o 24 hours. (Fix the Pineapple Salsa now so it can
nd vanilla.
Refrigerate batter for a minimum of one hour
For the huitlacoche: Remove the mushroom
Melt butter in pan (9 x 9-inch).
Mix together the next 5 ingredients and pour into baking dish with melted butter. Sprinkle with cinnamon, 1 tablespoon sugar and roasted pecans. Bake at 300\u00b0 for 40 minutes.
Make jello using 1& 1/2 cups of boiling water, and refrigerate until set.
Blend 5 slices of the pineapple in a blender (without using the syrup in the can or any additional water).
Add the whipped cream, cream cheese, and jello to the pineapple in the blender.
Blend thouroughly until pureed well.
Pour out into bowl, and refrigerate for 8 hrs.
Use the remaining pineapple slices to chop up coarsely and decorate souffle once half set.
Aditional whipped cream can also be used to decorate.
Enjoy!
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
enerously butter an 8-inch souffle dish; sprinkle lightly with cheese
br>Butter six 4-ounce souffle cups and coat with sugar
Cream butter and sugar together; add eggs and pineapple.
Fold in 5 slices cubed bread.
Pour into casserole.
Bake covered for 45 minutes at 350\u00b0.
Remove cover and bake for 15 minutes more.
rimp, if needed.
Cut pineapple lengthwise into 1/2\"
Mix sugar and flour together and add to crushed pineapple. Stir in beaten eggs.
Pour into 1 1/2-quart casserole dish.
Top with bread cubes which have been combined with melted margarine. Bake at 350\u00b0 for 30 minutes.
This is a good side dish for ham and other meats.
FOR THE BREAD PUDDING-------------------.
Preheat
individual 4 inch diameter souffle dishes set aside.
Saute
Cream butter and sugar together.
Add eggs, one at a time, and beat until lemon colored.
Add pineapple; stir in bread.
Put in buttered dish and bake at 350\u00b0 for 1 hour, until golden brown.
Cream butter and sugar; add eggs.
Add pineapple and bread. Put in buttered casserole.
Bake at 350\u00b0 for 1 hour.
Beat eggs.
Add flour and sugar and beat until foamy and somewhat thickened.
Fold in pineapple.
Pour into a 1 1/2-quart casserole dish sprayed with vegetable spray.
Top with buttered bread.
Bake at 350\u00b0 for 30 minutes.
For the pastry cream: Scald the
nside of a 6 cup souffle dish.
Coat the interior
Beat together sugar, butter and eggs.
Add and stir in pineapple.
Fold in bread crumbs.
Bake in greased 1 1/2-quart casserole dish at 350\u00b0 for 1 hour.
Can be served hot or cold.
Cream butter, sugar and eggs one at a time.
Stir in pineapple.
Fold in bread cubes.
Grease 1 1/2-quart casserole. Bake at 350\u00b0 for 1 hour, uncovered.