Pineapple Upside Down Cake

Comment: This pineapple upside down cake recipe is from Roy’s Hawaiian Fusion restaurant. I have made these cakes many times and they always turn out great. I like to bake the cakes individually in my molten lava cake pan with removable bottoms. I think the cakes are best served warm with vanilla ice cream.


Recipe

The sauce around the plate was made by combining 3/4 cup pineapple juice with 2 tsp cornstarch.
The garnish was made by putting brown sugar in the oven at 400 degrees F for 5 minutes. You have to wait at least 5 min before touching the sugar when it comes out of the oven. The hot sugar liquid will harden & set up within that time.

Pineapple Custard filled Sugar Cookies

Comment: These cookies are sweet, creamy, and tangy. The pineapple custard had a nice creamy subtle flavor while the fresh pineapple contributed a more pronounced flavor. The cookie is made with oil instead of butter and turns out more cakey than chewy. I think these cookies would be fun to bring to a Hawaiian themed party.

Sugar Cookie Recipe
Note – I cut the sugar cookie recipe in half and only added 1/4 cup of sugar.

Pineapple Custard Recipe
1 cup pineapple juice
1 egg
2 Tbsp sugar
2 Tbsp cornstarch

Bring pineapple juice to a boil in a pan. Combine egg, sugar and cornstarch in a separate bowl. One pineapple juice starts to boil add it to the egg/sugar/cornstarch mixture in a slow, steady stream. You must stir the mixture vigorously while your pouring in the hot pineapple mixture so that the eggs do not curdle. Put the mixture back over medium to low heat and stir until the liquid mixture begins to thicken. It will look like pudding. Then plunge the bottom of your pan into cold water to stop the temperature from rising. Continue to stir to cool the custard down. Then transfer the custard into another bowl, cover it will plastic wrap and refrigerate. Wait an hour or so before serving it so that it is chilled. Also, you will want to stir it a little so that it becomes smooth before serving.
Serve with fresh pineapple.

Ribbon Salad

Comment: This is my all time favorite version of fruit salad. It is cool, creamy and tangy from the orange jell-o added to it. My Mom got this recipe from a friend at a church potluck many years ago. It has been a family favorite ever since.

1 small pkg. orange jell-o

1/2 pkg. mini marshmallows

1 small can of crushed pineapple

1 cup cool whip

4 Tbsp. mayo

8 oz pkg. cream cheese

1 cup mild cheddar cheese grated

Melt orange jell-o in 1 cup boiling water. Add mini marshmallows and stir until they are mostly melted then add 3/4 cup cold water.  Add other ingredients and mix well. I fold in the cool whip at the end. Chill in refrigerator until set.