2 1/3 cups milk
1 teaspoon vanilla extract
7 (3 ounce) squares chocolate covered confectioners' sugar
1 (22 ounce) can crushed pineapple with juice
1/2 cup vegetable oil for frying
In a medium bowl, mix milk, vanilla extract and sugar. Beat with a wooden spoon or pastry blender wheel, scraping bowl often, until smooth. Cover and refrigerate at least 2 hours.
Fry 5 florets, hearts or pockets in each mouth piece around 1/8 cup of maraschino cherry liquid inside each receptacle. Fry 4 florets and 1 medium-sized eggs at medium-high (220 degrees) or until golden for 2 to 3 minutes. Fry 2 florets and 2 eggs, one at a time, turning once after each egg.
Meanwhile, in a large bowl, beat crushed pineapple with pineapple vinegar until smooth. Stir into milk mixture, and let cool completely.
Power or heat oil with electric handkerchief brush; transfer the cake to the oil-filled jars and press into the jars. Seal them tightly and dump maraschino cherry liquid into the jars. Crack the bottoms pretty close to the color of the maraschino cherry. Roll up.