Pineapple Cream Cheese Cobbler

Adapted from the Food Yummy facebook page                                    

Breakfast in the garden, but not quite cooked enough ... had to be patient ... and put it back in the oven
                                        

A difficult dish to photograph but very delicious 

For the cobbler base: ½ cup (1 stick / 113g) unsalted butter, melted; 1 cup all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; pinch of salt; 1 cup milk (whole milk preferred); 1 tsp vanilla extract

For the filling: 1 can (20 oz / 565g) crushed pineapple in juice (NOT drained); 120g (4 oz) cream cheese, cut into small cubes; ¼ cup brown sugar (for topping); optional: ½ tsp cinnamon or nutmeg

Preheat oven to 350°F (175°C).

Prepare the pan: Pour the melted butter into the bottom of a 9×13 baking dish. Do not stir — the butter forms the base layer.

Mix the batter: In a bowl, whisk together flour, sugar, baking powder, salt, milk, and vanilla until smooth. Pour this batter evenly over the melted butter. Do not stir — the batter will rise up around the filling as it bakes.

Add the filling: Spoon the crushed pineapple (with juice) evenly over the batter. Scatter the cream cheese cubes across the top. Sprinkle with brown sugar and optional cinnamon/nutmeg.

Bake for 40–45 minutes, or until golden brown and bubbly around the edges. The top should be golden and slightly crisp, with gooey pineapple and cream cheese underneath.

Cool slightly before serving: Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Option: Make it mini: Bake in ramekins for individual cobblers — reduce baking time slightly.

Electric Pineapples

I hope anyone who saw "Saving Mr Banks" admired the performance of the pineapple - I seriously hope it wins a Best Supporting Fruit and Vegetable Award at the Oscars on Sunday! Anne.

Electrical Association for Women Cookery Book and Electrical Guide Compiled and published by Mrs F. V. McKenzie
2^nd Edition 1938 Sydney Australia  

“If further advice is required or you have any electrical problem please write or call at the rooms of The Electrical Association for Women . . . and you will find friendly advice and practical assistance awaiting you.

Will you please add me to your list of friends?"

F. Violet McKenzie.

I suspect Mrs McKenzie would have LOVED Facebook!

Pineapple Pudding   

2 tblsp butter, 3 tblsp sugar, 2 eggs, ½ cup milk, 2 tblspn breadcrumbs, 1 cup grated pineapple, 1 dstspn lemon juice

Beat butter & sugar to a cream, add egg yolks, milk, breadcrumbs, pineapple & lemon juice. Fold in the stiffly beaten whites. Place in a buttered dish & cook in a moderate oven (220°C) about 300 minutes.

This dessert didn’t taste too bad but was a very odd consistency, I thought it would turn into a soufflé but no, it was like a sauce, if anyone out there tries it and achieves a delicious pudding please let me know! Anne.

Ices, Etc. – Cherry and Pineapple Cocktail       

225g fresh cherries; 1 cup pineapple cubes; ½ cup pineapple juice; 1 tblspn lemon juice; sugar

Remove stones from cherries and mix with pineapple cubes, etc Pour juices over, and chill thoroughly.                            

That was it, pineapple and cherries, enjoyable because these cherries from Pete's Fruit and Veg were absolutely delicious! Anne.

Country Club Punch

1 cup sugar; 950ml water; ¼ cup strong tea; 4 lemons; 4 oranges; 1 cup grape juice; small tin crushed pineapple;  475ml ginger ale

Boil sugar & water for 8 minutes, add tea and chill. Add fruit juices & pineapple, & keep in refrigerator for at least 2 hours before using. Add ginger ale & ice cubes just before serving. Serve with orange quarters, slices of lemon & some maraschino cherries.

“Electricity, this wonder of our age, was looked upon as a miracle, and yet we have advanced so far that cooking in an electric oven has become quite common practice, quite simple to anyone of ordinary intelligence, making it possible for anyone to lay claim to the truly feminine virtue of being a good cook. .  .

Food well chosen, nicely cooked and well served may tickle the palate of anyone. Man does not like monotony but appreciates variety in his every-day diet. How often some housewife or other has said: “What shall I prepare for dinner?” It is with a view to answering this question, and to help every housewife who has an electric range that Mrs McKenzie has devoted much care and thought to the preparation of this book.”

Frances McKay.

And for some useful advice,

Act One. Scene One.

Ruby Borrowdale says in the Golden Circle Tropical Recipe book that “Your meal table is a stage” and there are “many parts pineapple can play”. We kept this in mind planning a dinner party for our friend, Ric, and Anne’s daughter, Ella. The evening’s performance began with a refreshing punch and a Sputnik created by Ann in celebration of entertaining during our 1950s/1960s childhoods. This was followed by a delicious Fish ‘n’ Pineapple Loaf with green beans and carrots. The finale was a fabulous Brown Velvet Pudding with cream.

Orange-Pineapple Punch Bowl

Empty 2 litres Golden Circle Pineapple and Orange Juice into punch bowl. Add large bottle chilled Ginger Ale and a cup of cold tea. Float thin slices of banana, seedless orange and a couple of sprigs of slightly crushed mint leaves on top. At serving time add large tray of ice cubes. Garnish each serving glass with half a slice of orange.

Sputnik

Cut a thin slice off the bottom of an orange and place it on a dish. Into the orange insert toothpicks threaded with a slice of cabanossi, a pickled cocktail onion and a small square of cheddar cheese.

Fish ‘n’ Pineapple Loaf

440g can Golden Circle Sliced Pineapple, 2 cups cooked fish or large can fish fillets, 2 eggs, salt and pepper to taste, 4 boiled potatoes.

Drain pineapple, set three sliced aside for top of loaf, and chop remaining slices. Hard cook one egg and chop fine. Flake fish, blend together all ingredients except the three whole pineapple slices. Place these in a buttered loaf pan and pack fish mixture on top. Bake in moderate oven about 45 minutes. Invert onto serving plate and garnish with peas and rice.

Brown Velvet Pudding

440g can Golden Circle Pineapple Thins, 1 tblsp butter, 2 tblsp dark brown sugar, 1 ½ cups plain flour, ¼ tspn salt, 1 tspn baking soda, 1 tspn ground ginger, 1 tsp cocoa, ½ tspn cinnamon, 60g butter, ½ cup sugar, 2 tblspn Golden Syrup, 1 egg, ¼ cup pineapple syrup drained from thins.

Spread the tblsp butter over bottom and sides of the pudding mould, sprinkle with dark brown sugar, then arrange drained pineapple thins around sides and on bottom of mould. Sift flour, salt, soda and spices. Cream the 60g butter with sugar, beat in egg. Blend in golden syrup. Add flour mixture alternatively with pineapple syrup. Beat smooth. Spoon into mould, cover with lid and steam for 2 hours. Serve with custard or cream.

I followed this recipe even though I thought it was wrong. I was pleased with the result although  the texture was a little dense. The subtlety of the 1 tspn of cocoa complemented the cinnamon and ginger, Ann.