Recipe: My Pineapple-Cream Pie Will Spoil You With Its Delicious Taste!

Here is a piece of my Pineapple-Cream Pie.  

Anyone that loves pineapple is going to fall in love with this recipe that I have for you today.  Close your eyes and envision a creamy pudding like sweet base in which crushed pineapple and its natural juices rule along with just enough lemon juice and vanilla before it rests in a flaky, tender pie crust, crowned with meringue. My Pineapple-Cream Pie recipe makes a filling enough for not one, but two such delicious pies that taste better than I can possibly describe.  

You would think that making one pie sounds like a lot of work, but two seems even harder.  No way, readers, and I’ll tell you why.  First off, but you’re going to assemble all the ingredients and cook one filling.  The hardest part will be separating the eggs.  Secondly, you use my oil pie crust recipe because all you do is mix the ingredients and stretch with your fingers into those two pie pans.  There is no reason to roll.

I prefer making two of these pies at once because I use the entire 20-oz. can of pineapple.  If this sounds like too much pie for your needs, no problem, just cut my recipe in half.  Seriously though, I think once you taste this for yourself that you will also be making two 10-inch pies because you won’t want to deny yourself one extra luscious bite!

Recipe: Extend Your Holiday Enjoying My Delicious Butterscotch-Mallow Pie!

You're just in time for my Butterscotch-Mallow Pie!

Today, I want to share a simply sinful pie for when you’re craving something creamy and sweet.  My Butterscotch-Mallow Pie has a rich, velvety texture oozing with butterscotch flavor complimented with melted marshmallows in its creamy depths.  

This recipe may have a few more steps.  You will need to make the filling, a meringue in addition to pie crust.  As you know, I only rely on one pie crust recipe–my oil pie crust.  Shortening-based crusts can be tricky if you work the dough too much.  On the other hand, my oil pie crust is easy, flaky and a foolproof crust, which you can’t always say when making any other pie crusts.  I do hope that you do try this oil pie crust because it is the best one that I ever made.  Trust me, but it will save you money if you have been buying a ready-made crust and will taste so much better.  Furthermore, I also use it for whenever I make a quiche, pot pie or tarts.

Recipe: My Orange Scones Are a Special Breakfast Treat You Might Want to Make Over the Holidays!

My Orange Scones are extra special.

Today, I have a really easy recipe that always is nice to serve over the holidays with breakfast, especially if you have out-of-town guests staying with you.  The fragrant smell alone of orange and spice with golden raisins baking will fill your home with such a delicious aroma your family or friends will love that will call them to the table.  Though as pretty as they are with their sugar-orange topping, these scones taste even better.

Instead of the typical bread-like consistency that is characteristic of most scones, my recipe has a flakier texture due to adding some cornstarch along with a vivid orange enhanced flavor from incorporating grated orange rind and juice into the batter along with nutmeg, vanilla and golden raisins. 

The hardest step will be grating the rind from two oranges.  Again, no creaming is involved since these scones use oil.  After that you will be just mixing the ingredients together and then waiting as patiently as you can for them to come out of the oven.  

A time saving tip once you pour your oil into your mixing bowl to save you from greasing the baking sheet is to turn your measuring cup upside down on your cookie sheet.  Give it a few seconds and you’ll have enough oil to lube that pan.

I even have another trick to save you extra clean up work when doing the sugar-orange topping.  Use your zester over a cookie sheet while you grate.  When I finish all that is left to do is dumping the sugar for topping, mix, and then transfer the mixed dough to the sheet and pat into the prepared topping.  Turn the dough over if you miss spots.

Do try my recipe because these scones really are incredibly good.

My Orange Scones

My Orange Scones are flaky and packed with orange flavor!

2-1/4 cups flour
1/4 cup of cornstarch
1/4 cup of sugar
2 teaspoons of baking powder, leveled
1/4 teaspoon of salt
½ teaspoon of nutmeg
1 teaspoon of vanilla
1 teaspoon of grated orange rind + 2 tablespoons of rind (for the topping) from two grated oranges
2 large eggs
1/3 cup of orange juice


Sugar-Orange Topping:

1/4 cup of sugar
2 tablespoons of orange rind


To Prepare the Dough:

Sift together the flour, cornstarch, leveled baking powder, salt, and sugar in your mixing bowl.

Grate two oranges in a baking pan or a plate and set aside.

Add the one teaspoon of orange rind, the orange juice, eggs, oil, nutmeg, and vanilla until all the ingredients are mixed together.  Try not to overwork the dough. 

Transfer the dough to the pan or plate that has that  extra one-fourth cup of sugar and remaining orange rind that you grated and mixed together.  Pat your dough into a round shape, if it feels a bit sticky just have some flour nearby and pat your hands into it as you work pressing that dough.  Turn the freshly topped dough over if you need to use the rest of your sugar-orange topping.

Cut your round into eight pieces before turning out onto that greased cookie sheet.

Bake in a 400-degree oven for about 12-15 minutes, depending how your oven is regulated.  It should be lightly golden.  Insert a toothpick or slender knife to test if done.

Allow to cool in the pan for a few minutes first before removing.  

These are best served warm.

ENJOY!

Recipe: Who’s Hungry for My Supreme Pineapple-Coconut Drop Cookies?

I had a craving for pineapple and decided what better way to enjoy it then in a batch of incredible cookies.  The recipe that I have for you takes the tropical goodness of juicy, sweet pineapple and combines it with some flaky coconut, crunchy walnuts, and raisins in a drop batter that is mildly spiced to produce my Supreme Pineapple-Coconut Drop Cookies.

This is another easy recipe that requires very little effort on your part. One thing though that I want to stress is trying not to crowd your cookies on your baking sheets.  Give them plenty of room (about two inches apart) to grow because they will do that beautifully for you.  

Another important tip is to use your measuring spoons and leveling off your baking soda for the best results.  Too much or little can ruin your work instead of helping it so do keep that in mind when baking.

I do hope you try it soon because these cookies are really delicious!

My Supreme Pineapple-Coconut Drop Cookies

1-1/4 cups of flour
3/4 cup of sugar
½ cup of shortening or butter
1 large egg
½ teaspoon of baking soda, leveled
1/4 teaspoon of ground ginger
1/4 cup of molasses, light or dark
1 cup of flaked coconut
½ cup of crushed, drained pineapple
½ cup of walnuts, chopped
1/3 cup of raisins, optional
1 teaspoon of vanilla extract
½ teaspoon of salt
½ teaspoon of baking soda, leveled


Cream your butter or shortening with the sugar thoroughly before beating in the egg and vanilla.

Sift the flour, soda, salt, and ginger together and gradually add to your creamed mixture to blend through.

Stir in the coconut, raisins, walnuts, and pineapple next to combine.

Grease your cookie sheets and drop from a teaspoon or a small scoop to your cookie sheet, allowing two inches apart for each.

Bake in a 375-degree oven for about 8-10 minutes, depending on how your oven is regulated.  Test with a toothpick to see if anything sticks.

Allow to remain in the pan about a minute or so before attempting to remove.

ENJOY!

My Yeast-Raised Crumb Cake Will Have the Family Demanding Seconds!

Here is a piece of my Yeast-Raised Crumb Cake.

I can’t believe how fast summer is flying by. Instead of most of the country having beautiful warm weather, we have been dealt a bad hand with too much rain, severe storms, and unseasonably cold temperatures lately.  So the next time you find yourself staring out your window and watching those big drops ruin yet another weekend, I thought you might be in the mood to try my delicious Yeast-Raised Crumb Cake!
        
My recipe is quite easy to make as well as economical. Using just one teaspoon or packet of dry yeast, I am able to make three cakes without eggs and milk, which is great with the price of eggs and milk rising with each trip to the store. Although you can add an egg or two and replace one cup of the water for milk, I honestly don’t think you will miss them.

My cake has a nice, soft texture that is complimented with my scrumptious crumb topping.   With the portions that I am sharing, you will have enough topping for all three cakes for the thickness of the crumb layer that I like.  If you want a thicker layer, you will need to increase the amount so just do the math.

By all means, I only use a butter not margarine for the crumbs.  A margarine has too much water for crumbs, which always seem to sink into dough.  Butter, however, gives a wonderful sweet, pastry-like nugget that stays intact.

One last piece of advice, if you are afraid of working with yeast because you have never done so–then now is the time. Mary B. will take you through it so just read carefully and before you know it, you will never think it was hard to bake with yeast in the first place!


My Yeast-Raised Crumb Cake

2 cups of very warm water with 1 teaspoon of sugar
1 teaspoon of dry yeast
½ cup of canola or corn oil
½ cup of sugar
1 teaspoon of salt
6-1/2 to 7-1/2 cups of sifted flour

Crumb Topping:

2-1/2 cups of flour
1 cup of brown sugar (light or dark), firmly packed
3/4 cup of butter (not a margarine)
1-1/2 teaspoons of cinnamon

To make the dough:

Pour two cups of very warm water (not hot) in a large mixing bowl.  Test the temperature on the back of your wrist as you would for a baby.  Add the one teaspoon of sugar and the teaspoon of dry yeast to it.

Allow the yeast to feed on the sugar for a few minutes to proof it.  When you see some bubbling action, you will know it is time to add the flour.

Take out a wooden spoon because you will need it to combine the dough.  DO NOT ADD ALL THE FLOUR AT ONCE because you may need more or less of the amount I gave you depending on the weather, etc.  Sift a few cups, then stir in the salt.  Gradually, you keep adding and stirring the flour in until the dough feels soft, but not sticky. 

Knead on a floured surface or even in that large mixing bowl, which I do to cut down on dishes.  You won’t be playing with the dough forever, only until nothing sticks.  

Cover your bowl and allow the dough to grow for about two hours.
 
When that time is up and the dough is rising, you will grease three sheet cake pans approximately 15" x 10" x 2" in size. You can use larger pans.  I use the smaller sizes because I like to store some in the freezer.

Divide the dough into three pieces of the same size.  You can roll out for a prettier appearance or just pat a piece of that dough into each cake pan.  

Top each cake with some of the crumb mixture and let grow in the pan for about 1-1/2 hours.

Bake in a 400-degree oven for about 15 to 20 minutes, depending on how your oven is regulated.

To prepare the crumb topping:

Prepare as you would pastry by rubbing the flour, sugar, cinnamon, and butter together until you mix into yummy nuggets.  This is enough to top all three of your cakes.

ENJOY!

This is how many of my Yeast-Raised Crumb Cakes you might expect from this recipe.