For Sunday dinner, I had intended to bake an old favorite, Peach Lasagne, using leftover Italian bread and some beautiful peaches from the farm market. Unfortunately, the peaches I had bought most recently weren’t ripe enough and the three peaches leftover from the previous week didn’t equal the four cups I needed for the recipe. I decided to add some leftover strawberries and drained, canned pineapple tidbits. I also substituted toasted pecans for the almonds in my original recipe and the dessert was delicious. My daughters loved it.
This is the original recipe: https://lillianscupboard.wordpress.com/2008/07/06/peach-lasagne/
Mixed Fruit Lasagne
4 cups mixed fruit (I used equal amounts of strawberries, peaches and pineapple)
3/4 cup granulated sugar
6 Tblsp. butter
8 slices hearty bread, sliced fairly thin
1-1/2 Tblsp. granulated sugar
1/3 cup all-purpose flour
1 Tblsp. dark brown sugar
1/4 cup granulated sugar
1/4 tsp. cinnamon
pinch of salt
4 Tblsp. butter
3 Tblsp. toasted pecans, coarsely chopped
Preheat oven @ 350 degrees F
Cut fruit into bite-sized pieces, add granulated sugar, mix and set aside.
Spread butter on both sides of 8 slices of bread. Place slices in a large skillet over medium heat and brown on each side.
Line the bottom of a 9 inch baking dish with half of the browned buttered slices – just cover the bottom without overlapping. OK to break the bread into smaller pieces to fit them in. Sprinkle ¾ Tblp. sugar over the slices. Spoon half of fruit mixture on top of bread slices, spreading to cover.
Repeat with another layer of bread slices sprinkled with sugar and the remaining half of the fruit mixture.
Crumb Topping: Mix together the flour, brown sugar, granulated sugar, cinnamon, and salt and cut in butter. Sprinkle the topping over the last fruit layer and top with chopped pecans.
Cover and bake @ 350 degrees F for 50 minutes. Uncover and bake 10 minutes more.
Susan at Desertsky Quilting posted a recipe for a cooked salsa with tomatoes, pineapple and peaches (click here for her version) which sounded really good. I wanted to use this idea, taking advantage of the wonderful fresh produce that is available now and made up an uncooked fresh salsa. I didn’t have fresh pineapple and used two slices of canned pineapple cut into small segments.
Note: Peaches and tomatoes can be peeled easily and without waste by dipping them in boiling water for about 20 seconds – the skins slip right off.
PEACH, PINEAPPLE AND TOMATO SALSA
1 cup peaches, peeled and diced
2 slices pineapple, drained and cut into small segments (about 1 cup)
2-½ cups peeled, diced fresh tomatoes
1 Tblsp. hot banana pepper, finely chopped
1 Tblsp. cilantro, snipped in small pieces (fresh basil is also good)
1 Tblsp. red wine vinegar
2 Tblsp. honey
¼ tsp. salt
Grating of black pepper
Place prepared peaches, pineapple, tomatoes, banana pepper and cilantro in a medium bowl.
In a separate small bowl, mix together the vinegar, honey, salt and pepper. Pour the vinegar mixture over the salsa ingredients and toss lightly. Cover and refrigerate until ready to use.
Makes about 3 cups of salsa. Will keep well in refrigerator for 3-4 days.
This is a good side dish and was delicious served with grilled tilapia.
This dish is adapted from an internet recipe from several years ago. I no longer remember the source, but this makes a delicious light lunch with a lot of different textures and crunch going on. I highly recommend just a light drizzle of sesame oil – the mild, smoky flavor is wonderful.
- 4 burrito size wraps
- 6 oz. cream cheese, divided
- 2 cups cooked chicken breast, shredded
- Sesame oil for drizzling
- 2 green onions, chopped, including green part
- ½ cup red bell pepper, diced
- 8 oz. can of pineapple tidbits, drained*
- 8-10 oz. can of mandarin oranges, drained*
- ½ cup salted cashews
Place burrito wrap on a flat surface and spread burrito with ¼ of the cream cheese.
bell pepper, pineapple, oranges
and salted cashews.
Fold top and bottom of wrap, roll from one side to make a tight roll.
Cover with plastic wrap. Repeat with remaining three wraps. Refrigerate for at least 30 minutes.
When ready to serve, remove plastic wrap, place burrito on plate and cut in half on diagonal.
I had made a crisp using pineapple and dried apricots, and thought it was a wonderful combination. My daughters and I are all trying to cut back a little on portions, especially dessert portions, and I made these miniature upside-down cakes, using my 1950s tried-and-true recipe, adapting it to a 12-cup muffin tin. These are really buttery and delicious – one cake was satisfying for each of us as a serving.
APRICOT-PINEAPPLE UPSIDE-DOWN MINI CAKES
- 6 Tblsp. butter, divided
- 6 Tblsp. dark brown sugar, divided
- 3 slices of pineapple, drained, quartered
- 12 dried apricots, quartered
- ¼ cup butter, softened
- 1-½ tsp. baking powder
- ½ tsp. vanilla
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ½ tsp. salt
- 1/3 cup milk
- 1 egg
Preheat oven to 350 degrees F
To make topping:
In each section of a 12-cup muffin tin, place ½ tablespoon of butter.
Place in warmed oven for 3-5 minutes until butter is melted. In each section, stir in ½ tablespoon of dark brown sugar (1-½ tsp.).
Cut quarters of pineapple into 4 wedges and place in each cup. Add 4 pieces of apricots to make a starburst pattern. Set aside.
To make batter:
Place butter, baking powder, vanilla, sugar, flour and salt in mixer bowl. Beat for 1 minute on medium speed. Add milk and egg, beat for another minute on medium speed. Spoon batter on top of fruit in muffin tin, about 3 tablespoons per section.
I saw this recipe on Sew Many Ways and thought it would work out well as a low-fat, low-calorie recipe. This is an easy two-ingredient cake that is delicious plain at only 166 calories per serving. It can also be enhanced by the addition of whipped topping, fruit, sauce, etc. This makes a large 12-serving, 9×13-inch cake.
PINEAPPLE ANGEL FOOD CAKE
- 16 oz. box of Angel Food Cake mix (Betty Crocker)
- 20 oz. can of crushed pineapple in juice
Preheat oven @ 350 degrees F
Grease a 9×13 inch baking pan
Stir mixture to blend – it will foam up.
Cool in the pan on a wire rack.
Cut into 12 servings with a serrated knife or use two forks to pull apart pieces.
Based on 12 servings, the plain cake is 166 calories. Two tablespoons of light whipped topping and one teaspoon of pineapple topping adds 38 calories for a total of 204. Not bad for a really delicious dessert.
This recipe is from a book I bought in 1982 to send to my daughter-in-law in St. Louis. I copied a lot of the recipes before mailing and I’m just getting around to making this one. It’s a very good muffin – moist and full of healthy things like carrots and pineapple.
CARROT CAKE MUFFINS
- 1-3/4 cups all-purpose flour
- 2/3 cup firmly packed light brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp salt
- 1 tsp. ground cinnamon
- Dash of mace
- 1 egg
- 1/2 cup crushed pineapple, drained (juice reserved)
- 1/4 cup reserved pineapple juice
- 1/2 cup vegetable oil
- 1-1/2 tsp. vanilla
- 2 cups shredded carrots
- 1/2 cup raisins
Preheat oven to 400 degrees F. Grease or insert liners in 12 muffin cups.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon and mace.
In a medium bowl, whisk the egg lightly, stir in the pineapple, juice, oil and vanilla.
Make a well in the center of the dry ingredients and add the pineapple mixture, stirring just to combine.
Stir in the carrots and raisins.
Spoon batter into prepared cups and bake for 15 to 20 minutes, until a tester inserted in the center of one muffin comes out clean.
Remove muffin tins to wire rack and let cool 5 minutes. If using silicone liners, I like to remove them right away to cool on a rack.
Remove the muffins from the cups/liners and finish cooling on rack.
Makes 12 muffins. These muffins freeze well.
On the Sunday after Thanksgiving, we have our traditional leftover dish – Turkey Tetrazzini. I was looking for a dessert that would be completely different from the rich food we have been eating since Thursday. I found this recipe on allrecipes.com and it fit the bill perfectly. It is light-tasting and light in calories – 207 calories based on 9 servings.
LIGHT PINEAPPLE CHEESECAKE
- 1/2 cup all-purpose flour
- 3 Tblsp. granulated sugar
- 1/4 tsp. salt
- 1/4 cup butter or margarine, cut into small cubes
- 8 oz. can crushed pineapple
- 8 oz. package low-fat cream cheese, softened
- 3 Tblsp. granulated sugar
- 1 Tblsp. all-purpose flour
- 1 egg
- 1 cup milk
- 1 tsp. vanilla extract
- Ground cinnamon for sprinkling on top
Preheat oven to 325 degrees F.
To make the crust:
In an ungreased 8-inch baking pan, combine the flour, sugar and salt. Rub in the butter with your fingertips until mixture is crumbly.
Press the mixture onto the bottom of the 8-inch pan.
Bake @ 325 degrees F for 12 minutes. Cool on a wire rack.
To make the filling:
Drain the pineapple, pressing down to remove as much juice as possible, reserving the juice (there should be about 1/2 cup of juice); set pineapple and juice aside.
In a mixing bowl, beat the cream cheese, sugar and flour. Add the egg and mix until smooth. Add the pineapple juice. Gradually add the milk and vanilla.
Sprinkle the drained pineapple over the baked crust.
Slowly pour the filling over the pineapple. Sprinkle with cinnamon.
Bake @ 325 degrees F for one hour or until a knife inserted near the center comes out clean. Cool on a wire rack to room temperature.
Cake is good served at room temperature or chilled. Refrigerate leftovers.
Yield: 9 servings