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