Pineapple Cobbler Food

WHITE PINEAPPLE COBBLER WITH VANILLA BEAN ICE CREAM

Steps:

• Preheat oven to 350 degrees F.
• Combine the butter and sugar in a small mixing bowl with a paddle attachment. Beat on medium speed until light and fluffy. Add 1 egg and scrape down the side of bowl. Beat on low speed and add the remaining 2 eggs and vanilla extract. Add the flour all at once and beat until just combined. Remove from bowl and press down to form a 1/2-inch-thick disk of dough. Place in the refrigerator for at least 1 hour before working with it.
• To make the strussel, cream together the butter and sugars until smooth and light. Rub in the flour until it resembles a coarse pea shape. Add in the nuts and rub until everything comes together. Store in refrigerator until ready to use or up to 4 weeks.
• For the filling, melt the butter in a saute pan and add all of the spices. Peel and core the pineapple and cut into bite size pieces. Add the pineapple to the spice mixture and saute until all the juices start to blend together. Remove from heat and allow to cool.
• Roll the sugar dough to about 1/8-inch thick and place into a greased tart pan. Fill with the cooled pineapple filling and cover with the strussel. Bake for approximately 20 minutes or until golden brown.
• Serve with 2 scoops of vanilla bean ice cream.

EASY PINEAPPLE CHERRY COBBLER

Steps:

• Pour pineapple chunks and cherry pie filling into the bottom of a 9x11 pan. you can mix them, or leave as they are.
• sprinkle dry cake mix evenly over the top.
• cut butter into pats and place on top of the cake mix, spacing them kinda evenly.
• bake at 350 degrees for about 25 minutes. it may take a little longer. (our oven is very old and varies from day to day!).
• serve with ice cream or whipped cream!

PINEAPPLE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
• In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
• Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving

PINEAPPLE COBBLER

Steps:

• Preheat oven to 400
• In a 9x13 baking dish melt butter in oven
• stir flour, white sugar and milk to smooth.
• pour in baking dish over melted butter.
• in bowl toss pineapple and brown sugar.
• drop spoonfuls of pineapple mixture into batter.
• sprinkle with cherries.
• bake @400 deg for 30 minutes or until golden brown.

MANGO PINEAPPLE COBBLER

Steps:

• Simmer pineapple juice, 1/4 cup sugar & cornstarch for a few minutes, just until it begins to thicken, stir in peeled, sliced mangos, cook until hot; set aside, stir in 1 teaspoons vanilla.
• Combine flour,sugar,baking powder and salt, then cut in 1/4cup butter until mixture resembles coarse crumbs.
• In another bowl combine; milk and slightly beten egg; add all at once to dry ingredients stirring just to moisten.
• Pour mango mixture into a buttered 8" square baking dish, immediately spoon on biscuit topper in 6 mounds; sprinkle with macadamia nuts.
• Bake at 400 for 20-25 minutes.
• Serve with vanilla ice cream.

HAWAIIAN PINEAPPLE COBBLER

Steps:

• Preheat oven to 350°; grease a 9-inch square baking pan.
• In a large mixing bowl, mix the biscuit mix, sugar, and zest together.
• Add in the pineapple chunkcs; mix together.
• Spoon mixture into prepared pan.
• To make the topping: in a bowl, mix the biscuit mix, sugar, and egg together; sprinkle over fruit.
• Drizzle with melted butter.
• Bake for 40-45 minutes or until the topping is browned.
• Serve warm and at room temperature.

PINEAPPLE COBBLER

Steps:

• Drained pineapple (reserve juice& refrigerate for a refreshing morning fruit juice drink).
• In a 13"x9" baking dish, spread out the pineapple.
• Sprinkle the DRY yellow cake mix over the pineapple.
• Pour 2 cups of diet drink over cake mix.
• Bake in 350 deg oven for 45-60 min (depending on your oven).
• Bake until golden brown.
• Cool and serve with Cool Whip.

PEACH PINEAPPLE COBBLER

Steps:

• Preheat oven to 350. Place margarine or butter in pan and place pan in oven to melt margarine while you prepare the batter.
• Stir batter ingredients together until well-blended. Batter will be very thin.
• Remove pan from oven. Pour fruit with juice/syrup over margarine and stir together.
• Pour batter over fruit mixture, distributing evenly.
• Bake at 350 for 1 hour or until crust is golden brown. Sprinkle with sugar if desired.

PINEAPPLE PEACH COBBLER

Steps:

• Preheat the oven to 325 degrees.
• In a medium sized mixing bowl mix the sugar and the cornstarch together until all of the cornstarch is smoothly blended in.
• Drain the pineapple slices, reserving 1/4 cup of the juice.
• Cut the slices into 1 inch pieces.
• Add the peach pie filling, pineapple pieces and pineapple juice to the sugar and mix well.
• Place one of the pie crusts into a glass pie plate, and pour the pie filling mixture into the crust.
• Cut the second pie crust into strips and place it over the pie filling in a lattice type pattern.
• Bake at 325 degrees for 30 minutes until the pastry is golden brown.

PINEAPPLE COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a 9x13 inch baking dish, melt the butter in the oven.
• In a medium bowl, stir together flour, white sugar, and milk until smooth. Pour batter into the prepared dish.
• In a separate bowl, toss pineapple with brown sugar until fruit is well coated. Drop pineapple mixture by spoonfuls into the batter. Sprinkle with cherries.
• Bake 30 minutes in the preheated oven, until golden.