FLUFFY PINEAPPLE TORTE
This fluffy dessert is so good after a hearty meal because even a big slice is as light as a feather. The cream cheese-pineapple combination makes it irresistible. -Gina Squires, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the crumbs, butter and sugar; press into a 13x9-in. baking dish. Bake at 325° for 10 minutes or until lightly browned; cool. Pour evaporated milk into a large bowl. Cover and chill for at least 2 hours. , Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes. , Remove milk from refrigerator and beat until stiff peaks form. In a large bowl, beat cream cheese and sugar until smooth. Beat in gelatin mixture. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust. , Chill for at least 3 hours or overnight. Sprinkle with remaining walnuts before filling is completely set.
Nutrition Facts : Calories 324 calories, Fat 19g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 205mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
PINEAPPLE TARTS
Delightful little tarts with pineapple filling and a cross on the top.
Provided by Diana
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
- In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
- Preheat the oven to 400 degrees F (200 degrees C).
- On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
- Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
- Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 22.3 g, Cholesterol 28.2 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 113.2 mg, Sugar 13.9 g
PINEAPPLE FLUFF TORTE
I have not tried this recipe. I got this recipe from The Church Potluck Supper Cookbook. I plan to use sugar free gelatin, and Splenda for baking.
Provided by internetnut
Categories Dessert
Time 35m
Yield 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve lemon gelatin in 1 cup boiling water.
- Mix graham cracker crumbs, butter, and nuts. Press into a 13"x9"x2" pan to make a firm bottom layer. Bake crust at 350 for 20 minutes. Set aside and let cool.
- Add sugar to cream cheese and mix well. Add this mixture to the gelatin mixture. Beat 2 minutes together. Whip evaporated milk, which has been throughly chilled. Fold gelatin/cheese mixture, plus pineapple and vanilla, into whipped milk. Pour into graham cracker crust. Chill overnight.
Nutrition Facts : Calories 239.7, Fat 13.4, SaturatedFat 7.9, Cholesterol 37, Sodium 194.3, Carbohydrate 27.2, Fiber 0.6, Sugar 19.3, Protein 3.9
PINEAPPLE FLUFF CAKE
Make and share this Pineapple Fluff Cake recipe from Food.com.
Provided by D.L. Riddle
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- prepare cake mix as directed on bbox and bake for 20 minutes.
- cool completely.
- drain pineapple very well saving one cup of juice.
- beat together pudding 1 cup pineapple juice 1 cup of milk and softened cream cheese.
- beat well.
- spread this over the cooled cake and over this drizzle pineapple.
- spread cool whip over this and sprinkle with nuts if you like.
- keep refridgerated.
PINEAPPLE SPONGE TORTE
Provided by Moria Hodgson
Categories project, dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Coarsely chop the butter. Place in a large mixing bowl with the sugar. Using an electric mixer, beat together until pale and fluffy.
- Add the whole egg and the egg yolks and beat until thoroughly mixed. Beat in the rum.
- Sift the flour and baking powder into the mixture. Add the salt and mix thoroughly, using a wooden spoon or spatula.
- Grease a 10- to 11-inch baking pan with a removable bottom and sides about one-and-a-half to two inches high. Spread the batter over the bottom as evenly as possible. Set aside.
- Peel the pineapple. Cut it in half and remove the core. Cut in half again horizontally and peel the skin, removing any ''eyes.'' Slice the pineapple in quarter-inch pieces.
- Place pieces on top of the batter, leaving an inch around the rim. Bake 50-60 minutes, or till a knife inserted in the center comes out clean.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 95 milligrams, Sugar 25 grams, TransFat 0 grams
PRETTY PINEAPPLE TORTE
"Pineapple stars in both the cake and filling in this tall, beautiful dessert," remarks Iola Egle of McCook, Nebraska. "It's creamy and just lightly sweet."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg yolks. Drain pineapple, reserving 2/3 cup juice. In a bowl, combine juice, 3/4 cup pineapple and vanilla (set remaining pineapple aside for the filling). Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with pineapple mixture, beating well after each addition. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Spoon into 2 greased and floured 9-in. round baking pans. Bake at 350° until cake springs back when lightly touched, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream, confectioners' sugar and extract in a chilled large bowl until stiff peaks form. Fold in reserved pineapple. Split each cake layer in half horizontally. Spread about 3/4 cup filling between each layer; spread remaining filling over the top. Sprinkle with almonds. Store in the refrigerator.
Nutrition Facts : Calories 402 calories, Fat 21g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 323mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
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