Brush egg yolk glaze. Roll pineapple filling into balls and place
eep the juice.
Cook pineapple and juice over medium heat
ake the jam, grate the pineapple coarsely.
Combine the grated
For filling: Drain crushed pineapple in a colander, pressing to
Drain pineapple from juice.
Make a thick syrup of juice and 1 cup sugar.
Roll out tart crust and spread thin layer of pineapple; sprinkle with dry sugar.
Fold tart and fry slowly until golden brown.
Place on platter and cover with pineapple syrup.
aucepan over medium heat, combine pineapple and sugar. Bring to a
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
ou favorite yellow cake batter recipe or a box mix and
nd quarter pineapple. Remove core and thinly slice pineapple. Place pineapple in a
lour it every 1-2 tarts, otherwise it will stick.).
up, put 1 teaspoon of pineapple preserves. In a small bowl
pprox.15-20 minutes.
Tarts will still be bubbling but
13 inch pan ready(recipe didn't say to grease
Combine lemon rind, lemon juice and sugar in top of double boiler.
Add butter.
Heat over boiling water, stirring until butter is melted.
Stir in beaten eggs.
Continue cooking, stirring constantly until the mixture is thick enough to pile slightly (about 15 minutes).
Spoon filling into cooled tarts.
ruffled edge.
Bake tarts at 425\u00b0 F for
In a bowl, combine drained pineapple, egg, sugar, butter.
Begin adding bread pieces and stir. Bread should absorb liquid. Continue adding bread until bread will no longer absorb liquid. This can be anywhere from 6-10 slices.
Put in a 9x9\" baking dish.
Bake 350 for 30-45 minutes. Top should begin to brown when it is done.
I almost always double the recipe, use a 9 x 13 pan, and bake for 1 hour.
Mix filling as directed.
Add flour.
Bake in tart shells for 35 minutes at 325\u00b0 to 350\u00b0.
Makes 12 tarts.
until risen and firm. Dust tarts with confectioners' sugar.
dges with pointed knife. Allow tarts to stand for at least