Upside down pineapple biscuits

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

Pineapple Rightside Up Sugar Biscuits

from https://middleeastsector.com/pineapple-upside-sugar-cookies

Ingredients

For the cookies: 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons milk

For the topping: 8 -10 pineapple rings (fresh or canned), drained and cut into halves or quarters; 2 tablespoons brown sugar; 10 maraschino cherries, stems removed

Directions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and milk, and beat until combined. Gradually add the dry ingredients and mix until just combined.

Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Gently press the dough balls down slightly with the back of a spoon to flatten them. Take half of a pineapple ring and place it in the center of each cookie dough ball. Sprinkle each pineapple ring with a small amount of brown sugar. Place a maraschino cherry on top of each pineapple ring.

Bake the cookies for 12-15 minutes or until the edges are golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cookies are best served fresh, but you can store them in an airtight container for up to 3 days.

Festive pineapply biscuits

Gluten Free Gingerbread Biscuits

60 grams butter; 100 grams golden syrup; 100 grams brown sugar; 1 ½ cups gluten free plain flour; 1 tsp Christmas spice mix ie cinnamon, nutmeg, ginger; ½ tsp bicarbonate soda; 25 grams finely diced dried pineapple; 25g finely diced crystallized ginger (optional)

In a small saucepan add the butter, golden syrup & brown sugar, & place over a low heat. Keep watch & give it a little stir every so often.

Once the ingredients are melted together give them a good stir then remove from the heat & let it completely cool down.

In a large bowl combine flour, Christmas spices. Mix & bicarbonate of soda.

Pour the golden sugary concoction into your flour, mix well. Add the diced pineapple & ginger.

Turn your dough out onto a piece of cling wrap & wrap tightly. Place into the fridge for 30 minutes to set.

Sprinkle a little extra flour onto a large piece of baking paper & roll out your dough with a well-floured rolling pin until it’s about 1/2cm thick. Cut out your biscuits using whatever shape you like. Leave the biscuits on the tray where they are & place straight back into the fridge to set for 1 hour.

Pre-heat your oven to 180ºC & once hot, pop those trays of biscuits straight from the fridge into the oven. Bake for 8-10 minutes or until the outside edge & tops of the cookies are just slightly starting to brown.

Remove from the oven & allow to cool for 5 minutes before transferring to a wire rack to cool fully.

Fruity Nutty Christmas Biscuits

1 cup walnuts; ½ cup almonds; ½ cup pecans; 1 cup pitted dates; 1 cup candied cherries; 2 cups dried pineapple; 1 cup dried cranberries; ¾ cup all-purpose flour, divided ; ¼ cup butter, softened; 1/3 cup brown sugar; 1 whole egg; ½ teaspoon Christmas spice mix ie cinnamon, nutmeg, ginger; ¼ teaspoon baking soda; ½ teaspoon vanilla extract

Preheat the oven to 350°F.

Chop the fruit & nuts, mix together. Add ½ cup of the flour. Toss until well combined, then set aside.

In another bowl, cream the butter & brown sugar together until smooth. Add the egg to the butter mixture & mix until incorporated.                           

Stir in the remaining flour, Christmas spice mix, baking soda & vanilla extract. Pour the wet mixture over the fruit & nut blend. Combine everything by hand until evenly distributed.

Line four trays with parchment paper, divide the mixture into 48 drops & place 12 on each sheet.

Bake two sheets at a time in the top third of the oven for about 20 minutes. Rotate the sheets after 10 minutes & keep an eye on the bottoms to avoid over-browning.

Transfer the baked cookies to a rack to cool completely.

Store the cooled cookies in an airtight container.

Pineapple in jars and bottles and cans

 And some new finds, from Thailand

Pineapple and weetbix biccies

https://www.taste.com.au/recipes/pineapple-biscuits/3a281104-685d-46d9-8112-c60ed98453c1

Pineapple biscuits

1/2 cup brown sugar; 1/2 cup caster sugar; 1 tsp vanilla essence; 1 egg, lightly beaten; 125g butter, melted, cooled; 1 cup self-raising flour, sifted; 6 Weetbix, crushed; 3/4 cup dried pineapple wedges, finely chopped

Icing; 1 3/4 cups pure icing sugar, sifted; 2 tbsp pineapple juice; 2 tsp butter, melted

Step 1

Preheat oven to 180°C. Line 2 baking trays with baking paper.

Step 2

Combine sugars, vanilla, egg and butter in a bowl. Add flour, Weetbix and pineapple. Stir until well combined.

Step 3

Drop tablespoonfuls of mixture onto prepared trays. Bake for 20 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.

Step 4

Make icing: Combine all ingredients in a bowl. Stir until smooth. Spread over biscuits. Allow to set. Store in an airtight container at room temperature for up to 5 days.

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.

Kiflice with pineapple and lilly pilly jam

 Thanks so much for this recipe link Ella, these Eastern and Central European kiflice are delicious

“The four-ingredient jam crescents that childhoods are made of” Farah Celjo

I have adapted Farah Celjo’s recipe, her full instructions are on this link https://www.sbs.com.au/food/article/2021/08/13/four-ingredient-jam-crescents-childhoods-are-made Anne

Preheat your oven to 200°C (180°C fan-forced) and line a large baking tray with paper.

In a large bowl, mix 125 g softened butter and 200 ml of thickened cream (I used lactose free), brought to room temperature, until combined. Sift in 1½ -2 cups of self-raising flour (I used gluten free), ⅓ cup at a time, until a soft dough forms. (You can use plain flour, 1 cup of plain flour: 2 tsp of baking powder). Use your hands to mix the final ⅓ cup, this is where the dough comes together and you get a good sense of how sticky it is. You can add (optional) vanilla extract or almond essence if you like at this step.

Turn the dough onto a lightly floured bench, and use your hands to knead for 3-5 minutes until the dough is smooth and not too sticky. Add more flour if you need it.

Cut into 4 even portions, and working with one dough at a time, knead with your palm for a minute and then shape into a smooth ball. Using a lightly floured rolling pin roll out the dough, turning it every roll to create a round shape about 18 cm in diameter and 2 mm thick. Using a sharp knife or pizza cutter, cut into 8 even wedges, starting with a vertical and horizontal cross and then diagonal from there.

Place 2 tsp of plum or rosehip jam (I used pineapple and lilly pilly jam) at the thicker end of each wedge. The jam may spill out during the baking process - do not be alarmed, this can be the case depending on the jam you choose and its consistency and doesn't mean it's a baking fail by any stretch.

Fold the edges of the wider end inwards, tucking the corners first and pressing to seal the jam and continuing to form a croissant shape. Place on the lined tray about 2 cm apart. Repeat with the remaining dough balls, placing about 32 pieces in total if you're using 4 sections or 24 pieces if you've decided to go with 3.

Bake for 15-18 minutes until lightly golden and then remove to cool on the tray for 15-20 minutes. Roll each piece into icing sugar coating all the sides well. Devour immediately. Or place the uniced kiflice into an airtight container for up to a week and roll them in icing sugar as you need to.

Simply pineapple biscuits

Simple and delicious biscuits topped with crystallised pineapple

4 tblsp butter or margarine; 2 tblsp castor sugar; 2 tblsp condensed milk; 1 large cup self raising flour; crystallised pineapple pieces

Method: Cream butter and sugar, add condensed milk, mix well. Add sifted flour. 

Put teaspoons on greased tray. Stick a piece of crystallised pineapple in the top of each biscuit.

Bake in a moderate oven 15-20 mins.

This was refreshing recent find, 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

Pineapple Rock Cakes

Thanks to Unusual Coleslaw for this delicious rock cake recipe ! 

http://unusualcoleslaw.blogspot.com/2021/06/pineapple-rock-cakes.html

Pineapple Rock Cakes

4 oz. flour, 2 oz. ground rice, 2&1/2 oz. butter or margarine, 2&1/2 oz. castor sugar, 1 level tsp. baking powder, 1 oz. roughly chopped glace pineapple, pinch salt, 1 egg, a little milk if necessary, sprinkling castor sugar.

Method: Sift flour with salt and baking powder. Rub butter into dry ingredients. Mix in sugar, rice and pineapple. Beat egg slightly then add to mixture, adding a little milk if it does not hold together. Put mixture in spoonfuls on greased slide, sprinkling a little castor sugar on each. Bake in hot oven. Makes about 12 cakes.

Source: contributed by Mrs C. Ebsary in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.53.

Soft pineapple cookies

From:  https://www.allrecipes.com/recipe/17333/soft-pineapple-cookies

Ingredients:

½ cup shortening; 1 cup brown sugar; 1 egg; 1 teaspoon vanilla extract; 1 (8 ounce) can crushed pineapple; 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon baking soda; ⅛ teaspoon salt

Directions:

Step 1: Preheat the oven to 325°F (165°  C). Grease cookie sheets.

Step 2: In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.

Step 3: Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Pineapple biscuits

https://www.taste.com.au/recipes/pineapple-biscuits/3a281104-685d-46d9-8112-c60ed98453c1

Pineapple biscuits

                                                                                                                                                    

INGREDIENTS: 1/2 cup brown sugar; 1/2 cup caster sugar; 1 teaspoon vanilla essence; 1 egg, lightly beaten; 125g butter, melted, cooled; 1 cup self-raising flour, sifted; 6 Weetbix, crushed; 3/4 cup dried pineapple wedges, finely chopped

ICING: 1 3/4 cups pure icing sugar, sifted; 2 tablespoons pineapple juice; 2 teaspoons butter, melted

METHOD:

Step 1  Preheat oven to 180°C. Line 2 baking trays with baking paper.

Step 2  Combine sugars, vanilla, egg and butter in a bowl. Add flour, Weetbix and pineapple. Stir until well combined.

Step 3  Drop tablespoonfuls of mixture onto prepared trays. Bake for 20 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.

Step 4  Make icing: Combine all ingredients in a bowl. Stir until smooth. Spread over biscuits. Allow to set. Store in an airtight container at room temperature for up to 5 days.

Shortbread pineapple jam drops

https://www.sbs.com.au/food/recipes/shortbread-biscuits-pineapple-jam

Shortbread biscuits with pineapple jam

“These Puerto Rican shortbread biscuits are a favourite at parties and celebrations, including Christmas, and are often given as gifts. Simple to make, but impossible to resist, there are endless variations on the centre filling – the ubiquitous guava jam or hundreds and thousands are both popular in Puerto Rico – but we’ve filled ours with a homemade pineapple jam that tastes like summer” from the website

MAKES 22

Ingredients: 180 g unsalted butter, softened; 45 g (¼ cup) coconut oil; 110 g (½ cup) caster sugar; 340 g plain flour; 1½ tsp almond extract; ½ tsp grated nutmeg; ½ tsp vanilla extract

Pineapple jam: ½ (about 450 g) small ripe pineapple, peeled, cored, very finely chopped or grated; 220 g (1 cup) white sugar; 1 lime, zested, juiced; 1tsp vanilla extract

Instructions:

To make pineapple jam, combine pineapple and 2 tablespoons of water in a saucepan over medium heat and cook, stirring constantly, for 3 minutes or until pineapple releases juice. Add sugar and half the lime juice, reduce heat to low and cook, stirring occasionally, for 30 minutes or until mixture is thick and jam-like. Stir through vanilla extract and remaining lime juice and zest. Transfer to a sterilised jar (see Note) and set aside to cool. Jam will keep refrigerated for 6 weeks.

Meanwhile, preheat oven to 160°C. Using an electric mixer, beat butter and coconut oil together until combined. Add sugar and beat for 2 minutes or until pale and fluffy. Add flour, almond extract, nutmeg and vanilla extract and beat until just combined.

Shape tablespoonfuls of mixture into balls and place on oven trays lined with baking paper. Press down firmly with your thumb in the centre of each biscuit to form an indentation. Spoon 1 teaspoon pineapple jam into the centre of each biscuit and bake for 16 minutes or until edges are golden and biscuits are cooked through. Allow to cool on trays then serve. Biscuits will keep in an airtight container for 3 days.

Note • It is essential to sterilise jars before filling them to prevent bacteria from forming. You can reuse any glass jar as long as the lid seals well. To sterilise jars in the oven, preheat oven to 120°C. Wash items in soapy water, rinse, then dry. Place jars (including non-plastic lids) on an oven tray and place in oven for 20 minutes. Remove and fill jars while still hot. To sterilise jars in the dishwasher, wash on the hottest cycle. Dry, then fill jars, bottles and containers while still hot.

As you can see I didn't leave enough space between my biscuits so they cooked into one another which didn't affect the deliciousness of them, but next time I will leave more space so they cook perfectly round, Anne 

Pineapple and Avocado Macarons

These melt in your mouth macarons are a combo between two recipes I came across - Pineapple and Avocado Macaroon Filling in “Poh's Kitchen: My cooking adventures” Poh Ling Yeow 2010 Australia and the Chocolate Macarons in https://www.bestrecipes.com.au/recipes/chocolate-macarons-recipe/946qcnd9

The following is what I did. You could add a touch of food colouring to the macaron mix ie yellow or green for an added pineapple effect but I thought I’d be subtle (for a change)

Macarons:

Ingredients: 3 egg whites; 1/4 cup caster sugar; 1 1/4 cups icing sugar; 3/4 cup ground almonds

Method: Preheat the oven to 130°C or 110°C fan-forced, line oven trays with baking paper.

Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add caster sugar, beat for approximately 10 minutes until sugar dissolves.

Transfer the mixture to a larger bowl, fold in sifted icing sugar and sifted ground almonds.

Spoon mixture into piping bag and pipe 4 cm rounds onto baking tray 3 cm apart. Tap trays so macarons spread slightly. Stand for 30 minutes.

Bake for approximately 20 minutes until set to the touch. Dry, but not brown. Cool on trays.

White chocolate, pineapple and avocado ganache filling:

Ingredients: 1/4 cup cream; 150 g white chocolate finely chopped; ¼  small pineapple, finely chopped; ½ ripe avocado, diced; 75g caster sugar; ½ tsp vanilla essence; ¼ tsp ground black pepper

White chocolate ganache: Bring cream to the boil in a small saucepan, remove from heat and add chocolate, stir until smooth. Stand at room temperature until a spreadable consistency.

Pineapple and avocado coulis: Place pineapple, avocado, caster sugar, vanilla essence and black pepper in a saucepan and heat for 5 minutes or until softened. Place in a blender or food processor and blend until smooth. Push through a sieve and discard any pulp. Chill.

When both mixes are at the desired temperature, stir together until well combined. Dollop a generous amount of filling onto the flat side of a macaron, sandwich together with another and press lightly together.

Keep refrigerated.

                                

 

Pineapple jelly crystal biscuits

This week celebrates 8 years and over 700 recipes for that delicious, versatile fruit pineapple on our Pineapple Princesses blog. For the occasion we are sharing one of Ann's favourite recipes, Ann and Anne

Jelly Crystal Biscuits (adapted from Country Women’s Association Biscuits and Slices Penguin 2009)

Ingredients:

250g butter, room temp; 2 X 85gm pkts pineapple jelly crystals; 2 eggs; 2 ½  cups self raising flour, maybe a little more; 1 tablespoon cornflour; White sugar to coat approx ¼ cup

Method:

Preheat oven 180°C and spray or paper 2 baking sheets.

In food processor, process butter and jelly crystals.

Add eggs and process again.

Add flours and pulse to combine.  If mixture is too soft to roll then add a little extra flour.

Roll mixture into balls, about 1 tablespoon at a time, then toss in sugar to coat.

Place on prepared trays and press with the back of a fork.

Bake 15-20 minutes until golden.

Cool on a rack.

I made these again recently, they are really useful biscuits.  I like to keep the biscuit tin full in case of visitors, not so frequent in these times of isolation but frequent enough. The recipe makes a lot, and I have shared them with a committee meeting and four separate visitors, as well as enjoying several myself. They keep well, Ann

Pineapples everywhere !!!!

Thanks to our ever vigilant pineapple spotting families and friends for these little beauties !

This delicious (especially when cold) pineapple tea and sweet smelling soap 

were found in Bangkok by Ella.

Greg found this pineapple stair post while exploring the historic houses of England.

And Greg spotted these festive shop window decorations in Prague, Czechoslovakia. 

And Greg also found this tropical drinks menu in a bar in Prague.

Lorraine and Mark noticed this very expressive pineapple plant pot in the Gili Islands, I'm not sure if it was welcoming them or . . .

 Rob spotted this pink pineapple in Singapore.

And Bronnagh photographed this one in her Poppy George's garden 

in Redland Bay, Queensland.

Thanks to Marisa, Isami and Sue for giving our lounge a tropical touch!!!

 Lucky Ann was given these cutters and chocolates by her niece Sofie.

Alice and Clinton brought this stunning fabric work home from Kenya.

Les enjoyed this tropical (ie it has pineapple!) seafood pizza 

at the Z bar, Collaroy Plateau, Sydney.

Anna spotted this gem on Instagram !

Jessica and James enjoyed this beautifully presented dish at the 

Hum Restaurant in Saigon, Vietnam.

Leonie found this inspiring artwork while exploring Nambucca Heads, NSW.

Jane found this dubious example of New York interior design 

while perusing a Vogue Living magazine (date upspecified!!!)

Jane also found these two, terribly hard to resist, items of furniture while surfing online! 

Alex shouted Jess this delicious breakfast in Canberra 

before a visit to the dentist, I'm sure it was worth it!!! 

It's a combo of French toast with coconut custard, pineapple butter, 

pandan gel and toasted coconut.

My cousin Robert found these on the shelves at Costco, 

note to self . . . when visiting Costco next . . .

 Donna splashed out with a chocolate fountain at Sydney Airport, 

hmmm looks like strawberries and marshmallows are the main favourite!

I bought an eco friendly Pina Colada scented solid shampoo bar 

at The Magpie in Dungog, can't wait to try it.

 And this pineapple vendor was waiting for me at an Op Shop in Singleton NSW

It's already on my bucket list - to visit Sarah in Cornwell 

- but now that she's sent me this photo, I'm halfway to buying my ticket!!! Anne