Delicious Old Fashion Recipe For Cream Cheese Pineapple Pie

Delicious Old Fashion Recipe For Cream Cheese Pineapple Pie As soon as I posted this recipe on my vintage web site I started getting messages from readers about how they had enjoyed this pie years ago and couldn't find the recipe. I wanted to share it with readers now in case they want to make this pie for any of their holiday celebrations. Maybe this recipe will take you back in time, too.

CREAM CHEESE PINEAPPLE PIE This is a recipe from an old cookbook from the Northeastern United States. 1 unbaked 9-inch pie crust Fruit Layer: 1/3 cup sugar 1 tbsp cornstarch 1 (8-oz) can crushed pineapple with its own juice In a small saucepan, combine the sugar, cornstarch, and pineapple (do not drain). Cook the mixture over medium heat while stirring constantly until the mixture is thick and clear. Set aside and allow to cool. When cooled, spread the mixture over the bottom of the unbaked pie crust. Cream Cheese Layer: 1 pkg (8-oz) cream cheese, softened to room temperature 1/2 cup sugar 1 tsp salt 2 eggs 1/2 cup milk 1/2 tsp vanilla 1/4 cup chopped pecans Blend the cream cheese, sugar, and salt together in a mixer bowl. Add the eggs, one at a time, beating after each one. Blend in the milk and vanilla. (It is okay if the mixture looks curdled.) Pour the mixture over the pineapple layer in the crust. Sprinkle the chopped pecans over all. Bake at 400 degrees for 10 minutes. Lower the temperature to 325 degrees and bake for 50 minutes. Cool before cutting. Enjoy! Delicious Old Fashion Recipe For Cream Cheese Pineapple Pie

Delicious Old Fashion Bread Recipes

Delicious Old Fashion Bread Recipes These delicious old fashion bread recipes are perfect to enjoy or give as gifts. Old fashion Gingerbread to Pineapple Carrot Bread you and your friends and family will love them! While some people think of gingerbread only at the holidays, it is a good healthy bread and we enjoy it year round. The Pineapple Carrot Bread is a delicious sweet bread and is perfect for brunches, gifting, and holiday breads from Easter to Christmas.

GINGERBREAD 2 1/4 cups unsifted all-purpose flour 3/4 cup sugar 1 tsp soda 1/2 tsp baking powder 2 tsp ginger 1 tsp cinnamon 1/4 tsp ground cloves 14 tsp salt 3/4 cup soft margarine 3/4 cup water 1/2 cup dark molasses Place the flour, sugar, soda, baking powder, spices and salt in a mixing bowl; mix together well. Add the margarine, water, and molasses. Mix at low speed of an electric mixer until well blended, about a minute. Pour the batter into a lightly greased 10-inch cast iron skillet or a 9-inch square baking pan. Bake at 350 degrees for 30 to 40 minutes or until the gingerbread springs bakc when lightly touched in the center. Best served warm. Yield: 12 servings PINEAPPLE CARROT BREAD 2 1/4 cups all-purpose flour 1 pkg active dry yeast 1 can (8-oz) crushed pineapple in its own juice 1/4 cup granulated sugar 1/4 cup butter 1/2 tsp salt 1 egg 1 tsp vanilla extract 1/2 cup shredded carrot Lightly greased an 8-inch loaf pan and set aside. In a large mixing bowl stir together the 1/4 cup of the flour and the yeast; set aside. Drain the pineapple and reserve 1/3 cup of juice. In a saucepan, heat and stir reserved pineapple juice, sugar, butter, and salt just until warm (120-130 degrees) and butter is almost melted. Add to the flour and yeast mixture. Add the egg and vanilla extract. Using an electric mixer on low speed, beat the mixture for less than a minute, scraping down sides of bowl. Increase speed to high and beat for 3 minutes. Stir the pineapple and carrot into the mixture. Using a wooden spoon or silicone spatula, stir in the remaining 2 cups of flour. This batter will be sticky. Spoon into the prepared pan. Cover and let rise in a warm place until almost double. This will take about 45 to 60 minutes depending on heat. Preheat oven to 375 degrees a few minutes before ready to bake. Bake at 375 degrees for 35 to 40 minutes or until golden brown, covering with a piece of foil the last ten minutes or so if it starts to get too brown. Remove bread from the pan to a wire rack to cool completely. Yield: 1 loaf of about 16 slices. Enjoy! Delicious Old Fashion Bread Recipes

Delicious Old Fashion Cake - Moist Apple Date Nut Cake

There is just no substitute for some of the delicious old fashion cakes we often remember from childhood. Cakes from a box just can't substitute for some of these vintage cakes. This recipe for Moist Apple Date Nut Cake is one I retrieved from my late mother's recipe files after she passed away several years ago. It is unique as it has cocoa powder and coffee among its ingredients. Speaking of coffee, a piece of this cake would go great with a cup of your favorite Joe.

MOIST APPLE-DATE NUT CAKE

Delicious

1 3/4 cups unsifted all-purpose flour
2 tsp unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1 stick butter, softened
1 cup sugar
2 eggs
4 cups peeled and chopped tart apples
1 cup chopped walnuts
1/2 cup chopped pitted dates
1/2 cup cold coffee

Preheat oven to 350 degrees. Grease a tube pan and dust with flour. Tap out excess flour. Set aside.

Combine 1 1/2 cups of the flour, the cocoa powder, baking soda, cinnamon and cloves in a small bowl; set aside.

In a large bowl, beat together butter and sugar until smooth and creamy. Beat in eggs, one at a time, until well blended.

In a medium size bowl, combine the apples, nuts, and dates. Add the remaining flour and toss together until the nuts and fruits are well coated.

Add the flour mixture alternately with the coffee to the butter mixture. Begin and end with the flour mixture. Mix until smooth. Stir in the apple mixture. Spoon the batter into the prepared tube pan and smooth. Bake at 350 degrees for 55 to 60 minutes.

Frost with a caramel frosting or drizzle with a caramel sauce, if desired.

Delicious Old Fashion Cake - Moist Apple Date Nut Cake

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com

For her old fashion recipes visit her at http://grandmasvintagerecipes.blogspot.com