Pineapple
Once again I find myself with an insane amount of pineapple and searching for recipes to use it up! I didn’t want to just do the traditional pineapple upside down cake, so I mixed it up a bit. I found a recipe for these and they are considered ‘cupcakes’, but they seemed more like muffins to me and everyone that ate them agreed that they were muffins too. And since they are now muffins, we can eat them as dessert or breakfast!
Ingredients:
Topping –
1 can pineapple rings or 1 fresh pineapple cut into rings or thin pieces
1 ½ cups brown sugar
½ cup margarine
Muffin Batter –
3 cups flour
1 ½ cups sugar
1 ½ tsp ground cinnamon
1 ½ Tbsp baking powder
¾ cup margarine
¾ cup pineapple juice
¾ cup milk
1 tsp vanilla
3 eggs
Preheat oven to 350°F.
Heavily grease 2 (12 cup) muffin tins with non-stick spray.
Lay the pineapple on paper towels to dry off some of the juice. In a small bowl, stir together the brown sugar and margarine. Distribute this mixture evenly between the muffin tins. Place the pineapple on top of the brown sugar butter.
In the bowl of an electric mixer, combine flour, sugar, cinnamon and baking powder. Add margarine, pineapple juice, milk, vanilla and eggs. Mix on low speed to combine. Spoon the muffin batter over the pineapple and brown sugar in the muffin tins. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
Let them sit for 5 minutes before removing from muffin tins. When it is time to flip them over, place a cooling rack on top before turning over.
Yield: 24 Muffins
Tags: Dessert, Muffins, Pineapple, Upside Down Food
This fruit crisp is a crowd pleaser. I was still in search of recipes to use up the mass amounts of pineapple in my house. This fruit crisp was inspired by a recipe from Ina Garten. I’ve made the the original recipe before a couple times and loved it. This is great on it’s own or served with a scoop of vanilla ice cream. Oh, and don’t try to be cheap (like I did) and use margarine instead of butter…it won’t work.
Ingredients:
Filling –
1 Pineapple, chopped
4 Apples; peeled, cored & chopped
5 Peaches; peeled and chopped
½ Cup Raisins
Juice and zest of 1 Lime
½ Cup Granulated Sugar
¼ Cup Flour
1 tsp Ground Cinnamon
1/8 tsp freshly ground nutmeg
Topping –
1 ½ Cups Flour
¾ Cups Granulated Sugar
¾ Cups Brown Sugar
½ tsp Kosher Salt
1 Cup Old Fashioned Oatmeal
1 Cup (2 sticks) Cold Unsalted Butter, diced
Preheat oven to 350˚F.
Combine all filling ingredients in a 9X13 baking dish.
Prepare topping in a large bowl. Stir together flour, sugar, brown sugar, salt and oats. Using your hands, mix in the butter until the whole mixture is in large crumbles.
Sprinkle topping over fruit mixture in baking dish. Bake until lightly browned and bubbly, about 1 hour.
Muffins-
1 tsp Baking Soda
1/4 tsp Salt
1/2 Cup Butter or Margerine
3/4 Cup Brown Sugar
2 Eggs, Lightly Beaten
2 1/3 Cup Mashed Overripe Bananas (5-6 bananas)
