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.
Monday, 17 November 2014
Kathy's scrapbook pineapple recipes
Ingredients: 12oz pkt mixed fruit; 2 heaped tspn mixed
spice; ½ cup sugar; ¼ lb butter; 1 tsp carb soda; small tin crushed pineapple;
1 cup plain flour; 1 cup selfraising flour; 2 eggs
1) Put all on to boil 1 minute (except flour and
3) Add flour sifted and 2 eggs – mix well
4) Place in foil-lined cake tin
5) 45 minutes 370°F
6) Add sherry
Our wonderful friends, Kathy and Bill. Kathy’s only pretending
she’s going to eat some - she doesn’t actually like fruitcake! Anne.
1 tin (small) crushed pineapple; 1 medium tin corn kernels;
1 carton sour cream; 1 or 2 tins mandarins; 2 tblspn coarse shredded coconut
Drain fruit and corn well. Mix in coconut and sour cream.
Flavour is improved if this is made the day before and refrigerated