Sunday Dinner Dessert – Baked Pineapple Cups

Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

Since we’ll be having a big cookout lunch for Labor Day tomorrow (with apple pies), dessert for this Sunday was simpler and lighter. These pineapple cups are from a 1940 Better Homes & Gardens reader and she describes the dish as, “ Double surprise! Comes cake, then custard hiding pineapple!” It’s easy to make and is a great light dessert. Note: The recipe is for 3 servings – it would be easy to double all ingredients and make 6 servings. From my 2010 blog post:  https://lillianscupboard.wordpress.com/2010/08/20/summer-lunch-for-the-ladies/

Pineapple Cups

• Servings: 3
• Print

8 oz can pineapple tidbits, drained (reserve juice)
2 egg yolks
1/4 cup granulated sugar
1 Tblsp. all-purpose flour
Dash of salt
1/3 cup juice drained from an 8 oz. can of pineapple tidbits
1-1/2 Tblsp. lemon juice
1 Tblsp. grated lemon peel
1 Tblsp. butter, melted and cooled
1/4 cup plus 2 Tblsp. milk
2 egg whites, beaten stiff

Preheat oven to 325 degrees F. Have 3 small ungreased individual baking dishes at hand. Boil water to pour into a flat pan with a lip that will hold the 3 dishes.

Drain juice from pineapple can into a cup – should measure approximately 1/3 cup. Set aside

In a medium bowl, whisk together the egg yolks, sugar, flour and salt. Add the lemon juice, lemon peel, cooled melted butter and milk, whisking until smooth.  Fold in the beaten egg whites.

Place tidbits in the bottom of three individual casseroles. Divide batter among the three dishes and pour over the pineapple. Place the dishes in a pan with a lip containing an inch of hot water.  Bake @ 325 degrees F for 45 minutes.  Cool on wire rack.

Pineapple cups are best served warm or at room temperature.

Also served, as in the original post: Corn-on-the-cob and Pecan Spinach Toss Salad from my post of 2010.  https://lillianscupboard.wordpress.com/2010/08/20/summer-lunch-for-the-ladies/

 

 

Mixed Fruit Lasagne

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/

• Servings: 6
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Fruit Layer:
4 cups mixed fruit (I used equal amounts of strawberries, peaches and pineapple)
3/4 cup granulated sugar

Bread Layer:
6 Tblsp. butter
8 slices hearty bread, sliced fairly thin
1-1/2 Tblsp. granulated sugar

Crumb Topping:
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.

Serve warm.

 

Peach, Pineapple and Tomato Salsa

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.

• Servings: About 3 cups of salsa
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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.

It is also good served as a dip with cinnamon crisps.

Mandarin-Pineapple-Chicken Wraps

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.

• Servings: 4
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• 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

*Save the drained juice for other uses – too good to throw away.  I always have a jar in the freezer to save bits of drained juice and just mix it together to use in gelatin desserts.

Place burrito wrap on a flat surface and spread burrito with ¼ of the cream cheese.

Add ½ cup of chicken breast, drizzle lightly with sesame oil.  Add ¼ of green onions,

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.

4 servings 

Apricot-Pineapple Mini Upside-Down Cakes

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

• Servings: 12
• Print

Apricot-Pineapple Topping

• 6 Tblsp. butter, divided
• 6 Tblsp. dark brown sugar, divided
• 3 slices of pineapple, drained, quartered
• 12 dried apricots, quartered

Batter

• 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.

Bake@ 350 degrees F for approximately 20 minutes – tops of cakes should be golden brown.

Invert the muffin tin on racks and allow to set for abut 3 minutes.

Lift up the muffin tin and allow cakes to cool.

Yield:  12 mini-cakes

Pineapple Angel Food Cake – Two Ingredients

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.

http://sewmanyways.blogspot.com/2012/08/pineapple-angel-food-cake-recipe2.html

PINEAPPLE ANGEL FOOD CAKE

• Servings: 12
• Print

• 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

In a large bowl, place the cake mix and crushed pineapple with juice.  Do not add any water specified on the package.

Stir mixture to blend – it will foam up.

Pour into greased pan and bake @ 350 degrees F for 20-25 minutes until top is dark golden brown.

Cool in the pan on a wire rack.

Cut into 12 servings with a serrated knife or use two forks to pull apart pieces.

Can be served plain or is extra good with a dab of whipped topping and a little pineapple ice-cream topping.

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.

Carrot Cake Muffins

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.

• Servings: 12
• Print

• 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.

Light Pineapple Cheesecake

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.

• Servings: 9
• Print

Crust:

• 1/2 cup all-purpose flour
• 3 Tblsp. granulated sugar
• 1/4 tsp. salt
• 1/4 cup butter or margarine, cut into small cubes

Filling:

• 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

Summer Lunch for the Ladies

My two daughters were here for lunch before going swimming in my neighborhood pool.  I wanted to have something summery and light and decided to have corn-on-the-cob, Pecan Spinach Toss Salad, and Pineapple Cups.

PECAN SPINACH TOSS SALAD

• Servings: 6 generous servings
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• 2 cups orzo pasta
• 3 cups boiling, lightly salted water
• 5 cups fresh baby spinach (about 5 oz.)
• 5 oz. crumbled feta cheese
• 1 cup toasted pecans
• 3 Tblsp. olive oil
• 1 Tblsp. lemon zest
• 3 Tblsp. lemon juice
• 1/2 tsp. salt
• Grinding of black pepper

Add orzo to the boiling water, bring to a boil again and cook for 6 minutes.  Rinse in cold water and drain.

Put spinach, cheese and pecans in a very large bowl or pot and add orzo.

In a small jar, mix together the olive oil, lemon zest, lemon juice, salt and pepper – put a lid on the jar and shake well.  Pour this dressing over the salad and toss well.  I let the salad set for about 30 minutes and served at room temperature, although cold leftovers were also good.

WARNING:  This makes a lot of salad – it would be good to take to a potluck or family gathering.  We three each had a big serving for lunch and each one had another large serving to save for supper.

This recipe is adapted from one in Susan Branch’s AUTUMN cookbook.

I’ve been organizing my huge collection of cookbooks and this dessert recipe jumped out at me from a 1939 Better Homes & Gardens Cookbook.  There are a lot of recipes in the cookbook, but my favorites are always the Round Table Recipes from readers which were clipped from the magazine and inserted in the cookbook binder.  This one is from someone in Connecticut in November, 1940.  Her comment, “Double surprise!  Comes cake, then custard hiding pineapple!”, which describes the dish exactly. This is a nice, tasty, light dessert – just right for lunch or supper.

PINEAPPLE CUPS

• Servings: 3
• Print

• 8 oz can pineapple tidbits, drained (reserve juice)
• 2 egg yolks
• 1/4 cup granulated sugar
• 1 Tblsp. all-purpose flour
• Dash of salt
• 1/3 cup juice drained from an 8 oz. can of pineapple tidbits
• 1-1/2 Tblsp. lemon juice
• 1 Tblsp. grated lemon peel
• 1 Tblsp. butter, melted and cooled
• 1/4 cup plus 2 Tblsp. milk
• 2 egg whites, beaten stiff

Preheat oven to 325 degrees F.  Have 3 small ungreased individual baking dishes at hand.  Boil water to pour into a flat pan with a lip that will hold the 3 dishes.

Drain juice from pineapple can into a cup – should measure approximately 1/3 cup.  Set aside

In a medium bowl, whisk together the egg yolks, sugar, flour and salt.  Add the lemon juice, lemon peel, cooled melted butter and milk, whisking until smooth.

Fold in the beaten egg whites.

Place tidbits in the bottom of three individual casseroles.  Divide batter among the three dishes and pour over the pineapple.  Place the dishes in a pan with a lip containing an inch of hot water.

Bake @ 325 degrees F for 45 minutes.

Pineapple cups are best served warm or at room temperature.

The buttered corn-on-the cob, the Pecan Spinach Toss Salad and this Pineapple Cup dessert made the perfect ladies’ summertime meal.

Good Chicken Casserole and Pistachio Pineapple Pudding

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is the meal we had yesterday.

This casserole was made using my favorite low-fat mac and cheese recipe, Shannon’s Macaroni and Cheese, and adding chicken, broccoli and a crisp cheese cracker topping.  It makes four generous servings or six adequate servings for someone trying to watch fat and calories.

MAC, CHICKEN & BROCCOLI

• Servings: 6
• Print

• 3/4 cup dry macaroni
• 4 oz. shredded cheddar cheese
• 2 Tblsp. dried minced onion
• 1-1/4 cups low-fat cottage cheese
• 1/4 cup plus 2 Tblsp. 2% milk
• 1-1/2 tsp. Dijon mustard
• 3/4 tsp. salt
• Grating of black pepper
• 1-1/2 cups steamed broccoli flowerettes
• 1/2 boneless, skinless chicken breast, cooked and diced
• 2 Tblsp. grated parmesan cheese
• 1/2 cup cheese cracker crumbs

Heat oven to 350 degrees F

Spray a 9″ casserole dish

Cook macaroni in boiling, salted water for approximately 8 minutes until al dente.  Drain, do not rinse.  Place macaroni in a large bowl and immediately stir in the cheese and minced onion.

In a separate bowl (or small food processor) blend together the cottage cheese, milk, mustard, salt and pepper.  Pour the cheese mixture over the macaroni and mix together.  Add the steamed broccoli and cooked chicken, mixing well.  Spoon the macaroni mixture into a sprayed 9″ casserole dish.

In a small bowl, mix the parmesan cheese and cheese cracker crumbs together.  Sprinkle over the top of the macaroni.

Bake uncovered @ 350 degrees for 20 minutes.

Makes six 1-cup servings.

Each serving = 244 calories, 10.2 g fat, 36.4 mg cholesterol, 466 mg sodium, 222 mg potassium, 18.8 g carbohydrate, 0.281 g dietary fiber, 19.2 g protein (per DietPower software)

Weight Watchers:  6 Points/Plus per serving 

The dessert is based on a recipe I just found on All Recipes.  It is surprisingly rich and delicious – and only 116 calories/2 Weight Watchers points.

PINEAPPLE PISTACHIO PUDDING

• Servings: 6
• Print

• One oz. box of sugar-free, fat-free instant pistachio pudding
• 2 cups low-fat plain yogurt
• 1 cup pineapple tidbits (packed in juice), drained
• 1 cup Cool Whip Light dessert topping, thawed

In a large bowl, whisk together the instant pudding and plain yogurt.  Stir in the pineapple and then fold in the Cool Whip dessert topping.

Spoon mixture into six dessert dishes, cover with plastic or foil, and refrigerate for at least one hour.

Makes six 1/2 cup servings

Each serving = 116 calories, 2.54 g fat, 4.61 mg cholesterol, 53.5 mg sodium, 227 mg potassium, 19.9 g carbohydrate, 0.333 g dietary fiber, 4.14 g protein (per DietPower software)

Weight Watchers = 2 points per serving 

Shannon and I thought it was a very tasty, satisfying meal.