Aunt Blanches Polish Pineapple Cheese Cake Recipes

PINEAPPLE CHEESECAKE

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

AUNT HATTIE'S POLISH RAISED PINEAPPLE SQUARES, MAZUREK

Steps:

• To start, make a pineapple filling by mixing a large can of crushed pineapple with cornstarch and simmering until thick. Might need a little fresh lemon juice to make tastier. Cool.
• Mix together and set aside yeast, milk, egg yolks; this is the sponge. If using dry yeast, dissolve it in a little water first.
• Mix as for pie crust: butter, flour, sugar, salt
• Mix with the sponge.
• Divide dough in half. Roll out half of the dough and line a 15 x 11 jellyroll pan.
• Cover with the pineapple filling. Yes, it's a pretty thin layer. Supposed to be!
• Roll second half, cut in strips and lattice over top
• Let raise 1 hour. Bake at 350 for 35 minutes.
• Drizzle with following frosting and sprinkle with chopped nuts if desired.
• Frosting: 1 T butter, /2 t vanilla, powdered sugar.

AUNT LOU'S FRESH APPLE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt and baking powder; gradually beat into oil mixture. Stir in apples. Transfer batter to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes. Run a knife around sides and center tube of pan. Remove cake to a wire rack to cool completely. Dust with confectioners' sugar.