PINEAPPLE UPSIDE-DOWN DOUGHNUTS
A cute twist on a classic, these doughnuts are an easy treat to make and share. Their rich buttery caramelized pineapple tops sit nicely on light, single-serving cakes.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 doughnuts
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Carefully slice the pineapple rings in half horizontally to make them into thin rings. Set aside.
- Melt the butter in a small saucepan, then turn off the heat and whisk in the brown sugar until completely blended. Spoon a tablespoon of the sugar mixture into each well of a nonstick metal doughnut pan, then add a pineapple slice to each, pressing down firmly.
- Whisk together the flour, granulated sugar, baking powder, salt and baking soda in a medium bowl. Whisk together the buttermilk, oil, vanilla, egg, reserved pineapple juice and 1/4 cup water in a separate medium bowl. Stir the wet ingredients into the dry until fully blended. Pour into a large piping bag or gallon resealable plastic bag, snip the corner to make a 3/4-inch opening and pipe some batter into the doughnut pan, filling each well just shy of the top.
- Put the doughnut pan on a rimmed baking sheet and bake until a toothpick inserted in the doughnuts comes out clean, about 10 minutes. Cool the doughnuts in the pan 5 minutes, then loosen from the pan with an offset spatula and invert onto a cooling rack. Top each doughnut with a cherry and repeat with the remaining batter two more times.
OLD-FASHIONED PINEAPPLE COOKIES
I saw this recipe on the web and thought it looked so good I had to try it immediately - so I did! The results were wonderful. Even my fiance (who swears he doesn't like pineapple) thought they were great. I found a couple of similar recipes on zaar, but not one exactly like this.
Provided by Soup Fly
Categories Drop Cookies
Time 30m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Cream shortening and sugars together.
- Add egg and mix well.
- Add dry ingredients and mix well Add drained pineapple and mix well.
- Add nuts and flavoring, mix well (yes, again).
- Drop by spoonful onto greased baking sheet.
- Bake for 15-20 minutes.
PINEAPPLE WALNUT LAYERED DESSERT
This is a no bake frozen desert that was handed down from a family friend 30 years ago. It disappears as soon as it hits the table!
Provided by mikamouse
Categories Frozen Desserts
Time 45m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 7
Steps:
- Crush vanilla wafers to fine crumbs. Set aside 2 Tbls. Cream butter on mixer to consistency of mayonnaise; add sugar gradually while continuing to cream. Add thawed Cool Whip. Do not mix too much or it will go flat. Add vanilla and mix well. combine pineapple and walnuts and stir until well mixed.
- Cut a piece of wax paper to fit the bottom of a 9" spring form pan. Press 1/3 of the wafer crumbs onto the bottom of the pan. Spread with 1/3 of the pineapple mixture and continue to alternate and layer, ending with the pineapple on top. Scatter the reserved 2 Tbls. of wafers on top. Cover with foil and freeze until ready to use. Remove from freezer about 1 hour before serving time.
- (you can also use a 2 quart glass casserole dish, 8" x 11.5" x 2").
- Layers.
- _________________ Pineapple.
- _________________ Wafers.
- _________________ Pineapple.
- _________________ Wafers.
- _________________ Pineapple.
- _________________ Wafers.
- Note: remove the sides of the spring form pan and the wax paper on the bottom before slicing the dessert.
Nutrition Facts : Calories 515.3, Fat 34.4, SaturatedFat 17.9, Cholesterol 40.7, Sodium 229.9, Carbohydrate 51.3, Fiber 1.6, Sugar 29.5, Protein 3.4
PINEAPPLE WALNUT DROPS
Number Of Ingredients 11
Steps:
- 1. In medium mixing bowl, combine flour, baking powder, soda, and salt. Set aside.2. Measure margarine and sugar into large mixing bowl beat until light and fluffy. Add egg, lemon juice, and pineapple beat well. Add dry ingredients combine thoroughly. Stir in walnuts.3. Shape rounded measuring-teaspoonfuls of dough into balls. Roll in KELLOGG'S CORN POPS cereal. Place on greased baking sheet.4. Bake at 375°F about 12 minutes or until lightly browned. Immediately remove from baking sheets cool on wire racks.
Nutrition Facts : Nutritional Facts Serves
PINEAPPLE DROP COOKIES
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Toldeda Shutt
Provided by Sarah_Jayne
Categories Drop Cookies
Time 27m
Yield 54 cookies
Number Of Ingredients 10
Steps:
- Cream butter until light and fluffy.
- Gradually add sugar and beat well.
- Beat in egg and vanilla.
- Stir in pineapple, sifted dry ingredients and raisins.
- Drop by teaspoon onto greased cookie sheet.
- Bake at 375 degrees for 12 minutes or until brown.
PINEAPPLE DELIGHTS
When I was stationed in Germany, my mother would often send these tropical-tasting cookies to me. The recipe is special because it came from my grandmother. Now my wife and daughter are carrying on the tradition.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the pineapple, walnuts and cherries. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 425° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 147 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 112mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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