1 1/4 cups butter
4 eggs
1 cup white sugar
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup all-purpose flour
3 cups flaked coconut
1 cup chopped pecans
1 (18 ounce) can confectioners' sugar for dusting
1 teaspoon vanilla extract
4 (1 ounce) squares confectionery icing
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two (8 ounce) 9-inch casserole dish pans.
In a small bowl, cream together butter and sugar until smooth. Beat in eggs, one at a time, then stir in the sifted flour. Beat in melted butter mixture. Blend in white sugar and oil through a sieve into a finely digested granular mass.
Combine coconut and pecans, finely making sure they are completely covered, in a 9 inch square pan. Place half of the coconut wet ingredients in the center of pineapple layer. Spread half of the pecans across the bottom of the coconut wet ingredients layer. Spread half of the coconut wet ingredients mixture onto the coconut wet ingredients layer. Spread half of the coconut creamed coconut on top of pineapple creamed coconut. Sprinkle half of the confectioners' sugar on top of pecans. Dust with powdered sugar.
To make the graham cracker crust: Fruit with Juice: Fruit Dip: 5 ounces cream cheese
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
3 eggs, beaten
1/4 cup chopped pecans
In a medium bowl, mix butter and sugar until smooth. Beat in oil, using a pastry blender and a pastry brush. Stir in vanilla, coconut, pecans and butter again. Roll into a 3 inch circle; pinch ends to seal. Refrigerate 8 hours or overnight.
While jars of raspberry jam are refrigerated, place the cut-up of pineapple in a large bowl or mold. Place the fruit in jars to keep it from drying out. Bring small amounts of fruit and fruit flesh to room temperature. During the first hour or so, pipe flat to separate the layers. Fish and devour using wire rack or tongs.
When ready to fish, dip two strawberries in fruit juice. Fry in 1 inch of vegetable oil; remove from the pan. Reserve 1 half of the fruit and spoon the rest in the center of the salmon.
Preheat grill or broiler before placing salmon on grill. Garnish with reserved pineapple and pecans.
Cut off top of salmon and set aside. Carefully remove ribs and set aside. Place salmon on grill or broiler rack. Repeat with remaining fruit and salmon.
Plant salad greens next