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Full Online Book HomeLearning KitchenFruit - Pineapple Jubilee
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Fruit - Pineapple Jubilee Post by :Marye Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3468

Click below to download : Fruit - Pineapple Jubilee (Format : PDF)

Fruit - Pineapple Jubilee

1 c sugar-free vanilla yogurt
2 tbsp frozen orange juice concentrate, thawed
2 cans, 15 1/4 oz, juice packed pineapple chunks, drained
1/4 c golden raisins
1/4 c diced maraschino cherries, rinsed and drained
1/4 c finely chopped walnuts


In a large bowl, combine yogurt and thawed orange juice concentrate. Stir in remaining ingredients. chill for 30 minutes. To serve, strain into five serving dishes.

Makes 5 servings, 1 cup each.
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2 1/2 cups water 6 Tbs. sugar 1 (12-oz.) can ginger ale, chilled 1/2 cup lemon juice 3 Tbs. chopped pineapple sage leaves 1 1/3 cups orange juice 2 (12-oz.) cans apricot nectar, chilled Heat water to boiling. Remove from heat and add sage leaves. Steep 10 minutes and strain, reserving liquid. Discard pineapple sage leaves. Stir in sugar until dissolved, then refrigerate. To serve: Pour mixture into punch bowl and add remaining ingredients and ice cubes. Serves 10.
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L tsp. cinnamon 2 cups sugar l tsp. salt l-l/2 cups oil l (8 oz.) can crushed pineapple with juice l-l/2 tsp. vanilla 3 eggs 2 cups mashed ripe bananas Preheat oven to 350° F. and grease a tube pan.Mix the dry ingredients. Add remaining ingredients. Blend; do not beat. Bake in a greased tube (angel) pan for l hr. 20 minutes (check at one hour) at 350 degrees. Leave it in the pan to cool. This cake is very dense and moist and freezes very well.
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