By Ann Hudson for the SNAP
Monday, September 17, 2012 —
If you like pineapple, you will love this cake.
Pineapple Pound Cake
1 cup butter
1/2 cup shortening
2-3/4 cups sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/4 cup milk
3/4 cup crushed pineapple, drained
1 teaspoon vanilla
Cream together butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder. Add flour mixture alternately with milk. Add pineapple and vanilla. Mix well. Pour into a 10-inch, greased, floured tube pan. Bake at 325°, checking after 1 hour and 10 minutes. Cake is done when it begins to pull away from the pan and turns golden brown. Turn out immediately, add warm topping and cover. The cake is better after it sits for a couple of days.
1-1/2 cups powdered sugar
1 cup crushed pineapple, undrained
1/4 cup butter
Combine ingredients, heat and pour over warm cake.
3/4 cup water
1 pound carrots, scraped and shredded
1 pound parsnips, scraped and shredded
2 tablespoons butter or margarine
1 tablespoon maple syrup
1 teaspoon dried tarragon
1/2 teaspoon salt
14 teaspoon pepper
Bring water to a boil in a large saucepan; add carrot and parsnip. Cover and cook 5 to 7 minutes or until crisp-tender, stirring twice. Stir in butter and remaining ingredients; serve immediately.
Yield: 8 servings.
3 tablespoon butter
1/3 cup flour
1 tablespoon chicken bouillon or 1 cube
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups milk
3 cups chicken, cooked
1 cup peas, cooked
1 cup carrots, cooked and diced
1 cup potatoes, cooked and diced, or rice, cooked
1 Pillsbury refrigerated pie crust, uncooked
Preheat oven to 375°. Melt butter in medium saucepan. Add flour, bouillon, salt and pepper. Stir until blended, then stir in milk until thickened. Add chicken and vegetables. Pour into casserole, deep-dish pie plate or skillet. Add top crust. Bake for 45 minutes.