Preheat the oven to 350°.

Spray 1 small loaf pan (33⁄4- × 71⁄2-inch) with vegetable oil spray.

In a large bowl, whisk together the flours and the cinnamon, baking powder, baking soda, and salt.

Make a well in the center.

In a medium bowl, mix together the egg, pineapple juice, sour cream, sugar, oil, and vanilla.

Add the wet ingredients to the well in the dry ingredients and fold together just to combine.

Do not over mix.

(The batter will be very thick.

)

Spoon the batter into the prepared pan, level the top, and bake about 35 minutes, or until a tester inserted in the center comes out clean.

Turn the bread out onto a wire rack.

Cool at least 30 minutes.

Preheat oven to 350°.

Grease two 9- × 5- × 3-inch loaf pans and line with waxed paper or parchment paper.

In a large bowl mix flour, baking powder, baking soda, allspice, and salt.

In a medium bowl mix the mashed bananas, sugar, and eggs.

Add the butter and mix well.

Add the banana mixture to the dry ingredients and mix very well.

Stir in the orange juice, milk, and vanilla.

Fold in the pecans.

Spoon half of the batter into each loaf pan.

Bake 15 minutes; then reduce the oven temperature to 325° and bake 45 more minutes, or until browned on top and a tester inserted in the center comes out clean.

Preheat the oven to 375°.

Grease 2 baking sheets.

In a medium bowl mix together the flour, baking powder, cinnamon, allspice, and salt.

Set aside.

Put the sugar and butter in a food processor.

Process until fluffy, about 10 seconds.

Add the egg.

Process about 15 seconds.

Add the applesauce and vanilla.

Process 5 seconds.

Add the dry ingredients and pulse 10 to 12 times to mix well.

Scrape the dough into a bowl.

(The dough should be stiff enough to hold its shape, but not dry.

) If too dry, add applesauce 1 to 2 teaspoons at a time.

If too moist, add 1 tablespoon flour at a time and pulse again.

Stir the nuts into the batter.

Drop by generous tablespoons onto the prepared baking sheets.

Bake until brown on the bottom and lightly browned on top, 10 to 12 minutes.

Cool in the pan on a rack.

Store in a sealed plastic bag.

Preheat the oven to 350°.

Butter 12 1⁄3-cup muffin cups.

In a food processor fitted with the metal blade, put all of the dry ingredients and pulse 8 to 10 times to blend.

Add the pecans and process until the nuts are finely ground, 10 to 12 seconds.

Transfer to a large mixing bowl.

Add the remaining ingredients and stir with a wooden spoon until just mixed.

Spoon the batter into the muffin cups until they are about 2⁄3 full.

Bake until browned on top and a tester inserted in the center comes out clean, 15 to 18 minutes.

Invert the muffins onto a rack.

In a small bowl, mix together the sugar and cinnamon.

Preheat the oven to 375°.

Butter 6 1⁄3-cup muffin cups.

In a medium bowl, whisk together the flour, baking powder, and salt.

In another bowl, with an electric mixer, beat together the butter and sugar until fluffy about 1 minute.

Add the egg and beat well.

On slow speed, mix in the dry ingredients alternately with the milk and vanilla until combined.

Spoon the batter into the muffin cups until they are about 2⁄3 full.

(Any extra batter can be baked in a small custard cup.

) Sprinkle each muffin with about ½ teaspoon of the cinnamon sugar.

Bake until lightly browned, 15 to 20 minutes, or until a tester inserted in the center comes out clean.

Remove pan from the oven, and invert muffins on a rack.

In a small dry skillet, toast the pumpkin seeds, tossing, until they start popping in the pan, 2 to 3 minutes.

Transfer to a bowl and reserve.

Preheat the oven to 425°.

In a food processor put the flour, sugar, baking powder, and salt.

Pulse to combine.

Add the cold butter and process to resemble crumbs.

Transfer to a large mixing bowl.

Add the pumpkin and milk.

Mix just until the ingredients come together.

Using your hands, gather the dough into a ball and place on a lightly floured work surface.

Knead gently 8 to 10 turns until the dough holds together.

Pat the dough into a 3⁄4-inch-thick rectangle about 6 × 8 inches.

Cut into 12 2-inch squares.

Top the biscuits with toasted pumpkin seeds, pushing them well into the dough, or they will fall out after baking.

Arrange the biscuits on a baking sheet and bake about 15 minutes or until golden brown.

Preheat the oven to 425°.

In a large bowl whisk together the flour, sugar, baking powder, and salt.

Cut in the butter or shortening until the mixture is crumbly.

(This can be done in a food processor.

) Then return the dry ingredients to the bowl.

Remove a scant 2 tablespoons of the beaten eggs to a small bowl and set aside.

Mix the remaining egg with the milk.

Make a well in the center of the dry ingredients and add the milk mixture all at once.

Stir with a fork until combined.

With your hands, work the dough together and turn the dough onto a lightly floured work surface.

Knead gently 8 to 10 turns until the dough just holds together.

Roll out the dough with a lightly floured rolling pin to about 3⁄4-inch thick.

Cut into rounds with a 21⁄2-inch biscuit cutter.

Gather the scraps, roll and cut.

Put the biscuits on an ungreased baking sheet.

Brush the tops with the reserved beaten egg.

Bake until golden brown, 12 to 14 minutes.

In a medium bowl, mix the mango, banana and berries together.

Set aside.

In the bottom of each of 4 serving bowls, put a portion of the plain or vanilla yogurt.

Spoon the fruits equally over the yogurt.

On the top of each serving add about 2 tablespoons of the strawberry yogurt, and place a strawberry in the center.

Store in the refrigerator for at least an hour.

Cut the pineapple in half lengthwise keeping the leaves attached.

Carefully cut out the fruit as close to the rind as possible, taking care to keep the outside shells intact.

Reserve the shells.

Cut the pineapple into bite size pieces and put them in a large bowl.

Add the mango, oranges, bananas, kiwi, and grapes to the bowl.

Mix gently and mound the fruits in the reserved shells.

Place the pineapple boats on a large serving platter.

Decorate with mint sprigs and garnish with lime wedges.