Friday, 30 May 2014

Pineapple - Hummingbird Cake

“Delicious Cakes and Slices” baked by the Solo Valencio Girls, Orange 2014 all profits to Western Care Lodge

Hummingbird Cake
Ingredients: 450g crushed pineapple; 1 cup plain flour; ½ cup self raising flour; ½ tsp bicarb soda; ½ tsp ground cinnamon; ½ tsp ground ginger; 1 cup brown sugar; ½ cup coconut; 1 cup mashed banana (2 bananas); 2 lightly beaten eggs; 180ml oil
Method: Grease 19cm cake tin and line base with baking powder. Drain pineapple well. Reserve ¼ cup liquid. Sift dry ingredients into large bowl. Add remaining ingredients. Stir until just combines. Pour mixture into prepared tin. Bake in moderate oven for about 1 hour. Cover with foil if overbrowning. Stand cake for 10 minutes before turning onto wire rack to cool. Top with lemon frosting and walnuts/pecans if desired.
Lemon frosting: 200g creamed cheese. 1 ½ tsp grated lemon rind; 3 tsp lemon juice. Place all ingredients in Kitchen wiz. Mix and gradually add ½ cup of icing mixture until smooth.
Contributed by Louise Eggleston.


Saturday, 24 May 2014

Bread with pineapple on top.

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

Open Sandwiches: Pineapple Sandwiches    
Rounds of white bread with:
Soft cream cheese
Cover them with: Thin rounds of pineapple
Garnished with: Maraschino cherries.

Pineapple Fingers
Cut into strips 3 by 4cm wide and 4cm thick” white bread.
Toast them on three sides. Place them on a baking sheet with the untoasted side up.
Drain: pineapple sticks.
Place them on the untoasted sides. Sprinkle them well with a mixture of: brown sugar and cinnamon.
Dot them with: butter.
Brown them under a broiler.
Fine for tea or as a dessert with: whipped cream.
Or prepare by any rule: pie dough.
Roll it until it is very thin. Cut it into oblongs.

Sunday, 18 May 2014

Pineapple with a punch!

Three distinctive drinks from childhood summers

Recently I spent a fruitful couple of days learning about ambient sound recording through the Dungog Community College with a great group of creative people led by artist, Virginia Hillyard, from the Sydney College of the Arts.
My listening and recording skills are improved and inspired. An underwater mic dropped into the beautiful Williams River and a contact mic attached to fence wires made extraordinary tones! As for the dairy . . .

 Intrepid photographer: Pauline Cambourne
Added bonus: I grabbed the opportunity to cook a couple of  Ruby Borrowdale's yummy pineapple meringue pies for the group, and collect fondly described punch recipes, which of course included pineapple juice. You’ll have to experiment with the proportions yourself!
I apologise if I took down anyone’s combination inaccurately! Anne
Pauline - pineapple juice; lemonade; juice of 2 oranges and 1 lemon
Paul - unsweetened pineapple juice, ginger ale, lots of chopped mint, ginger refresher cordial and soda, ice (I can recommend the ginger refresher cordial, it added a great zing)
Jane -  a very fruity herbal tea (I used pomegranate); tropical fruit punch (I used pineapple); ginger beer; chopped mint; soda; fruit; ice
All delicious!

Tuesday, 13 May 2014

Mum's Pineapple Cake

Mums Cake Book Sydney, 1925, recipes contributed to Mums Cake Recipe Competition

Pineapple cake
50g butter; 6 tblsp sugar; 3 eggs; 4 tblsp flour; ¼ cup milk; 1 tsp Mums Baking Powder; 6 tblspn pineapple chopped small

Beat sugar & butter to a cream, add eggs, one at a time, beating in well. Sift in flour and Baking Powder. Add milk, and lastly pineapple. Bake in a moderate oven for about 1 hour.

Mother's Day picnic by the Williams River

I thought of that as I ate a second slice!

 Bent scones?

Tuesday, 6 May 2014

Grilled pineapple with bacon and a toothpick

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

Grilled Pineapple  
4 servings.
Drain: 8 pineapple spears.
Wrap 8 slices of bacon around them.
Fasten the slices with toothpicks. Broil the bacon under a moderate flame.

Brad, Gabi and Jesse helped out with the grilled pineapple (we

used fresh pineapple cut into spears) on board “Blue Moon”.

Donna joined in the spirit of cooking creatively with tropical fruits
and demonstrated something unusual with a banana. She inserted
chocolate coated caramel pieces into a banana split longways,
wrapped it in foil and heated it up on the barbecue until the
caramel melted. YUM! Next time I'll bring more bananas!