Pineapple Upside Down Bread Pudding

Thanks to Donna for this recipe she found online! Top Pineapple spotting Donna!

Pineapple Upside Down Bread Pudding

https://www.sweetrecipeas.com/2013/04/30/pineapple-upside-down-bread-pudding

Ingredients:

For the Bread Pudding: 1 can (20 oz) crushed pineapple, drained; 15-20 maraschino cherries (I made one with cherries and 3 others with dates); 2 cups heavy whipping cream (at least 40%); 1 cup brown sugar, packed; 2 eggs; 2 egg yolks; pinch of salt; 1 loaf brioche (I used regular bread)

Brown Sugar Sauce: 1 ½ cups packed brown sugar; ½ cup unsalted butter; 2/3 cup whipping cream

Instructions:

For the Bread Pudding: Preheat oven to 350°F. Butter 20cm x 20cm (8”x8”) pan. (I used 4 small 12cm springform pans)

Place a pineapple evenly at the bottom of the pan. Place cherries randomly on the bottom on top of the pineapple.

Tear brioche into pieces.

Mix the eggs, egg yolks, brown sugar and salt together in a bowl. Then whisk in the heavy cream.

Pour the custard over the bread. Press down the bread pieces until the bread is soaked with the custard.

Bake in the centre rack about 30-35 minutes. Let cool for 2-3 minutes.

For the Brown Sugar Sauce:

Whisk brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.

Add cream and bring to a simmer.

Simmer for about 5 minutes.

Pour over bread pudding. Mmmmmmmm, Anne

Partying Pineapples

There have been some exciting birthday celebrations in the last month! Starting with Krystal's 21st!

In the kitchen with Rosie: Oprah's Favorite Recipes, Rosie Daley 1994 London

Fruit Kebabs

“This is an appetizing way to serve fruit – one that will appeal to youngsters as well as to adults. I like to serve fruit kebabs garnished with lime wedges at breakfast along with spiced bran muffins right out of the oven. They also make great snacks or a healthy dessert.”

8 X 30cm wooden skewers; 1 ½ fresh pineapple cubes; 8 X 1cm kiwi slices (2 kiwis); 2 cups cubed papaya (1 papaya); 2 cups cubed watermelon; 16 strawberries, hulled

Thread an assortment of fruit on each skewer with a strawberry at either end. Serve chilled.

Golden Circle Tropical Recipe Book, Queensland 2^nd edition 1970s

Rice and Corn Salad

1 cup long grain rice; 1 X 450g Crushed Pineapple; 1 can whole kernel corn; 60g smoked almonds; salt and pepper; 60g ham; 2 tblsp chopped parsley; 3 eggs; 2 tblsp water; 60g cheese.

Put rice in large saucepan of boiling salted water, cook 12 minutes, or until tender but still firm, drain, cool. Add drained corn, drained pineapple, half the chopped almonds, the chopped ham and parsley, toss lightly. Spoon into servig bowl.

Beat together the eggs, grated cheese, salt, pepper and water. Pour into well-greased pan, cook over low heat to make an omelette, cut into strips. Arrange on top of salad Sprinkle with remainder of chopped almonds.

Serves 6.

Ella and Les's birthdays!

Woman’s Day Just Desserts,1983 Sydney  

Pineapple and Rum Chocolate Boxes

Cooking time: 25 minutes; Serves 12

340g pkt chocolate cake mix; 450g can pineapple pieces, drained and juice reserved; 3 tblsp rum; ½ cup apricot jam; 3 tblsp water; 1 pkt rum slice biscuits or thin chocolate biscuits; 300ml carton cream, whipped; 2 slices glace pineapple; 1 punnet strawberries

Set oven temperature to moderate (180°C). Lightly grease a 28X18cm lamington tin with melted butter or margarine, then line the bas of the tin with greased greaseproof paper.

Prepare chocolate cake mix as directed on the packet. Pour into the prepared lamington tin and bake for 20 to 25 minutes, or until cooked. Turn out onto a wire rack.

Finely chop pineapple pieces and measure out ½ cup of the reserved juice. Cut the cake in half horizontally. Place the bottom half in a baking tin and spread with chopped pineapple Top with the remaining half cake.

Prick cake all over with a skewer or fork. Add rum to the reserved pineapple juice and pour over the cake. Leave to stand for about 1 hour, or until the cake has absorbed all the juice. Leave in the fridge overnight.

Cut cake into 12 squares. Heat apricot jam with water until the mixture is smooth, then brush it around the sides of the cake squares.

Press rum slice biscuits around the side of the boxes. Pipe or spoon whipped cream into the centre of the boxes. Decorate with thin slices of glace pineapple and strawberries. Chill well before serving.

And Fran's 60th High Tea celebration!

Summer Pine Slice from Golden Circle’s website

http://www.goldencircle.com.au/en/recipes/modern-recipes/summer-pine-slice

Ingredients:

Base: 4 cups cornflakes, crushed; 150g butter, melted

Filling: 250g cream cheese, at room temperature; 375g can sweetened condensed milk; ¼ cup lemon juice; 450g can Golden Circle Crushed Pineapple in syrup, drained; 10 strawberries, cut in half for garnish

Method:

1. Combine cornflakes with butter and mix until crumbs are well coated and moist. Press mixture into the base of a 18cm X 28cm slice tin then refrigerate whilst preparing the filling.

2. Using an electric mixer beat the cream cheese until soft. On low speed, gradually add the condensed milk and the lemon juice mixing until smooth. Fold in the Golden Circle pineapple and then pour the filling over the chilled base.

3. Refrigerate for several hours until filling is firm. Slice into twenty squares and garnish with strawberry half.

Tip: This slice can be served with tropical fruit salad or a passionfruit sorbet for summer dessert option!

Heather also made a beautiful Carrot Pineapple Cake!

Pineapple Bread Pudding

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

Pineapple Bread Pudding  

5 servings. 

Cook and stir for 2 minutes: 1 ½ cups soft breadcrumbs; 1 cup milk. Cool these ingredients slightly.

Beat in: 1 egg yolk; 2 tblsp soft butter; 1 tblsp brandy or 1 tsp vanilla; ¼ cup blanched, shredded almonds or raisins; ½ cup sugar; ½ tsp cinnamon; ¼ tsp ginger or cloves; a grating of nutmeg; 1 ½ tsp grated lemon rind.

Add: 1 cup crushed, drained pineapple; 1 ½ tblsp lemon juice.

Whip until stiff: 1 egg white; 1/8 tsp salt.

Fold it lightly into the other ingredients. Place the pudding in a greased baking dish. Bake it in a moderate oven 190°C for about 35 minutes. 

Serve it with: Cream or some kind of hard sauce, foamy sauce, etc.

Pineapple Bake for Easter

The Silver Palate Good Times Cookbook by Julee Rosso and Shiela Lukins,  USA 1984/85

Pineapple Bake   

“This is a very moist and delicious bread pudding – a lovely addition to an Easter menu.”

8 thick slices day-old bread, cut into 1-inch cubes; 2 cups drained crushed unsweetened pineapple; ½ cup (1 stick) unsalted butter, melted; ¾ cup packed brown sugar; 4 eggs, beaten

1. Preheat oven to 350°F. Grease a 1 ½-quart baking dish.

2. Combine the bread and pineapple and place in the prepared baking dish.

3. Mix the butter, sugar, and eggs and pour over the bread mixture.

4. Bake until puffed and golden, about 40 minutes. Serve immediately.

6 portions.

Kylie in Perth, who must be a first class Googler, discovered these festive season pineapple creations by DIY Kelly in Los Angeles. Walnut pineapples for Thanksgiving and boiled egg pineapples for Easter. Kelly is the mistress of her glue gun. Great holiday activities! Anne.

http://www.studiodiy.com/2014/03/31/diy-pineapple-easter-eggs/

http://www.studiodiy.com/2013/11/13/diy-itty-bitty-pineapples/

http://www.studiodiy.com/2013/07/09/diy-fruit-inspired-party-hats/

A brilliantly simple costume  

http://www.studiodiy.com/2013/10/28/diy-pineapple-costume/

And there’s more great photos !!!! at

http://www.studiodiy.com/tag/pineapple-diy/

St George and the Pineapple

The St George “All Electric” Cookery Book published by St George County Council, 1960s, Australia

Baked Hawaiian Charlotte

Slices of bread and butter; 6 bananas; ½ cup pineapple juice; 1 can pineapple; ½ cup breadcrumbs; 1 egg, separated; 1 tspn lemon rind; 1 tblspn lemon juice

Method: grease a mould and line with sliced bread and butter. Moisten the bread with pineapple juice. Mix the breadcrumbs, lemon rind, sliced bananas and chopped pineapple together and mix in the beaten egg yolk and lemon juice. Fold in the stiffly beaten egg white and pour into the lined mould. Sprinkle the top with breadcrumbs. Oven 230°C, top element off and bottom on medium – 35 minutes. Serve hot or cold with cream or custard. Auto. 230°C, reduce to 200°C.

Spiced Pineapple Punch

1 cup sugar; 4 cups pineapple juice; 1 ½ cups water; ½ cup lemon juice; 1 tspn ground cinnamon; crushed ice; 12 cloves; 1 cup orange juice

Method: Boil together the sugar, water and spices. Strain through cheese cloth and add fruit juices. Chill and pour over crushed ice.

My beautiful niece, Georgina, enjoying a glass of  Spiced Pineapple Punch on
Christmas Eve, Anne.