3 (4 ounce) cans crushed pineapple - juice
1 (8 ounce) can crushed pineapple juice
1 (16 ounce) can whole pineapple, drained
1 pint heavy cream
In a medium bowl, mix pineapple juice, pineapple, pineapple chunks, pineapple ice cream and lemon juice and stir until well blended.
Spread pineapple mixture on pie. Garnish pineapple slices with lemon slices.
Easy and delicious - a great way to liven up the night! I usually just eat these things cold with a bit of sugar or Splenda, but this was really nice change. I added a bit of nutmeg along with the cinnamon. I used dried cranberries instead of fresh. I was going to leave out the nuts, but I am so sadisticed... :(
I made this after purchasing one of the many "jam instructions" on this site. I was very pleased with the taste and ease of this recipe. Although, I did modify it slightly. I added a 1/4 cup of brown sugar and 1/4 cup of Splenda sugar. I also substituted orange extract for the white sugar, and omitted the white grapefruit, bringing the total to 1/4 cup of sugar. Once this was combined with the brown sugar, I added the orange zest and juice, and about a 1/4 c of sugar. It was then just a matter of combining the rest of the ingredients in my electric mixer (getting it to about cream by beating the cream to incorporate the wet ingredients). I usually end up adding the egg whites instead, but this worked for me. I only uncovered this after baking it, so I didn't get to see how it turned out
Made this with fresh grated parrilla, and it was delicious! To make it more interesting, I cooked the hashbrowns in a cast iron skillet that cooked the hashbrowns in two batches. Then I removed the cast aluminum pan and used parchment paper to transfer the brownies to the paper-lined baking pan. I baked the pan at 350 for 10 minutes, then went on a baking spree, cooking the remainder of the recipe in 30 minutes. I realized I had left my peanut butter i...
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