Golden Circle Pineapple Recipes

GRANDMA T'S PINEAPPLE CREAM PIE

Steps:

• Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
• Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.

PINEAPPLE SUMMER SLICE (BARS)- NO BAKE

Steps:

• Combine the crushed cornflakes with the melted butter and mix until the cornflake crumbs are well coated and moist.
• Press 3/4 of the crumb mixture into the base of a 7inch x 11 inch slice tin and them refrigerate whilst preparing the filling.
• Using an electric mixer, beat the cream cheese until soft,.
• Using a low speed, gradually add the condensed milk and the lemon juice. Mix until smooth.
• Fold in the crushed pineapple and then pour the topping over the chilled base.
• Sprinkle the remaining crumbs over the top and refrigerate several hours until firm.
• Slice into 20 squares and serve with whipped cream or thick Greek yogurt if desired.

" GOLDEN CIRCLE " - PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat your oven to 180°C.
• PINEAPPLE LAYER:.
• Melt the butter and pour into the base of a 20cm round cake tin; also brush the butter around the sides of the tin.
• Sprinkle the brown sugar over the base of the tin. Arrange the pineapple rings (a flat single layer)in the tin and place a cherry into the centre of each ring.
• CAKE BATTER:.
• Cream the butter and sugar until light and fluffy.
• Beat in the egg and the vanilla.
• Sift the flour and fold into the mixture, alternating with the milk.
• Pour the cake batter over the pineapple and cherries.
• Bake for 40 to 50 minutes, or until a skewer inserted into the cake comes out clean.
• Remove the cake from the oven and loosen the cake from the sides of the tin.
• Invert the cake onto a serving plate. Enjoy either warm or cold.

FRANGIPANI PIE

Steps:

• Preheat oven to 180 degrees C.
• Pineapple Layer: Pour the crushed pineapple into saucepan, add cornflour and bring to boil stirring constantly.
• Cook for 1 min then remove from heat.
• Quickly stir in egg yolks and put mix aside to cool.
• Coconut Cream Layer: Heat the milk and sugar in a saucepan over gentle heat until sugar is dissolved.
• Add the cornflour/water mix, stirring constantly until mixture thickens and boils.
• Remove from the heat, then add the shredded coconut, butter/marg.
• and vanilla.
• Set aside to cool.
• Meringue: Whip the egg whites until light and fluffy.
• Gradually add the sugar, beating well with each addition until the sugar is dissolved.
• Assembly: Spoon half the coconut cream mix into the pie shell.
• Add the pineapple mixture, then the remaining coconut cream.
• Top with the meringue mix.
• Bake for 15 minutes or until the meringue is golden and cooked.