#355 - White Chocolate Carrot Cake Muffins

(by Shirley McNevich)

2oz. white chocolate
1 - 8oz. package softened Philly cream cheese
1/2 cup softened butter
2 tsp. vanilla
4 cups Domino's powdered sugar
2 TBSP heavy cream
2 lightly beaten eggs
1 1/8 cups white sugar
1/3 cup Domino's dark brown sugar (packed)
1/2 cup vegetable oil
2 tsp. vanilla
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 teaspoons cinnamon
1/2 tsp. nutmeg
1/4 teaspoon ginger
1 cup chopped walnuts

Icing: In small saucepan, melt white chocolate over low heat and stir until smooth. Cool to room temperature. In a mixer, beat together the cream cheese and butter, mix in white chocolate, 2 tsp. vanilla. Add powdered sugar slowly, then add the heavy cream and beat.

Batter: Beat the eggs, white sugar, and brown sugar. Mix in the oil and 2 tsp. vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Add flour mixture to the carrot mixture and mix until moist. Fold in 1/2 cup walnuts. Spray Pam in 12 muffin cups and spoon batter into muffin cups. Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. Cool completely on wire racks before topping with the icing. Sprinkle with remaining walnuts.

#238 - Hawaiian Bread

(by Shirley McNevich)

1 - 12.5 oz. can Dole crushed pineapple (undrained)
1 - 10oz. Baker's angelflake coconut
4 eggs, beaten
1 1/2 cups white sugar
4 cups flour
2 tsp. salt
2 tsp. baking soda

In a large bowl, combine pineapple, coconut, beaten eggs, sugar, flour, salt and baking soda. Mix thoroughly. Put batter into a greased loaf pan and bake at 325 degrees for 1 hour. Remove from oven, allow to cool for 15 minutes, then remove from pan. Slice.

#143 - Mandarin Orange Supreme Cake

(by Shirley McNevich)

1 box Duncan Hines orange supreme cake mix
1/2 cup canola oil
4 eggs
2 packages 3.5 oz. Jello vanilla instant pudding
1 - 11 oz. can mandarin oranges including juice
1 - 20 oz. can Dole crushed pineapple including juice
1 - 8 oz. container Cool Whip

In a mixer, combine cake mix, oil, eggs, 1 package instant pudding, and mandarin oranges. Beat until smooth. Pour batter in a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 35-45 minutes (test with a toothpick for doneness). Icing: in a mixer, combine crushed pineapple (including juice), 1 package instant pudding, and cool whip. Mix until smooth. Let the cake cool before icing. Keep cake refrigerated.

#76 - Pineapple Coconut Cookies

(by Aunt Betty [Herman] Arnold)

1 cup Parkay margarine (2 sticks)
1 cup white sugar
1 cup dark brown sugar
1 cup Dole crushed pineapple (do not drain)
2 eggs
4 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
1 cup chopped nuts (optional--use pecans or walnuts)
1 - 7oz. bag Baker's coconut

In a mixer, blend Parkay, white sugar, brown sugar, eggs and beat until creamy. Add pineapple including the juice, baking soda, salt, and vanilla. Beat until smooth and add coconut and nuts (optional). Blend in flour a cup at a time. If it gets too stiff for the mixer, mix the batter by hand. Drop teaspoonsful on a greased cookie sheet. Bake at 350 degrees for 12-15 minutes or until golden brown.

#66 - Dump Cake

(by Aunt Mildred [Knouse] Gulick)

1 can cherry pie filling
1 can Dole crushed pineapple (do not drain)
1 box Duncan Hines white or yellow cake mix
1 1/2 sticks Parkay margarine
1/2 cup of chopped pecans

Grease a 9 x 13 x 2 cake pan. Pour the cherry pie filling to cover the bottom of the pan. Use a spoon and cover cherry pie filling with crushed pineapple (evenly). Pour the powdered cake mix onto the cake and cover the pineapple evenly. Cut the margarine in small pieces and place pieces over the whole cake. Sprinkle the chopped nuts over the top. Bake at 350 degrees for 50 minutes. Test with a toothpick for doneness.

#62 - Pineapple Cookies

(by Aunt Betty [Herman] Arnold)

1 cup Parkay margarine
1 cup dark brown sugar (packed)
1 cup white sugar
4 cups flour
1 cup DelMonte crushed pineapple (drained)
2 eggs
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

In a mixer, combine margarine, white sugar, brown sugar. Add eggs one at a time and beat until smooth. Add pineapple, baking powder, baking soda, and salt. Slowly add the flour. Drop heaping teaspoonsful of batter on to greased cookie sheet. Bake 12-15 minutes at 375 degrees.

#61 - No Name Cake

(by Aunt Betty [Herman] Arnold)

Bake 1 yellow cake mix (Duncan Hines) according to directions on the box. Use a 9 x 13 x 2 greased long cake pan. When cool, make the topping below and spread on cake:

1 - 20 oz. can DelMonte crushed pineapple (do not drain)
1 - 3 oz. package Jello instant vanilla pudding
1 - 8 oz. container of Cool Whip

In a large bowl, mix (by hand) the pineapple and the instant pudding. Let it stand for 5 minutes. Fold in Cool Whip. Spread over the whole cake and refrigerate before serving.