Pineapple Cake Pudding

Today we made Pineapple Cake Pudding!

3 eggs, separated, 3T flour, 3/4C sugar, 1T butter, melted, 6T pineapple juice, 1 1/2C milk

Preheat oven to 350F. Beat yolks.

Pineapple Cake Pudding

Stir in 1/2 CUP sugar.

Pineapple Cake Pudding

In separate bowl, sift dry ingredients. Add melted butter and pineapple juice. Blend well.

Pineapple Cake Pudding

Pineapple Cake Pudding

Stir in milk.

Pineapple Cake Pudding

Pineapple Cake Pudding

Beat egg whites until almost stiff.

Pineapple Cake Pudding

Pineapple Cake Pudding

Beat in 1/4C sugar until stiff but not dry.

Pineapple Cake Pudding

Fold in yolk mixture.

Pineapple Cake Pudding

Pineapple Cake Pudding

Pour into greased souffle dish.

Pineapple Cake Pudding

Bake 30-35 minutes or until set in center.

Pineapple Cake Pudding

Serve warm.

Pineapple Cake Pudding

Pineapple Oat Cake

Today we made Pineapple Oat Cake!

1/2C butter, 1/2C brown sugar, 1 egg, 1/2t vanilla, 1 1/2C quick oats, 1/4t baking soda, 1 1/4C flour, 1/4t salt

Filling: 20 oz can pineapple chunks in 100% juice, well drained; 1C sugar; 1/4C cornstarch; 1/4C flour; 1/3C pineapple juice; 4 eggs

Crust: Preheat oven to 350F. Sift together flour, soda and salt. Stir in oats.

Pineapple Oat Cake

In separate bowl, cream butter with brown sugar.

Pineapple Oat Cake

Pineapple Oat Cake

Stir in egg.

Pineapple Oat Cake

Pineapple Oat Cake

Stir in flour mixture. Blend well.

Pineapple Oat Cake

Pineapple Oat Cake

Press into greased glass rectangular casserole dish. Bake until barely browned. Cool.

Filling: Beat eggs with sugar.

Pineapple Oat Cake

Pineapple Oat Cake

Pineapple Oat Cake

Pineapple Oat Cake

In separate bowl, sift together dry ingredients. Stir in egg mixture.

Pineapple Oat Cake

Stir in juice. Blend well.

Pineapple Oat Cake

Stir in dry ingredients.

Pineapple Oat Cake

Pineapple Oat Cake

Fold in pineapple chunks.

Pineapple Oat Cake

Pineapple Oat Cake

Turn into baked crust.

Pineapple Oat Cake

Pineapple Oat Cake

Lower oven temperature to 325. Bake 50 minutes or until set in center.

Pineapple Oat Cake

Pineapple Oat Cake

Pineapple Cookie Bars

Today I made Pineapple Cookie Bars!

1/2C butter, melted, 1 egg, 1C flour, 1/4C powdered sugar, 1/2C sugar, 2 eggs, 4T pineapple juice

Preheat oven to 350F.

Pineapple Cookie Bars

Mix flour and powdered sugar.

Pineapple Cookie Bars

Pineapple Cookie Bars

Add melted butter.

Pineapple Cookie Bars

Pineapple Cookie Bars

Pineapple Cookie Bars

Beat in egg. Blend well. Press into greased 8″X13″ casserole dish.

Pineapple Cookie Bars

In bowl, beat 2 eggs with sugar.

Pineapple Cookie Bars

Pineapple Cookie Bars

Pineapple Cookie Bars

Stir in pineapple juice. Blend well.

Pineapple Cookie Bars

Pineapple Cookie Bars

Pour over crust.

Pineapple Cookie Bars

Bake 30-35 minutes or until center is set.

Pineapple Cookie Bars

Cachaca Pineapple Cake

Today I made Cachaca Pineapple Cake!

5 eggs, 1C butter, 1/2C sugar, 3T sugar, 2C flour, 1t ground cloves, 1/2C pineapple juice, 1/4C Cachaca, 20 oz can pineapple chunks in juice, drained

Icing: 2-3C powdered sugar, 3T pineapple juice or Cachaca or combination thereof

Preheat oven to 375.

Cachaca Pineapple Cake

Cream butter with 1/2C sugar until smooth.

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Separate eggs. Stir yolks into butter mixture. Blend well.

Cachaca Pineapple Cake

Alternately blend in flour, juice, Cachaca and cloves. Blend well.

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Whip whites until soft peaks form.

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Beat in sugar until stiff.

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Carefully fold batter into whites.

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Fold in pineapple chunks.

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Turn into greased tube pan.

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Bake 45 minutes or until lightly browned and knife inserted in center of cake comes out clean. Cool completely. Remove from pan.

Cachaca Pineapple Cake

Stir icing ingredients until smooth and of desired consistency. Please note: after being poured on cake, icing always turns out to be thinner than it looks.

Cachaca Pineapple Cake

Pineapple Custard Pie

Today I made Pineapple Custard Pie!

1 graham cracker pie shell, 2 eggs, 1/2C pineapple juice, 14oz fat free sweetened condensed milk, 2T skim milk, 1/2t vanilla extract, 4T flour, 20oz canned, sliced pineapple in juice (not syrup)

Preheat oven to 350.

Pineapple Custard Pie

Beat eggs with sugar until thick and pale.

Pineapple Custard Pie

Pineapple Custard Pie

Pineapple Custard Pie

Add pineapple juice.

Pineapple Custard Pie

Add condensed milk. Blend well.

Pineapple Custard Pie

Add skim milk. Blend well.

Pineapple Custard Pie

Add flour blend well.

Pineapple Custard Pie

Pineapple Custard Pie

Drain pineapple slices well. Use liquid for another recipe. Chop pineapple into 1/2″ pieces. Add to batter, which will be thin.

Pineapple Custard Pie

Pineapple Custard Pie

Turn into pie shell.

Pineapple Custard Pie

Pineapple Custard Pie

Bake 35 – 40 minutes or until lightly browned.

Pineapple Custard Pie

Pineapple and Ginger Cream Sandwich Cookies

Today we made Pineapple and Ginger Cream Sandwich Cookies!

This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.

1C butter, 1C sugar, 1 egg yolk, slightly beaten, 2t vanilla, 2C flour, pinch salt, 3 1/2 oz plumped, dried pineapple, finely chopped,
Filling: 2/3C strained whole milk plain yogurt, 1T dark corn syrup, 1T ground ginger

Cream together butter and sugar. Add yolk and vanilla. Sift in flour and salt. Add pineapple. Blend well. Halve dough. Chill one half while working with the other. Shape into 2″ balls. Chill 1 hour. Preheat oven to 375F.

Pine and Ginger Sandwich Cookies

Line baking sheets with parchment paper. Roll dough between sheets of parchment paper. Cut out with heart cookie cutter. Place baking sheets well apart. Bake 10-15 minutes. Cool. Mix filling ingredients. Fill cookies.

Pine and Ginger Sandwich Cookies

To decorate with unsweetened cocoa powder and powdered sugar (optional): Put parchment paper under cookies. Cover half of a cookie with paper and sift cocoa onto it. Cover other half and sift powdered sugar onto it.