by Febrina Picone Malloy
Ingredients:
pie dough for 9" pie, and lattice crust for top
2 cups unsweetened crushed pineapple, undrained (even better with pineapple chunks)
2 TB tapioca (if using pineapple chunks add 1 tsp more tapioca)
3/4 cup (scant) sugar (if using pineapple in syrup, use 1/3 cup sugar)
dash salt
2 tsp lemon juice
1/2 tsp vanilla
1 TB apricot jam or enough to spread thinly on crust before filling
butter
Directions:
1. Combine pineapple, tapioca, sugar, salt, lemon juice, and vanilla. Allow mixture to sit while rolling out pie dough and lining pie pan (at least 5 minutes).
2. Spread jam thinly on pie crust. Pour in pineapple mixture. Dot with butter. Cover with lattice top crust.
3. Bake at 425° for 10 minutes, then lower to 400° or 350° for about 20 minutes.
Showing posts with label Pineapple. Show all posts
Showing posts with label Pineapple. Show all posts
Pineapple Upside Down Cake
by Febrina Picone Malloy
Ingredients:
1/4 cup butter or margarine
1/2 cup light brown sugar, packed
drained pineapple slices
walnut pieces
maraschino cherries, or glaceed (optional)
1/4 cup shortening
1/2 cup sugar
1 egg
1/8 tsp salt
3 TB evaporated or regular milk
3 TB juice from pineapple slices
1/2 tsp vanilla
1 cup sifted cake or regular flour
1 tsp baking powder
Directions:
1. Prepare pan, using 10 inch pie plate or similar, such as 10 inch oven-proof skillet or 9 inch square pan.
2. Measure butter or margarine into pan and put in 350° oven to melt. Sprinkle light brown sugar over melted butter. Arrange pineapple slices and walnut pieces on this. I like 1/2 slices in spiral, roughly 1 piece on each serving. I add cherries only when appearance is important.
3. In mixing bowl, blend shortening, sugar and egg.
4. Sift dry ingredients together.
5. Beat in alternately with combined liquids.
6. Pour over prepared topping and bake at 350° for about 45 minutes or until toothpick tests done (do not touch bottom of pan with toothpick).
7. Immediately put large serving dish over pan and turn upside down. Leave a few minutes, then remove pan.
Ingredients:
1/4 cup butter or margarine
1/2 cup light brown sugar, packed
drained pineapple slices
walnut pieces
maraschino cherries, or glaceed (optional)
1/4 cup shortening
1/2 cup sugar
1 egg
1/8 tsp salt
3 TB evaporated or regular milk
3 TB juice from pineapple slices
1/2 tsp vanilla
1 cup sifted cake or regular flour
1 tsp baking powder
Directions:
1. Prepare pan, using 10 inch pie plate or similar, such as 10 inch oven-proof skillet or 9 inch square pan.
2. Measure butter or margarine into pan and put in 350° oven to melt. Sprinkle light brown sugar over melted butter. Arrange pineapple slices and walnut pieces on this. I like 1/2 slices in spiral, roughly 1 piece on each serving. I add cherries only when appearance is important.
3. In mixing bowl, blend shortening, sugar and egg.
4. Sift dry ingredients together.
5. Beat in alternately with combined liquids.
6. Pour over prepared topping and bake at 350° for about 45 minutes or until toothpick tests done (do not touch bottom of pan with toothpick).
7. Immediately put large serving dish over pan and turn upside down. Leave a few minutes, then remove pan.
Pineapple Cranberry Mold
by Febrina Picone Malloy
Ingredients:
1 1/8 cup (1/2 of 20 oz. can) crushed pineapple in juice
3 oz (6 TB) pineapple juice
1 3 oz package raspberry gelatin
½ can cranberry sauce (can be whole or jell)
3 oz Port wine or part red wine and part cran-raspberry juice
½ cup apple diced
¼ cup walnuts chopped
grated peel from ½ orange
Dash ground Cardamom
Directions:
1. Drain crushed pineapple and reserve the juice.
2. Combine the reserved juice with the pineapple juice (add enough juice to make a total of 7 oz.)
3. Put the juice in a sauce pan and bring to a boil.
4. Stir in the gelatin until dissolved.
5. Break up the cranberry sauce and add to the pan.
6. Stir in the wine.
7. Chill the mixture until slightly thickened.
8. Add the crushed pineapple and the rest of the ingredients.
9. Pour into a mold or glass dish.
10. If using a microwave, be sure NOT to use it after gelatin is in mixture.
11. Chill until firm, about 4 hrs.
Ingredients:
1 1/8 cup (1/2 of 20 oz. can) crushed pineapple in juice
3 oz (6 TB) pineapple juice
1 3 oz package raspberry gelatin
½ can cranberry sauce (can be whole or jell)
3 oz Port wine or part red wine and part cran-raspberry juice
½ cup apple diced
¼ cup walnuts chopped
grated peel from ½ orange
Dash ground Cardamom
Directions:
1. Drain crushed pineapple and reserve the juice.
2. Combine the reserved juice with the pineapple juice (add enough juice to make a total of 7 oz.)
3. Put the juice in a sauce pan and bring to a boil.
4. Stir in the gelatin until dissolved.
5. Break up the cranberry sauce and add to the pan.
6. Stir in the wine.
7. Chill the mixture until slightly thickened.
8. Add the crushed pineapple and the rest of the ingredients.
9. Pour into a mold or glass dish.
10. If using a microwave, be sure NOT to use it after gelatin is in mixture.
11. Chill until firm, about 4 hrs.
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