Cooking Instructions:

Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time, mixing well. Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure
it's mixed well. Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour. Remove from bowl and knead
in 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well greased round cake pans. Cover and place in warm place and let rise about 1 hour. Bake at 350 degrees 25 to 30 minutes.

Almond Float

2 tablespoons unflavored gelatin
1 1/4 cup water
3/4 cup sugar
1 cup milk
1 tablespoon almond extract
1 can (16 oz) peach slices
1 can (15 oz) lychees
8 maraschino cherries, cut into halves

Preparation:

Soften gelatin in 1/4 cup of the water. In a sauce pan, bring remaining 1 cup water to a boil. Add softened gelatin and stir until gelatin is dissolved. Stir in sugar, milk and almond extract. Pour into an 8 inch square pan and chill until firm. To serve, drain peaches, saving the liquid. Cut peaches into smaller pieces. Put back into liquid and add lychees and cherries. Cut almond gelatin into diamond shapes. Carefully put into fruit mixture. Makes 8 servings.

Hawaiian Cookie Mix

1/3 cup sugar
1/2 cup packed brown sugar
1/3 cup packed flaked coconut
2/3 cup chopped macadamia nuts
2/3 cup chopped dates
2 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder
 
Layer ingredients in jar in order given. Press each layer firmly in place before
adding next ingredient.

Recipe to attach to jar:

Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter,
2 eggs slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet.

Cooking Instructions:

Press cookie down slightly with the heel of your hand. Bake at 350? for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet.

Remove to wire racks to cool completely. Yield: 2-1/2 dozen.