Alexandra’s Mum, Jill's Pineapple Meringue

Our lovely friend Alexandra wrote this recipe into her first collection, when she left home in the 1980s.

Pineapple Meringue

Small tin crushed pineapple; ½ cup sugar; ½ cup milk; 1 dessertspn custard powder; 2 egg yolks

2 egg whites, beaten; 2 dessertsp sugar – beat; cinnamon

My additions: 

Combine first group of ingredients in a small saucepan, simmer until the custard is thick. Pour into a greased pie dish. Let cool. 

Beat egg whites until stiff, add the sugar (some people add a pinch of cream of tartar too), beat some more. Pour or pipe onto custard, sprinkle with a pinch of cinnamon. 

Bake at 180°C for about 10 minutes or until slightly golden, Anne

Muesli Buttermilk Rusks, with pineapple

Inspired by Sally Andrew’s novel “Recipes for love and murder” and adapted from https://heinstirred.com/tannie-marias-muesli-buttermilk-rusks/

Tannie Maria’s Muesli Buttermilk Rusks

INGREDIENTS

2 cups plain flour, I used gluten free; 1 tblsp baking powder; 1 tsp salt; 4 tblsp toasted muesli; 3 tblspn sultanas, cranberries and chopped dried pineapple; 3 tblsp sunflower seeds; 1 tblsp desiccated coconut; ¾ tblsp linseeds; ¾ tblsp sesame seeds; ¾ tblsp pumpkin seeds; 8 tblsp brown sugar; 2 eggs; 175 ml milk; 175 g butter melted

INSTRUCTIONS

Preheat the oven to 200°C.

Grease a 30 x 40cm tin.

Mix all the dry ingredients together.

Beat the eggs and mix in the milk and melted butter.

Add the dry ingredients and mix well.

Spoon the mixture into the tin about 3cm thick and bake for about 45 - 60 minutes until cooked through and a skewer inserted comes out clean.

Leave to cool slightly before turning out onto a wire rack and cool completely.

Once cool, cut into rusks, about 2cm thick or as you prefer.

Dry overnight in a warming drawer or in a 80-100°C oven for about 4 - 6 hours or longer until hard and dried out.

(Place them straight onto the oven racks to dry and you might have to do this in batches depending on the size of your oven).

Store in an airtight container.

I couldn't work out why you would want to dry these out in the oven for hours and hours when they tasted perfectly delicious as a fresh slice . . . until I tried it . . . and they were doubly yum, especially on the day they were made but, they store really well, just get a little crunchier with time, Anne

Orange Pineapple Pig Pickin' Cake

 Another easy and delicious cake to make, thanks for the link Cassie, Anne

http://www.tastesoflizzyt.com/pineapple-sunset-layer-cake/

Orange Pineapple Pig Pickin' Cake

Ingredients:

1 box yellow cake mix (plus ingredients the box mix calls for) I used gluten free; 310g can mandarin oranges (11oz drained); 450g can unsweetened crushed pineapple (20oz, drained); 1 packet dry instant vanilla pudding mix; 240g/12 ounces Cool Whip (I used lactose fee whipped cream) 

Instructions:

Prepare cake batter according to the directions on the box.

Beat in the drained mandarin oranges until blended.

Pour into two greased and floured 9-in. round baking pans.

Bake at 176°C/350°F for 22-25 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes and then transfer from the pans to wire racks to cool completely.

In a bowl, combine the drained pineapple and dry vanilla pudding mix.

Fold in the cream/Cool Whip.

Spread some of the frosting on the top of one layer.

Then put the other layer of cake on top of that. Spread the remaining frosting on the top and sides of the cake. Garnish with mandarin oranges or pineapple chunks. I added shredded coconut.

Store this cake in the refrigerator.

 

3-Ingredient Pineapple Cake

My sister-in-law Colleen gave me this terrific vintage t-towel celebrating that culinary essential, canned pineapple, thank you thank you !

Thanks for this ultra-simple cake recipe Leila.

A great way for vegans to celebrate the Pineapple Princesses 9^th birthday !!! which is today …

https://www.bestrecipes.com.au/recipes/3-ingredient-pineapple-cake-recipe/f7k3udrs?fbclid=IwAR3RlZ8IcsdojSzaUZYX5TfNUp59K0Zlxb2-eac0k6mF45OnLziJ2xwVrR0

3-Ingredient Pineapple Cake

“Can you believe this cake has only three ingredients? Well, it has and it's a moist and delicious afternoon tea treat that the kids will love you for!” website authors

Ingredients:

2 cups self-raising flour sifted; 1 cup caster sugar; 440g (crushed) canned pineapple

Method:

Preheat oven to 180°C. Line a loaf tin with baking paper and set aside.

Mix all ingredients together until well combined.

Pour into the loaf tin and bake for 55-60 minutes.

Pineapple Cheeseball Platter

Adapted from  https://sprinklesomefun.com/pineapple-cheeseball-platter/

Ingredients:

500g block of cream cheese, softened; 450g can of crushed pineapple, drained; 1/2 cup  capsicum, chopped; 1 box  crackers; carrot, zucchini, celery, capsicum slices for dipping

Instructions:

Mix everything except the crackers in a medium sized bowl until it's smooth. 

Spoon the mixture out onto a platter in a pineapple shape. Press crackers into the cream cheese mixture in rows starting from the bottom until you reach the top. 

Add a pineapple top and rest of platter ingredients.