PINEAPPLE TEPACHE (WITH VARIATIONS)
Steps:
- Gather the ingredients.
- Combine the water and piloncillo or brown sugar in a pot or 2-quart mason jar. Stir to dissolve the sugar. If you are using piloncillo, it will take longer to dissolve; stir the water occasionally with a wooden spoon and break the piloncillo up as it softens.
- Cut off the crown from the pineapple and discard. Wash the outside of the pineapple with water.
- Peel your pineapple on a cutting board. Cut a slice off the top of the fruit, another slice off the bottom, and then slice the peel off in strips-or use your favorite method, as long as you end up with a peeled pineapple.
- Place the pieces of peel into the pot. Add the stick of cinnamon.
- Cut the fruit of the pineapple into slices or chunks, reserving the fibrous core. Store the fruit for another use.
- Add the core, whole or in chunks, to the pot and stir.
- Cover the pot with a dish towel, and set it on the kitchen counter at room temperature-it should be easily accessible but also out of the way. The towel will keep out any foreign matter while allowing air to reach the mixture, to ensure a successful fermentation.
- After 24 to 36 hours, check your tepache. If you see a bit of frothy white foam on the surface of the water, it's fermenting. You can drink it as is, or let it continue to brew another day or so. If you do not see any white froth, cover the pot again and check it after another 24 hours; the time necessary for fermentation will vary according to the room temperature, ripeness of the pineapple, and other factors.
- Once your tepache has reached the desired level of fermentation, strain out, and discard all the solids.
- Transfer the liquid to a pitcher and refrigerate.
- Before serving, take a test drink. Add more water or sugar to taste; it's not uncommon to dilute with more water.
- Serve over ice, if desired. Enjoy.
Nutrition Facts : Calories 122 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 18 mg, Sugar 28 g, Fat 0 g, ServingSize 1-2 gallons (serves up to 31), UnsaturatedFat 0 g
PINEAPPLE TEA COOKIES
This is similar to another recipe on here (Spring Lime Tea Cookies from Christina Pierson) only I've switched things up a bit swapping lime out for canned pineapple.
Provided by originalpoppyseed
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 30m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine milk and 2 teaspoons pineapple juice in a bowl and let stand.
- Mix 3/4 cup sugar and butter together in a large bowl. Mix in egg and stir in pineapple juice-milk mixture. Add flour, baking powder, and baking soda. Stir in 2 teaspoons crushed pineapple. Drop batter by rounded spoonfuls onto ungreased cookie sheets.
- Bake in the preheated oven until edges are light brown, 10 to 12 minutes.
- While cookies are baking, make glaze by mixing remaining 1/4 cup sugar, 2 tablespoons pineapple juice, and remaining 1 tablespoon crushed pineapple together in a bowl. Brush or spoon onto cooled cookies.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 21.2 g, Cholesterol 24.3 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.4 g, Sodium 51.3 mg, Sugar 11.8 g
PINEAPPLE CAKE
"I often prepare this moist golden cake at Easter, but it's wonderful just about any time of year," relates Linda Sakal of Biloxi, Mississippi. Pineapple frosting provides the fast finishing touch.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts :
PINEAPPLE TEACAKE
Make and share this Pineapple Teacake recipe from Food.com.
Provided by spyrals
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180Celcius (350 Fahrenheit) and grease and flour a 9 inch baking pan.
- Retain 2 tbsp butter, cream the remainder with sugar.
- Beat in the eggs separately, then stir in flour, salt and milk.
- Stir in pineapple pieces.
- Pour the batter into the pan.
- Bake for about 50 minutes.
- While still hot, turn out and spread with reserved butter and sprinkle with a mixture of brown sugar and cinnamon.
Nutrition Facts : Calories 309.1, Fat 11.8, SaturatedFat 6.7, Cholesterol 105.5, Sodium 118.5, Carbohydrate 46.3, Fiber 1.1, Sugar 27.1, Protein 5.6
PINEAPPLE-SPICED TEA CAKE
Even though this is listed under "Desserts" it is more of a "snack" or "tea" time cake. Goes best with a hot cup of tea or coffee ... a nice cold glass of milk also works well! It is a spice cake meant to be reminiscent of a cup of spiced tea. March 6, 2008 - NOTE: Recipe edited to correct omission of baking temperature (350) and Bundt pan size which should be a Standard 12-cup Bundt pan. Almost every "decorative" Bundt pan (rose, flowers, Fleur de Lis, castle, star, etc.), has a 10-cup (or less!) capacity. If you use a decorative pan, expect excess batter. If you are unsure about your pan size, fill it with water - one cup at a time. Thanks and happy baking!!
Provided by Chef Kayce
Categories Dessert
Time 1h20m
Yield 16-20 serving(s)
Number Of Ingredients 14
Steps:
- Prepare a 12-cup Bundt pan with oil or cooking spray.
- Stir the Key Lime juice and the baking soda into the milk.
- Sift flour and spices together in a separate bowl.
- Mix the chopped nuts together to ensure an even distribution.
- In the mixer, cream the sugar and butter together.
- Add the eggs one at a time to the butter-sugar mixture.
- Add the preserves and vanilla.
- Add the flour-spice mixture and the milk - alternating until all incorporated.
- Fold in the nuts.
- Pour into the prepared Bundt pan and bake in the middle of the 350 oven for 1 hour.
- Remove from oven and let cool for 15 minutes.
- Invert onto a cooling rack and let cool completely.
Nutrition Facts : Calories 421.6, Fat 18.9, SaturatedFat 8.5, Cholesterol 85.5, Sodium 192.6, Carbohydrate 58.9, Fiber 1.5, Sugar 35.2, Protein 5.6
EASY PINEAPPLE CAKE
A very easy pineapple cake with a cream cheese frosting.
Provided by Catherine Dallas
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- 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.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 36.1 g, Cholesterol 35.9 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 166.1 mg, Sugar 27.5 g
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