How To make Pineapple Cheesecake Squares Jo
1 x Pat in pan crust
2 pk Cream cheese (8 oz each)
1/2 c Sugar
2 x Eggs
2/3 c Unsweetened pineapple juice
1/4 c Flour
1/4 c Sugar
1 c Crsh pineapple(20 oz)drained
1 c Juice from drained can(save)
1/2 c Whipping cream
Heat oven to 350deg. Bake crust. Beat cream cheese in bowl until smooth and fluffy; beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely. Mix flour and 1/4 cup sugar in 2 qt saucepan. Stir in 1 cup of saved Pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in drained pineapple. Cool completely. Beat whipping cream in chilled bowl until stiff. Fold into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into squares.
How To make Pineapple Cheesecake Squares Jo's Videos
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Chef Cheryl makes delicious Pineapple Nut Bars
Taking on the Star Ingredient Challenge of Dole Pineapple, Chef Cheryl-Ann Shortt-Charles makes a delicious Pineapple Nut Bar.
Dole Pineapple and Almond Bars
From Cup of Joe, courtesy Chef Cheryl-Ann Shortt-Charles
Base:
70g butter, melted
1/4 cup brown sugar
2/3 cup all purpose flour
1/2 cup almond meal / finely ground almonds
Almond topping:
80g butter
1/4 tsp salt
2 tbsp honey
1 cup slivered almonds
Pineapple topping:
2 large eggs, beaten
1 cup brown sugar
1 cup DOLE Crushed Pineapple (save the juice) or blend 1 cup DOLE Pineapple Chunks in a blender
2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Method
1. Preheat oven to 350°F. Line the bottom and sides of one 20 cm square or one 15 x 25 cm slice pan with baking paper, leaving an overhang on two sides for easy removal of slice after baking.
2. In a large bowl, combine all base ingredients. Press into the prepared pan and bake for 12 mins or until it is slight set and light brown. Set aside to cool slightly.
3. While the base is cooling, prepare the almond topping. Combine butter, salt and honey in a small saucepan and use a low heat to melt and cook the mixture for about 3 mins until the melted butter looks a little cloudy but do not burn the butter. Stir through slivered almonds and spread the warm topping evenly over the base.
4. Combine all the ingredients for the pineapple topping in a bowl, pour the mixture over the almond topping mix.
5. Bake for 20-25 minutes until the top is golden brown, remove from the oven and allow to cool in order for the fillings to set.
6. Once cooled cut into desired bar sizes and enjoy.
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PASTRY SHOP CHEESE SLICES or PINEAPPLE CHEESECAKE
This recipe comes from Pillsbury’s “Bake-Off Cook Book From the 18th Annual Bake-Off” (held in 1967). It was one of the 100 finalists selected to compete in hopes of winning one of the grand prizes for that year.
PASTRY SHOP CHEESE SLICES
Filling -Pineapple Layer
3 tablespoons sugar
2 tablespoons flour
1/8 teaspoon salt
13 1/2 oz. can crushed pineapple, undrained
In a small microwave-safe dish, combine 3T sugar, 2 T flour, salt and pineapple. Microwave 4 mins, stirring constantly, until thickened. Remove from heat; set aside to cool.
Filling - Cheese Layer
2 eggs
1 teaspoon vanilla
¾ c. sugar
2 c. small curd cottage cheese
8 oz. pkg. softened cream cheese
1/2 c. flaked coconut
2 tablespoons flour
Beat eggs, vanilla and ¾ c sugar at high speed until thickened. Add cream cheese, cottage cheese, coconut and 2 T flour. Beat until well blended. Set aside.
Dough
1 pkg. active dry yeast
1/4 c. warm water (100 degrees F)
1 tablespoon sugar
1/2 c. butter
2 c. flour
1 egg
1/2 teaspoon vanilla
Combine yeast and water; let stand until bubbly, 3 to 5 minutes. Combine butter, sugar and flour in large mixing bowl until mixture is the size of small peas. Add yeast mixture, egg and vanilla extract. Mix on low speed until dough forms. Knead on lightly floured surface until smooth.
Roll out two-thirds of dough to a 14 x 10 inch rectangle and remaining 1/3 of dough to a 12 x 8 inch rectangle. Place large rectangle in bottom of 12 x 8 inch pan, pulling dough up sides. Spread dough with cooled pineapple filling mixture. Top with cheese filling mixture, spreading carefully to cover. Place small rectangle over filling. Fold bottom crust top to seal edges. Flute edges. Cover; let rise in warm place until light, about 1 hour.
Bake, uncovered, at 375°F for 30 to 35 minutes until golden brown.
Cool the cake to room temperature, cover and store in refrigerator.
Serves: 10 to 12.
Optional: While warm, spread with glaze.
GLAZE:
2 tablespoons milk
1/2 teaspoon vanilla extract
1 c. confectioners sugar
Combine ingredients and blend until smooth. Drizzle over warm cake.
3 ingredients dessert in 5 minutes! with no sugar ,no gelatin, no oven !! enjoy it guilt- free!
3 ingredients dessert in 5 minutes! with no sugar ,no gelatin, no oven !! enjoy it guilt- free!
ingredients :
5-6 medium oranges ( 2 +1/2 cups of orange juice (600ml))
2-3 tbsp of honey (depends on the oranges sweetness)
1/2 cup of cornstarch (65g)
for garnish (optional):
some desiccated coconut
candied cherries and mint leaves
enjoy it !
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