HAWAIIAN WEDDING CAKE:



- 1 cup margarine

- 2 cups granulated sugar

- 5 eggs

- 2 tsp baking powder

- 1 pound graham cracker crumbs

- 1 cup milk

- 1 can ( 3-1/2 oz) flaked coconut

- 1 cup chopped nuts

- 1 can (20 oz) crushed pineapple, well drained

- Whipped cream, ( optional)



In a large mixing bowl with an electric mixer, cream margarine and

sugar until well blended. Add eggs; mix well. Combine baking powder

and crumbs; add to sugar mixture. Slowly add milk,coconut, nuts and

pineapple. Batter will look curdled. Pour batter into a greased and

floured 13x9x2 inch baking pan. Bake in a preheated 375-degree oven

for 40-50 minutes, or until done. Cool slightly in pan before cutting

into squares. Serve with whipped cream if desired.



MAKES 12-15 SERVINGS

White Wedding Cake Icing

Ingredients
1 cup butter or margarine
1 cup vegetable shortening
2 lbs powdered sugar(8 cups)
1/2 teaspoon salt
1 tablespoon meringue powder (optional)
1 teaspoon vanilla
1 teaspoon almond extract
1/2-1 teaspoon clear butter flavoring
4-6 ounces whipping cream

Directions
1 Cream butter and shortening until fluffy.
2 Add sugar, meringue powder, about half of the cream, and
continue creaming until well blended.
3 Add salt, flavorings and enough whipping cream to make the
consistency you need.
4 Beat at medium speed until icing is fluffy.
5 You may substitute all shortening for the butter, which will
give a pure white icing, but the flavor will not be quite as
good.
6 I used butter and real vanilla and the icing turned out a very
pale ivory, which I personally prefer to a stark-white icing.
7 The meringue powder gives the icing a light crust, but it
remains soft underneath.

Champagne Sorbet



Ingredients

1 1/2 cups sparkling wine or champagne

1 cup white granulated sugar

1 Tbsp light corn syrup

1 teaspoon of lemon and or grapefruit zest

1 1/2 cups fresh grapefruit juice

1/4 cup fresh squeezed lemon juice (Meyer if you have access to them)



Method



1 Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat.



2 Strain into a stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice. Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary. Or you can cover with plastic wrap and chill in your refrigerator over night. I put the bowl in the ice compartment of our freezer for a couple hours, because it fits, chills quickly, and is far enough away from the other food in the freezer.



3 Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.



Makes about 1 quart.

Mexican Wedding Dessert



1 1/2 C. flour

1 1/2 sticks butter

4 oZ. cream cheese

2 small French vanilla pudding mix

1 1/2 C. chopped nuts

1 C. powdered sugar

3 C. Cool Whip



First Layer:

Melt butter in and pour into a 9x13 pan. Mix in flour & 1 C. nuts. Press in pan. Bake 20 minutes at 350. Cool 1 hour.

Second Layer:

Mix powdered sugar and cream cheese. Fold in 1 1/2 C. Cool Whip. Spread over first layer.

Third Layer:

Make 2 packages pudding mix according to directions on box. Pour over second layer.

Fourth Layer:

Top with Cool Whip. Sprinkle with nuts.