pineapple banana bundt cake

I made this into a bundt cake instead of a loaf.  Was really good and a big hit.  I had some pineapple that
I needed to use and it was time to make my Monday work treat.  This was a recipe for 2 loaf bread but as you can see I went the cake route.
The bananas, buttermilk, and coconut oil help the cake stay fluffy, springy-soft, tender, and ridiculously moist. The pineapple dominates the flavor profile and this is more pineapple-banana than banana-pineapple bread.The coconut oil is hardly detectable, perfect for those who don't love coconut. The ingredients are whisked together in minutes without needing a mixer and in just one bowl. The recipe makes two medium-small loaves, perfect for gifting or freezing.  This was a work treat..oh imagine that!!!!

INGREDIENTS:

2 large eggs
1/2 cup coconut oil, melted (canola or vegetable oil, or browned or melted butter may be substituted)
1/3 cup buttermilk (1/4 cup Greek yogurt or sour cream may be substituted)
1 1/4 cups granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg, optional but recommended
pinch salt, optional and to taste
1 to 1 1/4 cups mashed ripe bananas (2 large or 3 small ripe bananas)
1 cup pineapple, diced (I used frozen; mango, peaches, nectarines, strawberries or blueberries may be substituted)

DIRECTIONS:

1. Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside. (I have not tried it but I suspect you could bake as muffins, mini loaves, or in a Bundt pan, adjusting baking times accordingly).
2. In a large bowl combine the eggs, coconut oil, buttermilk, sugars, vanilla, and whisk to combine. Add the flour, baking powder, baking soda, nutmeg, optional salt, and stir to just incorporate; don't overmix because the gluten will overdevelop and bread will be tougher. Stir in bananas. Stir in pineapple (if using frozen, just add it frozen, no need to thaw it first. If using fresh or canned, make sure it's well-drained or it could water-down the batter).
3. Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean (banana bread is gooey and it may not come out perfectly clean). If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in last 15 minutes of cooking, or tent the pan with foil; although I don't suspect this will be an issue. Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling. Bread will keep for up to 1 week in an airtight container or large Ziplock at room temperature (I wrap my fully cooled bread in Clingwrap, then I place it in a gallon-sized Ziplock). Second loaf may be frozen for up to 3 months. Optionally serve with Browned Butter Vanilla Glaze or Make Pineapple Butter rather than Strawberry Butter.

thanks for stopping by, have a great week and Always Remember to Find the Time to Do All the Things You L♥ve.

Donna

Preacher Cake

 This is a great cake and would be wonderful for a large crowd.  I made this for work and they all loved it so will be making this again for sure.

 adapted from here

Preacher Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 20-ounce can crushed pineapple, with juice
1 1/2 cups finely chopped pecans or walnuts, divided (here's the nut grinder I use)
1 cup flaked coconut (optional)
Cream Cheese Frosting (recipe below)

Sift together flour, baking soda, salt and cinnamon; set aside.

Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.

Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).

Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.

Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.

Cream Cheese Frosting
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency – if your kitchen’s hot, you might need more because the butter will be softer). Makes enough to top one 13x9 cake – double recipe if using on a layered cake.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Hummingbird Bundt Cake

My weekly treat for work.  I had been wanting to make something with pineapple since our local grocer has had them on sale.  Can't beat it when you can get a fresh pineapple for a buck.  I was originally going to make a pineapple banana bread when I stumbled upon this recipe.  I must say it sure is good and oh so quick to put together and best of all is you only use 1 bowl.

printable

Hummingbird Bundt Cake

ingredients:

1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8 oz.) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 tsp. vanilla extract
Glaze:
4 oz. cream cheese, cubed & softened
2 cups sifted powdered sugar
1 tsp. vanilla extract
1 to 2 TBL. milk

Prepare Cake Batter:  Preheat oven to 350*.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan.  Spoon batter over pecans.
Bake at 350* for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare Glaze:  Process cream cheese, powdered sugar, vanilla, and 1 TBL milk in a food processor until well blended.  Add remaining 1 TBL. milk, 1 tsp. at a time, processing until smooth.  Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

 

Sure hope you try this cake, you won't be sorry.  Another great recipe to add to my list.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to do ALL the things you L♥ve.

Donna

Banana and Pineapple Upside Down Cake with a touch of Rum

I had some banana's I need to use and wanted to make something other than the usual banana bread, so this is it.  This was really good but the banana's seemed to overpower the flavor of the cake.  But it was good enough I would make it again.

I adapted this from here

2 cups all-purpose flour

1 3/4 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp fine-grain sea salt

 1 stick unsalted butter, room temperature 

1/2 white granulated sugar

2 large eggs

1 tso pure vanilla extract 

3/4 cups milk (I used a bit over 1/3 cup half n half and water)

Banana Topping: 

4 TBL unsalted butter

1/2 cup light brown sugar

1/4 tsp fine-grain sea salt

3 TBL rum, whiskey or bourbon

2-3 medium-sized bananas, sliced lengthwise 

 Preheat the oven to 350 degrees F. 

 In a small to medium bowl, mix together the flour, baking powder, cinnamon and salt. Next, in a medium bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; and then mix until the mixture is smooth. 

 To the butter and sugar mixture, mix in half of the flour mixture and the milk. Then, mix in the remaining flour mixture, being sure not to over mix. 

 In a 12-inch cast iron skillet , melt the butter over medium heat. Mix in the brown sugar and salt and stir until the sugar begins to bubble, about 1 minute. Carefully add the bourbon (the mixture will sizzle!) and mix one more time. Turn off the heat and let stand for a few minutes to cool slightly. Next, arrange the bananas to your liking. 

 Pour the batter over the bananas, and spread the batter gently so it's nice and even. Transfer the cast iron skillet to the oven and bake for 35-45 minutes or until a skewer comes out clean. 

Remove the cake from the oven and allow to cool for 5-10 minutes. To invert the cake, place a (large enough) plate on top of the cast iron skillet and turn both of them over; lift up the cast iron skillet and voila! Your cake! 
Thanks for stopping by, have a great day and Always Remember to Find the Time to Do ALL the things You Love.
Donna

Fruit Tart

This is the dessert I made for my son's fiance' birthday last week.  I also made the second version for Thanksgiving.  This really is an easy dessert to make and only involves the cooking of the crust.  You could use any fruit you like and best of all this would be great when those fruits are in season.  It's such a refreshing treat.
Sure hope you try it.

Crust:
1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries
Glaze
1/2 cupUnsweetened apple juice
1 TBL corn starch
1/4 sugar

Directions

Preheat the oven to 350 degrees F.
For the crust: In a food processor, combine the confectioners’ sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
For the glaze: Combine the apple juice, cornstarch, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
Keep the tart in the refrigerator  Remove about 15 minutes before serving. Slice into wedges and serve with a dollop of whipped cream.

I also made a strawberry pineapple one for Thanksgiving, that also was a "big" hit.

 Thanks for taking time from you busy day to stop by.  Remember to always Find the time to Do All the things YOU L♥ve.
Donna

Pineapple Bread

I made this for my friend that brings me eggs.  I took one of  my banana bread recipes and doctored it for this.   I was amazed how good it turned out and everyone just loved it so I will be making this again.

 Preheat oven 350 ° spray 2 loaf pans set aside.
Ingredients:
1 1/2 cup fresh pineapple
1 stick unsalted butter, soft
1/2 cup apple sauce
3 1/4 cup AP flour
1 tsp salt
2 tsp baking soda
2 tsp vanilla
1 1/2 cup brown sugar
3 eggs
1/3 cup finely chopped walnuts

In food processor pulse pineapple until you get a mash.  In a large bowl cream the sugar and butter, add eggs, vanilla, applesauce and pineapple.   Mix well.  Combine dry ingredients then add to  wet ingredients.  Stir in nuts and mix just until combined.  Spread into loaf pans and bake for about 50 minutes until toothpick inserted in center comes out clean.  Cool then remove from pans and enjoy!
Thanks for taking the time to stop by,  have a wonderful day And Remember to Find the Time to Do ALL the things YOU love.
Donna

1 hour Pineapple-cream cheese and almond rolls

 These are soooooooooooooooo yummy and you could make them with any filling you like.  I don't always like to do the traditional things so try different types of fruit.  I've also made this one with orange puree and it's also very good.
You could do just a plain cinnamon/sugar and nuts if you want.  I don't usually make the entire recipe because it makes 23 HUGE rolls, but if you have a crowd or Christmas morning want a nice warm treat this would be the thing to make.  Sure hope you give them a try you won't be disappointed,  trust me.

Directions and Ingredients:
Mix and let sit for 15 minutes:

3 1/2 cup warm water

3/4 cup sugar

1/2 cup oil

6 TBL. yeast (4 1/2 Saf-Instant)



Then add:

1 TBL salt

3 eggs

10 1/2 cup flour



Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Filling
Fresh pineapple slices (about 3 ) cut up
1/3 cup brown sugar
5 oz soft cream cheese
1/4 cup melted butter
1/2 cup almonds (chopped)
Spread the melted butter over the rolled out dough, spread the cream cheese on top, then sprinkle brown sugar on top (don't use all ) then cover with the pineapple slices and then almonds.  Roll up tight.  Cut into 12 slices. and place in either a 9x13 pan or two 9 inch cake pans.  Butter the bottom of the pans and sides and then sprinkle brown sugar on the bottom before places rolls in.
Let rise in a warm place.

Hope you're having a stress free holiday season.  Thanks for taking time to stop by, have a wonderful day and Remember to Find the Time to Do All the Things you love.
Donna 

Pineapple Pound Cake

 
Another great dessert and yummy tasting cake.  When making this cake I discovered I didn't have a tube pan.  I know I owned one, but sure couldn't find it.  So that has gone on my list of things to buy, oh fun a new toy. :)  This recipe called for a tube pan, but as I said "no can find" so I used my bundt pan and it turned out fine.  I make this cake for our weekly game and served the BLT Puff Pastry.  Another BIG YUM. 

 Printable
Pineapple pound cake
Ingredients:

    1 can (20 ounces) crushed pineapple, undrained, divided
    1/2 cup vegetable shortening
    1 cup butter or margarine (2 sticks)
    2 cups granulated sugar
    6 large eggs
    3 cups sifted all-purpose flour
    1 teaspoon baking powder
    1/4 cup milk
    1 teaspoon vanilla extract
    1/4 cup butter or margarine
    1 1/2 cups confectioners' sugar

Preparation:
Put 3/4 cup of undrained pineapple with its juice in a small bowl; set aside. Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.

Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition. Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time, alternately with milk. Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well. Pour batter into a well greased and floured 10-inch tube pan. Place in cold oven. Turn oven to 325̊ and bake for 1 1/2 hours, or until top springs back when touched lightly with finger. Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack. Combine butter, confectioners' sugar, and about 1 cup drained pineapple. Pour pineapple sauce over cake while still hot.

 Please give this a try.  Thanks for stopping by.  Have a wonderful day and Remember to Find the Time to Do ALL the things YOU Love.
Donna

Pineapple Mango Salsa

 

I've been wanting to try this for a while now.  I actually made this in June but had all my posts done til now.   I made this to go with the Crusted Tilapia.  You can still get really nice pineapple and mango this time of year.  Pineapple tip, Do you know how to check for ripe Pineapple?  Try pulling on one of the inner most leave and if it pulls out oh so easy you have a good one.  Can't remember where I learned that but it sure helps when trying to find fresh pineapple.

Ingredients:
1 cup fresh pineapple, diced (you could use canned)
1 cup chopped mango (be sure to peel it)
1/2 cup sweet red pepper, chopped
1 plum tomato, diced
2 green onion or `1/2 red onion, diced
2 TBL lime juice
1 TBL lemon juice
pinch of salt
**optional**...1 - jalapeno pepper, finely diced**

Combine all ingredients and refrigerate for at least 1 hour.  Serve over fish, chicken or use with chips.

Today I'm headed for the State Fair.  I've lived in KS for over 20 years and this will be my first visit.  It is the 100 year celebration.  Just hope it's not jammed packed with people.  My sister in law is coming too.  Should be a nice break for us. 
Thanks for stopping by, have a great rest of the week and Remember to Find the Time to do ALL the things you love.
Donna

Crusted Baked Tilapia with Mango Pineapple Salsa

 

This is a low calorie delicious dish.  The flavors of the pineapple and mango are so light and refreshing.  I added some fresh basil from my herb pot.  I buy my Tilapia frozen and individually wrapped that way I can use as much as I want and the rest still stays fresh.  I really enjoyed this dish and will make it part of my  go to recipes.  Also I cooked this in my toaster oven because it's been sooooooooooooo hot here I didn't want to heat up the house.

Currently I am in New Mexico with my son, daughter-in-law and two beautiful grandchildren.  My blog will update as usual because I have done several recipes that I've wanted to share, so please be sure to come and visit.  When I return I will post some pictures of my visit.
printable
Ingredients:
2-4 Tilapia fillets
1/4 cup mayo
Italian Bread Crumbs for coating

Salsa
1 fresh pineapple cut into chunks
2 mango's cut into chunks
1/4 cup  fresh basil chopped
**optional** 1/2 small red onion diced (I didn't add this because I don't like raw onion)
1/2 large red sweet pepper, finely diced
pinch of salt

Direction:
thaw fillets, brush each with mayo on both sides, then coat with bread crumbs.  Place on a cookie sheet lined with that parchment aluminum paper.  (makes for great clean up)  Bake in a 400 degree oven for about 20-25 minutes until fish flakes and breading is golden.  Top with chilled salsa.  Enjoy

Salsa:
Combine all ingredients and chill until ready to serve. 
Thanks for stopping by,  have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.
Donna



 

Pineapple dessert

These are made with flour tortilla's.  A very simple, quick and easy dessert.  Make a filling of your choice...I used pineapple.  Fill the tortilla and then slowly fry until golden brown and when you remove from heat put on paper towel and sprinkle with confectionery sugar.  Wala something yummy.

Printable
Pineapple Filling:
I used fresh pineapple but you can use canned
1 whole pineapple, cut into chunks
1 TBL butter
1/4 cup sugar
1 tsp. cinnamon
pinch of salt
1/4 cup white wine
1 TBL AP flour
6-8 10" flour tortilla's
1/3 cup coconut
1/3 cup chopped walnuts

peel pineapple and then cut out core
slice and then cut into chunks.  In a large skillet heat a TBL of butter and a dash of olive oil put pineapple in add about 1/4 cup of sugar, 1 tsp cinnamon, pinch of salt and  cook on low heat.  You will notice that you will start to get a liquid.  Add 1/4 cup of white wine and continue to cook for about 10 minutes.  Sprinkle 1 TBL of flour over top and mix together well.  This will help thicken the sauce.  Remove and let cool a bit.  In another skillet heat oil (I don't measure so sorry can't tell you how much)  While this is heating take 1 tortilla and fill it  towards one end (use about 1/4 cup), sprinkle some coconut and nuts on top and then fold the sides in and start to roll (like making a Spring or Egg Roll).  Place in hot oil seam side down and fry until golden.  Takes about 10 minutes.  When done drain on paper towel and while still hot sprinkle with powdered sugar.  Enjoy

Thanks for taking time from you day to stop by.  Have a wonderful Day and Remember to Always Find the time to do all the things YOU love.
Donna

Pineapple Upside down Cupcakes

Recently I went to my good friend Patsy's house, we get together about once a month to craft.  We both scrapbook and make cards, what fun.  Anyway we usually alternate houses and we also cook a meal.  Well this time we had Turkey Stir Fry, fried rice and I brought egg rolls and these wonderful Cupcakes.  I wanted to bring something different so what better than these.  They go together very quickly  and taste as good as they look.  I used fresh pineapple, because I had one on hand and wanted to use it before it went bad, but you can use canned as well.  Instead of making the norm cupcake I made the big ones so this recipe makes 12 regular or 6 large ones.

Ingredients:

Topping:

 1/2 fresh pineapple cut into pieces or1 can (20 ounces) pineapple chunks
1/3 cup packed light brown sugar
1/3 cup unsalted butter, melted

Cupcake Batter:

1 cup all-purpose flour
3/4 cup sugar
1/2 teaspoons baking powder
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup reserved pineapple juice or milk (I took the fresh pineapple with a bit of water  and put it in the blender to get a liquid puree)
1 egg Makes 12 regular cupcakes or 6 large cupcakes

Don't use paper  liners for these, or the pineapple will be hidden. 
Preheat the oven to 350°F. Spray or grease a nonstick muffin pan.
Drain the pineapple chunks, reserving 1/2 cup juice for the batter, if desired. Place the pineapple on a double layer of paper towels to drain completely.
In a small bowl, mix together the brown sugar and melted butter. Divide evenly among the muffin pan cups. Arrange the pineapple chunks decoratively on top of the sugar mixture. Set aside.
In a large bowl, combine the flour, sugar, and baking powder. With an electric mixer, mix in the butter and pineapple juice, beating for 2 minutes to make a smooth batter. Beat in the egg.
Spoon the batter over the fruit in the muffin pan, filling each cup three-quarters full. Bake in the center of the oven for 30 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean.
Cool for 10 minutes in pan then flip them out to rack to cool completely.
Enjoy

 Thanks for stopping by, have a wonderful day and hopefully it's starting to look like Spring in your part of the world.  Remember to Find the time to do ALL the things YOU love.
Donna

Pineapple Upside down Cake

Well Sunday's seem to be my experiment days.  A couple of Sundays ago I made this cake along with a Pineapple Chicken.  I had bought a pineapple and before it went bad I need to make something.  I wanted to make a main dish and a dessert.  I haven't made pineapple upside down cake since I was in my 20's.  That's like light years ago.  :)  Well anyway I found a recipe at all recipes and adapted it.

Ingredients

4 eggs

1/2 cup butter

1 cup packed light brown sugar

4 or 5 slices fresh pineapple or (20 ounce) can sliced pineapple

10 maraschino cherries

3/4 cup sifted  flour

1/4 cup corn starch

1 teaspoon baking powder

1/4 teaspoon salt

1 cup white sugar 

1 teaspoon almond extract

1/4 cup sour cream

1/2 cup can crushed pineapple w/juice

Preheat oven to 325 degrees F (165 degrees C).

In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.

Sift together flour, baking powder, and salt.

Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in sour cream, crushed pineapple  and almond extract. Spread batter evenly over pineapple in skillet.    

Bake for 40 to 45 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with  knife and the invert to

a plate.  

Thanks for taking the time from your busy day to stop by.  Have a wonderful day remember to find the Time to Do ALL the things YOU love.

Donna

Pineapple Coconut Galette

This was an experiment.  When I was in Maine I made several desserts and found out that Orm (who I stayed with) loves pineapple so of course I had to make him some yummies with pineapple.  I had first made apple galette from apples I had picked from one of his trees.  Those were yummy also.  I didn't want to make the same recipe just changing the fruit to I decided to add some coconut and  finely chopped nuts.  I cooked the pineapple with about 1/4 cup of sugar and 1/4- cup white wine.
I let it cook until it was reduced and the sauce seemed to be a bit thickened.

I used the puff pastry for this as I did with the other Galettes

Frangipane (Almond Cream):
1/4 cup (50 grams) granulated white sugar
3 tablespoons (42 grams) unsalted butter
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (42 grams) almond meal (flour)
1 tablespoon (12 grams) all purpose flour
Crust:
1 pound (454 grams) frozen puff pastry, defrosted
Filling:
1 large can pineapple chunks (could use fresh)
2 tablespoons  granulated white sugar
1/8 teaspoon ground cinnamon (optional)
Garnish:
Confectioners' (powdered or icing) sugar
Softly whipped cream (optional)
Frangipane:  In the bowl of your electric mixer, or with a hand mixer, beat the sugar.

and butter until creamy.  Beat in the egg and vanilla extract until smooth.  Add the almond meal

and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate. 

Puff Pastry: Once the puff pastry has been defrosted, as per manufacturer's instructions: Unfold one sheet of puff pastry onto a lightly floured surface and cut the sheet into thirds with a sharp knife. Then cut each third in half. Repeat with the second layer of puff pastry. Place the  pastries (you will have 12 altogether) on a parchment lined baking sheet. Then, with an offset spatula or large knife, spread a thin layer of frangipane (about 1 heaping TBL on each pastry, leaving about a 1/4 inch (1 cm) border. Cover and refrigerate the pastries for about 15 minutes. 


Preheat oven to 400 degrees F (205 degrees C) and place the oven rack in the middle of the oven   Remove the puff pastry from the refrigerator and lay the pineapple, coconut and nuts on top of the frangipane. 
Bake for about 15 - 20 minutes or until the pineapples are tender and the puff pastry is golden brown. Remove from oven and place on a wire rack. 
Preheat the oven broiler and move the rack to the top shelf of the oven. Lightly dust the tops of the pineapple with confectioners sugar (powdered or icing) and place under the broiler until the tips of the pineapple start to caramelize.  Watch closely and move the pan as needed.  Serve warm or cold with softly whipped cream or vanilla ice cream.
Makes 12 galettes.
 If you like the Galette's you can really make them with any fruit.  So now I've done 3 versions, peach, apple and pineapple.  Gee what could be next....I'm sure I'll find something.

Have a wonderful day, and Remember to Find the Time to Do All the Things you love.
Donna

Pineapple-Raspberry Muffins

These are the muffins that Michael and I made while I was in Maine.  They were delish I must say.  I had taken a strawberry muffin recipe and  change the ingredients because Orm Loves, loves, loves Pineapple AND I had some pineapple left over from making pineapple scones.  Yet another recipe I shall share soon.

Printable Recipe

INGREDIENTS:

1 cup  milk

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

3 cups  all-purpose flour

1 cup  granulated white sugar

1 tablespoon  baking powder

1/2 teaspoon salt

1/2 cup  unsalted butter, chilled and cut into small pieces

1 - 1 1/2 cups crushed pineapple (drain juice)

1/2 tablespoon grated lemon zest

2 TBL unsalted butter, melted

1/2 cup raspberry sauce

Raspberry Sauce (puree)

1/3 cup white sugar

2 cups fresh raspberries

juice from 1/ 2  lemon

pinch of salt

Put all the ingredients into a saucepan, and cook over medium heat until it begins to simmer. Turn the heat to low, and cook, stirring, until the berries become very soft, about 5 minutes. Remove from the heat, and pass through a fine strainer to remove the seeds. Be sure to press firmly to get all the juice. Mixture will thicken slightly as it cools. Refrigerate until needed.
Directions:
  Preheat oven to 350 degrees F (177 degrees C).  Place rack in middle of oven. Line 16 - 18 muffin cups with paper liners or spray with a non stick vegetable spray.

In a measuring cup mix together the milk, eggs, and vanilla extract. 

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour

mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.) Remove one cup of the mixture and set aside in a separate bowl to make the streusel topping. To the remaining muffin batter, gently fold in the pioneapple and lemon zest.  Add the milk and egg mixture to the flour mixture. Stir until just combined. (Do not over mix this mixture or the muffins will be tough when baked.) 

Fill each muffin cup with the batter.  Fill any unused muffins cups with water to prevent the pan from warping.

For streusel topping:  Swirl 1/2 tsp. or so into each muffin using a toothpick.  Melt the remaining 2 tablespoons  butter and drizzle over the reserved 1 one cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal. Sprinkle a couple of  teaspoons of the streusel over the top of each muffin. (The muffins will be more moist than regular Blueberry muffins) Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 22 minutes. Place on a wire rack to cool.

Makes 16 - 18 regular-sized muffins.

 

These were awesome.  Micheal took all the pictures except of course for the one of him placing the muffins in the oven.  Sure hope you give these a try and let me know what you think.  Have a wonderful day, and Remember to Always Find the Time to Do all The Things You Love