1 Baked Pie Shell or Graham Cracker Pie Shell 1 Can Hot Fudge Topping 2-3 Bananas 1/4 c. Walnuts, chopped 1/2 c. Sliced Fresh Strawberries 1/4 c. Canned Pineapple Tidbits, well drained and patted with paper toweling 1/2 Pint Sweetened Whip Cream or Frozen Whipped Topping, thawed 8-10 Maraschino Cherries Pie Filling: 3 Egg Yolks 2 1/2 c. Whole Milk 3/4 c. Granulated Sugar 1/4 tsp. Salt 1/4 c. Cornstarch 2 Tbsp. Butter 2 tsp. Vanilla In a heavy 2 qt. saucepan whisk together egg ... Read More

1 c. Butter, softened 1 c. Granulated Sugar 2 c. Self Rising Flour 1 tsp. Baking Powder 2 Eggs 1 tsp. Vanilla 1 c. Crushed Pineapple, drained 1/4 c. Pineapple Juice In large mixing bowl combine all ingredients except pineapple. Stir just until moistened. Stir in pineapple and juice. Spoon into 18 greased or paper lined muffin tins 2/3 full. Bake 20 minutes at 350°F. Let cool 5 minutes before removing from pans. ... Read More

Cake: 4 Eggs 2 c. Granulated Sugar 2 tsp. Vanilla 1/4 tsp. Coconut Flavoring 2 c. Cake Flour 2 tsp. Baking Powder 1/2 tsp. Salt 2 Tbsp. Butter, melted 1 c. Pineapple Juice, reserved from draining pineapple. If there is not enough juice make up difference by adding water. Topping: 1-20 oz. Can Crushed Pineapple, drained well. Place in strainer over a bowl and press pineapple with back of spoon to press out juice. 3/4 c. Butter, melted 1 1/3 c. Brown ... Read More

1 c. Butter, softened 1 c. Granulated Sugar 2 c. Self Rising Flour 1 tsp. Baking Powder 4 Eggs 1 tsp. Vanilla 1/4 tsp. Almond Extract 1 c. Crushed Pineapple, well drained In mixing bowl combine all ingredients except the pineapple. Beat 1 minute. Fold in pineapple. Spoon batter into 18 paper lined muffin pans. Bake 20 minutes at 350°F. When cooled spoon topping mixture over top of muffins. Place on cookie sheet and place under broiler until golden brown and bubbly. Topping: 1/4 c. Butter, ... Read More