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.
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.
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.
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.
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.
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.
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.
2 eggs
dash of salt
1/2 tsp ground cinnamon
2 tbsp sugar
2/3 cup pineapple juice
6 slices while bread
4 tbsp butter
3 slices pineapple, heated
Beat eggs until light, then add salt, ground cinnamon, sugar and pineapple juice and beat thoroughly. Soak the bread well in the egg mixture and saute in butter in a heavy skillet until nicely browned on both sides. Serve hot with a hot half slice of pineapple on each piece of toast. Makes 3 to 5 servings of Hawaiian French Toast.
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.
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.