Pineapple Strawberry Pound Cake

From Mama's Flavorful Recipes facebook page, thanks for the link Leila!

Cake Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; ½ cup sour cream or Greek yogurt; 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tbsp vanilla extract; ½ cup crushed pineapple (drained well); 1 cup fresh strawberries, sliced (plus a few extra for top)

Lemon-Pineapple Glaze: 1 ½ cups powdered sugar; 2 tbsp pineapple juice; 1 tbsp lemon juice; ½ tsp vanilla extract (optional); Pinch of salt

Preheat oven to 325°F (163°C). Grease and flour a bundt or deep round cake pan. Line the bottom with parchment if needed.

In a large bowl, cream butter and sugar until light and fluffy (4–5 mins). Beat in eggs, one at a time. Stir in vanilla extract.

In another bowl, whisk flour, baking powder, and salt.

Gradually add dry ingredients to the wet, alternating with the sour cream. Mix until just combined. Gently fold in drained pineapple and most of the sliced strawberries (reserve a few slices for top).

Pour batter into the prepared pan. Arrange a layer of sliced strawberries on top (which will caramelize beautifully as shown in the image).

Bake for 70–80 minutes, or until a toothpick inserted comes out clean.

Cool in pan for 10–15 minutes, then invert onto a wire rack or cake plate. Let cool completely before glazing.

Glaze: In a bowl, whisk together powdered sugar, pineapple juice, lemon juice, and a pinch of salt until smooth.

Adjust consistency with more juice or sugar as needed.

Drizzle generously over the cooled cake, letting it drip down the sides like in the photo.

Tips: For more pineapple punch, brush the cake lightly with reserved pineapple juice before glazing.

Optional: Add ½ tsp lemon zest or coconut flakes into the batter for extra flavor.

Store at room temp for 2 days or in the fridge up to 5 days.

Candied Pineapple

Lana Recipes on facebook

Ingredients: 

2 (20-ounce) cans sliced pineapple rounds in heavy syrup; 3 cups granulated sugar; 1/4 cup light corn syrup

Instructions: 

Drain the pineapple, reserving 1 1/2 cups of the juice. Add water if needed to reach 1 1/2 cups of liquid

In a large skillet, combine the reserved juice, 2 1/2 cups sugar, and corn syrup. Cook over medium heat, stirring until sugar dissolves and mixture boils gently for 4 minutes

Reduce heat to low. Add pineapple rings, arranging in a single layer if possible.  Simmer, turning frequently, until pineapple is translucent (about 45 minutes)

Remove pineapple from syrup and place on a wire rack to dry.  (Discard or save syrup)

For faster drying in humid climates, place the rack in a 200°F oven for 30 minutes, or until pineapple is no longer sticky

Let cool completely. Roll in remaining 1/2 cup sugar

Store in an airtight container at room temperature for up to one week

I think the best way to use this candied pineapple is chopped up in fruitcake or biscuits etc, Anne

Baked Southern Pineapple Orange Swirl Cheesecake

Adapted from Kitchen delights on facebook  

Ingredients: 1 1/2 cups graham cracker crumbs;1/4 cup melted butter; 3 (8 oz) packages cream cheese, softened; 3/4 cup sugar; 3 large eggs; 1 tsp vanilla extract; 1/2 cup crushed pineapple, drained; 1/2 cup orange marmalade

Preheat oven to 325°F (165°C).

Mix graham cracker crumbs and melted butter; press into the bottom of a springform pan.

Beat cream cheese and sugar until smooth; add eggs one at a time, then mix in vanilla.

Gently fold in pineapple.

Pour filling over crust, then drop spoonful’s of orange marmalade on top and swirl with a knife.

Bake for 50–60 minutes or until centre is just set.

Cool completely, then chill for at least 4 hours before serving

This was yum with a burnt caramel tang. I made a couple of adjustments to the recipe ie I used my niece Katrina’s delicious fig and ginger jam for the swirl, lactose free cream cheese, and ginger nut biscuits for the base, Anne

Pineapple and carrot smoothie

Adapted from https://wikihow.thebustednews.com/p/carrot-pineapple-smoothie

½ cup carrot, peeled and chopped; 1 banana, peeled and chopped; ½ cup orange juice; ½ cup pineapple chunks, peeled and chopped; 1 tblsp maple syrup; 1 cup almond milk (or milk of your choice); ice cubes

Combine ingredients in a blender and mix until smooth.

Pinapalia glasses!!

                                         

Thanks Ky and Yuka, I love these glasses !!!!

And I love these too Isami and Marisa, Vivi and Max!!!

Pineapple cheese slice

Cooking for a crowd, Parties for 25 people, Australian Women’s Weekly, October 20, 1971.

Desserts for a happy ending: Pineapple cheese slice

Crumb crust: 6oz plain sweet biscuits; 3 oz butter or substitute

Filling: 8oz packaged cream cheese;14 oz can condensed milk; 1 dessertspoon gelatine; 15oz can crushed pineapple; 1/3 cup lemon juice

Crumb crust: Crush biscuits, combine biscuit crumbs and melted butter, blend well. Press over base of greased 7” x 11” lamington tin. Lined with aluminium foil, with foil coming up over the edges, to make it easier to remove slice from tin. Refrigerate until set.

Filling: Cream together cheese and condensed milk until light and smooth. Drain pineapple. Sprinkle gelatine into pineapple juice, stir over low heat until dissolved, cool. Add pineapple juice and lemon juice to cheese mixture, beat well. Stir in drained pineapple. Pour on to prepared crumb crust. Refrigerate until set.

Make 3 of these quantities to serve 25.

For the crumb crust I used ginger nut biscuits, and as you can see I adapted the recipe to fill individual glasses, Anne

Pineapple and tofu kebabs

8 bamboo skewers; 24 fresh pieapple pieces; 16 pieces of firm tofu; 1 tblsp soya sauce; 1 tblsp maple syrup or honey; 1/2 tsp chili flakes; 1 tblspn olive oil; 

Simply toss the fresh pineapple and firm tofu pieces into a marinade of olive oil, soya sauce, chili flakes and honey or maple syrup for 1 hour. Thread alternate pineapple and tofu pieces onto the bamboo skewers (3 pineapple and 2 tofu onto each skewer) then cook on a barbecue or grill.

Tropical fruit jam

Adapted from https://unevieenchantee.com/

2 C peeled and chopped watermelon; 4 C peeled fresh pineapple; 2 peeled mangoes; 1 peeled dragonfruit; 4 oranges; sugar; 1 envelope pectin

Place a small plate in the freezer. Sterilize jars and lids.

Prepare the fruit: Place watermelon in a blender and puree. Coarsely chop pineapple, mango and dragonfruit. Zest the orange, then peel and coarsely chop the fruit.

Place all of the fruit in a large pan and cook on medium until the fruit is softened. It will take about twenty minutes, depending upon how much heat you use.

Put the cooked fruit in a food processor and process until there are no large chunks remaining. Don’t overprocess, though, as you want to keep some texture.

Measure the fruit and add 3/4 as much sugar as you have fruit. For example, if you have 4 cups of fruit, add 3 cups of sugar.

Place the fruit and sugar back in the large pan and cook over medium heat, stirring, until it comes to a full boil. Add the pectin and stir constantly until it returns to a full boil.  Continue stirring for one minute.

Remove the pan from the heat. Spoon a little of the jam onto the plate that has been in the freezer. Return to the freezer for two minutes. The jam should appear thickened and should wrinkle when you touch the surface.

If the jam does not seem thick enough, return it to the heat and boil for another couple of minutes. Repeat the freezer test.

The thickened jam is ready to be placed into the sterilized containers. Leave the filled jars undisturbed for 12-24 hours.

                                        

              

An amazing topping for scones, toast, ice cream!!! Anne

Upside down pineapple biscuits

Follow the pictures!! Simple and yum!! (Best eaten hot) Anne

Pineapple cream cheese strudel

Adapted from Food Lovers facebook page

Serves 4

1 square frozen puff pastry; 1 cup crushed pineapple, drained; 2 tblsp shredded coconut; 1/2 cup cream cheese, softened; 2 tblsp icing sugar; 1 tsp vanilla extract; 1 tblsp milk

Preheat the oven to 190°C. Line a baking sheet with parchment paper.

In a medium bowl combine the cream cheese, icing sugar and vanilla extract. Mix until smooth and well blended.

Lay a square of defrosted puff pastry onto the parchment paper. Cut  lines along the sides of the square as per the photograph leaving an area in the centre for the filling.

Spread the cream cheese mixture evenly over the centre of the pastry.

Top the cream cheese mixture with the crushed pineapple and shredded coconut.

                                          

Fold the cut pieces over the filling, alternating sides to create a braid effect, as per photograph.

Brush the milk over the top of the braid.

Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before slicing.

Sweet Chili Pineapple Salsa

 Adapted from several recipes sent to me by Leila, thank you.

Ingredients; 1 ½ fresh pineapples, finely chopped; 1 tblsp soy sauce; 1 tblsp rice vinegar; 2 tblsp brown sugar; 1 tsp fresh ginger, finely chopped; 2 red chilis, finely chopped; 2 tblsp water

In a medium saucepan, combine the pineapple, chili, soy sauce, rice vinegar, water and brown sugar. Stir in the ginger blending all the ingredients well.

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.

Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, or until the salsa has thickened to your liking.

Remove the salsa from heat and let it cool slightly before serving or putting into sterile jars.

Tropical Sot Suppe

Norwegian Sweet Soup (Sot Suppe)

https://www.cheaprecipeblog.com/2015/11/norwegian-sweet-soup-sot-suppe/

Ingredients:

5 cups water; 1/4 cup pearl tapioca; 1 cup chopped prunes; 1/2 cup raisins; 1 cup mixed dried fruit, chopped (I used dried pineapple, mango and apricots); 3/4 cup sugar; 1 teaspoon cinnamon; zest from 1 lemon; 1 tablespoon lemon juice

Instructions:

Soak tapioca in water overnight. In the morning, add fruit, sugar, cinnamon, and lemon zest.

Cook over medium-high heat in a large, heavy-bottomed saucepan until tapioca is clear and the fruit is tender, about 10 minutes. Remove from heat and add lemon juice. Allow to cool. Store in refrigerator for up to 1 week.

Nut Butter Easter Eggs

Of course we made some pineapple ones at a recent family gathering!!! Anne

 

Nut Butter Egg Filling:    1¼ cup natural, runny peanut butter (no sugar added) or substitute with almond or cashew butter; ¼ cup maple syrup; ¼ cup icing sugar; ⅓ cup almond flour; ½ tsp vanilla extract; pinch of salt

Chocolate Coating:    1½ cups white chocolate melts; 2 tsp coconut oil; ½ tsp food colouring or for a natural bird’s egg look ½ tsp blue spirulina + ¼ tsp matcha powder (or use a 2:1 ratio of any blue and green food dye)

In a mixing bowl, beat together the nut butter, maple syrup, icing sugar, almond flour, vanilla extract & salt until well combined. Portion the nut butter filling into 2 tblsp portions. Roll each one into a ball using your hands, then use your hands to shape the ball into an egg shape. Place on a parchment paper lined baking sheet & cool in the freezer while you prepare the coating. 

Add the white chocolate & coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well between each interval, until fully melted. Whisk in the food colouring (or spirulina & matcha) & adjust colours as desired. Pour into a short drinking glass or a similar vessel.

Coating the eggs works best when they are semi-frozen. This helps the chocolate coating firm up quickly. Stick a toothpick in the bottom of an egg, then dip into the chocolate. Let the excess chocolate drip off. Wait until the white chocolate is mostly hardened, then return to the parchment paper & immediately remove the toothpick. Happy Easter.

Pineapple, cheese and ham pinwheels

https://www.bestrecipes.com.au/recipes/ham-pineapple-pinwheels-recipe

Ingredients:  2 sheets ready rolled puff pastry thawed; 450 g (crushed) canned pineapple; 4 tbs tomato paste; 8 slices ham (deli); 100 g mozzarella shredded; 1 cooking oil spray

Method:

Spread tomato paste over the pastry sheets, leaving approximately 1 cm gap at the top end of the pastry.

Top with ham, then pineapple and cheese.

Gently but firmly roll up like a jam roll, rolling the pastry towards the end with the gap. Place the join underneath.

Cut roll into approximately 1½ cm slices.

Place cut side down on an oven tray pre-sprayed with cooking oil, allowing a small amount of room for each one to spread.

Bake at 220⁰C for approximately 15 minutes or until golden brown.

Pineapple dried fruit roll

 The Food Saver's A-Z: The Essential Cornersmith Kitchen Companion, Alex Elliott-Howery and Jaimee Edwards, Australia 2022

1 cup dried fruit, (I used pineapple, raisins, prunes, cranberries) ¼ cup nuts (I used walnuts & almonds), 1/3 cup grated choc or cacao nibs – blend to paste, roll into a log, roll in desiccated coconut, wrap in baking paper, store in fridge. Cut into slices. OR roll into balls, then coconut OR add cinnamon or favourite spices. Store in airtight container in fridge 2-3 weeks.