Aunt Blanches Polish Pineapple Cheese Cake Food

PINEAPPLE 'N' CREAM CHEESECAKE

Steps:

• Preheat oven to 350°F Grease bottom and sides of a 9 inch deep dish pie pan.
• Combine crust ingredients in large mixer bowl. Beat 2 minutes at medium speed and pour into prepared pan.
• Place drained pineapple over batter.
• Combine ingredients for cream cheese layer in small mixer bowl. Beat 2 minutes at medium speed and spoon to within 1 inch of edge of batter.
• Combine cinnamon and sugar and sprinkle over cream cheese layer.
• Bake for 30 to 35 minutes until crust is golden brown. Filling with be soft.
• Let cool some before serving. Store leftovers in refrigerator.

POLISH STYLE CHEESECAKE OF MY CHILDHOOD

Steps:

• Preheat oven to 350ºF.
• Pan sizes: 9x13 or 11x17-inches, depending on how high you want the cake. (I use 2 disposable foil pans, one inside the other. To remove from the pan after baking, I loosen the sides then cut the pan and peel it away).
• OR you can line the foil pans with foil [;), and lift it out to cut.
• COOKIE DOUGH:
• Mix flour, baking powder, 1/2 cup sugar, and margarine.
• Work as for pie dough.
• Then add beaten eggs and milk.
• Pat in pan which has been greased on bottom and sides.
• Cover dough with pineapple.
• CHEESECAKE FILLING:.
• Cream the cheese with the sugar until very smooth.
• Add lemon juice, salt and potato starch.
• Add eggs yolks and beat slightly.
• Beat heavy cream until soft peaks form.
• Fold into the cheese mixture.
• Beat egg whites until soft peaks form and fold into cheese mixture.
• Pour cheese over pineapple.
• TO BAKE:.
• Bake for about one hour.
• Test with knife in center to see if done.

PINEAPPLE CHEESECAKE

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

NEVER FAIL PINEAPPLE CHEESECAKE

Steps:

• Crush buscuits finely and combine with melted butter. Mix well and press over base into a 8" (20cm) spring release sponge tin. Refrigerate until set firm.
• Soften gelatine in cold water then heat to dissolve it. Leave it to cool.
• Beat cream cheese until soft and smooth. Add condensed milk and beat well. Add drained pineapple, lemon juice, lemon rind and cooled gelatine mixture.
• Stir thoroughly then spoon into prepared crumb base. Refrigerate until firm. Best overnight.

AUNT BLANCHE'S BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners.
• Sift flour, baking powder, and salt together and set aside.
• Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
• Fill muffin cups 2/3 full. Bake in the preheated oven for 25 to 30 minutes.

AUNT HATTIE'S POLISH RAISED PINEAPPLE SQUARES, MAZUREK

Steps:

• To start, make a pineapple filling by mixing a large can of crushed pineapple with cornstarch and simmering until thick. Might need a little fresh lemon juice to make tastier. Cool.
• Mix together and set aside yeast, milk, egg yolks; this is the sponge. If using dry yeast, dissolve it in a little water first.
• Mix as for pie crust: butter, flour, sugar, salt
• Mix with the sponge.
• Divide dough in half. Roll out half of the dough and line a 15 x 11 jellyroll pan.
• Cover with the pineapple filling. Yes, it's a pretty thin layer. Supposed to be!
• Roll second half, cut in strips and lattice over top
• Let raise 1 hour. Bake at 350 for 35 minutes.
• Drizzle with following frosting and sprinkle with chopped nuts if desired.
• Frosting: 1 T butter, /2 t vanilla, powdered sugar.

NO BAKE PINEAPPLE CHEESECAKE

Steps:

• In a large mixing bowl mix together the whipped cream, cream cheese and sugar.
• Drain as much of the pineapple juice as you can from the can of crushed pineapple. This step is very important because too much juice left in the pineapple will prevent the cheesecake from setting properly.
• Once the pineapple has been drained, add the pineapple to the rest of the ingredients and mix well.
• Pour the mixture into the prepared graham cracker crusts.
• Refrigerate for at least an hour.
• Enjoy!

PINEAPPLE CHEESECAKE SQUARES

Steps:

• In a bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Press into an ungreased 8-in. square baking dish. Bake at 325° for 12 minutes. Cool on a wire rack. , For filling, drain pineapple, reserving the juice; set pineapple and juice aside. In a large bowl, beat the cream cheese, sugar and flour. Add egg; beat on low just until combined. Add pineapple juice. Gradually add milk and vanilla. Sprinkle pineapple over crust. Slowly pour filling over pineapple. Sprinkle with cinnamon. , Bake at 325° for 1 hour or until a knife inserted in the center comes out clean. Cool on wire rack for 1 hour. Store in the refrigerator.

PINEAPPLE CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on.
• While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake until filling is set, about 20 minutes more. Allow to cool completely.
• Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.