222 cherry pineapple ice Recipes

greek yogurt (strained and full-fat ), pineapple rings (in natural juice not syrup), ladyfingers, non-dairy whipping cream (cool whip or vegetal cream), icing sugar (heaped), vanilla essence, glace cherries (to decorate )

pineapple, peeled,cored and cut into 1 inch thick slices, tequila, orange marmalade, brown sugar, butter, vanilla extract, ground cinnamon, scoops toffee ice cream (or your choice ), candied walnuts ( or store bought), caramel sauce ( or store bought), cherries

banana, peeled and split lengthwise, scoop each vanilla , chocolate and strawberry ice cream, sliced fresh strawberries or 1 tbsp strawberry ice cream topping, pineapple chunks or 1 tbsp pineapple ice cream topping, cream, chopped peanuts, chocolate syrup, maraschino cherries with stems

bananas, scoops chocolate ice cream, pineapple ice cream topping, strawberry ice cream topping, black cherry ice cream topping, cream , chopped pecans and maraschino cherries

dark rum, creme de bananes, lime juice, pineapple juice, orange bitters, grenadine, four ice cubes, crushed ice, maraschino cherry, pineapple slice

cracked ice, unsweetened pineapple juice, white rum, vodka, fresh lemon juice, garnish: fresh mint sprigs and 2 wooden or plastic skewers, each threaded with a pineapple wedge and a maraschino cherry

chocolate hard-shell ice cream topping, graham cracker crust (9 inches), bananas, sliced, lemon juice, pineapple ice cream topping, strawberry ice cream, softened, chopped walnuts, toasted, chocolate syrup, maraschino cherries with stems

crushed pineapple, undrained, cherry pie filling, yellow cake mix, butter, melted, grated frozen unsweetened coconut, thawed, chopped pecans, vanilla ice cream , for serving

canned pineapple chunks, undrained, frozen orange juice concentrate, white rum, sugar, lime juice, tray ice, maraschino cherries, garnish

ladyfingers , split lengthwise, vanilla ice cream, softened and divided, frozen orange juice concentrate, undiluted, frozen raspberries, thawed, crushed pineapple, drained, lemon juice, chopped pistachio nuts, chopped maraschino cherries, almond extract, rum flavoring, cream, fresh whole strawberries

powdered sugar, butter, softened, eggs, see note, vanilla extract, see note, shortcake cups or 3 dozen ladyfingers, crushed pineapple, maraschino cherry, whipping cream

unflavored gelatin (= 2 envelopes), maraschino cherry syrup, pineapple juice, chilled, pineapple juice, heated to boiling, maraschino cherry, lemon, peeled and seeded, sugar, light cream, crushed ice or 2 cups ice cubes, semi-sweet chocolate bit, water, sugar

unflavored gelatin (2 envelopes), maraschino cherry syrup, pineapple juice, chilled, pineapple juice, heated to boiling, maraschino cherry, lemon, peeled and seeded, sugar, light cream, crushed ice or 2 cups ice cubes, semi-sweet chocolate bit

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

semisweet chocolate, butter, vanilla ice cream (1 scoop), pineapple ice cream (1 scoop), chocolate ice cream (1 scoop), cherry syrup, cream , amount to taste, cherries, for garnish, sliced banana, for garnish

frozen lemonade concentrate, thawed, frozen limeade concentrate, thawed, pineapple chunks, undrained, ice water, cherry soda, chilled, ginger ale, chilled, sherbet, your favorite flavor

an avocado, cherries, pitted, pineapple chunk, dark grape juice, scoop vanilla ice cream, cream, fruit yogurt, milk, vanilla extract

dark rum, divided, fresh orange juice, pineapple juice, grenadine, fresh lime juice, crushed ice, garnish: maraschino cherries , pineapple wedges