Today we made Pineapple Almond Pie!
14 oz sweetened condensed milk, 20 oz canned pineapple chunks, well drained, 1C non-dairy whipped topping, 1 graham cracker pie shell, 2T lemon juice, 6 oz lightly salted raw almonds
Mix milk with topping.
Fold in pineapple.
Stir in lemon juice and almonds.
Pour into pie shell.
Chill 2 or more hours.
Today we made Pineapple Almond Bread!
3/4C sugar, 1/3C butter, melted, 1t almond extract, 1 1/2C flour, 1t baking powder, 2 eggs, 1t salt, 1/2C skim milk, 1/2 C coarsely chopped almonds lightly salted with sea salt, 1/4C pineapple juice
Preheat oven to 350F. Mix butter and sugar.
Beat in eggs.
Add juice and extract.
In separate bowl, sift together dry ingredients. Add alternately with milk to wet ingredients, beginning and ending with dry.
Stir in almonds.
Turn into greased extra large loaf pan.
Bake 30-35 minutes or until lightly browned.
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.
Stir in 1/2 CUP sugar.
In separate bowl, sift dry ingredients. Add melted butter and pineapple juice. Blend well.
Stir in milk.
Beat egg whites until almost stiff.
Beat in 1/4C sugar until stiff but not dry.
Fold in yolk mixture.
Pour into greased souffle dish.
Bake 30-35 minutes or until set in center.
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.
In separate bowl, cream butter with brown sugar.
Stir in egg.
Stir in flour mixture. Blend well.
Press into greased glass rectangular casserole dish. Bake until barely browned. Cool.
Filling: Beat eggs with sugar.
In separate bowl, sift together dry ingredients. Stir in egg mixture.
Stir in juice. Blend well.
Stir in dry ingredients.
Fold in pineapple chunks.
Turn into baked crust.
Lower oven temperature to 325. Bake 50 minutes or until set in center.
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.
Mix flour and powdered sugar.
Add melted butter.
Beat in egg. Blend well. Press into greased 8″X13″ casserole dish.
In bowl, beat 2 eggs with sugar.
Stir in pineapple juice. Blend well.
Pour over crust.
Bake 30-35 minutes or until center is set.
Today I made Mango Pineapple Sherbet!
1 mango, peeled and chopped in 1/4″ pieces, 14 oz sweetened condensed milk, 2C pineapple juice, 1/2C citrus vodka
Soak mango pieces in citrus vodka in a glass casserole dish covered with plastic wrap for 2 or more hours.
Mix drained mango with remaining ingredients.
Today I made Banana Pineapple Ice Milk!
2/3C light corn syrup, 2/3C pineapple juice, 1 1/2C mashed banana, 14 oz fat free sweetened condensed milk
Mix corn syrup with juice.
Add milk. Blend well.
Mix in bananas. Blend well.
Freeze until of desired consistency.
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.
Cream butter with 1/2C sugar until smooth.
Separate eggs. Stir yolks into butter mixture. Blend well.
Alternately blend in flour, juice, Cachaca and cloves. Blend well.
Whip whites until soft peaks form.
Beat in sugar until stiff.
Carefully fold batter into whites.
Fold in pineapple chunks.
Turn into greased tube pan.
Bake 45 minutes or until lightly browned and knife inserted in center of cake comes out clean. Cool completely. Remove from pan.
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.
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.
Beat eggs with sugar until thick and pale.
Add pineapple juice.
Add condensed milk. Blend well.
Add skim milk. Blend well.
Add flour blend well.
Drain pineapple slices well. Use liquid for another recipe. Chop pineapple into 1/2″ pieces. Add to batter, which will be thin.
Turn into pie shell.
Bake 35 – 40 minutes or until lightly browned.
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.
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.
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.