Pineapple Cupcake Recipe

1/2 cup shortening
1 cup sugar
2 eggs, unbeaten
2 cups flour, sifted
1/2 tsp salt
2 tsp baking powder
1 tsp vanilla
8 ounces crushed pineapple (minus 3 tbsp juice)

For Pineapple Glaze:
3 tbsp pineapple juice
3 cups sifted confectioners sugar

Cream the shortening, add sugar, cream well. Add unbeaten eggs, heat well, sift flour, salt and baking powder. Sift together 3 times and blend into the sugar mixture. Add the vanilla and crushed pineapple. Put into paper lined muffin tins and bake at 375° F for 20 minutes or until lightly brown. For glaze, add the confectioners sugar to the pineapple juice. Blend until smooth and satiny. Spread over the cupcakes while they are still warm. Recipe makes 24 Pineapple Cupcakes.

Hawaiian Muffins

14 ounces orange muffin mix
1/2 cup flaked coconut
8 3/4 ounces crushed pineapple
1 egg, beaten
2/3 cup milk
3 ounces cream cheese

Combine muffin mix and coconut. Drain pineapple, reserving 1 tablespoon syrup. Add pineapple, egg and milk to dry ingredients. Blend only until dry ingredients are moistened. Fill greased muffin pans 2/3 full. Bake in hot oven (400° F) for 15-20 minutes or until done.

Beat cream cheese until fluffy. Add the 1 tablespoon reserved pineapple syrup; beat well. Serve with hot muffins.

Recipe makes 12 – 16 Hawaiian Muffins.

Tropical Bruffins

9 ounces crushed pineapple
2 bananas
1/2 cup sugar
1 egg
1/4 cup milk
2/3 cu Grapenuts Cereal
2 cups biscuit mix
1 tsp salt

For Glaze:
1 cup powdered sugar, unsifted
2 tbsp pineapple syrup

Preheat oven to 425° F and grease muffin tins. Reserve 2 tablespoons syrup from pineapple for glaze. Slice bananas and mash with fork. Combine sugar, egg and milk; mix well, then add Grapenuts, undrained pineapple, banana, biscuit mix and salt. Stir mixture about 25 strokes until blended but not smooth. Spoon into muffin tins, almost to top, and bake for 20 minutes. Meanwhile, blend glaze Ingredients in small bowl until smooth. Loosen bruffins with small knife and while still hot, place each, top-side down, in glaze. An easy way to transfer to cooling rack: slip fork under top and invert. Makes 6 bruffins (large enough to slice) using 3 1/4″ tins, or 12 bruffins using 2 1/2″ tins.

Pineapple Sweet Potato Fritters Recipe

2 1/2 cup sweet potatoes
2 eggs
4 tbsp melted butter
1/2 tsp salt
1 cup drained, crushed pineapple
1 cup flour
1 tsp baking powder
1/8 tsp nutmeg

Mash sweet potatoes; measure 2 cups. Mix together potatoes, eggs, butter and salt. Add pineapple; add flour sifted with baking powder and nutmeg; beat well. Drop by spoonfuls into hot, deep fat (375° F). Fry until golden brown. Recipe makes 6 servings of Pineapple Sweet Potato Fritters.

Pineapple Cheese Fritters Recipe

1 cup sifted flour
2 tsp baking powder
3/4 tsp salt
1 cup cottage cheese
3/4 cup drained, canned, crushed pineapple
1 egg, separated

Sift flour, baking powder and salt together. Combine mashed cottage cheese, pineapple and slightly beaten egg yolk and mix well. Stir into dry ingredients, mixing just enough to moisten. Fold in stiffly beaten egg white and drop by teaspoons into hot, deep fat (360° F). Fry until brown. Makes 6. servings of Pineapple Cheese Fritters.

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 Brunch Cakes Recipe

6 English muffins
3 ounces softened cream cheese
2 T. sugar
1 egg
1/4 tsp pure vanilla extract
8 3/4 ounce can crushed pineapple,

Split and toast English muffins; place on baking sheet. Spoon pineapple mixture atop, using about 1 1/2 tablespoons mixture for each. Sprinkle with 1/4 cup chopped pecans, if desired. Bake in 375° F oven for 6 to 8 minutes. Serve warm. Makes 6 servings of Pineapple Brunch Cakes.