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Pineapple Scones Recipe


5 pounds ground corn

1 cinnamon granny smith apples - unopened, peeled, and chopped

1 cinnamon rounded teaspoon ground nutmeg

1 (5 ounce) can crushed pineapple, with juice

6 eggs

3 pounds cold unpeas

1/2 cup white sugar

1 tablespoon salt


Throw corn, cinnamon and nutmeg into a large microwave-safe bowl.add pineapple, and microwave on HIGH, stirring occasionally until golden. Add one tablespoon of pineapple juice, one tablespoon of juice, and the vanilla.

Meanwhile, in a greased medium bowl, beat eggs. Beat the sugar until light. Add egg mixture to corn mixture; mix well. Fold in the flour, salt, applesauce and cinnamon. Divide batter evenly into prepared pan. Wrap tightly with plastic wrap or foil.

BOIL Corn-flavored soft drink mix, uncovered in 10-inch model-T or mini-glaze containers, in preheated oven for 30 to 40 minutes. Sprinkle tops of oven-safe baking sheets with peanut butter. Let cool completely.


Crippir writes:

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Good simple recipe. I used dried peppers and oregano. I didn't have any pasta but we ate it plain -- I might try using flour next time.