Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
My sister-in-law, Colleen, makes a totally delicious carrot cake. There are 6 !! displayed here at my brother, Richard's, birthday celebrations, Anne.
Colleen found the original recipe she has been using for many years in
Entertaining & Cooking Guide ’78, Australia
2 cups plain flour; 2 tsp baking powder; 1 ½ tsp soda;
salt; 2 tsp cinnamon; 2 cups sugar; 1 ½ cups oil; 4 eggs; 2 cups grated carrot;
1 X 250g can crushed pineapple, drained; ½ cup chopped nuts
Sift together flour, baking powder, soda, salt &
cinnamon. Add sugar, oil & eggs. Stir in carrot, pineapple & nuts. Put
into greased & floured pan45cmx23cm or 23cmround pan. Bake at 180°C35-40
2 cups of clear gelatine jelly; ½ tin preserved
pineapple; 4 tblsps sugar; 4 tblsps of macaroni; 1 cup custard
Wet a border mould, and coat it with jelly, cut the
pineapple in dice and put in. Then pour I the remainder of the jelly coloured
with a few drops of cochineal. Boil the macaroni in milk till quite tender,
sweeten, drain, and set it aside to cool. When the jelly is firmly set, turn
out and fill with the macaroni, pouring over it the custard, and serve.
Plain jelly can be made, using 1 dstsp of gelatine, to
each cup of hot water, and sweetened as required.
I think I would have to be very hungry to attempt the next recipe from 'Davis Dainty Dishes'! Luckily it doesn't use pineapple so I don't feel at all tempted! Anne
I found these recipes online. They were quite nice, but, I think I'll stick to chocolate! Anne
Pineapple tin - 400ml; milk powder - 1 cup; sugar - 2 tsp; ghee - 3 tsp; pistachio or almond slices for garnishing
Drain the pineapple slices & grind it. Put milk
powder, pineapple paste, sugar and ghee in a pan and stir continuously till it
becomes thick. Remove from heat immediately & transfer it to a ghee
greased plate/tray.Garnish it with pistachio or almond slices.
Burfi is a sweet confectionery
from India. It is often flavoured with fruit, nuts, spices or
rose water. They are sometimes coated with a thin layer of edible metallic leaf
known as vark and are typically cut into square, diamond, or round shapes.
Different types of Burfi vary in their color and texture.
HAWAIIAN PINEAPPLE CANDY
1 c. granulated sugar; 1/2 c. brown sugar; 1/4 c. milk or cream; 1/2 c. crushed pineapple, not drained; 1 tbsp. butter; 1 tsp. vanilla; 1/2 c. pecans
Cook sugar, milk and pineapple until it forms a soft ball
when a little is dropped in cold water. Remove from fire; add butter, vanilla,
nuts. Beat until creamy, drop by spoonfuls onto waxed paper.
Sometimes it helps to cook just a hair beyond the soft ball
stage to get the candy to harden. The beating is the big secret. The colour will
change as the candy gets stiff. If it is too stiff to drop from the spoon, add
a spoonful of hot water as needed, being sure to beat after every addition of
(From cookbook issued by First United Methodist Church of