Thursday, February 07, 2008

Catching Up With Day Three, Recipe Three

This is not a recipe you'd want to make if you're trying to be healthy, count carbs, or cut sweets out of your diet. But, if you're not doing any of those crazy things, you might enjoy this as much as our family does. This is especially delicious with ham dishes or as a dessert with any meal.

Scalloped Pineapple

4 c. bread cubes
1 can chunked pineapple, drained
1 and 1/2 c. sugar
2 eggs
1/2 c half & half or milk
7/8 c margarine or butter ***

*** I have no idea why this weird measurement is used, but that's what we've always had and always used. :)

Combine first five ingredients. Melt butter and stir into mixture. Bake at 350 degrees for one hour. It is wonderful served warm - especially with a little ice cream.


~*Rachel*~ said...

aw man..........that sounds soooo good...ha ha

Thanks for sharing!

Kelly Spezzano said...

Ooh, this sounds almost like a peach cobbler, only with pineapple. What a great recipe. I think I am going to have to fight with Danielle and Rachel about who gets to bring what recipe to church... LOL

Piano Man said...

Here are some apple muffins that we like real well. They seem to stay moist and not get dry like some muffins. Probably due to the applesauce. Since we are empty-nesters, we do not eat these recipes up like we would with more people in the house. We usually refrigerate or freeze about half of the recipe and take them out later.

This must have been originally for larger muffin tins. We tend to get about 15 or 16 out of this recipe.

Apple Muffins

Cooking spray
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.
In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Dani said...

hmmm, so how do you measure 7/8 of a cup?

strem said...

Hey Dani. Funny - and good - question. A lot of similar recipes out there just call for a full cup. I don't know why the one we received showed this small difference. Of course, if you're using sticks of butter or margarine, you could use the markings on the wrapper. Each 1/2 cup stick is divided into 8 Tablespoons. So, you could just cut off 2 T from one stick and add that to another full stick to get this measurement.