Pineapple, jelly and custard 2

The Red Cross Tried and True Cookery Book, NSW 1983

Pineapple Sponge (Recipe contributed by Beryl Kreckler, Toongabbie Branch)

1 can pineapple pieces; 2 passionfruit; 2 eggs; 1 pineapple jelly; 1 pint (2 cups) milk; 2 tblsp custard powder; vanilla; 2 tblsp sugar

Drain pineapple pieces and make juice up to 1 ½ cups with water. Make jelly with heated juice and allow to cool. Put pineapple pieces in base of a serving dish. Pour passionfruit over pineapple pieces (2 or 3 according to size).

Separate the eggs, make a custard using egg yolks, milk, custard powder, sugar and vanilla and pour it over the pineapple pieces and passionfruit. Beat egg whites until stiff. Fold into cooled jelly and pour over custard and fruit. (If you are reluctant to use raw egg white, you could just pour the jelly over the custard).

Refrigerate and serve with cream or ice cream.

Very sweet, a custard lover would enjoy this dish! 

It would look more glamorous made in the small individual bowls 

rather than served from the large one! Anne

Pineapple and custard 1

Foster Clark’s Cookery Book, Progress in the Kitchen, A Collection of Well- tried and Delicious Modern Recipes, c1934 Sydney

“Progress in the Kitchen

THE hand of progress is nowhere more apparent than in

the kitchen. The manufactured food products have

eliminated many of the laborious and expensive cooking

processes which were formerly an indispensable part of

the housewife's labours. The use of custard powder as a

substitute for eggs has now become more or less an every day

matter in the household, but the culinary possibilities of a

custard powder which can be absolutely relied upon for its

purity, strength and flavour, are far from being generally

realised.” The authors

Pineapple Custard

1 medium sized pineapple; 4 oz sugar; 1 pint Foster Clark’s Custard; Curacao; cream

Peel and slice the pineapple and arrange in a shallow dish. Sprinkle thickly with sugar and leave overnight on ice. 

Next day mix a little Curacao with the syrup which will have formed, and cover the pineapple with custard, made according to directions, and also flavoured with Curacao. The custard should be cold, and whisked until creamy before it is poured over the pineapple.

Whipped cream can be piled on top of the custard if desired, but it is quite a delicious dish without this.

Fruit Trifle

5 sponge cakes (I used some leftover pieces of cake); tinned or fresh fruit – apricot, pineapple, peaches or pears; 1 pint (2 cups) Foster Clark’s Custard (or any custard)

Split the sponge cakes and arrange in a dish with alternate layers of fruit, leaving a layer of fruit for the top.

Soak the sponge cakes thoroughly with fruit juice flavoured with sherry or maraschino.

Make the custard according to directions, and when nearly cold pour over the fruit.

Pineapple syrup

Highly recommended, this syrup is easy to make and just delicious with soda, Anne

Juice It Up! Pat Gentry with Lynne Devereux 1998 California USA

Herbal Fruit Syrups: Pineapple Rosemary

Makes 1 ½ cups

½ cup syrup; ½ cup water; zest of 1 lemon; 1/3 cup pineapple juice; 1 tblspn lemon juice; 2 or 3 sprigs rosemary

In a saucepan, combine sugar, water and zest. Bring to a boil and cook for 2 to 3 minutes. Remove from heat and stir in juice. Allow to cool slightly, then stir in herbs. Let sit for 2 hours. Strain and chill.

Recipe may be doubled or tripled and kept refrigerated.

Pineapple and maple syrup ice cream

The American Woman’s Cook Book, edited and revised by Ruth Berolzheimer, Director Culinary Arts Institute Chicago 1946

Fresh Fruit Ice Cream: Maple-Fruit Ice Cream

1 cup maple syrup; 2 cups cream; ½ cup candied cherries; 1 cup crushed pineapple, fresh or canned

Combine all ingredients and freeze. 

I used my new wizz bang ice cream maker with a built in compressor, so easy! Anne

Juice up a pineapple, or two

Juice It Up! Pat Gentry with Lynne Devereux 1998 California USA

Pineapple Grapefruit Juice 

Makes 1 serving, 210ml

“This recipe calls for real pineapple … combined with grapefruits to form a sweet tangy tropical union … this drink can be a vitamin ritual morning, noon, and evening”, the authors.

¼ pineapple, peeled, cored and cut to fit feed tube; 1 grapefruit, rind removed and sectioned, or 1/3 cup reamed grapefruit juice; 1 tsp sugar, or handful of grapes, processed (optional)

Extract juice and add sugar, if desired. Pour over ice and serve.

Pineapple Smoothie

Makes 2 servings, 150ml each

1 cup pineapple juice (about ½ pineapple, rind and core removed); 1 ripe banana, peeled and cut in pieces; 3 tblsp powdered non-fat milk; ½ cup crushed ice; 1 tblsp protein powder (optional)

Blend all ingredients in blender or whip with an immersion blender

Merry Pineapples!

Festive Hospitality: The easy way to entertaining: Christmas, edited by Jackie Cunningham-Craig 1977 London

Spice Island punch

For 10-15 glasses mix together 750ml/30fl oz of fresh orange juice, 250ml/10fl oz of canned pineapple juice, the juice and pared rind of 1 lemon, ½ level tspn each of grated nutmeg and mixed spice and 6 cloves in a big jug. Strain, chill well, and ad 1 litre/40fl oz of ginger ale, putting crushed ice into individual glasses just before serving to your family and friends.

My mother-in-law, Joan, sipping the Spice Island Punch on her 

100th Christmas Eve!!!

The Australian Christmas Book: Decorations, Gift Ideas, Festive Food, Kay Fairfax 1994 Sydney

Christmas Plum Pudding Ice-Cream

Ice-cream: 1 cup white sugar; 2 eggs, beaten; 1 blsp cornflour; 2 cups hot milk; 100g/3 ½ oz dark chocolate; 2 cups thickened cream, whipped; 3 tsp vanilla essence

Filling: 2 cups mixed dried fruits, raisins, currants, sultanas and mixed peel; ½ cup chopped mixed glacé fruit, red and green cherries, apricots and pineapple; ¼ cup rum; ¼ cup slivered almonds, toasted; ½ cup fresh cream

Make the ice-cream: mix the sugar, cornflour and eggs in the top of a double-boiler. Heat the milk and slowly melt the chocolate into it. Slowly add this mixture to the egg mixture, stirring constantly. Stir over hot water until the mixture thickens. Strain and set aside to cool. When cool, fold in the whipped cream and vanilla essence and freeze according to your ice-cream machine’s instructions.

Make the filling: combine all the fruit, add the rum, and soak overnight

Mix together the fruits, almonds, cream and 1 litre/35 fl oz of the softened chocolate ice-cream

Pour the mixture into a freezer-proof, bowl shaped container and freeze until set

Immerse in hot water to loosen the ice-cream around the edges, and turn out onto a flat serving plate and decorate with holly

Ella and Rob helped.

No Bake Fruit Cake

http://unusualcoleslaw.blogspot.com.au/

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.33.

16 weetbix, 3/4 cup orange juice (I used pineapple juice instead), 2 tbspn jam, 2 cups mixed fruit (including dried pineapple), 1/2 cup nuts, 4 oz butter or margarine, 1 tspn cinnamon, 1/4 tspn nutmeg, 1 tspn vanilla, 1/2 cup sugar, 1 tbspn cocoa.

Method: Combined crushed weetbix with orange juice and jam in large bowl, set aside. Prepare other ingredients. Combined all except butter or margarine and mix thoroughly, add melted butter, mix well and turn into tin lined with paper. Press down firm, leave overnight. Ice if desired, cut into small squares or fingers. Will keep for months in refrigerator.

Merry Christmas from Anne and Ann

Layered pineapple

Layered = diced pineapple, tapioca cooked in milk and raspberries,  

then topped with passionfruit and refrigerated. Delicious!