Hawaiian Pineapple Cake

Hawaiian Pineapple Cake

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Cake:

2 cups sugar

2 cups flour

2 tsp. baking soda

2 eggs, beaten

1 – 20oz. crushed pineapple, undrained

6 1/2 oz. macadamia nuts, finely chopped, divided 1 cup for cake batter and remaining for the frosting

Frosting:

8 oz. cream cheese, softened

1/4 cup butter, softened

1 tsp. vanilla

3oz. white chocolate, melted and slightly cooled

Remaining macadamia nuts

Preheat oven to 350 degrees. Combine dry ingredients and 1 cup finely chopped macadamia nuts. Whisk together. Mix together eggs and undrained pineapple. Combine the egg/pineapple mixture with the dry ingredients and stir until combined. Pour into a greased 9×13 pan or other pan with same volume. Bake for 40-45 minutes until toothpick inserted into center comes out clean.

Allow to cool, then frost

For the frosting combine all ingredients except the macadamia nuts and blend with electric mixer until fluffy and well combined. Frost top of cake and sprinkle on remaining nuts on top .

Picnic Pineapple Sheet Cake

Picnic Pineapple Sheet Cake

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1 – 20 oz. crushed pineapple, drained

2 tsp. baking soda

1/4 cup water

1 tsp. vanilla

2 eggs, beaten

2 cups sugar

2 cups flour

Preheat oven to 350 degrees

Grease jelly roll pan

In a large bowl, stir pineapple, baking soda, water and vanilla until well blended. Add the eggs until well combined. Slowly add sugar and flour and combine until evenly blended. Pour into prepared pan. Bake for about 30 minutes or until golden brown and toothpick comes out clean inserted into the center. Meanwhile prepare the frosting.

Frosting

1/2 cup butter, room temperature

1- 8oz. package cream cheese , room temperature

1 tsp. vanilla

2 cups powdered sugar.

Combine all ingredients and blend until smooth and fluffy . Spread on warm cake.

Set aside the frosted cake and allow to cool. cover.

Maggie’s Bakery Carrot Cake with Pineapple-Cinnamon Cream Cheese Frosting

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Carrot Cake

2 cups sugar

1 1/2 cups vegetable oil

4 eggs, room temperature

4 cups, finely shredded carrots

2 cups flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

2 tablespoons cinnamon

3/4 cup finely chopped toastedĀ  pecans

zest from 1 orange

3/4 cup shredded sweetened coconut

1- 8oz. size crushed pineapple, well drained

Pineapple-Cinnamon Cream Cheese Frosting

1 lb. cream cheese, room temperature

1/2 lb. butter, room temperature

1 tablespoon vanilla extract

1 tsp. cinnamon

2 lbs powdered sugar

1-8oz. crushed pineapple, well drained

2 cups, finely chopped toasted pecans

Preheat oven to 350 degrees. Grease two 9 inch round cake pans with bottoms lined with parchment. Set aside.

Place the sugar and oil in the bowl of a mixer fitted with the paddle attachment and beat on high speed, scraping down sides often until smooth and light, about 4 minutes. Add the eggs one at a time beating well after each addition. Add the shredded carrot and orange zest and mix well. Add the flour, baking powder, baking soda, cinnamon and salt, and mix until smooth. Add the pecans, coconut and drained pineapple to the batter . Stir until well combined. Divide batter evenly between the two pans. Bake for 25-35 minutes or until center springs back when lightly touched. Remove from oven and allow to cool 10 minutes in the pans. Remove from pans and allow to cool completely.

Split the layers, then fill and frost with frosting and pat sides with toasted pecans.

Pineapple- Cinnamon Cream Cheese Frosting

In a bowl of a mixer fitted with a paddle attachment beat the butter, cream cheese, vanilla and cinnamon until smooth and fluffy. On low speed gradually add the powdered sugar until well combined. Stir in drained pineapple. If the frosting is not stiff enough add additional powdered sugar a small amount at a time until desired consistency is achieved. Frost between layers and sides of cake and press in toasted pecans on the side.

Pineapple Cannoli

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Cannoli dough:

1 cup flour

1/4 tsp. salt

2 tablespoons sugar

2 tablespoons butter, room temperature

1 egg, beaten

1/4 cup sweet Marsala

Corn oil for frying

Filling:

2 cups cubed (1/2 inch) fresh cubed pineapple

1/2 cup maple syrup

1/3 cup sugar

5 tablespoons cornstarch

1/4 tsp. salt

2 1/2 cups whole milk

4 egg yolks

1/4 cup butter

1 tsp. vanilla

Dough:

In a bowl of a food processor fitted with a metal blade add the dough ingredients and process until a dough begins to form. Remove from bowl and knead until smooth. Wrap in plastic wrap and refrigerate for 1 hour.

Heat 2 inches of oil to 375 degrees.

Remove dough from the refrigerator and divide in half. Using a pasta machine or you can roll out dough very thin to the thickness of won ton wrappers. If the dough is not thin enough the cannoli will be chewy rather than crisp. Using a 4 inch round cutter , cut out the rounds of dough. Wrap each round around a cannoli tube/form. Lightly brush the edges that meet with beaten egg to glue together. Fry in hot oil until golden. ThisĀ  happens very quick , about 30 seconds. Carefully remove from oil and allow to drain on paper towels. When cool enough to handle carefully slide the cannoli off the tubes/forms. Allow to cool completely.

Combine the pineapple and the maple syrup in a heavy bottomed saucepan and bring to a boil. Lower to simmer and simmer until tender, about 10 minutes. Remove from heat and allow to set 30 minutes. After 30 minutes, place the mixture in a bowl of a food processor fitted with a metal blade. Pulse until chopped coarsely; set aside.

In another saucepan combine the cornstarch, sugar, salt and milk. Whisk until combined well. Place over medium heat , whisking constantly; bring to a boil and reduce; cook 2 minutes. In a separate bowl temper the egg yolks with the hot milk mixture; whisking as you add the hot milk mixture to the egg yolks. Pour the temper egg mixture into the saucepan of hot milk and whisk until combined. Place over heat and continue to cook and whisk for 2 more minutes. Stir in the pineapple mixture and heat for a minute longer. Remove from heat and stir in the butter and vanilla. Place in bowl and cover top with plastic wrap to prevent forming a skin on the filling. Refrigerate to cool completely. Place in a piping bag with large plain tip and fill cooled cannoli. Dust with powdered sugar. Only fill when ready to serve or the cannoli will become soggy.

Pineapple Cream Pie

Pineapple Cream Pie

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Filling:

2 cups cubed (1/2 inch) fresh cubed pineapple

1/2 cup maple syrup

9 inch pastry crust, blind baked,cooled

1/3 cup sugar

5 tablespoons cornstarch

1/4 tsp. salt

2 1/2 cups whole milk

4 egg yolks

1/4 cup butter

1 tsp. vanilla

Meringue:

5 egg whites

1/2 cup sugar

1/4 tsp.salt

1/2 tsp. cream of tarter

Combine the pineapple and the maple syrup in a heavy bottomed saucepan and bring to a boil. Lower to simmer and simmer until tender, about 10 minutes. Remove from heat and allow to set 30 minutes. After 30 minutes, place the mixture in a bowl of a food processor fitted with a metal blade. Pulse until chopped coarsely; set aside.

In another saucepan combine the cornstarch, sugar, salt and milk. Whisk until combined well. Place over medium heat , whisking constantly; bring to a boil and reduce; cook 2 minutes. In a separate bowl temper the egg yolks with the hot milk mixture; whisking as you add the hot milk mixture to the egg yolks. Pour the temper egg mixture into the saucepan of hot milk and whisk until combined. Place over heat and continue to cook and whisk for 2 more minutes. Stir in the pineapple mixture and heat for a minute longer. Remove from heat and stir in the butter and vanilla.

Pour into the cooled crust; cover with plastic wrap and chill until firm.

Ina bowl of a stand mixer add the egg whites, sugar and salt. Place over a pan of simmering water. Using your fingers as a guide, heat egg whites only until sugar is dissolved and whites are not cooked. Remove from the top of the pan of simmering waters . Add the cream of tarter and whisk to combine. Place on stand mixer and whisk until stiff and glossy. Spread over the top of the pie. Using a kitchen torch or broiler, brown the meringue.

Summery light and refreshing Pineapple Rice Pudding.

Pineapple Rice Pudding

7 cups water

1 cup long grain rice

1 (12oz.) can evaporated milk

1(14 oz.) can sweetened condensed milk

1 cup whole milk

1/4 tsp. salt

1 large can crushed pineapple, drained well

1 tsp. vanilla

Place water and rice in a pot and bring to boil; cook until rice is tender. Drain rice well. In the empty pot the rice was cooked in, add the sweetened condensed milk, whole milk, evaporated milk, salt and drained cooked rice. Bring to boil and reduce to simmer, stirring constantly until thickened. Remove from heat and stir in vanilla and drained pineapple. Place in serving dishes and serve.