an and brush top with Pineapple glaze, and allow a little to
at dry.
Make pineapple glaze by placing pineapple juice, lemon juice, ginger
hile loaf is baking prepare pineapple glaze.
Sift powdered sugar into
ngredients.
Stir in the pineapple.
Pour batter into the
Reserve 1 1/2 tablespoons pineapple syrup for glaze.
To pineapple, add egg, biscuit mix, sugar and nutmeg; stir into stiff dough.
Heat oil to 375 degrees F.
Drop dough by teaspoonsful into hot oil; fry to golden brown, about 3 minutes, turning once.
Remove with slotted spoon; drain on paper towels.
Dip some of doughnuts into pineapple glaze, others in confectioners' sugar or cinnamon sugar.
Serve warm.
For glaze, combine confectioners' sugar and pineapple syrup; mix until smooth.
Preheat oven to 350\u00b0F
Grease and flour 10-inch tube pan.
In a large bowl, combine all ingredients except pineapple and nuts.
With a mixer at medium speed, beat 2 minutes.
Stir in pineapple and nuts.
Pour batter into prepared pan.
Bake 45 to 55 minutes or until a wooden toothpick inserted in center comes out clean.
Cool in pan on a wire rack for 25 minutes. Invert cake to cool completely.
Pineapple Glaze: In a small bowl combine all ingredients mixing until smooth.
Spoon over cake.
Combine shortening, butter and sugar; cream until light and fluffy.
Add eggs one at a time.
Combine flour and baking powder; add
to
creamed
mixture
alternately
with milk and vanilla. Stir
in
crushed pineapple.
Pour batter into well-greased and floured
10-inch tube pan.
Place in a cold oven; bake in a
325\u00b0 oven
for 1 hour and 15 minutes or until cake tests done.
Cool in
pan
10
to
15
minutes.
Invert
onto serving plate; drizzle Pineapple Glaze over top and sides.
reserving 3 teaspoons juice for Pineapple Glaze.
Mix 1 cup flour
ixture.
Drain pineapple reserving juice for glaze.
Fold pineapple, nuts, rutebagas
br>To make the glaze, combine the pineapple juice, vinegar, ginger, soy
op with Strawberry or Pineapple Glaze.
STRAWBERRY GLAZE: In a saucepan crush
LEMON-MUSTARD GLAZE: mix together all ingredients, makes 3/4 cup glaze.
STOUT GLAZE: In a saucepan combine the stout, honey and butter. bring to boiling, reduce heat and simmer uncovered for 10 minutes. Makes 3/4 cup glaze.
APRICOT-CHERRY GLAZE: Stir together all ingredients, makes one cup.
PEACE-PINEAPPLE GLAZE: In a saucepan combine ingredients. Cook and stir over medium heat until heated through. Makes 1 1/4 cup glaze.
rated zucchini and the crushed pineapple and stir until evenly distributed
Melt together brown sugar and margarine.
Pour glaze in bottom of 9 x 13-inch pan.
Arrange small pineapple slices next in the bottom of the pan.
Place maraschino cherry half in each center of pineapple.
Prepare cake mix according to package directions. Pour cake over pineapple glaze.
Bake at 375\u00b0 for 30 minutes. Check.
Turn pan upside-down on cookie sheet.
If pineapple sticks to pan when turned upside-down, lay back on cake where they should be.
Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
In a medium microwave safe bowl combine brown sugar and reserved pineapple juice. Mix together and microwave for about 5 minutes, until mixture is thick. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.
Place ham on a rack in a shallow baking pan.
Bake at 325\u00b0 until a meat thermometer registers 140\u00b0, 15 to 18 minutes per pound for a whole ham, 18 to 24 minutes per pound for a half ham. Combine preserves and juice; mix well.
Stir in nutmeg, cinnamon and cloves.
Spoon glaze over ham during last 30 minutes of baking.
Serve remaining as a sauce with sliced ham.
Garnish ham slices with pineapple and maraschino cherries.
Lightly oil a shallow baking pan. Place ham, cut side down, in pan and let stand at room temperature 1 hour.
Bake ham 2 hours in a 350\u00b0F oven.
Meanwhile combine pineapple preserves, dark rum, and dry mustard in a small saucepan.
Bring to boil and remove from heat.
Brush ham with pineapple glaze for the last 30 minutes of baking time; pass remaining glaze.
ith whipped cream or strawberry glaze or pineapple glaze.
Place roast, fat side down, on microwave roasting rack in 2-quart glass dish.
Microwave on High 5 minutes per pound.
Turn roast fat side up.
Make several slits diagonally through fat. Pour on half of glaze.
Insert probe; set temperature control to 165\u00b0 and vari-cook on Roast.
Remove from oven.
Pour on remaining sauce.
Let stand 10 minutes, covered in aluminum foil.
Spoon glaze over ham last 30 minutes of baking time.