg (3 oz) Philadelphia cream cheese
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
## Instructions
### Cake
1. Mix ingredients together in order as listed.
2. Pour batter into a 9 x 13 x 2-inch pan.
3. Bake at 350°F for 50 minutes.
### Frosting
1. Combine butter or margarine, cream cheese, powdered sugar, and vanilla.
2. Beat until smooth and creamy.
### Assembly
1. Allow cake to cool completely before applying frosting.
2. Spread frosting evenly over the top of the cooled cake. -
Pineapple Dillies / Pineapple-Lemon Peas / Pineapple-Chili Green Beans
PINEAPPLE DILLIES
1 pound carrots 2 tablespoons butter or margarine
1/2 cup water 3/4 cup pineapple chunks
1/2 teaspoon salt 1/4 teaspoon dried dill
3 green onions Salt and pepper
Cut carrots into 3-inch strips; put in 10-inch skillet with water and
salt; cover tightly and simmer until tender-crisp, 5 to 10 minutes.
Cut onions into thin diagonal slices. Push carrots to one side of
skillet. Add butter to liquid in pan (about a tablespoon will be left).
Turn up heat. When bubbly add drained pineapple chunks, onion
and dill. Heat and stir a minute or two. Combine with carrots.
Season with additional salt and pepper, if desired. 4 servings.
(over)
Back:
Use the same cooking method to make:
PINEAPPLE-LEMON PEAS
2 pounds fresh peas 3/4 cup drained pineapple
1/2 cup water chunks
1/2 teaspoon salt 1/2 teaspoon grated lemon rind
2 tablespoons butter or margarine 1 teaspoon lemon juice
(Cook peas just till tender. Add 1 chopped pimiento, if desired.)
PINEAPPLE-CHILI GREEN BEANS
1 pound fresh green beans 2 tablespoons butter or margarine
1/2 cup water 1/2 teaspoon chili powder
1/2 teaspoon salt 3/4 cup drained pineapple chunks
(Cut beans into 1 1/2-inch diagonal pieces. Cook till tender-crisp, 10
to 12 minutes.)
SF-9326-HE-461-F LITHO IN U.S.A.
---
# Pineapple Dillies
*Makes 4 servings*
## Ingredients
- 1 pound carrots
- 1/2 cup water
- 1/2 tsp salt
- 3 green onions
- 2 Tbsp butter or margarine
- 3/4 cup pineapple chunks, drained
- 1/4 tsp dried dill
- Salt and pepper, to taste
## Instructions
1. Cut carrots into 3-inch strips. Place in a 10-inch skillet with water and salt.
2. Cover tightly and simmer until tender-crisp, 5 to 10 minutes.
3. Cut onions into thin diagonal slices.
4. Push carrots to one side of skillet.
5. Add butter to the liquid remaining in the pan (about a tablespoon will be left). Turn up the heat.
6. When bubbly, add drained pineapple chunks, onion, and dill. Heat and stir for a minute or two.
7. Combine with carrots. Season with additional salt and pepper, if desired.
---
# Pineapple-Lemon Peas
*Makes 4 servings (inferred — see Editor's Notes)*
## Ingredients
- 2 pounds fresh peas
- 1/2 cup water
- 1/2 tsp salt
- 2 Tbsp butter or margarine
- 3/4 cup drained pineapple chunks
- 1/2 tsp grated lemon rind
- 1 tsp lemon juice
- 1 chopped pimiento (optional)
## Instructions
1. Use the same cooking method as Pineapple Dillies (above).
2. Cook peas just until tender.
3. Add pimiento, if desired.
---
# Pineapple-Chili Green Beans
*Makes 4 servings (inferred — see Editor's Notes)*
## Ingredients
- 1 pound fresh green beans
- 1/2 cup water
- 1/2 tsp salt
- 2 Tbsp butter or margarine
- 1/2 tsp chili powder
- 3/4 cup drained pineapple chunks
## Instructions
1. Use the same cooking method as Pineapple Dillies (above).
2. Cut beans into 1 1/2-inch diagonal pieces.
3. Cook until tender-crisp, 10 to 12 minutes. -
Christmas Fruit Cookies
(Vsrut)cookies
Christmas Fruit Cookies
1 c butter 4 slices (1c) finely cut
pineapple
1½ C brown sugar
1 lb whole candied cherries
2 eggs
1 c whole filberts
½ c flour
1 c pecans
1 tsp Cinnamon
1 c walnuts
1 tsp soda
1 c ~~big~~ brazil nuts
1 tsp vanilla cut in half
1 C flour
1 lb dates
(over)
Back:
Cream together butter & brown use
all eggs & mix
stir in ½ c. flour, cinn, soda, vanilla
Dredge fruit & nuts with one cup flour
mix together the creamed mix & fruit & nuts
place spoonfuls on greased cookie sheet
allow for spreading of the dough
Bake 375 for 12-15 min.
---
# Christmas Fruit Cookies
## Ingredients
- 1 c butter
- 1 1/2 c brown sugar
- 2 eggs
- 1/2 c flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla
- 1 c flour
- 4 slices (1 c) finely cut pineapple
- 1 lb whole candied cherries
- 1 c whole filberts
- 1 c pecans
- 1 c walnuts
- 1 c brazil nuts, cut in half
- 1 lb dates
## Instructions
1. Cream together butter and brown sugar.
2. Add all eggs and mix.
3. Stir in 1/2 c flour, cinnamon, soda, and vanilla.
4. Dredge fruit and nuts with one cup flour.
5. Mix together the creamed mixture and fruit and nuts.
6. Place spoonfuls on greased cookie sheet; allow for spreading of the dough.
7. Bake at 375°F for 12–15 minutes.