Recipes for Pineapple
Pineapple Pudding Recipe
Pineapple Pudding Ingredients:
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Pineapple Pudding Recipe
2 Cups Pineapple crushed
- 1 Tin Condensed milk
- 50 gm China grass (a vegetable gelatin)
- 2 Cups Milk
- 2 tbsp Sugar
- 1 tbsp Vanilla Essence
For Topping:
- 4-5 Thinly sliced circular pineapple pieces
How to make Pineapple Pudding:
- Boil normal milk and condensed milk together in a pan.
- Soak china grass in 2 tbsp water.
- Add it to the boiling milk and stir constantly for 10 minutes till china grass dissolves completely.
- Mix crushed pineapple, vanilla and sugar.
- Cook the pineapple on slow fire for about 10 minutes till the pineapple turns soft.
- Cool pineapple and the milk.
- Spread the pineapple in a pudding dish.
- Gradually pour the milk in the dish.
- Decorate it with thinly sliced circular pineapple pieces.
- Keep it in the refrigerator till the pudding sets.
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Pineapple Pudding is ready to serve.
Pineapple Kheer Recipe
Pineapple Kheer Ingredients:
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Pineapple Kheer Recipe
Pineapple pieces – 3 cups ( very finely chopped )
- Sugar – 1 ¼ cups ( if the fruit is sweet )
- Coconut milk – 2 no:s 200ml cartons (You can substitute 2 cups medium coconut milk+1 cup thick milk )
- Sago – 1 tbsp
- Ghee – 2 tbsp
- Cashew chopped – 2 tbsp
- Raisins – 2 tbsp
- Cardamom powder – 1 tsp
- Dry ginger powder – 1 tsp
How to make Pineapple Kheer
- In a pressure pan, heat 2 tbsp ghee, roast cashew pieces & raisins , remove, add sago & fry till they all puff up uniformly.
- Add pineapple pieces & ½ cup water.
- Close the cooker & keep the weight.
- After the 1st whistle comes, simmer the stove & cook for 5 mts.
- Cool, open & lightly mash for a uniform mixture.
- Add sugar , dissolve on a low heat, stirring well.
- Now add the second milk or 1 carton coconut milk mixed with 1 carton of water.
- Cook, stirring on medium fire.
- Add cardamom powder, dry ginger powder & first milk or one carton coconut milk & switch off the flame immediately.
- Mix very well adding roasted cashews & raisins.
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Pineapple Kheer is ready to serve.
Pineapple Cake Recipe
Pineapple Cake Ingredients
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Pineapple Cake Recipe
2 cups all-purpose flour
- 2 cups white sugar
- 2 eggs
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple with juice
- 1 (8 ounce) package cream cheese
- 1/2 cup butter
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
How to make Pineapple Cake
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
- Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
- To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.
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Pineapple Cake is ready to serve.
Prep Time:30 Min
Cook Time:1 Hr
Ready In:1 Hr 30 Min
Servings: 24
Pineapple Coconut Muffins Recipe
Pineapple Coconut Muffins Ingredients:
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Pineapple Coconut Muffins Recipe
1/2 cup butter
- 1 1/4 cups sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 cup shredded unsweetened coconut
- 2 cups flour
- 1 (20 ounce) can pineapple
How to make Pineapple Coconut Muffins
- Preheat oven to 350F, line 2 muffin pans with paper cups.
- In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
- Combine salt, baking powder, coconut, and flour.
- Drain and chop pineapple, reserving juice (about 7 ounces).
- Add the flour mixture to the butter mixture alternately with the reserved juice.
- Fold in pineapple, and fill muffin cups 2/3 full.
- Bake for 20-25 minutes.
- Note: Sprinkle sugar on top of muffins for crunchy muffin tops.
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Pineapple Coconut Muffins is ready to serve.
Prep Time: 10 mins
Total Time: 35 mins
Pineapple Souffle Recipe
Pineapple Souffle Ingredients
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Pineapple Souffle Recipe
2 large eggs
- 3 tsp lemon juice
- 85 gms powdered sugar
- 1 packet (11 grams) strong gelatine
- 3/4 cup fresh cream
- 1 small can (450 grams) pineapple slices
- grated rind of 1 lemon
- a few pieces of cherries and green peel for decoration
How to make Pineapple Souffle
- Prepare a souffle dish by tying a band of greaseproof paper.
- Mix the gelatine in 1/2 teacup of cold water. Warm until the gelatine dissolves.
- Chop the pineapple slices very finelt and keep aside the syrup.
- Separate the eggs.
- Beat the egg – yolks with the sugar and lemon rind. Go on beating thick and fluffy.
- Measure the pineapple syrup with the lemon juice; add a little water, if required, to make up to 240 ml.
- Mix the egg – yolk mixture, gelatine solution, fruit juices and chopped pineapple pieces, keeping aside a few pieces for decoration.
- Put the vessel containiing this mixture in a large vessel filled with ice cubes and go on stirring all the time.
- When the mixture gets slightly thicker, add the cream. Go on stirring all the time.
- Beat the egg – whites stiffly.
- 1 When the mixture gets thicker again, add the beaten egg – whites.
- 1 Take the vessel off the ice. Mix very well.
- 1 Pour the mixture into the prepared souffle dish and put to set in the freezer compartment of a refrigerator.
- 1 Just before serving, remove the paper. Decorate with pineapple pieces, cherries and green peels.
- 1 Serve cold.
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Pineapple Souffle is ready to serve.
Preparation time: 20 mins.
Cooking time: 20 mins.
Serves 8
Cherry Pineapple Upside Down Cake Recipe
Cherry Pineapple Upside Down Cake Ingredients
Topping:
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Cherry Pineapple Upside Down Cake Recipe
1/3 cup butter
- 3/4 cup firmly packed brown sugar
- 1 can (20 oz.) pineapple slices, drained*
- 1/2 cup dried cherries
Cake:
- 4 eggs, separated
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Whipped cream, if desired
How to make Cherry Pineapple Upside Down Cake
- For topping, melt 1/3 cup butter in heavy oven proof 10-inch skillet over medium heat.
Stir in brown sugar until dissolved.
Remove from heat.
Arrange pineapple slices and cherries in bottom of skillet; set aside. - Beat egg yolks in large bowl about 2 minutes, or until thick and lemon colored.
Stir in melted butter and vanilla.
Beat egg whites in separate bowl until slightly stiff.
Gradually add granulated sugar, beating until dissolved after each addition.
Beat until egg whites are stiff and glossy.
Fold egg whites into yolk mixture.
Sift flour and baking powder. Gently fold into egg mixture, 1/4 cup at a time.
Pour over skillet mixture. - Bake in a preheated 350-degree oven 30 to 35 minutes, or until wooden pick inserted in center comes out clean and edges start to pull away from sides of pan.
Loosen edges of cake with a knife or metal spatula.
Immediately invert skillet onto serving plate.
Let stand this way 1 to 2 minutes.
Carefully remove skillet. Cool cake at least 1 hour before serving.
Serve warm or completely cooled with whipped cream, if desired. -
Cherry Pineapple Upside Down Cake is ready to serve.
Serve: 8
Easy Pineapple Cake Recipe
Easy Pineapple Cake Ingredients
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Easy Pineapple Cake Recipe
2 cups all-purpose flour
- 2 cups white sugar
- 2 eggs
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple with juice
- 1 (8 ounce) package cream cheese
- 1/2 cup butter
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
How to make Easy Pineapple Cake
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
- Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
- To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.
- Easy Pineapple Cake is ready to serve.
Prep Time:30 Min
Cook Time:1 Hr
Ready In:1 Hr 30 Min
Servings: 24
Carrot Pineapple Salad Recipe
Carrot Pineapple Salad Ingredients
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Carrot Pineapple Salad Recipe
2 large carrot peeled shopping list
- 8 ounces crushed pineapple well drained shopping list
- 2 medium apples cut into small pieces shopping list
- 2 large stalks of celery chopped into small pieces shopping list
- 1/2 cup raisins or dried cranberries shopping list
- 1 cup walnuts or pecans chopped shopping list
- 20 maraschino cherries cut into quarters shopping list
- 1 cup miniature marshmallows shopping list
- mayonnaise to taste shopping list
How to make Carrot Pineapple Salad
- Using a large bowl grate the carrot on the large side of grater.
- Add pineapple and remaining ingredients and mix well.
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Carrot Pineapple Salad is ready to serve.
Serves : 12
Frosty Pineapple Salad Recipe
Frosty Pineapple Salad Ingredients
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Frosty Pineapple Salad Recipe
1-1/2 cups buttermilk
- 3/4 cup sugar
- 1 can (20 ounces) unsweetened crushed pineapple, drained
- 1 carton (8 ounces) frozen whipped topping, thawed
How to make Frosty Pineapple Salad
- In a small bowl, combine the buttermilk, sugar and pineapple. Fold in the whipped topping. Transfer to a 13-in. x 9-in. dish. Freeze for 4 hours or until firm. Remove from the freezer 20 minutes before serving.
- Frosty Pineapple Salad is ready to serve.
Prep: 10 min. + freezing
Yield: 12 servings.
Pineapple Donuts Recipe
Pineapple Donuts Ingredients:
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Pineapple Donuts
1 can crushed pineapple.
- 1 egg
- 2 cups of biscuit mix.
- 3 tablespoons of granulated sugar.
- ¼ teaspoon of nutmeg.
- Shortening for frying.
How to make Pineapple Donuts
- To the canned pineapple, add lightly beaten egg, biscuit mix, sugar and nutmeg.
- Stir into stiff a stiff dough.
- Heat the shortening to 370°F (190°C).
- Drop dough a teaspoon at a time into hot fat and fry until golden brown.
- Remove with slotted spoon and drain on paper towels.
- Dip into sugar to serve.
- Pineapple Donuts Recipe is ready to serve.
