Friday, 15 November 2013

The Joy of Pineapple Biscuits

The Joy of Cooking by Irma S. Rombauer  1946 Edition USA  Illustrations by Marion Rombauer

My father-in-law, Mac, gave this book to Joan when they were married in 1947. It contains no less than 56 recipes for pineapple!

Pineapple Biscuits

Prepare: Fluffy Biscuit Dough.
Fluffy biscuits (shortcake dough):
Sift before measuring: 2cups cake flour or 1 ¾ cups bread flour;
Resift with: 4 tspns baking powder ; 1 ¼ tspns salt;  1 tblspn sugar;
Cut in as directed: 2 tblspns butter (4 tblspns for richer dough);
Add: ¾ cup part rich milk and part canned pineapple juice.
Dent the top of each biscuit. Fill the dent with drained, canned crushed pineapple. Sprinkle the biscuits lightly with Confectioner’s sugar. Bake the biscuits in a hot oven 425 F for 15 to 20 minutes.


  1. I wonder if Mac was trying to give Joan a subtle hint about her cookery skills when he gave her the book? I love its cover. What did they taste like? They look yummy.

  2. They look nice - and sort of simple flavours too. Did you just use plain flour (not sure I've seen 'cake flour' in a recipe before)?

  3. Well at that afternoon tea I was outshone by my friend Sue who made delicious scones! But I intend to take on the challenge and impress everyone with pineapple scones soon! Apparently cake flour is plain flour, that was new to me too.