Guest guest Posted October 23, 2006 Report Share Posted October 23, 2006 Pineapple Pudding 1/3 cup butter 1/2 cup sugar 2 eggs, separated 1 cup bread crumbs 1 cup grated pineapple Cream the butter and sugar, add the beaten egg yolks, then the bread crumbs and fruit, and lastly fold in the stiffly beaten egg whites. Turn into a buttered pudding dish and bake in a moderate oven (325 F) for about thirty-five minutes. Canned pineapple may be used for this dessert in place of the fresh fruit, but then the sugar would be decreased. Six small servings. Pineapple Pudding 3/4 stick butter 3/4 cup sugar 4 eggs 1 can crushed pineapple 4 pieces bread, cubed, crusts included Cream room-temp butter and sugar together--this can be done right in the casserole dish it will be baked in. Beat in eggs, one at at a time. Stir in the crushed pineapple (make sure you drain it very well). Fold in the cubed bread--I use white but I guess you can use whatever. Bake at 350 degrees F for about 45 minutes--the edges will turn golden brown and it will get all bubbly. BROWN SUGAR PINEAPPLE BRULEE Serves 8. 3-pound pineapple 1 tablespoon butter 1/3 cup (packed) golden brown sugar 1 tablespoon water 1/2 teaspoon ground cinnamon 2 tablespoons dark rum Line baking sheet with foil. Using large sharp knife, quarter pineapple lengthwise through leafy top. Core each wedge. Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece. Set aside. Transfer pineapple shells to baking sheet. Cover leaves with foil to protect from heat. Preheat broiler. Melt butter in heavy large skillet over medium heat. Add sugar, water and cinnamon. Bring to boil, stirring until sugar dissolves. Remove from heat. Add rum to sauce; ignite with match. (Pineapple and sauce can be prepared 1 day ahead. Cover pineapple and sauce separately. Bring sauce to simmer before continuing.) Add pineapple wedges to skillet. Cook until heated through, turning to coat, about 4 minutes. Return pineapple to shells. Boil sauce until thick, about 2 minutes. Cut each pineapple wedge crosswise into 1/2-inch-thick slices, keeping shells intact. Spoon sauce over pineapple. Broil until sauce bubbles and browns slightly, about 3 minutes. Transfer to plates. ______ PeoplePC Online A better way to Internet http://www.peoplepc.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2006 Report Share Posted October 23, 2006 Thx. I'll pass them on to her. Maybe one will sound like what she is remembering her mom's to taste like. Judy - Tamara L Vegetarian Monday, October 23, 2006 7:22 PM Pineapple Puddings Pineapple Pudding 1/3 cup butter 1/2 cup sugar 2 eggs, separated 1 cup bread crumbs 1 cup grated pineapple Cream the butter and sugar, add the beaten egg yolks, then the bread crumbs and fruit, and lastly fold in the stiffly beaten egg whites. Turn into a buttered pudding dish and bake in a moderate oven (325 F) for about thirty-five minutes. Canned pineapple may be used for this dessert in place of the fresh fruit, but then the sugar would be decreased. Six small servings. Pineapple Pudding 3/4 stick butter 3/4 cup sugar 4 eggs 1 can crushed pineapple 4 pieces bread, cubed, crusts included Cream room-temp butter and sugar together--this can be done right in the casserole dish it will be baked in. Beat in eggs, one at at a time. Stir in the crushed pineapple (make sure you drain it very well). Fold in the cubed bread--I use white but I guess you can use whatever. Bake at 350 degrees F for about 45 minutes--the edges will turn golden brown and it will get all bubbly. BROWN SUGAR PINEAPPLE BRULEE Serves 8. 3-pound pineapple 1 tablespoon butter 1/3 cup (packed) golden brown sugar 1 tablespoon water 1/2 teaspoon ground cinnamon 2 tablespoons dark rum Line baking sheet with foil. Using large sharp knife, quarter pineapple lengthwise through leafy top. Core each wedge. Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece. Set aside. Transfer pineapple shells to baking sheet. Cover leaves with foil to protect from heat. Preheat broiler. Melt butter in heavy large skillet over medium heat. Add sugar, water and cinnamon. Bring to boil, stirring until sugar dissolves. Remove from heat. Add rum to sauce; ignite with match. (Pineapple and sauce can be prepared 1 day ahead. Cover pineapple and sauce separately. Bring sauce to simmer before continuing.) Add pineapple wedges to skillet. Cook until heated through, turning to coat, about 4 minutes. Return pineapple to shells. Boil sauce until thick, about 2 minutes. Cut each pineapple wedge crosswise into 1/2-inch-thick slices, keeping shells intact. Spoon sauce over pineapple. Broil until sauce bubbles and browns slightly, about 3 minutes. Transfer to plates. ______ PeoplePC Online A better way to Internet http://www.peoplepc.com Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.