Cooking With Pineapple

Stuffed Angel Food Cake Recipe

Pineapple — Tue, 03 Apr 2012 11:52:36 +0000

1 1/2 packages unflavored gelatin
1 cup water
2/3 cup sugar
1 cup pineapple juice (reserved from crushed pineapple)
Juice of 1 lemon
1 large angel food cake
1 pint whipping cream
1 cup almonds or pecans, cut
1 small bottle cherries, cut
2 1/2 cups crushed pineapple in juice, drained

Dissolve gelatin in 1/4 cup cold water. Add sugar.
Heat remaining water and pineapple juice to a boil. Add to gelatin. Add lemon juice
Chill until gelatin begins to congeal.
Cut off top og angel food cake about 1/2 inch thick
Make a 1/2″ deep cavity in cake, leaving 1/2″ walls on outside. Reserve some of the angel food cake crumbs.
Whip the whipping cream stiff. Add to the gelatin along with crumbs, nuts, crushed pineapple and cherries.
Fill the cavity in the cake, replace top, and cover top and sides with remaining mixture.

Makes 12 to 14 servings.

Pineapple Salad In Salad Recipe

Pineapple — Sun, 25 Mar 2012 21:34:42 +0000

3/4 cup of syrup from canned pineapple slices
3/4 cup water
1/3 cup lemon juice
2 sticks of cinnamon
1 tsp whole cloves
1 tsp whole allspice
1/2 tsp salt
2 packages unflavored gelatin
2 tsp horseradish
12 can of ginger ale
1/2 cup sliced celery
1/4 cup chopped green pepper
1/4 cup sliced radish
2 tbsp chopped pimento
6 pineapple slices

Combine pineapple syrup, 1/4 cup water, lemon juice, spices and salt in a sauce pan. Heat and simmer for 5 minutes.
Soften gelatin in 1/2 cup water.
Strain hot spiced syrup into gelatin. Stir until gelatin has dissolved. Discard spices.^*
Allow gelatin to cool, then add horseradish, ginger ale and vegetables.
Arrange pineapple slices in the bottom or sides of a 1 1/2 to 2 quart ring or other mold.
Pour in the gelatin mixture. Chill for several hours until firm.

Makes 6 Servings.

^*Alternatively you could place spices in a large tea ball or wrap in cheese cloth and tie tightly.

Pineapple Wine Supreme Recipe

Pineapple — Sun, 18 Mar 2012 11:18:45 +0000

2 1/2 cups pineapple chunks in juice, drained and reserved
1 1/2 cups pineapple juice plus water as needed
2 tbsp plain unflavored gelatin
1/2 cup cold water
1/2 cup sugar
1/4 cup lemon juice
3/4 cup pecans, broken
1 1/3 cup sherry wine

Soften gelatin in cold water.
Heat pineapple juice to boiling. Add gelatin. Stir until dissolved.
Add pineapple chunks, sugar, lemon juice, pecans and sherry.
Arrange some of the pineapple chunks in the bottom of a mold. Add enough gelatin to hold in place and chill until firm.
Pour in remaining mixture. Chill until firm.

Serves 6 to 8.

Pineapple Mini Pies Recipe

Pineapple — Sun, 26 Feb 2012 12:26:51 +0000

15 1/4 oz sliced pineapple in syrup
2 1/2 cups sifted all-purpose flour
1 tsp salt
1/2 tsp grated lemon peel
1 cup shortening
6 tbsp (1/2 cup) reserved pineapple syrup
1/4 cup brown sugar
1/4 tsp ground cinnamon
3/4 cup sifted powdered sugar
1/4 cup lemon juice
dairy sour cream

Drain pineapple, reserving 1/2 cup of syrup.
Resift flour with salt; add lemon peel.
Cut in shortening as for pastry.
Add reserved pineapple syrup, 1 tablespoon at a time, to moisten the flour mixture.
Form dough into a ball. Roll out on lightly floured board to an 1/8″ thickness.
Cut into 16 circles, about 1/2″ larger than the pineapple slices.
Cut out small wholes in the center of 8 of the pastry circle so they resemble doughnuts.
Place 1 pineapple slice on top of each remaining whole pastry circle. Sprinkle each with brown sugar and cinnamon.
Top each pineapple slice with the remaining pastry circles with the whole in the center.
Seal edges with a fork.
Bake in a 400 ° F oven for about 12 minutes. Remove from oven.
Stir the powdered sugar and lemon juice together. Drizzle over pastries.
Serve topped with sour cream.

Makes 8 Pineapple Mini Pies.

Sea Breeze Pineapple Lattice Pie Recipe

Pineapple — Tue, 10 Jan 2012 12:36:23 +0000

1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
20 ounce crushed pineapple in pineapple juice
1/4 cup reserved pineapple juice
2 tbsp butter
2 tbsp freshly squeezed lemon juice
1 tsp grated lemon peel
2/3 cup flaked coconut
Double crust 9″ pie pastry

Blend sugar, cornstarch and salt together in a 2 quart saucepan.
Stir in crush pineapple and pineapple juice.
Cook over moderate heat while stirring until mixture boils and thickens.
Stir in butter. Remove from heat.
Add lemon juice, lemon peel and flaked coconut.
Let cool for about 5 minutes.
Line a pie pan with 1 piece of pastry, letting crust hang over about 1/2″.
Pour pineapple mixture into the lined pie pan.
Cut remaining pie crust into 1/2″ wide strips and lay across filled pie about an 1″ apart. Rotate pie 1/4 turn and weave the remaining strips to make a lattice effect.
Fold lower crust up and over the lattice pastry strips. Press to seal and flute the edges.
Bake on lower rack of a 425° F. oven for about 20 to 35 minutes.
Cool before serving.

Makes 1 9″ pie.

Pineapple Sweet Potato Pie

Pineapple — Fri, 24 Dec 2010 22:49:45 +0000

Filling:
5 ounces vanilla pudding and pie filling (not instant)
2 cups cooked mashed sweet potatoes
1/2 cup brown sugar
1 Tbsp lemon juice
1/2 tsp pure vanilla extract
1/2 tsp salt
1/8 tsp ground mace
1 cup evaporated milk
1 egg, slightly beaten
2/3 cup crushed pineapple, drained

Crust:
9″ unbaked pie crust
whipped cream or other frozen whipped topping such as Cool Whip

Combine all ingredients for filling except for the milk, egg and pineapple. Beat well until blended, Stir in milk & egg and mix well. Fold in crushed pineapple.

Spoon mixture into the prepared pie crust.

Bake at 400 degrees for 10 minutes; reduce heat the 350 degrees and bake for another 25 minutes. Cool and then refrigerate.

Serve with a spoonful of topping on each serving. Makes Eight Servings

Pineapple Mint Pie Recipe

Pineapple — Fri, 24 Dec 2010 22:09:14 +0000

1 cup flaked coconut
1 cup gingersnap cookie crumbs
1/3 cup butter, melted
20 oz crushed pineapple
1 tbsp unflavored gelatin

1 tbsp dry mint leaves
-or-
2 tbsp snipped fresh mint

1 pint pineapple sherbet

Make a crust by combining the flaked coconut, gingersnap crumbs and butter. Press into a 9″ pie pan. Bake crust in a preheated 350° F oven for 15-20 minutes. When done shell should be golden brown. Remove pie crust from oven and allow to cool thoroughly.

Drain the crushed pineapple, reserving syrup.

Combine reserved syrup with unflavored gelatin and mint. Bring to a boil, stirring to dissolve gelatin. Strain and remove mint.

Slowly beat pineapple sherbet with gelatin with a rotary mixer. The frozen sherbet will melt and blend at the same time, chilling the gelatin so that the gelatin will begin to thicken.

Fold in the crushed pineapple. It may be necessary to refrigerate this mixture until the pineapple stays suspended. Pour mixture into the prepared pie shell.

Chill until set – 1 to 1 1/2 hours. Garnish with whipped cream (if desired) and fresh mint leaves.

Makes 6 servings.

Pineapple Cheese Pie

Pineapple — Tue, 12 Oct 2010 00:42:21 +0000

3/4 cup evaporated milk
1 cup crushed pineapple, drained
1/4 cup sugar
1/2 tsp salt
1 egg, beaten
1/3 cup lemon flavored gelatin
1 cup creamed style cottage cheese, sieved
1 baked 9″ pie shell

Chill milk in a bow in refrigerator.

Combine pineapple, sugar, salt and egg in a heavy saucepan. Cook over low heat while stirring constantly until thickened. Remove from heat. Add gelatin; Stir until well dissolved.

Beat milk until thick and fluffy. Fold in the pineapple mixture and then fold in the cottage cheese.

Chill for 20 minutes. Fill the baked pie shell with mixture. Chill for several hours before cutting.

Makes 6 servings.

Pineapple Apricot Pie Recipe

Pineapple — Wed, 08 Sep 2010 00:40:17 +0000

3 lbs fresh apricots (i.e. not dried apricots) – buy in season
pastry, double crusts for 9″ pie
1 cup crushed pineapple, drained
1/2 cup sugar
2 tbsp tapioca
1/8 tsp salt
2 tbsp butter

Wash, halve, pit and peel fresh apricots – measure to 4 cups.

Roll out half of pastry to fit a 9″ pie pan.

In a bowl, combine the apricots with the crushed pineapple, along with sugar, tapioca, and salt. Spoon this mixture int the pie shell. Dot the top of the filling with butter.

Roll out remaining pastry for the top crust. Arrange over filling. Seal and flute the edges.

Bake in a hot (400 degrees) oven fir about 50 minutes, or until crust is golden brown.

Makes 6 to 8 servings.

Open Face Fresh Pineapple Pie

Pineapple — Thu, 03 Jun 2010 16:54:50 +0000

2/3 cup sugar
1 1/2 tbsp cornstarch
1/3 cup softened butter
2 eggs, separated
2 cups coarsely chopped fresh pineapple
2/3 cup heavy cream
9″ unbaked pastry shell
fresh pineapple chunks
soft cream cheese

Mix sugar with cornstarch; add butter and egg yolks, blend well. Stir in the chopped pineapple and heavy cream.

In a separate bowl, whip the egg whites until stiff and then fold into the pineapple mixture. Pour into pastry shell.

Bake in a hot oven (400 degrees F) for 10 minutes, then reduce to a moderate oven (350 degrees F) and bake for 35 minutes more (or until to is well browned).

Let cool for at least one hour (or serve chilled).

Top with extra pineapple chunks and rosettes of cream cheese (forced through a pastry bag with a star tip) just before serving.

Tags: pineapple, open, faced, pie