PINEAPPLE SWEET ROLLS
Pat Walter of Pine Island, Minnesota relates, "A pan of these marvelous rolls makes any breakfast a holiday!"
Provided by Taste of Home
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. , Turn onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, melt butter in a saucepan. Stir in flour until smooth; gradually add orange juice. Stir in remaining filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 15x12-in. rectangle. Spread filling evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. rolls. Place with cut side down into two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.
Nutrition Facts : Calories 178 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 117mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE CAKE ROLL
This cake looks and tastes like a tropical vacation. Fresh pineapple is filled with maraschino cream, then rolled in a coconut sponge and finished with pillowy coconut frosting and cherries on top.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the coconut sponge cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment and spray the parchment.
- Add the egg whites and lemon juice to a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup of the confectioners' sugar and increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
- Whisk the egg yolks together with the milk, vegetable oil and coconut extract in a separate large bowl until smooth. Sift the flour, baking powder, salt and remaining 1 cup confectioners' sugar together into a medium bowl; whisk into the yolk mixture until smooth. Stir about a third of the whites into the batter with a rubber spatula, then fold in the remaining whites in 2 batches.
- Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean but the cake is still pale, 12 to 14 minutes.
- Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the baking sheets to invert the cake onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a rack and let cool completely, about 1 hour.
- For the frosting and cream: Add the butter and salt to a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 1 minute. Gradually beat in the confectioners' sugar until smooth. Add the coconut cream and beat on medium-high speed until thick, about 2 minutes. Transfer 2 cups of the frosting to a large piping bag fitted with a large star tip. Set aside.
- Add the toasted coconut flakes, chopped cherries and maraschino cherry liquid to the remaining frosting in the mixer and mix on low speed until combined. Transfer 1/2 cup of the maraschino cream to a small piping bag.
- Dry the cored pineapples with paper towels. Stand them upright on a baking sheet and pipe the maraschino cream into the center of each. Tap each pineapple on the baking sheet to pack in the cream, then pipe in more to fill.
- Gently unroll the cake. Spread the remaining maraschino cream over the cake, leaving about a 1/4-inch border. Arrange the pineapples end to end in a row in the middle of the cake, lining up the cores. Bring the ends of the cake up and together around the pineapples. Trim any cake that is overlapping so the ends just meet. Trim the short ends with a serrated knife to create a clean edge. Turn the cake seam-side down.
- Pipe the white frosting on top of the cake to decorate and garnish with the toasted coconut chips, dried pineapple rings and maraschino cherries.
CARROT CAKE ROLL
It's carrot cake...rolled up and totally transportable! And it looks good too. Everyone loves it when I make it.
Provided by SaraSunshine
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed cookie sheet or jelly roll pan with parchment paper.
- Combine eggs and sugar in a mixing bowl. Add carrot and pineapple.
- Mix flour, cinnamon, baking powder, and salt together in a separate bowl. Pour in egg mixture; mix until it comes together. Spread batter on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Allow to cool completely, about 30 minutes.
- Beat cream cheese, powdered sugar, and vanilla extract together in a bowl. Spread cream cheese filling evenly over the cooled cake. Sprinkle walnuts on top of filling.
- Run a spatula under the cake to loosen from the parchment paper. Grab the paper from one end and start rolling, pulling the paper away as you do. Roll up and refrigerate for 1 hour before cutting.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 49.7 g, Cholesterol 80.4 mg, Fat 17.3 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 6.2 g, Sodium 262.5 mg, Sugar 36.7 g
SWEET PINEAPPLE ROLLS
There's no cinnamon here, just sweet rolls filled with homemade pineapple curd! You'll use about a cup of curd in the rolls, plus a little in the glaze. Serve remaining curd alongside the rolls, or use on toast.
Provided by LauraF
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 3h10m
Yield 12
Number Of Ingredients 22
Steps:
- Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
- Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until curd thickens, 3 to 5 minutes.
- Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.
- Start the dough after the curd has been chilling for 1 hour. Pour milk and pineapple juice into a microwave-safe glass measuring cup. Warm for 30 seconds in the microwave. Stir in yeast until dissolved. Let stand until foamy, about 5 minutes.
- Stir egg, sugar, and lemon zest into the yeast mixture. Pour into the bowl of a stand mixer fitted with the dough hook attachment. Add all-purpose flour, whole wheat flour, and salt. Mix until dough comes together. Add butter gradually, with the mixer running, until it is fully incorporated into into the dough. Knead until dough leaves the sides of the bowl and looks smooth, 5 to 10 minutes.
- Lift dough out of the bowl and spray the bowl with cooking spray. Return dough to the bowl and turn to coat. Cover the bowl with a clean dish towel and let dough rise until almost doubled, about 1 hour.
- Place a baking sheet in the refrigerator.
- Turn the dough out onto a silicone baking mat and roll into a 12x15-inch rectangle. Slide the mat onto the cold baking sheet and return to the refrigerator for 15 minutes. This will make the dough easier to roll and cut.
- Spread a thin layer of pineapple curd evenly over the dough, leaving a 1/2-inch border on 3 sides. Roll up lengthwise starting from the edge closest to you. Use a sharp or serrated knife to cut the log into 12 even pieces.
- Grease a 9x13-inch baking pan and arrange rolls in the pan, spacing them out slightly. Cover loosely and let rise until doubled, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C) near the end of the second rise.
- Uncover the rolls and bake in the preheated oven until light golden, about 25 minutes.
- Meanwhile, stir confectioners' sugar, milk, 1 tablespoon pineapple curd, lemon juice, and salt together for the glaze. Add milk if glaze is too thick. Drizzle glaze over the warm rolls.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 46.2 g, Cholesterol 66.1 mg, Fat 7.8 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 4.3 g, Sodium 120.3 mg, Sugar 18.7 g
CERTO® PINEAPPLE JELLY
Negotiating the spiny exterior of a pair of ripened pineapples is fully worth it when the end result is this CERTO Pineapple Jelly!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield About 7 (1-cup) jars or 112 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Pare and finely chop or grind pineapples. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
- Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
JELLY ROLL
A light dessert and soooo easy! * I have also tried sifting confectionery sugar on a dry tea towel( not terry cloth) and turning the cake out on that. (Remove waxed paper carefully. Then try to roll the cake (on the long side) with the cloth as a buffer between each turn/layer. Let it rest for a minute or two then unroll and and let rest for a bit before you spread with jelly/jam . Re-roll. This seems to help keep the roll from tearing so easily.
Provided by Aroostook
Categories Dessert
Time 35m
Yield 1 jellyroll, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam.
- Fit with waxed paper and spray with cooking Pam again.
- Whip eggs, sugar, vanilla and water until light.
- Mix in dry ingredients.
- Pour thin batter unto sheet.
- Bake until sponge is golden and springs to the touch.
- Turn out on cloth wrung in cold water.
- Remove waxed paper.
- Spread with jam/jelly.
- Using the cloth as an aid, roll up the cake into a roll and trim the ends.
- Place on platter.
- Sprinkle with confectioner sugar.
- Serve warm or cold. Enjoy! =).
Nutrition Facts : Calories 184.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 69.8, Sodium 106.4, Carbohydrate 37.4, Fiber 0.4, Sugar 25.2, Protein 4
SURE.JELL FRESH PINEAPPLE JAM
Discover a new fresh pineapple jam recipe. With fresh pineapple, sugar and fruit pectin, you'll make a delicious batch of SURE.JELL Fresh Pineapple Jam!
Provided by My Food and Family
Categories Home
Time 7h
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
PINEAPPLE JELLY ROLL
Make and share this Pineapple Jelly Roll recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 22m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Line an 11 x 15 jellyroll pan with wax paper, then grease well.
- Preheat oven to 375°F.
- Mix sugar and pineapple juice together; set aside.
- Beat egg whites until stiff, but not dry; set aside.
- Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites.
- Sift flour, baking powder and salt.
- Fold gently into egg mixture.
- Add vanilla extract; fold in gently.
- Pour into prepared jelly roll pan.
- Bake for 12 minutes or until cake springs back when lightly touched.
- Turn out onto a damp cloth.
- Strip off paper; cut crisp edges.
- Spread with filling and roll.
- Filling: In saucepan put pineapple, sugar and liquid.
- Bring to boiling point.
- Dissolve cornstarch in small amount of cold water.
- Add to hot pineapple mixture.
- Cook until smooth and thickened, stirring constantly.
- Cool and spread on unrolled cake and re-roll.
- Sprinkle top of roll with confectioners' sugar.
Nutrition Facts : Calories 263.2, Fat 2.1, SaturatedFat 0.6, Cholesterol 79.3, Sodium 145.4, Carbohydrate 57.8, Fiber 0.7, Sugar 43.3, Protein 4.2
PINEAPPLE SHEET CAKE
Here is a cake for your sweet tooth. I got this recipe from a co-worker in the 1970's. It is a rich, moist and delicious sheet cake. Serving size varies.
Provided by Olive
Categories Dessert
Time 40m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease a jelly roll pan.
- In a large mixing bowl, mix together the eggs and sugar.
- Add the flour, soda, and pineapple; mix well. Pour batter into the greased jelly roll pan; set aside.
- In a small bowl, mix together the brown sugar and nuts.
- Sprinkle on top of the unbaked cake.
- Bake for 20-25 minutes.
- When cake is done, remove from oven and pour on the topping while the cake is still hot.
- To make the Topping:.
- In a small saucepan over medium heat, combine the butter, sugar, & evaporated milk and boil for 2-3 minutes.
- Pour on cake while cake is still hot.
- Cake is good warm or cold.
JELLY ROLL
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
- Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
- Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
- Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
- Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 236 calories, Carbohydrate 54.9 g, Cholesterol 37.4 mg, Fat 1.2 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 127.7 mg, Sugar 41.8 g
ANGEL FOOD CAKE ROLL
There's always room for dessert-especially when it's this eye-catching angel food cake roll. We like strawberry yogurt in the filling, but different flavors work well, too. -Joan Colbert, Sigourney, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.
Nutrition Facts : Calories 243 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 427mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.
More about "pineapple jelly roll food"
PINEAPPLE FILLED JELLY ROLL RECIPE | LAND O’LAKES
From landolakes.com
3.5/5 (4)Calories 240 per servingServings 10
- Combine all filling ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue boiling 1 minute. Refrigerate 2-3 hours or until completely cooled.
- Heat oven to 375°F. Grease 15x10x1-inch baking pan. Line with parchment or waxed paper; grease paper. Set aside. Arrange clean towel on counter; sprinkle generously with powdered sugar. Set aside.
- Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
- Combine remaining 1/2 cup sugar, egg yolks, baking powder, vanilla and salt in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Gently stir in egg whites, alternately with flour, until just mixed.
THE "UPSIDE-DOWN" PINEAPPLE FILLED JELLY ROLL - AT HOME …
From athomewithrebecka.com
- Spray 8″ x 12″ or 9″ x 13″ baking sheet pan with cooking oil and line with parchment paper.Preheat oven to 350°F.Sift flour and salt together in a medium bowl.Separate egg yolks and egg whites into separate bowls.Add sugar and vanilla to egg yolks. Whisk to combine. Set aside.Whip egg whites on high until they have soft peaks using a standing or handheld mixer and whisk attachment. Scrape into a clean bowl and clean mixer.Whip egg yolk mixture on high for approximately 5 minutes until the mixture has grown 3 to 4 times in size and batter has reached the ribbon stage. If you remove the whisk, you should be able to draw a figure 8 with the batter and have it hold for 4-5 seconds before it disappears.Fold in the flour mixture.Fold in the egg white mixture.Pour the batter into the prepared pan, even with an offset spatula.Bake for 10 minutes. If not fully baked at 10, you can go up to 12. Don’t over bake.Meanwhile, lay a clean cloth towel on the counter and dust it with 2 Tbsp. of powdered
- Combine heavy cream and powdered sugar in a mixer fitted with the whisk attachment. Whip on high until mixture is thick and resembles whipped cream. Add 1 tablespoon pineapple filling and fold into the whipped cream.
- When the cake is completely cool, add the filling. Carefully unroll the cake and spread pineapple jam (or your desired filling) on the cake, leaving a 2″ gap from one short end and a 1″ gap on the long sides.Spread the whipped cream on top.Carefully re-roll the cake. Some filling may come out. Chill cake for 20 minutes in the fridge. Slice 1/2″ off each end to show off filling. Pipe additional cream on top if desired and a few maraschino cherries.
OLD-FASHIONED JELLY ROLL RECIPE - SERIOUS EATS
From seriouseats.com
PINEAPPLE LUSH ANGEL FOOD CAKE ROLL RECIPE + VIDEO
From thereciperebel.com
JALAPEñO PINEAPPLE JELLY - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
PINEAPPLE CAKE ROLL - BETTER HOMES & GARDENS
From bhg.com
Calories 238 per serving
35 SAVORY PINEAPPLE RECIPES - EASY PINEAPPLE DINNER IDEAS - DELISH
From delish.com
HOW TO GRILL PINEAPPLE - THE SPRUCE EATS
From thespruceeats.com
PINEAPPLE RECIPES
From allrecipes.com
THE WORLD'S BEST PUMPKIN ROLL | THE RECIPE CRITIC
From therecipecritic.com
CARROT CAKE ROLL - GIMME SOME OVEN
From gimmesomeoven.com
CLASSIC RASPBERRY JELLY ROLL - FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love