• 4 tablespoons butter
• 1/2 cup light brown sugar
• 1/4 teaspoon grated nutmeg
• 2 cups pineapple, sliced thin
• 1 teaspoon fresh lemon juice
• 1 1/3 cups cake flour
• 3/4 cup sugar
• 1 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 egg

Melt the butter in an 8-inch square pan. Add the brown sugar and nutmeg and blend well. Remove the pan from the heat and arrange the fruit slices, slightly overlapping them, on the brown-sugar mixture. Sprinkle the fruit slices with lemon juice.
Sift the flour with the sugar, baking powder and salt. Stir the butter to soften it, then stir in the flour mixture, milk and vanilla extract. Mix until the flour is dampened.
Beat the batter for two minutes with an electric mixer at medium speed or beat 300 strokes by hand. Add the egg, and beat for one minute longer with the mixer or 150 strokes by hand. Pour the batter over the fruit.
Bake in a preheated 375F (190C) oven for 35 minutes. Cool the cake in the pan for five minutes and then invert it onto a serving plate; let stand for one minute more before removing the pan. Serve warm.

• 2 c. flour
• 1 tbsp. double-acting baking powder
• 1/2 tsp. baking soda
• 2 c. sugar
• 2 large eggs
• 1 stick unsalted butter at room temperature, quartered
• 1 c. sour cream
• 1/2 c. water
• 2 tsp. vanilla extract
• 1/2 c. plus 2 tbsp. cocoa
• 1 12-oz package semisweet chocolate chips
• powdered sugar

Sift flour, baking powder, and baking soda twice. Place in a small bowl. Beat the sugar and eggs in a large mixing bowl until sugar is dissolved. Add butter and mix into egg mixture thoroughly. Add sour cream, water, vanilla extract, and beat. Add flour mixture and cocoa and beat slowly just until flour is absorbed. Do not overbeat.
Fold in chocolate chips and pour into buttered Bundt pan. Bake at 350 degrees F for 1 hour.
When cool, sift powdered sugar on top.
Variation: Replace 1/4 c. of the water with Grand Marnier.

• 3/4 cup sugar
• 7 tablespoons flour
• 1/4 teaspoon salt
• 2 eggs
• 3 cups rich milk, scalded
• 1 teaspoon vanilla
• 1 baked 8 or 9 inch pastry shell
• 1/2 cup heavy cream, whipped
• 1/2 to 3/4 cup shredded or flaked coconut

Mix together the sugar, flour, salt, and eggs. Slowly stir in the scalded milk. You may use light cream in place of the milk or part cream and part milk; or, for a rich flavor, use part milk and part evaporated milk. Return the mixture to low heat, and stir constantly until it begins to boil. Reduce the heat to simmer and continue to stir and cook 2 to 3 minutes. Remove from the heat and add the vanilla. Cool to room temperature. Fold the coconut into the cooled cream pie filling, or add layers of coconut as you pour the filling into the shell. Top with whipped cream and sprinkle with coconut, or top with a meringue, sprinkle with coconut, and bake at 350 degrees 15 to 20 minutes.

• 1/2 cup shortening
• 1 cup sugar
• 2 eggs
• 3/4 cup mashed very ripe banana
• 1 tsp. vanilla
• 1 1/4 cup sifted flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt

ream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in banana and vanilla. Sift dry ingredients together and add to banana mixture. Mix well. Pour into greased loaf pan or 9x9x2-inch pan. Bake at 350F for 30 to 35 minutes.
Note: 1/2 cup chopped nuts can be added if desired

• 1 - can sweetened condensed milk
• 3/4 cup lime juice or 6 oz frozen limeade
• 1 - 8 oz Cool Whip or frozen whipped topping, thawed
• 1 - 8 or 9 inch graham pie crust

Mix sweetened condensed milk with limeade or lime juice until well mixed fold in whipped topping until mixed. Pour mixture into crust, mounding in middle. Freeze for 4 hours or up to two days. Let set in refridgerator for 1 hour before serving.