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.
PINEAPPLE WALNUT DELIGHT SALAD
Make and share this Pineapple Walnut Delight Salad recipe from Food.com.
Provided by pink cook
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix Cool Whip and cream cheese with a mixer. Fold in pineapple and walnuts. Pour into a dish, garnish with chopped walnuts and chill overnight.
- FOR VARIATIONS: a small package of pistachio pudding (or any other flavor you like), and some small marshmallows can be added to the ingredients above and its taste is excellent, too.
- Another option is to add a small package of lime or lemon jello dissolved in a cup of boiling water. Let it set and add the ingredients above. Serve and decorate with some cherries on top.
PINEAPPLE LOAF
My family loves this bread for snacks or with our meals as dessert. At Christmas, I used mini loaf pans and give them as gifts. -Betty Barker, Portland, Michigan
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the pineapple, reserved juice, egg, milk and butter. Stir into the dry ingredients just until moistened. Fold in walnuts., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 248 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
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.
PINEAPPLE WALNUT CAKE
This cake was actually dubbed "Mexican Wedding Cake", by a family member who used to bring it to family get togethers. I dont think that its an actual mexican recipe, but..Nevertheless it's a scrumptious one.
Provided by chef FIFI
Categories Dessert
Time 55m
Yield 1 9x13 pan
Number Of Ingredients 12
Steps:
- Mix all ingredients well with a mixer until smooth.
- Bake in ungreased 9x13 pan at 350 for 35-45 minutes or until golden.
- Let cool.
- To make frosting mix all ingredients with a mixer 2 to 3 minutes on low.
- Then beat on high for 3 to 4 minutes until creamy.
- Frost.
- Then enjoy!
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
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