Crisco® Flour No-Stick Spray
5 large eggs, at room temperature, separated
1 cup sugar, divided
1/4 cup milk
1 tsp. vanilla extract
1 1/2 cups Pillsbury BEST® All Purpose Flour
1 1/2 tsps. baking powder
1 (14 oz.) can Magnolia® Sweetened Condensed Milk
1 (5 oz.) can Magnolia® Evaporated Milk
1/2 pt. whipping cream (1 cup), chilled
2 tbsps. powdered sugar
Maraschino cherries, if desired
HEAT oven to 350°F. Spray a 9-inch springform pan with the no-stick cooking spray with flour. Beat egg yolks and 3/4 cup sugar in a large mixer bowl with an electric mixer on medium-high speed until almost stiff. Blend in milk, vanilla, flour and baking powder. Wash Beaters.
WHIP egg whites in a small mixer bowl on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until firm but not dry. Gently fold egg whites into yolk mixture. Pour batter into prepared pan. Bake 34 to 36 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes.
LOOSEN edge of cake with a knife before removing cake from pan. Invert cake onto deep serving plate. Using a two-pronged meat fork or skewer, pierce surface of cake several dozen times. In a small bowl, blend sweetened condensed and evaporated milks. Slowly pour over cake allowing it to be absorbed before adding more. Repeat until all the milk is used. Cover cake and refrigerate overnight.
CHILL beaters and small mixing bowl in refrigerator for 10 minutes. Beat whipping cream and powdered sugar in small bowl at medium-high speed until stiff peaks form. Frost cooled cake. Decorate with cherries, if desired. Store loosely covered cake in refrigerator.
1 (20oz) can crushed pineapple “UNDRAINED”
2 boxes instant Jello coconut pudding mix (these only come in small boxes). You can substitute 1 large 6 serving size vanilla if you don’t like the coconut flavor.
8 oz sour cream
1 Extra serving sized graham cracker crust (I like to make my own 10” pie pan or 9” deep dish)
1 (8oz) can pineapple slices
8 maraschino cherries (or more if you like them)
1/2 cup sweetened flaked, coconut (optional)
1 (8oz) container of cool whip, divided
In a large bowl, combine crushed pineapple ‘with’ its syrup, dry pudding mix, and sour cream; mix until well combined.
Fold in ~1/2 of the container of cool whip.
Put mixture into pie crust
Top with the rest of the Cool Whip
Drain pineapple slices and arrange on top of pie.
Sprinkle flaked coconut on top of pineapple (If you don’t like it leave it off).
Place cherries in center of pineapple rings.
Refrigerate several hours and serve.
4 boned, skinned chicken breast halves – cubed
1/3 cup cornstarch
2 eggs – beaten
2 tsp. salt
1 med. green pepper – seeded, chopped
1 med. onion – minced
1 Tbls. vegetable oil
2/3 cup packed brown sugar
1/3 cup white vinegar
1/4 cup ketchup
2 Tbls. cornstarch
2 Tbls. soy sauce
20 oz. can pineapple chunks – drained, reserve juice
10 oz. jar maraschino cherries – drained, cherries halved
Combine chicken, cornstarch, eggs, and salt in bowl and refrigerate for 30 minutes.
Deep-fry chicken in 400 degree oil until brown.
Drain fried chicken on brown paper bags; set aside.
In large saucepan, sauté green pepper and onion in oil until brown.
Add sugar, vinegar, ketchup, cornstarch, soy sauce, and pineapple juice and simmer over medium heat until thick.
Add pineapple, cherries, and fried chicken to saucepan; stir until coated.