Carrot, pineapple and date bliss balls

https://www.taste.com.au/recipes/carrot-cake-bliss-balls/

1 large carrot, peeled, coarsely grated; 6 fresh dates, pitted, chopped; 1/4 cup (40g) finely chopped dried pineapple; 1 cup (90g) rolled oats; 1 tbsp almond spread (optional); 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup (40g) desiccated coconut

Step 1: Process carrot, date, pineapple, oats, almond spread, if using, cinnamon and nutmeg in a food processor until almost smooth and well combined.

Step 2: Roll the mixture into balls. Roll in coconut to coat. Place on a lined tray in fridge for 1 hour or until set. Store in an airtight container in fridge for up to 1 week.

Pineapple Slice

https://www.bestrecipes.com.au/recipes/pineapple-slice-recipe-2/d39gck5f

Ingredients

Cake base: 40 g butter; 1 cup caster sugar; 2 eggs; 1 tsp vanilla essence; 1 cup self-raising flour sifted

Custard filling: 440 g (crushed) canned pineapple drained reserve liquid; 1/4 cup custard powder

Icing: 2 cups milk; 1/3 cup cornflour; 1 tbs sugar; 1 tsp vanilla essence; 1 cup desiccated coconut toasted

Method

Cake base: Preheat oven to 180C and lightly grease a 20 x 30cm slice pan.

Beat butter and sugar together until fluffy. Beat in eggs and vanilla. Fold in sifted flour.

Pour mixture into a prepared pan.

Bake for 12-15 minutes. Cool in pan.

Custard filling: Combine pineapple juice and custard powder in a medium saucepan until smooth.

Stir over medium heat until boiling.

Add pineapple. Simmer for approximately 5 minutes or until thick. Spread over cooled cake, refrigerate until firm.

Icing: Combine milk, cornflour, sugar and vanilla in a saucepan until smooth.

Stir over low heat for 3-5 minutes or until boiling and thickened. Allow to cool.

Spread over chilled custard, sprinkle with lightly toasted coconut. Chill until firm.

Monkey Butter!

 https://12tomatoes.com/monkey-butter/                                                                                        Thanks for the link Leila!

Monkey butter

1 (20 oz.) can crushed pineapple, with juices; 2 3/4 cups white sugar; 4-5 ripe bananas, thinly sliced; 1/4 cup ground coconut (see note below); 1/4 cup lemon juice

toast or ice cream, for serving; glass jars

Place sliced bananas in a large pot or Dutch oven over medium-high heat and top with sugar, pineapple (and juices), sugar, coconut and lemon juice, and bring to a boil.

Reduce heat to medium-low and, stirring frequently, cook until mixture is thickened and has reduced down. Banana slices will break down into pieces.

Mixture is ready when it coats the back of a spoon; remove from heat and transfer to glass jars. Let cool, then refrigerate until ready to use.

Note: If you cannot find ground coconut, unsweetened shredded coconut is your next best option. Flaked coconut will work as well, but will have a chunkier texture. I used shredded coconut, Anne

"Cake the podcast"

The Pineapple Princesses were proud to attend the launch of "Cake the podcast" at Queensland State Library, Brisbane (pssst episode 2 is devoted to pineapple)

https://www.slq.qld.gov.au/discover/podcasts/cake

"Cake is not just a food, it’s an emotion. From the history of cake to the iconic cakes of our childhood, State Library’s 'Cake the podcast' takes you on a sweet journey that connects you to memories, community and family. Learn about the people, the places and the recipes that have influenced our insatiable taste for cake.

Join our award-winning host, Kaitlyn Sawrey of Who is Daniel Johns? podcast fame, and tuck into stories about lamingtons, pineapple cake, CWA scones, moon cake, Greek funeral cake, big cakes, celebration cake, and more" State Library Queensland

While at the State Library the Pineapple Princesses were treated to a look into the archives at a "white glove" display of Ruby Borrowdale's meticulous journal and recipe collection. Ruby was the creator of "The Golden Circle Tropical Recipe Book" which inspired this blog. 

At the Library there was also a collection of historical Golden Circle photographs, records and graphics in the form of posters, book covers and labels;

plus a wonderful collection of heritage cookbooks which we will be cooking from in future blog posts.

                                                               from the 1890s

                                      Queensland Nutrition Council's 1937 Year Book

To give you a taste of Queensland pineapple . . . 

“Judith May” International Butter & Ghee Recipes 1968 compiled by Gene Austin for the Queensland Butter Marketing Board

Polynesian casserole

Ingredients: 2 cups parboiled sweet potatoes; 2 tblspn brown sugar; 2 tblspn finely grated orange rind; 1 fresh pineapple, sliced thinly and cut into pieces; 3 tblspn freshly grated or desiccated coconut; 3 tblspn butter

Method: Peel & parboil the sweet potatoes in sated water 10 to 15 minutes. Strain & remove from saucepan, chill & slice about ¼ inch (7mm) in thickness (never attempt to slice hot sweet potatoes as they will break).

Butter a casserole dish, sprinkle the base with grated orange rind, dot with small pieces of butter, then arrange on top a layer of sliced pineapple pieces, sprinkle with brown sugar, top with a layer of sliced sweet potatoes. Repeat this process in layers until all ingredients are used. Sprinkle with coconut.

Bake in moderately hot oven (400 degrees F (200°C) for 25 to 30 minutes. Serve hot with pork fillets Polynesian style.

Sour cream pineapple slice

The Good Sams Cookbook: 150 years of perfecting recipes, Sisters of the Good Samaritan of the Order of Saint Benedict 2007 Strathfield NSW

Base: 1 pkt vanilla cake mix; 125g butter; 1 cup desiccated coconut

Stir coconut into dry cake mix. Add melted butter & combine thoroughly. Press into greased lamington tin. Bake for 20 mins at 170°C. remove from oven.

Topping: 400g tin pineapple; 200g light sour cream

Drain pineapple. Mix with sour cream & spread on hot base. Sprinkle with nutmeg & bake a further 20 mins.

One-cup Fruit Salad

Chotsie Blank & Ann Seymour’s 1982 “California Artists Cook Book” (contributed by Arthur Nelson)

Serves 6 to 8

1 chilled cup each: white seedless grapes (peeled if desired); pineapple chunks (fresh or canned; if canned, drain); mandarin-orange sections (fresh or canned; if canned, drained); miniature marshmallows; shredded coconut (preferably fresh); sour cream

Toss all ingredients lightly together in a salad bowl and serve at once.

Pineapple truffles

https://www.facebook.com/GoldenCircle/

Ingredients:

250g block cream cheese; 1/3 cup sweet coconut condensed milk; 440g can Golden Circle Australian Pineapple Pieces in Juice, well drained; 1 ¾ cups unsweetened desiccated coconut; 375g white chocolate, chopped; ¼ cup toasted coconut flakes, to garnish (I used toasted shredded coconut)

Method:

Place a baking paper lined tray in the freezer to chill.

Add the cream cheese and condensed milk to the bowl of a food processor. Blend until smooth. Add the well-drained Golden Circle Pineapple Pieces and desiccated coconut. Pulse to combine, ensuring there are some small pineapple pieces remaining. Transfer mixture to a bowl and refrigerate for 1 hour, to firm up slightly.

Add the chocolate to a heatproof bowl. Microwave in 30 second bursts, stirring, until completely melted. Roll the chilled truffle mixture into walnut size balls, dipping straight into the melted chocolate. Coat well, and use a fork to remove the truffles, shaking of excess melted chocolate. Transfer truffles to the chilled baking tray, and scatter with toasted coconut while the chocolate is still melted. Repeat to use all the mixture, remelting the white chocolate if it begins to set.

Keep truffles refrigerated until ready to serve.

Pineapple Coconut Upside Down Cupcakes

Adapted from  https://www.allrecipes.com/recipe/220808/pineapple-upside-down-cupcakes/?print

Ingredients

Cooking spray; ½ cup butter, melted; 1 ½ cups brown sugar; 24 maraschino cherries (I didn't have any cherries on hand so so sprinkled the cooked cupcakes with desiccated coconut instead); 1 X 440g can crushed pineapple; 1 X package cake mix; 1 ⅓ cups pineapple juice; ⅓ cup vegetable oil; 3 eggs; 1 tablespoon confectioners' sugar for dusting, or as needed

Directions

Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.

Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.

Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.

Pour batter into the muffin cups, filling them to the top; do not overfill.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar before serving.

Coconut, Sago and Lemon Myrtle Pudding with Pineapple, Palm Sugar and Lemon Myrtle Syrup

Australia’s Creative Native Cuisine, Andrew Fielke 2020

6-8 serves

Ingredients:

Pudding: ½ vanilla bean; 1 ½ cups milk; 275g (9oz) coconut cream; 6-8 fresh lemon myrtle leaves or 1 tsp ground lemon myrtle

100g (3 1/3oz) sago

100g (3 1/3oz) sugar

Sauce: 250g (% lb) light palm sugar, chopped or grated; 150 ml (5fioz) pineapple juice; 4-5 additional fresh lemon myrtle leaves or 1/2 tsp additional ground lemon myrtle; 1 fresh ripe pineapple wedge per person, with tops on (fresh lychees and mango also work very well)

neutral (flavourless) cooking spray oil or macadamia oil

Method: To make the puddings:

Split and scrape the seeds from the vanilla bean

Place the seeds and pod in a saucepan together with the milk, coconut cream and lemon myrtle

Bring to the boil, watching carefully

Add the sago while stirring and simmer very gently, stirring regularly (so it doesn’t stick) until the sago is soft (about 10 minutes)

Once the sago is completely cooked (check and make sure it is tender) stir through the sugar until it dissolves. Scoop out the lemon myrtle leaves and bean pod

Spray 6-8 ramekins or other suitable moulds with the cooking spray. Pour the mixture in and allow it to set completely in the fridge

To make the sauce and complete the dish:

Simmer the palm sugar, pineapple juice and lemon myrtle very slowly (over a low heat) for about 20 minutes to make to a nice syrup. Allow to cool then strain.

Brush the pineapple wedges with some of the syrup. Grill for 4-5 minutes on each side on a clean barbecue or in a griddle pan (at a moderate heat). They should caramelize nicely.

Turn the puddings out from the ramekins onto serving plates and place the pineapple wedges to the side. Drizzle with the syrup.

This really was special. The flavour of the lemon myrtle leaves in the syrup was exquisite! Anne

Pineapple & coconut puddings

https://www.taste.com.au/recipes/pineapple-coconut-puddings/9e4f153d-9f2a-40b0-97c0-cca2075bd0c0

Ingredients

2/3 cup self-raising flour; 1/2 cup rice flour; 1/3 cup caster sugar; 1/4 cup desiccated coconut; 50g butter, melted; 1 egg, lightly beaten; 1/3 cup plain yoghurt; 440g can drained crushed pineapple, juice reserved; 1/2 cup caster sugar, extra; 50g butter, extra

Method

Preheat oven to 180°C. Grease 6 x ¾ cup capacity ovenproof dishes.

Combine flour, rice flour, caster sugar and coconut. Make a well in the centre.

Add melted butter, egg, yoghurt and crushed pineapple. Stir until just smooth. Divide the mixture between the dishes. Place them on an oven tray.

Gently heat the reserved pineapple juice, extra sugar and butter in a pan or microwave, until the butter is melted. Spoon the warm syrup over the cake mixture. Bake for 30-35 minutes or until lightly golden & puffed. Turn onto serving plates. Serve immediately.

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

2 simple pineapple desserts

Nature’s Way: vegetarian cookery in a nutshell, Kay Nelson, Grace Kane and Andrea Brinsmead (illustrator) 1978 Sydney

Fruits: Fruits with Coconut

Serves 6

2 oranges, chopped; 2 large bananas, sliced; 240g/1 cup pineapple wedges; 40g/ ½ cup coconut; mint leaves (optional)

Combine first 4 ingredients and mix lightly

Garnish with mint leaves

Fruits: Granny’s Apple Delight

Serves 1

1 Granny Smith apple, diced; 18g/3 tsp crushed pineapple; 1 1/2g/ 1 tsp coconut; 2-3 dates, minced

Combine all ingredients

Chill 30 minutes before serving

Such typical 1970s desserts or breakfasts! So, I decided to photograph them in the one and only pot that I ever threw on a wheel!!!  And that was in 1978! Anne

Pineapple Protein Balls and some seriously cool pinapalia

This recipe was adapted from several different online sources:

Soak 15 pitted dates in boiling water until softened. Drain away water, puree in a blender, scoop into a medium mixing bowl.

To the dates add 2 cups almond meal, 2 tblspn cocoa powder and 3/4 cup finely chopped crystallised pineapple. Mix well, roll into balls. Toss the balls in 1/2 cup desiccated coconut and refrigerate. 

Makes about 12 protein balls.

My new favourite T towel, thanks Alex

Ann's pretty new Op Shop doiley 

A lovely vase/candle holder found by Ann

Ann's friend Brad wearing what could only be his very favourite shirt!

Delicious looking pineapples grown by Robyn's Dad, 

George, at Redland Bay, Queensland

Pineapple Christmas Balls

Thanks for this recipe Wendy! Delicious!

Adapted from: https://www.lordbyronskitchen.com/pineapple-christmas-balls/?fbclid=IwAR0ic66DaLEH3HLodfyxINdvhY8iR4qPTVth3NJonQNMM4PAxth1zmhQ7yc

INGREDIENTS:

1 X 440g can crushed pineapple, very well drained!; 250g cream cheese (I used lactose free); 2 cups desiccated coconut –  use unsweetened coconut otherwise the result might be too sweet; 1 packet of biscuits - crumbled, (I used gluten free shortbread); 1 X  packet pineapple jelly crystals

HOW TO MAKE PINEAPPLE CHRISTMAS BALLS:

1.  Add the room temperature cream cheese to a large bowl. I like to use a mixer to beat the cream cheese. This will help to loosen it up and avoid any lumps of cream cheese in the finished product. 

2. Add in the well drained pineapple, one cup of the coconut, the biscuit crumbs, and the packet of pineapple jelly crystals. Just toss the crystals into the bowl with the other ingredients. You do not need to prepare the jelly first.

3. Mix the ingredients well until thoroughly combined. Place bowl in fridge for one hour. Once ready, portion mixture into tablespoons and roll into balls. Roll ball into more coconut. 

4. Place finished Pineapple Christmas Balls into a food-safe container. Keep refrigerated.

Wendy added some rum to her Pineapple Christmas Balls, good thinking! Anne

Pineapple Sunshine Slice

Thanks for this delicious recipe Leila!

Sunshine Slice

Serves 15

340g packet Vanilla Cake mix (I used gluten free); 2/3 cup melted butter; 300ml sour cream (I used lactose free); 440g can crushed pineapple, drained

Preheat oven 180C.

Line a 20x30cm baking tray with baking paper.

In a bowl mix together cake mix and butter.

Spread evenly across the base of the tray.

Bake for 15 minutes.

Meanwhile mix sour cream and crushed pineapple together.

Spread across the warm biscuit base and return to the oven for 15 minutes.

OPTIONAL: This is a 5th ingredient, but highly worth it, sprinkle with shredded coconut before returning to the oven with the creamy pineapple.

Remove from oven and allow to cool.

Then refrigerate. The base will firm up like a delicious shortbread.

Slice to serve.

RECIPE FROM: 4 Ingredients The Easiest ONE POT Cookbook Ever!