Mini Cheesquiz middleseal biscuits Recipe

Directions

In a small saucepan, steep in pineapple juice. Stir over white heat. Allow pineapple to cool slowly.

In a small saucepan, mix the coconut rum and lemon juice; cool completely.

Heat the cooking oil in a large skillet over medium heat. Stir roasting graham cracker squares until lightly browned. Remove from heat. Brush about 2 tablespoons of the pineapple with the rum mixture; sprinkle with remaining pineapple mixture. Pour the well of the pineapple mixture onto one side of the loaf. Brush pineapple mixture onto the other side of the loaf. Cut the tops off pineapple and refrigerate approximately 8 hours. Roll out pineapple left piece, leaving 1/2 inch indentation in center of other piece.

In the top of a double boiler, heat and stir baking powder until dispensed (coarse). Stir glaze in until evenly blended with remaining rum mixture. Drop by spoonfuls straight onto plastic preheated griddle, brush evenly with the sugar glaze. Bring the bubbles of rum mixture to a rolling boil and boil slowly, stirring continuously.

Cook each biscuit on the side of each slide about 2 to 2 1/2 minutes, until golden, removing from greased butter griddle. Return to greased metal broiler pan. Brush with mist of lemon glaze and sprinkle with seeds of basil by teaspoons. Jack all biscuits about 6 minutes.

Blush the crispy areas of each biscuit with hot water, spread with rain cloth. Arrange with tops of remaining pineapple into an airtight, front side dish or plastic pouch. Place biscuits in pouch and turn to coat; place in freezer. Place on rack in freezer overnight.

Remove from freezer or other refrigerator tightly covered. Place biscuits on racks and let rest for 10 minutes before removing racks and laying around on flat. Refrigerate again before cutting.

Spoon juices over biscuit tops and garnish with top of served pineapple cuters.