Roasted Pineapple Barbeque Sauce

Roasted Pineapple Barbeque Sauce

Often in the kitchen, as it is in life, necessity is the mother of invention. That was true again this past week when Spouse came home with a big ripe golden pineapple that sat on the counter top for several days. There seems to be an abundance of fresh fruit in the house all week with some good cherries and peaches available, I guess we overbought and the pineapple got ignored.

Eventually it had to be put to some good purpose and quickly so with some ribs ready for the backyard grill that day, I decided to try a pineapple barbeque sauce to slather on them. Pineapple and pork is always a great combination so I figured it would work and it certainly did. I based the recipe on another very successful recipe, our Mango Rum Barbeque Sauce. I didn't put rum in this sauce though but it would add another delicious taste dimension to the sauce if you choose to add it, it will just take a little longer to reduce to the proper consistency.

Roasted Pineapple Barbeque Sauce on BBQ Pork Ribs

Peel and core:

•     1 small , very ripe golden pineapple

Roast in a glass baking dish at 350 degrees F until the edges begin to brown. Toss the pineapple cubes several times during the roasting time. The time will depend on the sugar content and can be between 30-60 minutes.

In a medium saucepan heat over medium heat

•     3 tbsp olive oil

Add:

•     1 chopped white onion
•     3 cloves chopped garlic

Sauté together until the onions have softened but not browned. Add this to a food processor along with the roasted pineapple. Puree together until very smooth. Add the puree back to the pot and add:

•     1/2 cup white wine vinegar
•     2 tbsp freshly grated ginger
•     1/4 cup brown sugar
•     1/2 tsp five spice powder
•     1/2 tsp cumin
•     1/2 tsp ground dry thyme
•     1 tsp black pepper
•     1/2 tsp kosher salt
•     1 tbsp sriracha sauce, more or less to taste. (or other hot sauce or chili sauce of your choice)

Simmer together very slowly over low heat stirring every few minutes until the sauce thickens naturally into a consistency that is easy able to be brushed on whatever you are grilling. As you get nearer the end of the cooking time stir the sauce constantly to ensure it doesn't stick to the bottom of the pot. Store in mason jars or airtight containers. The sauce can be kept in the fridge for 2 weeks or so or make it last all summer by properly bottling it according to the prescribed method recommended by mason jar manufacturer Bernardin.

Roasted Pineapple Barbeque Sauce

Roasted Pineapple Barbeque Sauce

Often in the kitchen, as it is in life, necessity is the mother of invention. That was true again this past week when Spouse came home with a big ripe golden pineapple that sat on the counter top for several days. There seems to be an abundance of fresh fruit in the house all week with some good cherries and peaches available, I guess we overbought and the pineapple got ignored.

Eventually it had to be put to some good purpose and quickly so with some ribs ready for the backyard grill that day, I decided to try a pineapple barbeque sauce to slather on them. Pineapple and pork is always a great combination so I figured it would work and it certainly did. I based the recipe on another very successful recipe, our Mango Rum Barbeque Sauce. I didn't put rum in this sauce though but it would add another delicious taste dimension to the sauce if you choose to add it, it will just take a little longer to reduce to the proper consistency.

Roasted Pineapple Barbeque Sauce on BBQ Pork Ribs

Peel and core:

•     1 small , very ripe golden pineapple

Roast in a glass baking dish at 350 degrees F until the edges begin to brown. Toss the pineapple cubes several times during the roasting time. The time will depend on the sugar content and can be between 30-60 minutes.

In a medium saucepan heat over medium heat

•     3 tbsp olive oil

Add:

•     1 chopped white onion
•     3 cloves chopped garlic

Sauté together until the onions have softened but not browned. Add this to a food processor along with the roasted pineapple. Puree together until very smooth. Add the puree back to the pot and add:

•     1/2 cup white wine vinegar
•     2 tbsp freshly grated ginger
•     1/4 cup brown sugar
•     1/2 tsp five spice powder
•     1/2 tsp cumin
•     1/2 tsp ground dry thyme
•     1 tsp black pepper
•     1/2 tsp kosher salt
•     1 tbsp sriracha sauce, more or less to taste. (or other hot sauce or chili sauce of your choice)

Simmer together very slowly over low heat stirring every few minutes until the sauce thickens naturally into a consistency that is easy able to be brushed on whatever you are grilling. As you get nearer the end of the cooking time stir the sauce constantly to ensure it doesn't stick to the bottom of the pot. Store in mason jars or airtight containers. The sauce can be kept in the fridge for 2 weeks or so or make it last all summer by properly bottling it according to the prescribed method recommended by mason jar manufacturer Bernardin.

Roasted Pineapple Barbeque Sauce

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Single Serving Quick Fruit Cobbler - make as many or as few as you need.

Single Serving Quick Fruit Cobbler - make as many or as few as you need.

With the beginning of the summer fruit season at hand, there are many opportunities to enjoy delicious simple berry or summer fruit cobblers. The quick cobbler idea at the end of the basic cobbler recipe will show you how to be prepared to enjoy it at a moment's notice for last minute dinner guests or just to enjoy a single serving to treat yourself.

 

Cobbler dough

In a food processor combine:

• 1 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sugar

Using the pulse button on the food processor cut in

• 1 cup very cold butter, cut in small pieces

Pulse until the mixture resembles a coarse meal. ( If you don't own a food processor, you can cut the butter into the flour mixture using a pastry cutter or even a couple of knives.)

To the flour/butter mixture add

• 3/4 cup whipping cream
• 1 tsp vanilla extract

Fold in the cream just until a soft dough forms. Do not overwork the dough or it will become too tough. Less is more here and the less you work the dough, the lighter your cobbler will turn out.

If you are making cobbler right away just drop the cobbler dough in heaping tablespoonfuls onto a hot fruit mixture in a 9x9 nbaking dish. You can use practically any fruit you like. Just toss it with a little sugar and place it in the oven to heat up. I find giving the fruit a head start in the oven makes for a better cobbler because you don't risk over-baking the  cobbler dough. Over the cobbler sprinkle:

• a few teaspoons of sugar (optional)

Bake at 350 degreed F for about  25-35 minutes or until the top is evenly golden brown and the fruit is bubbling. Let the cobbler rest for 10-15 minutes before serving warm with some good French Vanilla ice cream.

QUICK COBBLER - make a single serving or as many as you need: great for individual servings at dinner parties too.

Single Serving Quick Fruit Cobbler - make as many or as few as you need.

The quick cobbler idea that I mentioned at the beginning of this post is really very simple and takes only a little forethought to be able to enjoy even just a single serving of fruit cobbler in about 25 minutes; great for last minute dinner guests or just to indulge a little comfort food craving.

When I make cobbler dough, I generally make two batches and freeze one, shaped into a 3 inch log and wrapped in plastic wrap. With the cobbler dough already made and standing by in the freezer, I can then at any time, very simply cut off a 1 1/2 inch round of the cobbler dough and place it on top of a couple of tablespoons of my favorite homemade jam in a greased ramekin. In the photo I have used some Heavenly Rhubarb Jam that I recently featured on this blog.

Then, I sprinkle the top of the cobbler with a little sugar and bake in a preheated 350 degree oven until the cobbler is nicely golden brown, about 20-25 minutes until a wooden toothpick inserted in the center comes out clean. Enjoy!

Single Serving Quick Fruit Cobbler - make as many or as few as you need.

With the beginning of the summer fruit season at hand, there are many opportunities to enjoy delicious simple berry or summer fruit cobblers. The quick cobbler idea at the end of the basic cobbler recipe will show you how to be prepared to enjoy it at a moment's notice for last minute dinner guests or just to enjoy a single serving to treat yourself.

 

Cobbler dough

In a food processor combine:

• 1 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sugar

Using the pulse button on the food processor cut in

• 1 cup very cold butter, cut in small pieces

Pulse until the mixture resembles a coarse meal. ( If you don't own a food processor, you can cut the butter into the flour mixture using a pastry cutter or even a couple of knives.)

To the flour/butter mixture add

• 3/4 cup whipping cream
• 1 tsp vanilla extract

Fold in the cream just until a soft dough forms. Do not overwork the dough or it will become too tough. Less is more here and the less you work the dough, the lighter your cobbler will turn out.

If you are making cobbler right away just drop the cobbler dough in heaping tablespoonfuls onto a hot fruit mixture in a 9x9 nbaking dish. You can use practically any fruit you like. Just toss it with a little sugar and place it in the oven to heat up. I find giving the fruit a head start in the oven makes for a better cobbler because you don't risk over-baking the  cobbler dough. Over the cobbler sprinkle:

• a few teaspoons of sugar (optional)

Bake at 350 degreed F for about  25-35 minutes or until the top is evenly golden brown and the fruit is bubbling. Let the cobbler rest for 10-15 minutes before serving warm with some good French Vanilla ice cream.

QUICK COBBLER - make a single serving or as many as you need: great for individual servings at dinner parties too.

Single Serving Quick Fruit Cobbler - make as many or as few as you need.

The quick cobbler idea that I mentioned at the beginning of this post is really very simple and takes only a little forethought to be able to enjoy even just a single serving of fruit cobbler in about 25 minutes; great for last minute dinner guests or just to indulge a little comfort food craving.

When I make cobbler dough, I generally make two batches and freeze one, shaped into a 3 inch log and wrapped in plastic wrap. With the cobbler dough already made and standing by in the freezer, I can then at any time, very simply cut off a 1 1/2 inch round of the cobbler dough and place it on top of a couple of tablespoons of my favorite homemade jam in a greased ramekin. In the photo I have used some Heavenly Rhubarb Jam that I recently featured on this blog.

Then, I sprinkle the top of the cobbler with a little sugar and bake in a preheated 350 degree oven until the cobbler is nicely golden brown, about 20-25 minutes until a wooden toothpick inserted in the center comes out clean. Enjoy!

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Pork Chimichangas with Avocado Pineapple Salsa

Pork Chimichangas with Avocado Pineapple Salsa

Today's dish is another leftover rescue recipe made from roasted center loin of pork that we had for Sunday dinner. The recipe can be made from leftover grilled pork chops or pork tenderloin as well. If you are not a pork eater, chicken is an easy substitution and just as delicious.

The leftover pork stayed moist and juicy in the chimichangas, helped along by some fresh diced tomatoes and just the right amount of spice. The avocado and pineapple salsa provides a fresh delicious counterpoint to the crispy tortilla shell, melting cheese and tasty pork. We make several kinds of chimichangas at our house including Spouse's Lime Chicken Chimichangas but I think this one just edges out as my new favorite.

Makes 4 chimichangas

• 4 flour tortillas, 10 -12 inches in diameter
• 8 ounces Monterey Jack cheese cut in 4 six inch strips
• 3 cups cooked pork, very thinly sliced and roughly chopped
• 2 roma tomatoes, de-seeded and diced small
• 1/2 tsp chipotle powder (or 1 tsp chili powder)
• 1/4 tsp cumin
• 1 tbsp olive oil
• 1/4 tsp black pepper
• pinch salt

Toss together the tomatoes, olive oil, chipotle powder, cumin, salt and pepper. Add the chopped pork and toss together well.

Place the cheese strips in the center of the tortillas. Add 1/4 of the pork mixture beside the cheese. Bring two opposite sides of the tortilla toward the center, they don’t need to meet. Begin rolling from one of the ends, making sure that the seam is on the bottom of the chimichanga.

Heat oil to 325 degrees F in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with the Avocado Pineapple Salsa.

Avocado Pineapple Salsa

• 1 ½ cups fresh golden pineapple, diced small
• 1 clove minced garlic
• 1 tbsp lemon juice
• ½ red onion diced
• 1 tbsp finely chopped jalapeño pepper,
• 1 tsp salt
• ½ tsp coarse ground black pepper
• 1 tsp ground cumin
• 1 tbsp brown sugar
• ¼ cup chopped fresh cilantro or basil
• ½ red pepper diced small
• 1 large avocado diced

Toss all ingredients together well in a glass bowl. Let stand for about 2 hours before serving, stirring occasionally. Serve at room temperature.

Pork Chimichangas with Avocado Pineapple Salsa

Today's dish is another leftover rescue recipe made from roasted center loin of pork that we had for Sunday dinner. The recipe can be made from leftover grilled pork chops or pork tenderloin as well. If you are not a pork eater, chicken is an easy substitution and just as delicious.

The leftover pork stayed moist and juicy in the chimichangas, helped along by some fresh diced tomatoes and just the right amount of spice. The avocado and pineapple salsa provides a fresh delicious counterpoint to the crispy tortilla shell, melting cheese and tasty pork. We make several kinds of chimichangas at our house including Spouse's Lime Chicken Chimichangas but I think this one just edges out as my new favorite.

Makes 4 chimichangas

• 4 flour tortillas, 10 -12 inches in diameter
• 8 ounces Monterey Jack cheese cut in 4 six inch strips
• 3 cups cooked pork, very thinly sliced and roughly chopped
• 2 roma tomatoes, de-seeded and diced small
• 1/2 tsp chipotle powder (or 1 tsp chili powder)
• 1/4 tsp cumin
• 1 tbsp olive oil
• 1/4 tsp black pepper
• pinch salt

Toss together the tomatoes, olive oil, chipotle powder, cumin, salt and pepper. Add the chopped pork and toss together well.

Place the cheese strips in the center of the tortillas. Add 1/4 of the pork mixture beside the cheese. Bring two opposite sides of the tortilla toward the center, they don’t need to meet. Begin rolling from one of the ends, making sure that the seam is on the bottom of the chimichanga.

Heat oil to 325 degrees F in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with the Avocado Pineapple Salsa.

Avocado Pineapple Salsa

• 1 ½ cups fresh golden pineapple, diced small
• 1 clove minced garlic
• 1 tbsp lemon juice
• ½ red onion diced
• 1 tbsp finely chopped jalapeño pepper,
• 1 tsp salt
• ½ tsp coarse ground black pepper
• 1 tsp ground cumin
• 1 tbsp brown sugar
• ¼ cup chopped fresh cilantro or basil
• ½ red pepper diced small
• 1 large avocado diced

Toss all ingredients together well in a glass bowl. Let stand for about 2 hours before serving, stirring occasionally. Serve at room temperature.

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Pina Colada Cake

Pina Colada Cake

When I first tasted the intense pineapple flavor in our experimental Roasted Pineapple Jam, I just knew that I would have to incorporate it into a great dessert cake. A pina colada cake first leapt to mind and it worked out very well indeed. I took a really great vanilla cake recipe, soaked in a little dark rum, filled a couple of the layers with the roasted pineapple jam and covered the whole thing in a thick layer of coconut marshmallow frosting and garnished with a final sprinkle of toasted coconut. This is an awesome celebration cake for those who love sweet, tropical, pineapple flavor but I'll bet the coconut lovers will go wild for this one too.
You will first need to make some of our incredible Roasted Pineapple Jam.

For the vanilla cake:

Sift together and set aside:

• 1 1/2 cups cake and pastry flour
• 1 1/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt

For this recipe it is very important to be sure to sift the flour very well before measuring. Flour that is too compacted can cause a denser, heavier cake. If you do not have a flour sifter, put some flour in a bowl and whisk it for a minute before spooning the flour into the measuring cup to measure. Do this for both types of flour in the recipe.

Cream together until fluffy:

• 1 cup unsalted butter, at room temperature
• 2 cups sugar

Add, one at a time, beating well after every addition;

• 4 eggs at room temperature

Beat in:

• 4 teaspoons vanilla extract

Gently fold in the dry ingredients in three equal portions, alternately with

• 1 cup undiluted evaporated milk

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into 2 well greased and floured 9 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

Coconut Marshmallow Frosting

• 4 egg whites
• ¼ tsp cream of tarter
• 2 tsp vanilla extract
• 1 1/4 cups sugar
• ½ cup corn syrup
• 1/4 cup water
• 1 cup dried unsweetened shredded coconut

In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.

Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks. Finally fold the coconut in by hand.

To construct the cake you will also need:

• 2 cups roasted pineapple jam ( Find that recipe here.)
• 4 ounces dark rum
• 1/2 cup toasted coconut

Split the 2 layers of cake into 4 by cutting them in half horizontally. Each layer will get sprinkled with an ounce of the rum. Sprinkle the first layer with an ounce of the rum then spread with 1 cup of the pineapple jam, add the next cake layer, sprinkle with an ounce of rum and spread with some of the coconut frosting. Add the next layer of cake, sprinkle with another ounce of rum and spread with the other cup of pineapple jam. Add the final layer of cake, sprinkle it with with the last of the rum and then frost the top and sides with the remaining coconut frosting. Sprinkle the toasted coconut on the top and sides to garnish.

Pina Colada Cake

When I first tasted the intense pineapple flavor in our experimental Roasted Pineapple Jam, I just knew that I would have to incorporate it into a great dessert cake. A pina colada cake first leapt to mind and it worked out very well indeed. I took a really great vanilla cake recipe, soaked in a little dark rum, filled a couple of the layers with the roasted pineapple jam and covered the whole thing in a thick layer of coconut marshmallow frosting and garnished with a final sprinkle of toasted coconut. This is an awesome celebration cake for those who love sweet, tropical, pineapple flavor but I'll bet the coconut lovers will go wild for this one too.
You will first need to make some of our incredible Roasted Pineapple Jam.

For the vanilla cake:

Sift together and set aside:

• 1 1/2 cups cake and pastry flour
• 1 1/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt

For this recipe it is very important to be sure to sift the flour very well before measuring. Flour that is too compacted can cause a denser, heavier cake. If you do not have a flour sifter, put some flour in a bowl and whisk it for a minute before spooning the flour into the measuring cup to measure. Do this for both types of flour in the recipe.

Cream together until fluffy:

• 1 cup unsalted butter, at room temperature
• 2 cups sugar

Add, one at a time, beating well after every addition;

• 4 eggs at room temperature

Beat in:

• 4 teaspoons vanilla extract

Gently fold in the dry ingredients in three equal portions, alternately with

• 1 cup undiluted evaporated milk

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into 2 well greased and floured 9 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

Coconut Marshmallow Frosting

• 4 egg whites
• ¼ tsp cream of tarter
• 2 tsp vanilla extract
• 1 1/4 cups sugar
• ½ cup corn syrup
• 1/4 cup water
• 1 cup dried unsweetened shredded coconut

In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.

Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks. Finally fold the coconut in by hand.

To construct the cake you will also need:

• 2 cups roasted pineapple jam ( Find that recipe here.)
• 4 ounces dark rum
• 1/2 cup toasted coconut

Split the 2 layers of cake into 4 by cutting them in half horizontally. Each layer will get sprinkled with an ounce of the rum. Sprinkle the first layer with an ounce of the rum then spread with 1 cup of the pineapple jam, add the next cake layer, sprinkle with an ounce of rum and spread with some of the coconut frosting. Add the next layer of cake, sprinkle with another ounce of rum and spread with the other cup of pineapple jam. Add the final layer of cake, sprinkle it with with the last of the rum and then frost the top and sides with the remaining coconut frosting. Sprinkle the toasted coconut on the top and sides to garnish.

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Roasted Pineapple Jam

Roasted Pineapple Jam

Following the success of our Roasted Strawberry Jam, I knew I would be experimenting with making another slowly roasted and caramelized fruit jam and last week provided another opportunity when very large, ripe, sweet golden pineapples were on sale at our local market. I not only started thinking about using the pineapple to make this beautiful jewel-like jam but also about using that jam in an ultimately delicious Pina Colada Cake. Be sure to check that indulgent recipe out too.

The jam turned out beautifully! I've since enjoyed it very much on my morning toast and also this morning on some leftover Buttermilk Biscuits leftover from our barbeque dinner last night, which i quickly warmed up in the oven, slathered on some melting butter and topped with this golden, luscious jam. It was a bit of an indulgence this morning but I just could not resist...can you blame me?

• 1 whole large golden pineapple, the riper the better
• 1 cup white sugar
• 1/4 tsp cinnamon
• 2 tbsp vanilla extract

You will want the pineapple to resemble a "crushed pineapple"consistency like that found in canned pineapple. I peel, core and cut the pineapple into bite sized pieces and then pulse them in a food processor just a few times to break them into smaller pea-sized pieces.

Add the prepared pineapple to a glass roasting pan alone with the other ingredients and stir well.

Roast at 350 degrees F for up to a couple of hours or longer depending on the water content in your pineapple. When the liquid has practically disappeared, it is done. Stir it occasionally and watch it closely, especially toward the end of the roasting time because the concentrated sugars can burn very quickly. Cool completely before serving. Makes about 4 cups.

Roasted Pineapple Jam

Following the success of our Roasted Strawberry Jam, I knew I would be experimenting with making another slowly roasted and caramelized fruit jam and last week provided another opportunity when very large, ripe, sweet golden pineapples were on sale at our local market. I not only started thinking about using the pineapple to make this beautiful jewel-like jam but also about using that jam in an ultimately delicious Pina Colada Cake. Be sure to check that indulgent recipe out too.

The jam turned out beautifully! I've since enjoyed it very much on my morning toast and also this morning on some leftover Buttermilk Biscuits leftover from our barbeque dinner last night, which i quickly warmed up in the oven, slathered on some melting butter and topped with this golden, luscious jam. It was a bit of an indulgence this morning but I just could not resist...can you blame me?

• 1 whole large golden pineapple, the riper the better
• 1 cup white sugar
• 1/4 tsp cinnamon
• 2 tbsp vanilla extract

You will want the pineapple to resemble a "crushed pineapple"consistency like that found in canned pineapple. I peel, core and cut the pineapple into bite sized pieces and then pulse them in a food processor just a few times to break them into smaller pea-sized pieces.

Add the prepared pineapple to a glass roasting pan alone with the other ingredients and stir well.

Roast at 350 degrees F for up to a couple of hours or longer depending on the water content in your pineapple. When the liquid has practically disappeared, it is done. Stir it occasionally and watch it closely, especially toward the end of the roasting time because the concentrated sugars can burn very quickly. Cool completely before serving. Makes about 4 cups.

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Brandied Pineapple Cream Cheese Fruitcake

Brandied Pineapple Cream Cheese Fruitcake

Fruitcake lovers will delight in this recipe that does not require the cake to be made weeks in advance like our Grandmas did, in fact a couple of days in advance is all you will need for this cake to be perfect. Fresh, ripe, golden pineapple for moisture and a cream cheese batter for richness is the key to this easy recipe. Plenty of brandy gets soaked in too, just to make it extra festive. If you choose, the brandy is not at all necessary to enjoy this beautiful cake just as it is.

This is a very large cake, which I first developed to fit an enormous tube pan that I received as a gift one Christmas but you can half the recipe for about an 8 inch spring form pan or bundt pan. I've found this recipe is enough for a large 12 inch spring form pan or a large tube pan or 3 standard loaf pans (ideal for gift giving) or like I do, one 10 inch spring form pan plus one standard loaf pan. Some lucky friend will be the recipient of the smaller loaf sized cake.

In a medium saucepan combine and simmer very gently for 20 minutes:

1 cup water
1 cup sultana raisins
1/4 cup sugar
1 cup currents

Cool completely. When cool, transfer to a large bowl then add and mix together well:

2 cups fresh golden pineapple, diced small (about 1/4 inch)

2 cups glace cherries, cut in quarters

2 cups mixed glace citrus peel or mixed glace fruit

Cream until light and fluffy:

1 1/4 cups butter
1 1/4 cup sugar
2 tbsp vanilla extract
8 ounces cream cheese (1 cup)

Add 6 eggs, one at a time, beating well after each addition.

Sift together

4 cups flour
1 tsp baking powder

Fold about 2/3 of the dry ingredients into the creamed mixture. Fold in the fruit mixture, followed by the remaining dry ingredients. Mix just until the flour is incorporated. Do not over mix. When you get the cake batter into the pan, you can decorate the top with glace pineapple rings or other glace fruits if you like.

Bake in a greased and floured tube pan or a 12 inch spring form pan or about three loaf pans at 325 degrees F for about an hour and a half or until toothpick inserted in the center comes out clean. Baking times may vary on this recipe depending upon the amount of moisture contained in the fruit mixture. The loaf pans should take about an hour, larger pans can take 1 1/2 hours or a bit more. The toothpick test is your best indicator that the cake is baked so watch it carefully and continue to test until fully baked. Because of the long baking time, I usually buffer the heat on the pan by wrapping the side and bottom in several layers of heavy duty aluminum foil. This helps the cake to bake more evenly.

Let cool in the pan for at about a half hour then brush on 

1/4 cup brandy

Turn onto a wire rack and brush the bottom with another 1/4 cup brandy. When completely cooled, use a wooden skewer to pierce the cake several times and brush the entire cake with another cup of brandy. Immediately wrap the cake in several layers of plastic wrap and store it in a cool dry place for a couple of days at least before you plan to serve it.

Best stored in an airtight container or cake tin.

Brandied Pineapple Cream Cheese Fruitcake

Fruitcake lovers will delight in this recipe that does not require the cake to be made weeks in advance like our Grandmas did, in fact a couple of days in advance is all you will need for this cake to be perfect. Fresh, ripe, golden pineapple for moisture and a cream cheese batter for richness is the key to this easy recipe. Plenty of brandy gets soaked in too, just to make it extra festive. If you choose, the brandy is not at all necessary to enjoy this beautiful cake just as it is.

This is a very large cake, which I first developed to fit an enormous tube pan that I received as a gift one Christmas but you can half the recipe for about an 8 inch spring form pan or bundt pan. I've found this recipe is enough for a large 12 inch spring form pan or a large tube pan or 3 standard loaf pans (ideal for gift giving) or like I do, one 10 inch spring form pan plus one standard loaf pan. Some lucky friend will be the recipient of the smaller loaf sized cake.

In a medium saucepan combine and simmer very gently for 20 minutes:

1 cup water
1 cup sultana raisins
1/4 cup sugar
1 cup currents

Cool completely. When cool, transfer to a large bowl then add and mix together well:

2 cups fresh golden pineapple, diced small (about 1/4 inch)

2 cups glace cherries, cut in quarters

2 cups mixed glace citrus peel or mixed glace fruit

Cream until light and fluffy:

1 1/4 cups butter
1 1/4 cup sugar
2 tbsp vanilla extract
8 ounces cream cheese (1 cup)

Add 6 eggs, one at a time, beating well after each addition.

Sift together

4 cups flour
1 tsp baking powder

Fold about 2/3 of the dry ingredients into the creamed mixture. Fold in the fruit mixture, followed by the remaining dry ingredients. Mix just until the flour is incorporated. Do not over mix. When you get the cake batter into the pan, you can decorate the top with glace pineapple rings or other glace fruits if you like.

Bake in a greased and floured tube pan or a 12 inch spring form pan or about three loaf pans at 325 degrees F for about an hour and a half or until toothpick inserted in the center comes out clean. Baking times may vary on this recipe depending upon the amount of moisture contained in the fruit mixture. The loaf pans should take about an hour, larger pans can take 1 1/2 hours or a bit more. The toothpick test is your best indicator that the cake is baked so watch it carefully and continue to test until fully baked. Because of the long baking time, I usually buffer the heat on the pan by wrapping the side and bottom in several layers of heavy duty aluminum foil. This helps the cake to bake more evenly.

Let cool in the pan for at about a half hour then brush on 

1/4 cup brandy

Turn onto a wire rack and brush the bottom with another 1/4 cup brandy. When completely cooled, use a wooden skewer to pierce the cake several times and brush the entire cake with another cup of brandy. Immediately wrap the cake in several layers of plastic wrap and store it in a cool dry place for a couple of days at least before you plan to serve it.

Best stored in an airtight container or cake tin.

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Pina Colada Upside Down Cake

Pina Colada Upside Down Cake

Even if you are not a baker, I'll bet you will have no trouble putting together this easy and pretty quick to prepare Pina Colada Upside Down Cake. The fresh pineapple makes all the difference in a simple recipe like this, although you can use canned in a pinch. I buy a fresh golden pineapple and keep it for several days until it is at the peak of its ripeness for the most intense pineapple flavor. The cake is a very simple one-bowl recipe that anyone can easily prepare.

Combine

4 cups fresh pineapple, cut in small cubes
3 tbsp melted butter
½ cup brown sugar
¼ cup dark rum
2 tsp vanilla extract

Pour into the bottom of a 9x9 inch baking dish or 10 inch round cake pan.

Sift together:

1 1/3 cups flour
2/3 cup sugar
3 tsp baking powder
¼ tsp salt
½ cup fine unsweetened shredded coconut

Add
¾ cup milk
1 egg
1/3 cup very soft butter
2 tsp vanilla extract

Beat with an electric mixer for a minute or two until smooth. Pour the batter evenly over the pineapple mixture and bake at 350 degrees F for about 40 minutes or until a toothpick inserted into the center comes out clean. Serve with ice cream or sweetened whipped cream.

Pina Colada Upside Down Cake

Even if you are not a baker, I'll bet you will have no trouble putting together this easy and pretty quick to prepare Pina Colada Upside Down Cake. The fresh pineapple makes all the difference in a simple recipe like this, although you can use canned in a pinch. I buy a fresh golden pineapple and keep it for several days until it is at the peak of its ripeness for the most intense pineapple flavor. The cake is a very simple one-bowl recipe that anyone can easily prepare.

Combine

4 cups fresh pineapple, cut in small cubes
3 tbsp melted butter
½ cup brown sugar
¼ cup dark rum
2 tsp vanilla extract

Pour into the bottom of a 9x9 inch baking dish or 10 inch round cake pan.

Sift together:

1 1/3 cups flour
2/3 cup sugar
3 tsp baking powder
¼ tsp salt
½ cup fine unsweetened shredded coconut

Add
¾ cup milk
1 egg
1/3 cup very soft butter
2 tsp vanilla extract

Beat with an electric mixer for a minute or two until smooth. Pour the batter evenly over the pineapple mixture and bake at 350 degrees F for about 40 minutes or until a toothpick inserted into the center comes out clean. Serve with ice cream or sweetened whipped cream.

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The Bikini Martini

Don't you just love layered drinks? The Bikini Martini is an awesome and inspiring cocktail. It really makes me want to throw an end of summer pool party. Well, actually any party. These are fabulous every day. The coconut, pineapple and sweet grenadine combine to make an incredible island inspired drink.

Have you ever tried to layer a drink? There is a trick to it. Read on to find out how to layer this cocktail.

Click here - Read the article and get the recipe after the jump ~

Be sure to check out these awesome summer cocktails too!

Continue Reading »

Don't you just love layered drinks? The Bikini Martini is an awesome and inspiring cocktail. It really makes me want to throw an end of summer pool party. Well, actually any party. These are fabulous every day. The coconut, pineapple and sweet grenadine combine to make an incredible island inspired drink.

Have you ever tried to layer a drink? There is a trick to it. Read on to find out how to layer this cocktail.

Click here - Read the article and get the recipe after the jump ~

Be sure to check out these awesome summer cocktails too!

Continue Reading »

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Virgin Piña Colada Ice Pops - Munchkin Pineapple Coconut Pops

Last week when I was buying fruit for the piña colada cocktail my munchkin pointed at the coconut and pineapple and said, "pops mommy"! Well, I thought, I can do that. So, after Chad created the fabulous Classic Piña Colada for Ladies Night I decided to follow his lead and create an amazing Virgin Piña Colada Ice Pop.

Continue Reading »

Last week when I was buying fruit for the piña colada cocktail my munchkin pointed at the coconut and pineapple and said, "pops mommy"! Well, I thought, I can do that. So, after Chad created the fabulous Classic Piña Colada for Ladies Night I decided to follow his lead and create an amazing Virgin Piña Colada Ice Pop.

Continue Reading »

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Classic Pina Colada

It's Ladies Night Slow Roasters! Tonight we have a fabulous classic cocktail for you; the Pina Colada. This classic originated on the sandy beaches of Puerto Rico in 1954. This cool and refreshing drink will transport you to the island before you finish your first glass.

Continue Reading »

It's Ladies Night Slow Roasters! Tonight we have a fabulous classic cocktail for you; the Pina Colada. This classic originated on the sandy beaches of Puerto Rico in 1954. This cool and refreshing drink will transport you to the island before you finish your first glass.

Continue Reading »

reade more... Résuméabuiyad

Fruit of the Islands Ice Pops: Raspberry, Mango, Pineapple and Kiwi

We are truly enjoying the fruits of summer this year. This ice pop was inspired by my desire to make an awesome ice pop that brought together some of the flavors of the islands and then luckily, the planets aligned (aka the store sales cooperated). We combined some of our favorite flavors to make an incredibly eye catching amazingly flavored ice pop. This one our Munchkin calls an I-Pop. Cute huh?

Truly a rainbow of fruit flavor. Geesh, every time I start to describe this I run across another product advertisement. Those Saturday morning commercials must have been really good as a kid. They are still stuck in my head. Taste the rainbow!

Continue Reading »

We are truly enjoying the fruits of summer this year. This ice pop was inspired by my desire to make an awesome ice pop that brought together some of the flavors of the islands and then luckily, the planets aligned (aka the store sales cooperated). We combined some of our favorite flavors to make an incredibly eye catching amazingly flavored ice pop. This one our Munchkin calls an I-Pop. Cute huh?

Truly a rainbow of fruit flavor. Geesh, every time I start to describe this I run across another product advertisement. Those Saturday morning commercials must have been really good as a kid. They are still stuck in my head. Taste the rainbow!

Continue Reading »

reade more... Résuméabuiyad

Green Tickles: Kiwi Pineapple Popsicles

Gazing out the window on a hot summer day, I find myself longing for a tropical island paradise surrounded by crystal clear turquoise waters. Palm trees, tropical fruit, paradise....

Just then I look out my window and watch the shadows of yet another heatwave pass by, in this hellacious desert. I developed this tropical inspired ice pop as my own mini get away. On those long hot summer days, while my Munchkin is napping, I lay on my love seat and enjoy this unbelievable frozen treat. Just the soothing sounds of a clicking ceiling fan as I savor every moment and allow myself to be swept away to my own little paradise. If only for just a moment.

Continue Reading »

Gazing out the window on a hot summer day, I find myself longing for a tropical island paradise surrounded by crystal clear turquoise waters. Palm trees, tropical fruit, paradise....

Just then I look out my window and watch the shadows of yet another heatwave pass by, in this hellacious desert. I developed this tropical inspired ice pop as my own mini get away. On those long hot summer days, while my Munchkin is napping, I lay on my love seat and enjoy this unbelievable frozen treat. Just the soothing sounds of a clicking ceiling fan as I savor every moment and allow myself to be swept away to my own little paradise. If only for just a moment.

Continue Reading »

reade more... Résuméabuiyad

Pineapple Orange Popsicles

Welcome to TSRI's Summer Grilling Celebration! What is the most refreshing treat in the summer? Frozen popsicles! These Pineapple Orange Popsicles are sweet, tangy, refreshing and perfect for your summer barbecue!

Fresh and ripe pineapple made into a fantastic treat. Popsicles are so easy to make and perfectly refreshing. We enjoy these frozen treats as dessert and even a snack!

I know you will too!

Continue Reading »

Welcome to TSRI's Summer Grilling Celebration! What is the most refreshing treat in the summer? Frozen popsicles! These Pineapple Orange Popsicles are sweet, tangy, refreshing and perfect for your summer barbecue!

Fresh and ripe pineapple made into a fantastic treat. Popsicles are so easy to make and perfectly refreshing. We enjoy these frozen treats as dessert and even a snack!

I know you will too!

Continue Reading »

reade more... Résuméabuiyad