Author: Pineapple

Pineapple Fruit Cake Cookies Recipe

1/2 cup butter
1 cup brown sugar
4 eggs
3 tsp sweet milk
3 cup sifted flour
2 tsp baking soda
1 tsp ground cloves
1 tsp ground cinnamon
3/4 pound raisins
1 tsp ground nutmeg
1/2 pound broken pecans
1 pound pecan halves
1/2 pound candied cherries
1/4 cup pineapple juice

Cream the butter and sugar, add the eggs and beat well; add the sweet milk and mix. Sift the flour, baking soda and spices together and add to the butter and sugar mixture. Stir in the fruit and nuts, add fruit juice last. Drop by teaspoons onto a greased cookie sheet. Bake in a 325° F oven until cookies are firm but not very brown. These cookies may be kept for several weeks in a covered container. Serves 50.

Pineapple Fruit Cookie Recipe

6 cups chopped nuts
1 pound pitted dates, chopped
1 pound candied cherries, chopped
1 pound candied pineapple chopped
3/4 cup all-purpose flour
1 stick butter or margarine
1 cup brown sugar
4 eggs
2 1/4 cup all-purpose flour
3 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp salt
3 tsp milk
1/2 cup bourbon

Place chopped nuts and fruit in a large bowl. Stir in three-quarter cup flour to coat all pieces; set aside. Cream butter and brown sugar until smooth. Add eggs, one at a time, beating well after each addition. Sift together flour, soda, spices and salt; add to creamed mixture. Add milk and bourbon and stir well. Stir in fruit and nuts. Drop by teaspoons onto oiled cookie sheets and bake at 325° F. about 10 minutes or until cookies are lightly browned. Remove from cookie sheet and cool on brown paper. These cookies freeze and keep well. Recipe makes about 10 to 12 dozen Pineapple Fruit Cookies.

Pineapple Butteroons Recipe

1/2 cup butter
1/2 cup sugar
1 egg
2 tsp grated lemon rind
2 tsp grated orange rind
1/4 tsp salt
1 cup all-purpose flour
1 cup crushed pineapple, drained
1 cup fine, flaked coconut

Cream butter, add sugar, egg, lemon rind, orange rind and salt; cream thoroughly. Blend in flour and drained pineapple. Drop by l1/2 teaspoonful on coconut and role until the cookie mixture is coated with coconut. Place on a ungreased baking sheet 1 inch apart. Bake at 300° F. until light golden brown. Recipe makes about 3 dozen Pineapple Butteroons.

Pineapple Secrets Bar Recipe

1 cup white sugar
two tablespoon cornstarch
2 1/2 cups crushed pineapple and juice
1 3/4 cups flour
1 cup brown sugar
1 tsp salt
1/2 tsp baking soda
1 1/2 cups rolled oats
3/4 cup butter or margarine

For filling:
Combine white sugar and cornstarch in a small pan; add pineapple. Cook over medium heat until thick; set aside

For crust:
Combine flour, brown sugar, baking soda, salt and oats; cut in butter until mixture is crumbly. Place half of crust mixture in greased 9 x 13 inch pan; pat down firmly.

To assemble:
spread filling evenly on top of the crust; add remaining crust and pat down as firmly as possible. Bake in a 400° F oven for 25 to 30 minutes. remove from oven and let cool then cut into bars. Recipe makes about 20 Pineapple Secret Bars.

Frosty Pineapple Fruit Bars Recipe

1/2 cup shortening (part butter)
1 cup sugar
1 egg
1 tbsp grated orange rind
1/4 cup pineapple juice
2 1/2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup raisins
1 cup mixed candied fruit
1/2 cup chopped nuts

mix shortening, sugar, egg and orange rind. Stir in juice. Sift dry ingredients together and stir in. Mix in fruit and nuts with hands. Divide dough in half. Roll into 12 x 7 inch rectangle. Cut six 7 x 2 inch strips. Bake at 400° F for 10 to 12 minutes. While warm spread with confectioners sugar and decorate with candied fruit, if desired. Recipe makes about five dozen Frosty Pineapple Fruit Bars.

Pineapple Fruit Bar Recipe

2 cups seedless raisins
1 1/2 cups glazed fruit, chopped
1 cup chopped walnuts
1/2 cup pineapple juice
2 tsp vanilla
1 cup butter or margarine
2 cup sugar or (1 cup brown sugar and 1 cup white sugar)
2 eggs, beaten
4 1/2 cups flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda

Rinse raisins are hot water, drain; try on towel. Combine raisins, glazed fruit, nuts, pineapple juice and vanilla extract; let stand. Cream butter, sugar and eggs. Add sifted dry ingredients in thirds; mix until smooth. Add fruit; blend well. Let stand 1 1/2 hours in refrigerator, or overnight. Spread increased 11 x 16 x 1 inch pan. Bake in a hot oven (400° F.(For 15 to 20 minutes, until lightly browned. When cool, cut into bars 1 1/2 inch by 3 inches. Recipe makes about five dozen Pineapple Fruit Bars.

Pineapple Kisses Recipe

two egg whites
1/2 cup sugar
1/2 tsp vanilla extract (or almond extract)
one dozen canned pineapple gems, drained
slivered almonds or chopped walnuts

Beat eggs whites until stiff. Add sugar gradually, beating constantly. Add extract. Rinse cookie sheet, leaving surface damp; cover with unglazed brown paper. Spread 1 inch rounds of meringue about 2 inches apart on brown paper. Top each round with one pineapple gem; cover each gem with meringue. Sprinkle with almonds or walnuts. Bake in a 300° F. oven 45 to 50 minutes. Recipe makes one dozen Pineapple Kisses.

Pineapple Cookie Recipe

1 cup shortening
1 cup brown sugar
1 cup white sugar
1 cup crushed pineapple
1 cup nuts
2 eggs
4 cups sifted flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1 tsp vanilla extract

Combine all ingredients in order given; beat until well mixed. Drop by teaspoonfuls onto lightly greased pan. Bake at 350° F. until lightly browned. Remove from oven; let cool for five minutes before removing from the baking pan.

Old-Fashioned Candied Fruit Roll Recipe

1/4 pound seedless raisins
1/4 pound dried figs
1/4 pound dried apricots
1/2 pound dates
1/4 pound candied pineapple
1/2 pound moist coconut
1/2 pound pecans or walnuts
3 tbsp butter, melted
2 cup sugar
3/4 cup water
3 tbsp vinegar

Choose fresh, dried fruits when making this connection. Wash raisins, figs and apricots and shake in a cloth to remove the excess moisture. Remove seeds from dates and combine with washed fruits, pineapple and coconut. But fruit-coconut mixture to a food grinder, using the coarse blade. Combine ground mixture with coarsely chopped nuts and spread out on a flat pan which has been spread with melted butter. Place sugar, water and vinegar into a saucepan, mix well and wipe down sugar from sides of pan before heating. Cook without stirring to the softball stage (234° F.). Remove from heat and pour over the fruit.

Do not scrape any syrup out of the pan. Let cool; then need the mixture until well mixed. Form into two rolls about 2 inches in diameter. Wrap in wax or a dampened, clean cloth and delays in the refrigerator for about three hours or until it slices well. if it is to be served later packed for gifts, wrap in several layers of heavy wax paper or moisture proof cellophane. Store in a tightly covered box and keep in a cool place. Cut into 1/4″ slices to serve. Recipe makes about 3 1/2 pounds of Old-Fashioned Candied Fruit Roll.

Pineapple Fudge Recipe

2 cups granulated sugar
1 cup brown sugar
1/2 cup light cream
2 1/2 cups crushed pineapple, drained
two tablespoons tbsp butter or margarine
2 teaspoons tsp ground ginger
2 teaspoons vanilla extract

Combine sugars, cream and pineapple. Cook, stirring occasionally, to softball stage (236° F.). Remove from heat, add butter, ground ginger and vanilla extract. Cool to room temperature, without stirring, until lukewarm (110° F.). Beat until mixture loses its gloss. Add nuts. Pour into buttered 8 x 8 x 2 inch pan. Score candy in squares; press walnut half on each if desired; cut one firm. Recipe makes about 24 pieces of the pineapple fudge.