Category: Desserts

Pineapple Fritters

1 1/2 cups sifted flour
1 1/2 tsp baking powder
2 tsp sugar
1/2 tsp salt
1 egg
6 tbsp milk
1/2 tbsp canola oil
1/2 cup drained, crushed pineapple

Sauce:
1 cup of the pineapple juice
2 tbsp lemon juice
2/3 cup of sugar

Combine the dry ingredients, then mix to a batter with the beaten egg, milk and oil. Fold in the pineapple, then drop from the tip of a tablespoon into deep hot fat (375° F). When brown on all sides, drain on soft crumbled paper and serve with a sauce made by boiling together 1 cup of the pineapple juice and 2 tablespoons of lemon juice with 2/3 cup of sugar until slightly thickened. Serves 4.

Pineapple Yeast Twist Recipe

20 ounces crushed pineapple
3 tbsp warm water
1 1/2 packages dry yeast
2 1/2 cups sifted all purpose flour
3 tbsp sugar
1 tsp salt
1/3 cup soft butter
2 egg yolks
1/4 cup half and half
melted butter
pineapple glaze
pecan halves
candied cherries

Drain pineapple well, pressing out most of liquid; set aside 1/2 cup of pineapple for glaze. Measure water into small warm bowl; sprinkle on yeast; stir until dissolved. Combine with flour, sugar, salt, butter, egg yolks, half and half and remaining well drained pineapple. Beat with electric mixer 2-3 minutes (or very well by hand) until mixture is blended and becomes a moderately stiff dough. Scrape down bowl. Cover and refrigerate 3 or 4 hours or overnight. When ready to bake, divide dough into 4 equal parts; roll each part on lightly floured board into a 12″ rope. Lightly twist 2 ropes together on greased baking sheet; pinch ends and tuck under to seal. Make second loaf with remaining 2 ropes. Cover with dampened cloth and let rise in warm place until doubled in size about 50 minutes. Brush with melted butter. Bake at 375° F about 30 minutes. Remove to wire rack. While still warm, spread top of loaves with pineapple glaze. Decorate Pineapple Yeast Twist with pecans and cherries.

Pineapple Coconut Coffee Cake Recipe

3 tbsp margarine or butter
2 tbsp dark brown sugar c. shredded coconut
1/3 cup pineapple tidbits
1/3 cup milk
1/3 cup sugar
3/4 tsp salt
1/4 cup shortening
1/4 cup warm water
1 package yeast, active dry
1 egg, beaten
1/2 tsp pure vanilla extract
2 cups sifted enriched flour

Melt margarine or butter and use to grease a 8″x8″x2″ pan. Spread the brown sugar and coconut evenly across the bottom of pan. Arrange pineapple tidbits evenly in pan. Scald milk in a saucepan then stir in sugar, salt and shortening. Let cool to lukewarm. Measure warm water into a bowl. Sprinkle in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add beaten egg, vanilla extract and flour. Stir until well blended, about 1 minute. Turn batter into prepared pan. Let rise in warm place, free from draft, until doubled in bulk —— about 1 hour and 15 minutes. Bake in moderate oven (375° F) about 35 minutes. Turn out of pan immediately. Serve warm. Makes 1 Pineapple Coconut Coffee Cake.

Pineapple Coffee Cake Recipe

2 cups sifted flour
2 tsp baking powder
6 tbsp sugar
3/4 tsp salt
1/3 cup shortening
1 egg, beaten
1/3 cup milk
1 1/2 cups drained, canned diced pineapple
3 tbsp butter
1/4 cup brown sugar
3 tbsp sifted flour

Sift first 4 ingredients together. Cut in shortening. Combine egg and milk and add all at once to dry ingredients. Blend thoroughly. Spread dough in greased cake pan and arrange diced pineapple on top. Combine remaining ingredients and mix together with a fork until of a crumbly consistency. Sprinkle with diced pineapple. Bake in hot oven (400° F) about 25 to 30 minutes. Makes 1 (10″x6″) Pineapple Coffee Cake.

Pineapple Pizza Recipe

1 1/2 cups Bisquick
3/4 cup granulated sugar
3 tbsp shortening
1 egg
3/4 cup milk
1 tsp vanilla
3 tbsp butter or margarine, melted
2/3 cup brown sugar, packed
20 ounces crushed p4neapple, well drained
1/2 cup finely chopped walnuts or pecans

Heat oven to 350° F. Grease and flour a 12″ pizza pan. Mix Bisquick and granulated sugar; add shortening, egg and 3/4 cup of the milk. Beat 1 minute at medium speed on mixer or vigorously by hand. Then blend in the remaining milk and the vanilla. Beat 1/2 minute longer. Pour into prepared pizza pan. Bake about 25 minutes or until nicely browned. Mix butter, brown sugar, pineapple and nuts. Drop by small spoonfuls over top of pizza; with tines of fork gently distribute filling over top. Set oven to broil. Broil pizza 6″ from heat 2 to 3 minutes or until golden brown. Serve Pineapple Pizza as a dessert slightly cooled. Cut into wedges. Recipe makes 8 servings of Pineapple Pizza.

Pineapple Honey Bread Recipe

2 tbsp shortening
1 cup honey
1 egg
2 1/4 cups sifted flour
3 tsp baking powder
1/2 tsp salt
3/4 cup nut meats
1 cup bran
1 cup pineapple juice

Blend shortening and honey. Add egg and beat well. Sift flour, baking powder and salt together and mix 1/2 cup with nut meats. Add about half the ingredients to the egg mixture and mix well. Add bran and pineapple juice and mix, then add remaining flour and nuts. Pour into greased loaf pan and bake in moderate oven (325° F) for 1 1/4 hours. Makes 1 loaf of Pineapple Honey Bread.

Pineapple Blueberry Bread

3 cups unsifted flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup shortening
1 1/3 cups sugar
4 eggs
1/2 cup milk
1 1/2 tsp lemon juice
1 cup drained, crushed pineapple
2 cups blueberries, rinsed and drained

Sift flour with baking powder, soda and salt. Cream shortening until light and fluffy. Gradually beat in sugar. Stir in eggs, milk, lemon juice and pineapple. Beat in dry ingredients. Fold in blueberries. Pour into 6 greased and floured 6″x 3 1/4″ x 2 1/4″ pans. Bake at 350° F for 40 to 50 minutes. Remove from pan and cool on a rack. Recipe makes 6 loaves of Pineapple Blueberry Bread

Pineapple Bran Bread

2/3 cup pineapple syrun
2/3 cup whole bran
2 cups sifted enriched flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup chopped walnuts
1/2 cup drained, canned crushed pineapple in syrup
1 well beaten egg
2 tbsp melted shortening

Measure pineapple syrup from canned crushed pineapple and add water if necessary to make 2/3 cup. Pour over bran and let stand 15 minutes. Mix and sift flour, sugar, baking powder. baking soda and salt. Add walnuts, crushed pineapple, egg and melted shortening to bran mixture and add to dry ingredients. Mix until just blended. Turn into greased loaf pan, 9″x5″x3″. Bake in slow oven (325° F) 1 hour and 15 minutes.

Hawaiian Bread

3 1/2 cups crushed pineapple, undrained
10 ounces moist flaked coconut
4 eggs, beaten
1 1/2 cups sugar
4 cups flour
2 tsp salt
2 tsp baking soda

Combine all ingredients in the order given. Pour batter into 2 greased loaf pans. Bake for 1 hour at 325° F.

Melba Miniatures Frozen Pineapple Dessert

1 package frozen raspberries; thawed
2 tbsp light corn syrup
1/2 tsp plus 1 tbsp lemon juice
1 cup milk
2 cups miniature marshmallows
1/8 tsp salt
1 tbsp lemon juice
14 ounces crushed pineapple, drained
1 cup heavy cream, whipped
1/2 cup toasted slivered almonds

Combine raspberries, syrup and 1/2 teaspoon lemon juice. Spoon mixture into 16 paper cups set in muffin tins. Place in freezer until partially set. Scald milk; add marshmallows and stir until melted. Cool. Add salt and lemon juice. Fold in pineapple, whipped cream and almonds. Spoon mixture over raspberries. Freeze until firm. To serve, remove paper cups and invert into sherbet glasses. Recipe makes 16 servings of Melba Miniatures Frozen Pineapple Dessert.