Gooey pineapple

Gooey Desserts: The Joy of Decadence, Elaine Corn, 1994 California

Five Minutes and Counting

Makes 6 servings

1 cup whatever fruit you have on hand – strawberries, peaches, or pineapple; 3 cups low-fat sour cream; 1 tblsp pure vanilla extract; 2 teaspoons cinnamon; brown sugar, about ¾ cup

Line 6 ramekins or a baking dish with the fruit. Mix sour cream with vanilla and cinnamon. Spoon over fruit. Sprinkle with brown sugar. Chill until serving, then run under broiler until sugar is mostly melted. Serve immediately.

Tropical Tapioca

1X 3 ½ oz can coconut milk, well shake; 2 ½ cups whole milk, approx.; 3 tblspn quick-cooking tapioca; 1/3 cup sugar; 1 egg, lightly beaten; extras: sliced strawberries, drained; pineapple bits; banana slices; shredded coconut; raisins

Pour coconut milk into a jug. Add whole milk to make 3 cups.

Pour milk into a saucepan and add tapioca, sugar, and egg. Stir gently just to combine, then let sit 5 minutes.

Over medium heat, bring tapioca mixture to a full boil, stirring constantly with a rubber or wooden spatula.

At the boil, remove from heat. Fold in fruit of choice. Pour into ramekins, dessert bowls or lidded containers. Cool 20 minutes. 

Stir tapioca well in each container, then chill. Tapioca will thicken as it cools. Makes 4 or 5 servings.

“Adding pineapple and shredded coconut can make Piña Colada Tapioca. “

Pineapple muesli bars

Pineapple Muesli bars

3 ½ cups muesli; ¾ cup desiccated coconut; ¾ cup crystallised pineapple; ½ cup dried goji berries; 1 ½ tsp cinnamon; 1 ¼ cups honey; ¾ cup grapeseed oil

Gently warm honey and oil together in a saucepan over medium heat. In a large bowl mix together dry ingredients, then stir in warm honey/oil mix.

Lightly grease a shallow 20 x 30cm baking tin, line the base and sides with non-stick baking paper. Press muesli mixture firmly into the baking tin.

Cook at 150°C for approx. 45 minutes or until the surface is dark golden brown.

Cool in tray, then lift out and cut into 24 bars.

These muesli bars will keep in an airtight container in the refrigerator for up to 1 week.

Pineapple Fudge

This delicious fudge was easy to make, thanks for the recipe Cassie.

Sugar alert!! (I also made peanut butter fudge hmmm)

Being an American recipe a couple of the ingredients were new to me, I hunted the Marshmallow Crème down in the International section of a Coles supermarket. Half and half turns out to be a milk/ cream product but as I couldn’t get any I used milk, apparently single cream is a good substitute. Milk worked fine. I used rice bran syrup instead of corn syrup, Anne

http://www.momontimeout.com/2016/10/perfect-pineapple-fudge/

Perfect Pineapple Fudge

“If you love pineapple OR fudge, you're going to go crazy for this PERFECT PINEAPPLE FUDGE! It's my new favorite thing and it's going to be yours too!” Trish - Mom On Timeout

Ingredients: 3 cups granulated sugar; ½ cup half and half; 2 tbsp light corn syrup; 1X 440g (8.25 oz) can Dole crushed pineapple (juice and all); 3 tbsp butter; 1 tsp pineapple extract or clear vanilla extract; 1 cup white chocolate chips; 1X 7 oz jar marshmallow crème

Instructions:

1. Line a 13 X 23cm (9 x 5 inch) loaf pan with non-stick foil. Lightly butter.

2. In a heavy bottomed 3 litre (3 quart) saucepan, combine sugar, half and half, corn syrup, pineapple, and butter.

Bring contents to a boil over medium-low heat, stirring until the sugar dissolves.

4. Continue cooking, stirring frequently, until the contents reach 113°C (236°F) or soft ball stage. I use a digital candy thermometer.

5. Remove from heat and stir in extract.

6. Stir for 3 minutes until the candy starts to thicken slightly.

7. Stir in chips until fully melted and combined.

8. Stir in marshmallow creme.

9. Pour into the prepared pan and let cool to room temperature.

10. Refrigerate until fudge is completely set, at least 2 hours.

11. Cut into pieces. Store in an airtight container. For firmer fudge, refrigerate.

Pineapple Loaf

Family Circle Favourite Bakery Recipes, Sydney 1986

Pineapple Loaf

2 ½ cups plain flour; 4 tsp baking powder; pinch salt; ¼ cup sugar; 1 X 450g can crushed pineapple, drained; 1 egg; grated rind 1 lemon; 60g (2oz) butter or margarine, melted; ¼ cup evaporated milk

1. Sift together in a bowl, flour, baking powder and salt. Stir in sugar. Add all remaining ingredients and stir until thoroughly combined

2. Place in a greased loaf tine 2X12cm (9X5in) with the base lined with greased, greaseproof paper and bake in a moderate oven 55-60 minutes until cooked. Test with a fine skewer before removing from oven. If skewer is clean, the loaf is cooked. Serve sliced with butter. Freezes well.

Ann's new pineapple glass cake stand