A perfect use of canned pineapple

My sister-in-law, Colleen, makes a totally delicious carrot cake. There are 6 !! displayed here at my brother, Richard's, birthday celebrations, Anne.

Colleen found the original recipe she has been using for many years in

Vogue Living Entertaining & Cooking Guide ’78, Australia

Carrot Cake

2 cups plain flour; 2 tsp baking powder; 1 ½ tsp soda; salt; 2 tsp cinnamon; 2 cups sugar; 1 ½ cups oil; 4 eggs; 2 cups grated carrot; 1 X 250g can crushed pineapple, drained; ½ cup chopped nuts

Sift together flour, baking powder, soda, salt & cinnamon. Add sugar, oil & eggs. Stir in carrot, pineapple & nuts. Put into greased & floured pan 45cmx23cm or 23cm round pan. Bake at 180°C 35-40 minutes.

Cream cheese icing: Combine 125g margarine, 250g cream cheese, 1 tsp vanilla. Add 500g icing sugar gradually, beating vigorously between additions.

Recommended without reservation!

Ananas la via Italiana ?

Davis Dainty Dishes, 1^st ed 1922 ; 1927

Sweet Napoli   

Ingredients:

2 cups of clear gelatine jelly; ½ tin preserved pineapple; 4 tblsps sugar; 4 tblsps of macaroni; 1 cup custard

Directions:

Wet a border mould, and coat it with jelly, cut the pineapple in dice and put in. Then pour I the remainder of the jelly coloured with a few drops of cochineal. Boil the macaroni in milk till quite tender, sweeten, drain, and set it aside to cool. When the jelly is firmly set, turn out and fill with the macaroni, pouring over it the custard, and serve.

Plain jelly can be made, using 1 dstsp of gelatine, to each cup of hot water, and sweetened as required.

I think I would have to be very hungry to attempt the next recipe from 'Davis Dainty Dishes'! Luckily it doesn't use pineapple so I don't feel at all tempted! Anne

The Joy of Pineapple Biscuits

The Joy of Cooking by Irma S. Rombauer  1946 Edition USA  Illustrations by Marion Rombauer

My father-in-law, Mac, gave this book to Joan when they were married in 1947. It contains no less than 56 recipes for pineapple!

Pineapple Biscuits

Prepare: Fluffy Biscuit Dough.

Fluffy biscuits (shortcake dough):

Sift before measuring: 2cups cake flour or 1 ¾ cups bread flour;

Resift with: 4 tspns baking powder ; 1 ¼ tspns salt;  1 tblspn sugar;

Cut in as directed: 2 tblspns butter (4 tblspns for richer dough);

Add: ¾ cup part rich milk and part canned pineapple juice.

Dent the top of each biscuit. Fill the dent with drained, canned crushed pineapple. Sprinkle the biscuits lightly with Confectioner’s sugar. Bake the biscuits in a hot oven 425 F for 15 to 20 minutes.

Pineapple Candy

I found these recipes online. They were quite nice, but, I think I'll stick to chocolate! Anne

 

PINEAPPLE BURFI

 

INGREDIENTS

Pineapple tin - 400ml; milk powder - 1 cup; sugar - 2 tsp; ghee - 3 tsp; pistachio or almond slices for garnishing

METHOD

Drain the pineapple slices & grind it. Put milk powder, pineapple paste, sugar and ghee in a pan and stir  continuously till it becomes thick.                                                                                                            Remove from heat immediately & transfer it to a ghee greased plate/tray.Garnish it with pistachio or almond slices.

 http://www.indiaparenting.com/cookingclub/mainrecipe.cgi?cuisine_id=10&recipe_id=561

Burfi is a sweet confectionery from India. It is often flavoured with fruit, nuts, spices or rose water. They are sometimes coated with a thin layer of edible metallic leaf known as vark and are typically cut into square, diamond, or round shapes. Different types of Burfi vary in their color and texture.

 

HAWAIIAN PINEAPPLE CANDY

1 c. granulated sugar; 1/2 c. brown sugar; 1/4 c. milk or cream; 1/2 c. crushed pineapple, not drained; 1 tbsp. butter; 1 tsp. vanilla; 1/2 c. pecans

Cook sugar, milk and pineapple until it forms a soft ball when a little is dropped in cold water. Remove from fire; add butter, vanilla, nuts. Beat until creamy, drop by spoonfuls onto waxed paper.

Sometimes it helps to cook just a hair beyond the soft ball stage to get the candy to harden. The beating is the big secret. The colour will change as the candy gets stiff. If it is too stiff to drop from the spoon, add a spoonful of hot water as needed, being sure to beat after every addition of water

(From cookbook issued by First United Methodist Church of Wharton, Texas.)

http://www.cooks.com/rec/doc/prt/0,177,151179-241193,00.html

 

Now that's just silly !

There’s a wonderful book “The Meaning of Tingo and other extraordinary words from around the world” by Adam Jacot de Boinod. 

 

Although I didn’t find any references to pineapple at all I learnt about some unusual foods:

poronkieli (Finnish) reindeer tongue 

acitron (Mexican Spanish) candied cactus and

Lele (Hawaii) a wild banana used for love magic.

 

And my new favourite word which has nothing to do with pineapple is . . . achaplinarse  (Spanish, Central America) which means to hesitate and then run away in the manner of Charlie Chaplin, Anne.

Q: Why did the pineapple stop in the middle of the road?   

 

A: Because he ran out of juice.