Pineapple biscuits

https://marginmakingmom.com/pineapple-cookies/

Pineapple Cookies

"These pineapple cookies are the perfect sweet treat, dotted with bits of pineapple and topped with an optional icing" the website

Ingredients

For the Cookies:

1 cup butter, softened to room temperature; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 1 egg; 1 tsp vanilla extract; 3/4 cup crushed pineapple, drained and juice reserved; 3 1/2 cups all-purpose flour; 1 1/2 tsp baking soda; 1/2 tsp salt; 1/4 tsp nutmeg

For the Icing (Optional):

2 cups powdered sugar; 4-6 TBSP reserved pineapple juice

Instructions

Preheat oven to 375F.

In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, granulated sugar, and brown sugar until it begins to lighten in colour.

Add egg and vanilla extract, mixing to combine, scraping down the sides of the bowl as needed.

Add crushed pineapple and mix just until incorporated.

In a separate mixing bowl, whisk together flour, baking soda, salt, and nutmeg.

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing only until combined and a soft dough forms.

Scoop dough out and roll into balls. Place on an ungreased baking sheet. Bake for 8-10 minutes, or until golden-brown.

Remove from oven and cool on the baking sheet for a couple of minutes before transferring to a cooling rack to cool completely.

To prepare icing, whisk together powdered sugar and 4 tblsp of pineapple juice. If needed, add more juice, 1/2 tblsp at a time, until preferred consistency is reached. You want it to be thin enough to dip into, but no so thin that it runs off the cookies completely.

Once cookies are cool, dip the tops in the icing, and return to cooling rack so the icing can set to a satiny finish.

Verena’s Salsa de Piña

A delicious pineapple sauce, Verena’s Salsa de Piña from the fabulous initiative Free to Feed

https://www.facebook.com/freetofeedmelbourne

Serves 10

Ingredients: 1 large pineapple; 2 cups water; 2 cinnamon quills, 250g caster sugar

Method:

Peel and core the pineapple & roughly chop.

Place the flesh into a blender, add water & blend until smooth.

Pour into a saucepan & add the cinnamon quills (break into smaller pieces) & add sugar.

Bring to the boil on a low heat & simmer for 30mins or until the sauce is thick & almost gluey, allow to cool.

Transfer to a squeeze bottle.

4-ingredient pineapple slice

https://www.bestrecipes.com.au/recipes/4-ingredient-pineapple-slice-recipe/e94w171x

Ingredients

440g butter cake mix; 3/4 cup desiccated coconut; 100g butter, melted; 430g tin crushed pineapple in juice

Method

Preheat oven to 180°C. Grease a 20cm square cake tin and line the base and sides with baking paper, leaving enough overhanging to make it easy to lift out the finished slice.

Using just the cake mix part of the package (not the icing mix), weigh out 200g cake mix into a bowl. Stir through coconut, then add melted butter and mix well. Press evening into the base of the prepared tin and bake for 10 minute until golden on top.

Meanwhile, drain juice from pineapple tin, reserving it. Mix crushed pineapple with remaining cake mix, then add 2 tablespoons of reserved juice and mix to form a loose batter. Pour over base in tin and return to oven for 15-18 minutes until set. Allow to cool then cut into 9 squares.

I also sprinkled the slice with desiccated coconut before baking, Anne

Pineapple and wait for it … parsnip cake

Tropical Parsnip Cake 

http://joandsue.blogspot.com/2015/01/tropical-parsnip-cake.html

Ingredients

1 1/2 cups sugar; 1/2 cup applesauce; 1/2 cup coconut oil (melted); 4 eggs; 2 tsp vanilla; 2 cups flour; 2 tsp baking soda; 2 tsp baking powder; pinch salt; 2 tsp cinnamon; 1/2 tsp nutmeg; 2/3 cup coconut flakes (I used shredded coconut); 2/3 cup craisins (I used dried cranberries); 2 1/2 cups grated parsnip (2 parsnips); 2 cups pineapple tidbits, drained (1X 440g can)

Frosting: 1 brick cream cheese, softened; 1/2 cup butter, softened; 1 tsp vanilla; 2 1/2 cups icing sugar

Optional: 24 pecan halves ; 1/4 cup finely chopped pecans

Directions

Preheat oven to 350. Spray a 9 X 13 pan with cooking spray, set aside. (I used 2 sandwich pans)

In a large bowl, whisk together sugar, applesauce, coconut oil, eggs, and vanilla until well combined.

In a smaller bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, coconut and cranberries.

Stir the dry ingredients into the wet ingredients until just mixed. Stir in the parsnips and pineapple, again, until just mixed.

Spread into prepared pan.

Bake in 350°F/180°C oven until top is well browned and toothpick inserted near center comes out clean, about 45 - 55 minutes. (If the top browns too quickly cover lightly with a sheet of al foil until done)

Let cool on cooling rack before frosting.

Prepare frosting: In a mixing bowl, beat together cream cheese and butter until creamy and smooth, scraping sides of bowl as needed. Beat in vanilla. Gradually beat in icing sugar until you reach the proper consistency for spreading. (*If it is too thick you may need to add a bit of milk to thin or more icing sugar to thicken*)