Pineapple Jiffy Cake

Cakes and Cake Decorating by Marguerite Patten & Betty Dunleavy 1968 Australian edition

Pineapple Jiffy Cake

6 tblspn plain flour and 3 level tspn baking powder; 4 tblspn castor sugar; 2 tblspn butter or margarine; 1 beaten egg; 1 tspn vanilla essence; ½ pt milk

For the icing and decoration: 12 tblspn sieved icing sugar; 3 tblspn warmed pineapple juice, taken from a can of pineapple chunks; few drops lemon juice; few drops yellow colouring

Sieve the flour and baking powder together in a bowl and add the sugar. Mix together the melted butter, egg, vanilla essence and milk. Slowly add this to the dry ingredients and then beat thoroughly for 2 minutes for a smooth batter. Grease and line a 9” sandwich tin or a 8” square tine. Pour the batter mixture into the tin and bake for approximately 35 minutes in a moderate to moderately hot oven. 

Remove from the tin and cool on a wire rack. Beat the icing sugar, pineapple and lemon juice together until the icing becomes smooth and glossy and coats the back of the spoon. Mark a line across the centre of the cake and place a narrow strip of foil or greaseproof paper across this line. This will prevent the icing from spread.

Pour half the icing over one half of the cake, allowing it to coat the side. Add the colouring to the rest of the glace icing, remove the strip of paper and spread this icing on the other half of the cake.

Decorate with chopped pineapple, as shown in the picture, just as the icing begins to set.

Serve the remaining pineapple chunks with the cake as dessert, or the cake alone for tea.

I don't think my new career is cake decorating, but it's all about having a go isn't it??? 

And who doesn't love those little silver balls? Anne

Pineapple and coconut curd

The Produce Companion: From balconies to backyards, the complete guide to growing, pickling and preserving, Meredith Kirton and Mandy Sinclair 2015 Australia

Jams and Fruit Curds: Pineapple and Coconut Curd

Approx. 250g (9oz) peeled pineapple;125ml (4 fl z/ ½ cup) coconut cream; 200g (7oz) chilled unsalted butter, diced; 1 egg plus 7 egg yolks, lightly beaten

Push the pineapple through a juicer or blend to a puree in a blender, then strain and measure 125ml (4 fl oz/1/2 cup) of juice. Pour into a saucepan and add the coconut cream. Heat until the mixture is hot to touch, then remove from the heat.

Whisk in the butter until it melts, then add the beaten eggs and whisk until well combined. Return to low heat and cook for 10-15 minutes, whisking constantly, until the mixture forms a thick curd make sure you remove the curd from the heat before it separates. If you are worried about it separating, you can occasionally remove the pan from the hat while continuing to whisk. (This is tricky … I found 8 minutes was plenty, Anne)

Ladle the curd into warm sterilised jars and seal immediately. Store in the refrigerator for up to 3 weeks.

Delicious on a slice of toast or a croissant!

Slice of pineapple in Seattle

Where else would a Pineapple Princess stay when visiting Seattle? Hotel 5.

Slice with pineapple and other delicious ingredients!

Oriental Delight

Thanks to Vicki from Unusual Coleslaw for this delicious recipe    http://unusualcoleslaw.blogspot.com.au/

2 oz Butter; 1/2 cup sugar; 3/4 cup SR Flour; 1 tbsp Cocoa; 4 tbsp Milk; 1 tbsp Coffee Essence; 1 cup Dates; ; 1/2 cup Coconut; 2 Eggs; 1/2 cup Walnuts; ½ cup chopped crystallised pineapple is my addition!

Method: Beat Butter and Sugar, add Eggs, Milk, Coffee, Coconut, Cocoa, Flour, Dates and Walnuts.

Press the mixture into a greased, shallow tin and bake in a moderate oven (approx. 180°C) for 25-30 minutes.

Ice with Chocolate Icing, sprinkle with chopped Nuts

When cold, cut into fingers or squares.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.39.

 Ann's nieces Deb and Jess have grown a fabulous pineapple on the mid north coast NSW! 

2 simple pineapple desserts

Nature’s Way: vegetarian cookery in a nutshell, Kay Nelson, Grace Kane and Andrea Brinsmead (illustrator) 1978 Sydney

Fruits: Fruits with Coconut

Serves 6

2 oranges, chopped; 2 large bananas, sliced; 240g/1 cup pineapple wedges; 40g/ ½ cup coconut; mint leaves (optional)

Combine first 4 ingredients and mix lightly

Garnish with mint leaves

Fruits: Granny’s Apple Delight

Serves 1

1 Granny Smith apple, diced; 18g/3 tsp crushed pineapple; 1 1/2g/ 1 tsp coconut; 2-3 dates, minced

Combine all ingredients

Chill 30 minutes before serving

Such typical 1970s desserts or breakfasts! So, I decided to photograph them in the one and only pot that I ever threw on a wheel!!!  And that was in 1978! Anne

Pineapple wafer dessert

Adapted from https://reclamation.nmwa.org/recipe/wafer-dessert/

Warning: This recipe contains uncooked eggs

Ingredients:

20 vanilla wafer cookies; 1/2 cup butter (softened); 1 cup icing sugar; 3 eggs; 1 box pineapple jelly; 600ml boiling water; 1 cup pineapple crushed, drained; 300ml whipping cream

Directions:

Crush wafer cookies very fine; place half on bottom of a pie dish.

Cream butter and sugar; add eggs; mix well - spread over wafers.

Let sit in refrigerator for at least 12 hours

Mix jelly crystals with boiling water, let stand until it shimmers, whip, fold in whipped cream and crushed pineapple.

Spread over egg, butter mixture and sprinkle with remaining wafer crumbs.

Put in refrigerator for at least 6 hours, cut in squares and serve.