Pineapple Butternut Crumble

Adapted from https://www.cookist.com/butternut-pineapple-crumble/

Ingredients

1 medium butternut pumpkin peeled & cubed; 1 can (250g/8 ounces) unsweetened crushed pineapple, drained;  1 carton (250g/8 ounces) spreadable cream cheese; 2 tbls melted butter; 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 10 coarsely crushed shortbread biscuits (I didn’t have shortbread in the pantry so I used choc chip biscuits – nobody complained!); 1/4 cup melted butter; 1 tbls sugar; 3/4 cup sliced almonds

Instructions

Preheat oven to 350F/160C fan/gas mark 4.

Place squash chunks in a large saucepan, add water to cover. Bring to the boil. Cover & cook until tender,15-20 minutes.

Drain; leave to cool slightly. When cooler, process in a food processor until only slightly chunky.

Add pineapple, cream cheese, butter, cinnamon & nutmeg – blitz until smooth. Transfer mixture to a greased 8-in. square baking dish (I used 4 individual ramekins)

For the topping:

Combine the crushed cookies, butter, and sugar together until well mixed.

Sprinkle evenly over the surface of the pineapple and squash mixture. Top with the sliced almonds.

Bake, uncovered, until edges are lightly browned, and almonds are golden brown, around 35-40 minutes. Serve with cream, ice cream or yoghurt mmmm.

Pineapple cream cheese strudel

Adapted from Food Lovers facebook page

Serves 4

1 square frozen puff pastry; 1 cup crushed pineapple, drained; 2 tblsp shredded coconut; 1/2 cup cream cheese, softened; 2 tblsp icing sugar; 1 tsp vanilla extract; 1 tblsp milk

Preheat the oven to 190°C. Line a baking sheet with parchment paper.

In a medium bowl combine the cream cheese, icing sugar and vanilla extract. Mix until smooth and well blended.

Lay a square of defrosted puff pastry onto the parchment paper. Cut  lines along the sides of the square as per the photograph leaving an area in the centre for the filling.

Spread the cream cheese mixture evenly over the centre of the pastry.

Top the cream cheese mixture with the crushed pineapple and shredded coconut.

                                          

Fold the cut pieces over the filling, alternating sides to create a braid effect, as per photograph.

Brush the milk over the top of the braid.

Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before slicing.

Spicy pineapple and prosciutto finger food

Adapted from https://www.purewow.com/recipes/spicy-pineapple-prosciutto-tarts

Ingredients

½ small pineapple, skin removed, cored and cut into 24 small triangles; ⅓ cup light brown sugar; 1 tspn freshly ground black pepper; pinch of fine sea salt; 2 tablespoons unsalted butter; 24 premade pastry cups; tspn chili flakes; 4 slices of prosciutto cut into 24 strips; 100g spreadable cream cheese

Directions

1. Pat the pineapple dry with paper towels. In a medium bowl, whisk the brown sugar, pepper and salt to combine. Toss the pineapple triangles into the brown sugar mixture, lightly coating both sides.

2. Heat the butter in a skillet over medium-high heat. Working in batches, add the sugared pineapple and cook until the sugar is caramelized and golden on both sides, about 3 minutes total. Remove from the pan and let cool.

3. Spread 3/4 tsp cream cheese into each pastry cup.

4. Place a cooled pineapple triangle on top of the cream cheese.

5. Top each pastry with a twisted strip of prosciutto and sprinkle with chili flakes to taste just before serving at room temperature.

Pineapple and wait for it … parsnip cake

Tropical Parsnip Cake 

http://joandsue.blogspot.com/2015/01/tropical-parsnip-cake.html

Ingredients

1 1/2 cups sugar; 1/2 cup applesauce; 1/2 cup coconut oil (melted); 4 eggs; 2 tsp vanilla; 2 cups flour; 2 tsp baking soda; 2 tsp baking powder; pinch salt; 2 tsp cinnamon; 1/2 tsp nutmeg; 2/3 cup coconut flakes (I used shredded coconut); 2/3 cup craisins (I used dried cranberries); 2 1/2 cups grated parsnip (2 parsnips); 2 cups pineapple tidbits, drained (1X 440g can)

Frosting: 1 brick cream cheese, softened; 1/2 cup butter, softened; 1 tsp vanilla; 2 1/2 cups icing sugar

Optional: 24 pecan halves ; 1/4 cup finely chopped pecans

Directions

Preheat oven to 350. Spray a 9 X 13 pan with cooking spray, set aside. (I used 2 sandwich pans)

In a large bowl, whisk together sugar, applesauce, coconut oil, eggs, and vanilla until well combined.

In a smaller bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, coconut and cranberries.

Stir the dry ingredients into the wet ingredients until just mixed. Stir in the parsnips and pineapple, again, until just mixed.

Spread into prepared pan.

Bake in 350°F/180°C oven until top is well browned and toothpick inserted near center comes out clean, about 45 - 55 minutes. (If the top browns too quickly cover lightly with a sheet of al foil until done)

Let cool on cooling rack before frosting.

Prepare frosting: In a mixing bowl, beat together cream cheese and butter until creamy and smooth, scraping sides of bowl as needed. Beat in vanilla. Gradually beat in icing sugar until you reach the proper consistency for spreading. (*If it is too thick you may need to add a bit of milk to thin or more icing sugar to thicken*)

Easy pineapple cake

Thanks for the link to this yummy recipe Ivan!

http://theeasiestpineapplecake.yakidee.org/the-easiest-pineapple-cake.html

The Easiest Pineapple Cake

Ingredients: 2 cups all purpose flour; 2 cups sugar; 2 eggs; 1 tsp baking soda; 1 tsp vanilla; pinch salt; 1 - 20 oz (440g) can of crushed pineapple in its own juice - not syrup undrained; 1 cup chopped nuts optional

Cream Cheese Frosting:

1/2 c butter or 1 stick; 1 - 8 oz (220g) cream cheese softened; 1 tsp vanilla; 1 1/2 c confectioners' sugar

Instructions:

1. Preheat oven to 350°F/176°C. Mix all of the cake ingredients together in a bowl. Pour into a greased 9X13 inch pan (I used a 20cm round pan) and bake for 35 - 40 minutes (until top is golden brown).

2. Frosting: Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar.

3. Frost cake with cream cheese frosting while still warm. Sprinkle with chopped nuts if desired.

And Ivan also put me onto this delicious product ! Anne

Pineapple flavoured snowballs

Thanks for the recipe Leila, Merry Christmas!

Perfect mix: pineapple and pumpkin

Woman’s Day Just Desserts,1983 Sydney  

Pineapple Pumpkin Dessert Cake

Cooking time: 40 - 50 minutes; Serves 6 to 8

185g butter; 1 cup sugar; 1 cup plain flour; 1 tsp bicarbonate of soda; ½ tsp baking powder; ½ tsp salt; 1 ½ tsp cinnamon; ½ tsp allspice; 2 eggs; ¾ cup cooked mashed pumpkin; ½ tsp vanilla essence; ½ cup walnuts or pecan nuts; 1 cup drained, crushed pineapple; ½ cup chopped raisins

Pumpkin icing: 1 tsp butter; 1 ½ cups sifted icing sugar; 250g cream cheese; ½ tsp vanilla essence; 2 tsps lemon juice; ¼ cup chopped walnuts or pecan nuts

Preheat oven to moderate (180°C).

Cream butter and sugar together until light and fluffy. Sift all dry ingredients together and stir into butter/margarine mixture alternately with the beaten eggs. Stir in pumpkin, vanilla essence, nuts, pineapple and raisins and mix well. Pour into a well-greased lamington tin. Bake for 40 to 45 minutes, or until a skewer comes out clean.

Cool, then spread with cream-cheese pumpkin icing.

Pumpkin icing: Cream butter, sugar, cream cheese, vanilla essence and lemon juice together until light and fluffy. Mix in nuts and spread over the cooked cake.

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 tarts

Australian Women’s Weekly Cookbook Sydney 1970, Ellen Sinclair Food Editor

 

Pineapple and Cream Cheese Tarts:

 

50g packaged cream cheese; 2 tspn lemon juice; ½ cup drained crushed pineapple; 1 dozen baked tartlet cases

Beat cream cheese until smooth, beat in lemon juice and pineapple. Spoon mixture into pastry cases, level tops. Spoon slightly cooled glaze over, refrigerate before serving.

 

Glaze:

1 tspn arrowroot; ½ cup pineapple syrup; few drops yellow food colouring

 

Blend arrowroot with pineapple juice in a saucepan, stir until mixture boils and thickens. Colour as desired.

 

Whitefriars College Mothers’ Auxiliary Selected Recipes, Melbourne 1979

Pineapple Filling for Shortbread Tarts

1 tin crushed pineapple; 50g butter; 2 tblspn sugar; 1 tblspn custard powder

Melt butter, add custard powder and sugar, then pineapple. Just bring to boil.

 

And here's something to check out - the latest fashion worn by world leaders - Piña !

http://www.theguardian.com/world/2015/nov/17/world-leaders-to-don-pineapple-shirts-for-philippines-apec-summit

Easy Hospitality, Home Entertaining on a Budget Basis 1951 Marni Wood, The Coca-Cola Company USA

Menus are suggested for occasions such as a “Bicycle Picnic for Two”, “Picnic when Mother has had a Hard Day”, “After a Morning of Strenuous Play”, “Sunday Buffet to Show Off Something New”,  “ ‘The Gang’ in after a Square Dance”, ”The Sewing Circle Listens to the Opera”, “When You’ve Worked Too Late on a New Dress”, “A Bang-up Barbecue at a Pool”, “When the Junior-Senior Prom Committee Meets”, “The Scouts Plan an Overnight Hike”.

Some of these occasions conjure up some bizarre images! All menus suggest iced cold Coca Cola, sometimes even “lots and lots of Coca Cola”.

Beach Parties: Menu for First Day of Vacation

Fried cheese sandwiches; lettuce, tomato and bacon sandwiches; grilled sardines on buttered hot dog rolls; potato chips; salted peanuts; celery stuffed with pineapple cream cheese; peaches or plums; ginger cookies; lots and lots of Coca Cola – ice cold and ready to drink from the bottle

Special Parties: “Sometimes it is fun to ask a few friends in for a sort of elegant, dressy looking dinner or cocktail party. Elegance has a place in all our lives no matter how simply we live. . . Here are some suggestions for special occasions.”

Menu for Big Brother is Home for the Holidays

Chicken Hawaiian; spoon bread; barbecued fresh ham; zucchini or crooked neck squash salad; pineapple slices topped with orange sherbet; chocolate chip ginger caked; ice cold Coca-Cola

Chicken Hawaiian

¼ cup chopped onion; ¼ cup butter or margarine; 6 cups soft breadcrumbs; 1 tspn salt; 1 ½ tspn poultry seasoning; few grains pepper; ½ cup drained crushed pineapple; ½ cup shredded coconut; 2 broilers – not split

Brown onion in butter or margarine; mix with crumbs, salt, poultry seasoning and pepper. Add pineapple and coconut. Place filling broilers; truss. Spread with butter or margarine. Place broilers in roasting pan. Roast in moderate oven 170°C 40-45 minutes per 450g. Baste chickens occasionally with drippings in pan. Yield 8 servings.

Menu for Your Favourite Pals in for the T.V. Show

Coca-Cola all evening, served ice cold right in the bottle; chilli con carne; corn bread; pumpernickel; pear and pineapple salad; creamed mayonnaise; cheese cake

Family Fun Room: Menu for The Husbands have gone to Rotary

Ham roll-ups; sardine fingers; special fruit salad; peanut cookies; chocolate fingers; molasses jumbles; bottles of ice cold Coca-Cola, in quantity

Special Fruit Salad

1 No 2 ½ can peach halves; 1 No 2 can pineapple chunks; 1 No 2 can grapefruit and orange sections; 1 large eating apple; lemon juice; lettuce; tarragon vinegar; French dressing; 1 can whipped cream; thin lemon slices

Drain syrup from peach halves, pineapple chunks, grapefruit and orange sections.; chill fruit. Peel apple, core; cut in thin slices; sprinkle with lemon juice. Line salad bowl with lettuce, arrange fruit in bowl, sprinkle with tarragon vinegar. Add enough French dressing to moisten. Garnish with salted whipped cream and lemon slices. Yields 10 servings.

Do you think they have enough Coca Cola at these parties? 

Perhaps the book should begin with a health warning! Anne.