Pineapple Filling Food

PINEAPPLE FILLING

Steps:

• Cook pineapples and sugar until thick, about 30 minutes, stirring often.
• Divide mixture in half and tint one half with red and the other with green to the tone you like.
• Just make sure it's cool before you put into cookies.

PINEAPPLE & CREAM FILLING

Steps:

• For this recipe, we are substituting heavy cream or whipping cream for the milk in the instant pudding recipe. Combine pudding and cream, and mix. (We recommend a hand mixer if you have one.)
• The mixture will become thick and fluffy. Fold in crushed, drained, pineapple until it is a spreadable consistency.
• This is a wonderful filling in white and yellow cakes! If you are not a fan of the pineapple pieces, you can puree them instead, and spread in between your layers before filling with the thickened vanilla pudding. Cakes with this filling will need to be refrigerated.

ANGEL LUSH WITH PINEAPPLE FROM DOLE®

Steps:

• Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

PINEAPPLE CAKE FILLING

Steps:

• In heavy saucepan combine cornstarch, all of the sugar and salt.
• Add pineapple with juice and mix well.
• Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
• Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and its looses it's "milky" look.
• Remove from heat and add butter, stirring to melt.
• Let cool then store in refrigerator.

CUPCAKES WITH PINEAPPLE FILLING AND STRAWBERRY AND GOAT CHEESE WHIPPED CREAM

Steps:

• For the pineapple filling: Combine sugar, pineapple, cornstarch, butter, lemon zest, ginger, and salt and cook over medium heat, stirring constantly, until thick and clear. Stir in the lemon juice and cool completely.
• For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 30 cupcake liners.
• Sift the flour, baking powder, and sea salt into a medium bowl and whisk together. In a liquid measuring cup, mix the wine with the vanilla extract and vanilla paste. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar, about 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed and alternate adding the flour mixture and wine mixture, beginning and ending with the flour.
• Fill the cupcake liners 3/4 full and bake until golden brown, 18 to 22 minutes. Cool the cupcakes completely.
• For the almonds: Heat the almonds, sugar, and butter in a heavy skillet over medium heat. Cook, stirring constantly, until the almonds are toasted and the sugar is golden brown, about 15 minutes. Stir in the vanilla. Spread on aluminum foil and sprinkle with the salt. Let cool, and then break into small clusters.
• For the whipped cream: Whip the heavy cream until fluffy. Whip in the goat cheese just until incorporated. Fold in the strawberries. Spoon the mixture into a pastry bag fitted with a large straight pastry tip.
• To assemble: Remove a piece from the center of each cupcake and fill the cupcake with about 1 tablespoon pineapple filling. Pipe a swirl of goat cheese and strawberry whipped cream onto the top of each cupcake. Top each cupcake with a small amount of sugared almonds.

PINEAPPLE PIE

Steps:

• In a heavy saucepan mix together the pineapple, undrained and the sugar and cornstarch.
• Bring to a boil over medium heat.
• Boil for 2 minutes, stirring constantly.
• Add the butter, stir until melted.
• Remove from heat, cool to room temperature while oven is preheating to 425°F and prepare the pie crust in a 9-inch pan.
• Put the cooled filling into the prepared pie crust.
• Cover with top crust, seal the edges and cut a couple vents in the top crust.
• Place in oven.
• Bake at 425°F for 35 minutes.

2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine dry cake mix with crushed pineapple and juice in a large bowl. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
• Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool, about 2 hours.
• Run a knife around the edges and turn cooled cake out onto a serving place. Use a serrated knife to cut into slices.

TAIWANESE PINEAPPLE CAKES

Steps:

• For the pineapple filling: Put the drained pineapple in a medium saucepan over medium heat. Cook, stirring often, until any remaining liquid has cooked off and the pineapple is almost completely dry, about 12 minutes. Add the granulated sugar, corn syrup, cornstarch and lemon juice. Continue to cook, stirring often, until the sugar dissolves and the mixture is golden brown, very thick and jammy, about 10 minutes. Transfer to a bowl and refrigerate, uncovered, until completely cool, about 1 hour. This can be made up to 24 hours in advance.
• For the pastry dough: Once the pineapple filling is cool, make the dough. Pulse the cake flour, butter, confectioners' sugar, milk powder, custard powder and salt in a food processor until the butter is thoroughly mixed into the flour and the dough is starting to clump together, about 2 minutes. Add the egg yolk, then continue to pulse until a smooth, homogenous dough forms. Scoop the dough into fifteen 1 tablespoon-size pieces, then roll into uniform balls.
• Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment. Spray the inside of each of fifteen 1 1/2-by-2-inch rectangular aluminum molds generously with nonstick cooking spray and place on the prepared baking sheet.
• Divide the cold pineapple filling into fifteen 2 teaspoon-size balls.
• Working one at a time, use a rolling pin to roll one dough ball into a thin round (about 3 inches wide and about 1/8 inch thick) on a piece of parchment lightly dusted with flour. Place one ball of filling in the center of the dough, then shape the dough up and around the filling, pinching the ends to seal. Roll between the palms of your hands to make uniform. Place into one of the greased molds, then gently press so it fills the mold and is level with the top edges. Repeat with the remaining filling and dough until all 15 cakes are formed.
• Bake until the top of each cake is matte and puffed slightly and the bottom is light golden brown, 18 to 20 minutes. Let cool 10 minutes, then carefully press out of the molds. Enjoy warm or transfer to a wire rack to cool completely.

WARM PINEAPPLE TURNOVERS

Steps:

• Put pastry flour in a bowl and mix in the salt. Add the chilled shortening and Grace Hello Margarine to the flour and use either your finger tips or a dough blender to rub the fat into the flour until the mixture resembles coarse breadcrumbs. Add cold water and use the finger tips to bind the mixture together. Cover and put to chill for about 10-15 minutes.STEPS TO MAKE PINEAPPLE FILLING: Place a heavy skillet on a medium flame. Add the diced pineapple, dark sugar, Grace Pineapple Juice, lemon rind and lime juice and mix well. Add the margarine, nutmeg, yellow food colouring and pineapple flavouring, if used. Dissolve cornstarch in 1/4 cup water and add to the pineapple mixture, stirring constantly to avoid lumping. Cook for about 2 minutes; remove from flame and allow to fully cool before using as a filling for the turnovers. Remove pastry from the refrigerator. Dust the kitchen counter lightly with flour, place the dough on the floured surface and roll out the dough to a thickness using a lightly floured rolling pin. Use a 4 inch round cutter for each of the turnovers. Place about 1 tablespoon pineapple filling in the centre of each. Brush the edge with a little water then fold in half (the shape of a patty). Use a fork to seal the edges, then prick each with the fork. Place turnovers on a baking sheet and brush with egg wash. Bake in a pre-heated oven 180°C/350°F for about 20 minutes. Remove from oven and allow to cool. Sprinkle with granulated sugar.

PINEAPPLE FILLING

Steps:

• In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.

PINEAPPLE FILLING

Steps:

• Mix sugar, flour, and salt.
• Add beaten egg, pineapple, and the juice,
• Cook in double boiler until thick.
• Add butter and mix well gain.
• Remove from heat and cool.

PINEAPPLE FILLING

Steps:

• 1. Beat softened butter and sugar together. Add eggs and beat. Mix in pineapple. Fold in bread cubes. Put in a well greased baking dish. Bake @ 350 for 45 min.
• 2. This can also be made in the crock pot 3 to 3-1/2 hours.

JUDY'S PINEAPPLE CAKE WITH PINEAPPLE FILLING

Steps:

• Gather the ingredients.
• Heat the oven to 350 F / 180 C / Gas 4. Grease and flour three 8-inch-round cake pans .
• In a mixing bowl with an electric mixer, cream 2 cups of sugar and 2 sticks of butter together until light and fluffy.
• Combine 3 cups of flour and baking powder in another bowl.
• Add the flour mixture alternately with milk to creamed mixture, beginning and ending with flour mixture, beating after each addition. Stir in the vanilla.
• Gently fold in beaten egg whites .
• Divide batter among the 3 prepared cake pans.
• Bake for 20 minutes, or until layers test done. Remove from pans and cool. Make the Pineapple Filling
• Gather the ingredients.
• In a saucepan, stir 3 tablespoons of flour and 1 1/2 cups of sugar together. Add pineapple and egg yolks, blending well. Add 1 stick of margarine or butter. Cook over medium heat, stirring, until mixture boils and thickens, 5 to 10 minutes.
• Spread filling between layers and on top and sides of cake.

PINEAPPLE FILLING

Steps:

• Put first three ingredients in a small sauce pan.
• Mix well and add the rest.
• Cook over low heat, stirring/whisking constantly until thick.
• Cool before filling/frosting cake.