Month: May 2007

Hawaiian Triple Decker Sandwich

10 slices white bread
5 slices whole wheat bread
3 ounces cream cheese, softened
2 tbsp crushed pineapple, drained
3 tbsp softened butter
4 1/2 ounces corned beef spread

Trim crusts from bread. Combine cream cheese and pineapple; spread on 5 slices of white bread. Top with whole wheat bread. Butter these slices; then spread with corned beef. Butter remaining 5 slices of white bread and use to close corned beef sandwiches. Cut each sandwich into 3 long slices. Makes 15 tea sandwiches.

Nutty Pineapple Chicken Sandwich

8 ounces crushed pineapple, drained
1 cup chopped cooked chicken
2 cups English walnut meats, chopped
1/2 cup cooked salad dressing
24 slices white bread, buttered

Combine pineapple, chicken, nut meats and salad dressing. Spread between buttered slices of white bread. Remove crusts and cut each sandwich diagonally into quarters. Makes 4 dozen small sandwiches.

Pineapple Club Sandwich Recipe

9 ounces pineapple tidbits
1 cup cooked shrimp, chopped
1/2 cup finely chopped celery
2 tbsp finely chopped green onion
2 tbsp mayonnaise
12 slices buttered toast
8 thin firm slices tomato
8 slices crisp, cooked bacon

Drain pineapple. Combine with shrimp, celery, onion and mayonnaise. Put three slices of toast together for each sandwich. Make bottom filling of sliced tomato and bacon, top filling of pineapple shrimp mixture. Cut crosswise in halves to make triangles. Makes 4 whole Pineapple Club sandwiches or 8 triangles.

Waikiki Rolls

1/2 cup light brown sugar
2 tbsp all purpose flour
3 tbsp butter
8 1/2 ounces crushed pineapple, drained
1/2 cup pecan halves
8 brown and serve rolls

Combine firmly packed brown sugar and flour in sauce-pan; add butter, pineapple and pecans. Heat mixture over low heat until butter melts, stirring constantly. Pour mixture into a greased 8″ round cake or pie pan. Place rolls, top side down, in pineapple mixture. Bake at 400° F for 10 to 12 minutes or until golden brown. Remove from oven; invert onto serving plate. Makes 8 servings of Waikiki Rolls.

Pineapple-Apple Roll Recipe

2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1/3 cup shortening
2/3 cup milk
2 tbsp butter, melted c. granulated sugar
1 1/2 tsp cinnamon
1 1/2 cups chopped peeled apple
2 1/2 cups crushed pineapple, drained
1 tbsp melted butter
3 tbsp brown sugar

Sift flour, measure and resift with baking powder and salt 3 times. Cut in shortening with pastry blender or 2 knives. Add milk all at once; stir just until dough stiffens; then turn out onto floured hoard. Knead half a dozen times and roll out in rectangular sheet 1/4″ thick. Spread with the 2 tablespoons melted butter, sugar and cinnamon. Mix pineapple and apple and sprinkle over dough. Roll dough up tightly like jelly roll starting at the wide side. Pour the 1 tablespoon melted butter into bottom of 9″ square baking pan end sprinkle brown sugar evenly over it. Cut roll in 1″ slices and place close together in baking pan, cut side up. Bake in a moderately hot oven (425° F) 25 to 30 minutes or until done and well browned. Makes 9 to 12 slices of Pineapple-Apples Rolls depending on size of slices.

Pineapple Pinwheels Recipe

2 cups enriched flour
3 tsp baking powder
2 tbsp granulated sugar
1 tsp salt
1/3 cup shortening
2/3 cup syrup drained from crushed pineapple
1 cup drained crushed pineapple
1/2 cup firmly packed brown sugar
1/4 tsp cinnamon
2 tbsp melted butter or margarine

Sift flour, baking powder, granulated sugar and salt together into mixing bowl. Using pastry blender or 2 knives, cut in shortening until finely divided. Add pineapple syrup and mix until dough holds together. Turn out on lightly floured board and knead gently several strokes to smooth dough. Roll out pineapple pinwheel dough to an oblong shape, about 8″x16″. Spread with following mixture: crushed pineapple, brown sugar, cinnamon and butter or margarine.

Starting from long side roll up as for jelly roll; seal long edge, using fingers. With sharp knife cut into 16 1″ thick slices thick. Place slices of pinwheel dough, cut side down, on well greased square baking pan, 9″ x 9″ x 1 3/4″. Bake in hot oven (425° F) for 25 minutes. Recipe makes 18 pineapple pinwheels.

Pineapple Pancakes Recipe

2 cup sifted flour
5 tsp. baking powder
2 tsp salt
3 tbsp sugar
2 eggs, beaten
2 cups milk
6 tbsp melted shorten4ng
1 cup crushed pineapple, well drained

Sift together flour, baking powder, salt and sugar. Beat eggs in mixing howl. Add milk, shortening, flour mixture and pineapple. Stir until blended. Heat griddle or heavy frying pan slowly until moderately hot. Test temperature by sprinkling few drops of water on it. When drops stay round and bounce about, temperature is right. Or use an electric skillet or griddle set at temperature given in book of instructions. Grease very lightly before baking each batch. Ladle or pour about 1/4 cup batter for each pancake onto hot griddle. Bake until top side is full of bubbles that begin to break and edges are dry; turn; brown on other side. Recipe makes 2 1/2 dozen pancakes 4 to 5″ in diameter or 1 dozen pancakes 6 to 7″ in diameter

Pineapple Nut Bread Recipe

1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup seedless raisins
3/4 cup brown sugar
3 tbsp soft butter
2 eggs
8 1/2 ounces crushed pineapple
2 tbsp sugar
1 1/2 tsp ground cinnamon
3/4 cup chopped nuts

Sift flour, baking powder, salt and baking soda into a large bowl. Rinse raisins in hot water and drain well; add raisins and nuts to dry ingredients. Beat together the sugar, butter and eggs until fluffy. Stir in half the flour and raisin mixture, then the undrained pineapple, then remaining flour, beating just until smooth each time. Pour into oiled 9″ x 5″ x 3″ loaf pan. Sprinkle top with mixture of 2 tablespoons sugar and 1/2 teaspoon ground cinnamon. Bake at 350° for 60 to70 minutes. Makes 1 loaf of Pineapple Nut Bread.

Muffins Tropicale Recipe

2 cups sifted all-purpose flour
2 tsp baking. powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
1 well beaten egg
1 cup dairy sour cream
8 3/4 ounces crushed pineapple
1/3 cup cooking oil or melted shortening
1/2 cup chopped pecans

Sift together flour, baking powder, soda and salt; stir in brown sugar. Combine egg and sour cream. Stir in undrained pineapple, oil and pecan nuts. Add sour cream mixture to dry ingredients all at once. Stir until moistened. Fill 18 greased muffin pans 2/3 full. Bake in 400° oven for 20 minutes. Recipe makes 18 muffins.