Hawaiian chicken and savoury rice

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

Hawaiian Pineapple Carrot Muffins

https://www.instagram.com/chef_zouheir/p/C9PutwGBlnL/

Ingredients:

1 1/2 cups all-purpose flour; 1 cup granulated sugar (adjust to taste); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 large eggs; 1/2 cup vegetable; oil; 1 teaspoon vanilla extract; 1 cup finely grated carrots; 1/2 cup crushed pineapple, drained; 1/2 cup chopped walnuts (optional); 1/2 cup shredded coconut (optional); 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; Pineapple chunks for garnish

Directions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat the eggs, oil, and vanilla extract until smooth.

Stir the wet ingredients into the dry ingredients until just combined.

Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Frost the cooled muffins with the cream cheese frosting.

Garnish with pineapple chunks if you wish.

Servings: 12 muffins

Banana bread (with pineapple)

Makes 1 loaf, serves 6

1 ½ cups sifted plain flour; 1 cup sugar; 1 tsp baking powder; ½ tsp salt; 2 large ripe bananas; 1 egg; 4 tblsp butter, melted; ½ chopped dried or crystallised pineapple; 1 cup coarsely chopped walnuts; 1 tblsp butter, softened; ¼ cup chopped candied peel and ¼ cup walnut halves for topping

Sift the flour, sugar, baking powder and salt into a mixing bowl. Mash the bananas with a fork in another bowl, stir in the egg until well mixed, and stir in the melted butter. Add this mixture and the chopped walnuts and pineapple to the flour mixture and stir only until well blended.

Butter a 22 x 12cm loaf pan, spread the batter evenly in the pan, and sprinkle the top with the candied peel, some extra pineapple and walnut halves.

Bake in a preheated 180°C oven 45 minutes or until golden on top and a toothpick tester comes out clean.

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.