Hawaiian Sugar Shack

Hawaiian Bars

Cooking spray
1 (20 oz.) can crushed pineapple
1 box yellow cake mix
1-1/2 c. quick-cooking rolled oats
1/2 c. margarine, softened
1 egg
1/2 c. flour
1 can sweetened condensed milk
1/2 tsp. nutmeg
1 c. pecans, chopped
1 c. coconut
1 c. vanilla chips -- optional

Preheat oven to 350 degrees. Spray a 9X13-inch pan with cooking spray. Set aside.

Drain the crushed pineapple thoroughly, reserving the juice for another use. Set aside.

In a mixing bowl, combine the cake mix, rolled oats, margarine and egg until crumbly. Reserve 1 1/2 cups of the crumb mixture. Press the remaining mixture into the prepared pan.

Mix the flour, sweetened condensed milk, drained pineapple and nutmeg in a large bowl until well blended. Pour into pan over the crust.

Add chopped pecans, coconut and vanilla chips to reserved crumb mixture. Toss well to mix. Sprinkle evenly over the pineapple mixture. Bake for 30-40 minutes or until golden brown. Cool completely. Yields: 1 9X13-inch pan of bars.

Hawaiian Cheesecake

1 c. Graham cracker crumbs
1 c. Sugar
1/4 c. Butter or margarine, melted
3 Eggs
2 (8 oz ) bricks cream cheese, quartered
1 c. Sour cream
1 T. Lemon juice

Preheat electric oven to 325 degrees. Combine crumbs, 1 tablespoon of the sugar, and the butter; mix well. Press onto bottom of a 9-inch square pan. Put eggs, cream cheese, and 3/4 cup of the remaining sugar into blender. Blend until smooth. Pour onto crust. Bake for 35 to 45 minutes. Cool for 30 minutes. Combine sour cream, lemon juice, and the remaining 3 tablespoons sugar. Spread on cake. Bake for 10 more minutes. Chill several hours before serving. Makes 9 servings.

Hawaiian Chocolate Chip Cookies

1 c. Butter-flavored shortening
3/4 c. Sugar
3/4 c. Brown sugar
1 Egg
1 tsp. Vanilla
1-1/2 c. Flour
1 tsp. Baking powder
1 tsp. Baking soda
1/8 tsp. Salt
2 c. Quick oats
1 c. Shredded coconut
1 c. Macadamia nut bits
1 c. Semi-sweet chocolate pieces

Preheat electric oven to 325 degrees. In large bowl of electric mixer, cream shortening and sugars until light and fluffy. Add egg and vanilla; beat well. Sift flour with baking powder, baking soda, and salt; gradually mix into creamed mixture. Stir in remaining ingredients. Shape into 1-1/2 inch balls. Place on ungreased baking sheets and flatten with the bottom of a glass dipped in flour. Bake for 15 minutes or until lightly browned. Makes 3 dozen large cookies.

Macadamia Nut Cream Pie

1-1/3 c. milk
3/4 c. sugar
1/2 c. chopped macadamia nuts
Dash salt
1 tsp. vanilla
1 egg
5 tsp. cornstarch
2 egg whites
1 (9-inch) baking pie shell
1c. heavy cream, whipped

In a saucepan, combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald. Mix the remaining 1/3 cup milk with egg and cornstarch. Thoroughly stir some of hot mixture into egg mixture; return all to saucepan. Cook 5 more minutes, stirring constantly, until mixture thickens. Cool 1 hour. Beat egg whites until soft peaks form; fold carefully into cooled mixture. Pour into pie shell; chill. Before serving, top with sweeteded whipped cream and remaining 1/4 cup nuts. Makes 8 servings.

Pineapple Cream Cheese Pie

1 (9-inch) Graham Cracker Crust
1/2 c. Boiling Water
1 Envelope Gelatin
1/2 c. Sugar
1/2 c. Pineapple Juice
1 8-oz. Pkg. Cream Cheese
Whipping Cream

Dissolve gelatin in boiling water; stir until completely dissolved. Add sugar and pineapple juice; cool mixture.

Soften cream cheese and stir gelatin mixture in gradually until well-blended. Pour into pie shell and refrigerate until firmly set. Top with whipping cream before serving.

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