FROSTED PINEAPPLE COOKIES
These are the best pineapple cookies-sweet and moist with real tropical flavor. Because they are unique and look so pretty, these cookies are a hit whenever I serve them. People can't seem to eat just one! -Mary DeVoe, Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.
Nutrition Facts : Calories 98 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 46mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
PINEAPPLE CREAM CHEESE FROSTING
This frosting goes great on lemon cake, 7-up® cake, or lemon cookies.
Provided by Janelle Williams Hawthorne
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 5.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 41.3 mg, Sugar 15.6 g
PINEAPPLE CAKE TRUFFLES
These adorable cake truffles are flavored with coconut and pineapple -- just a bite will transport you to the tropics. Starting with store-bought pound cake and frosting lets you get right to the best part: decorating!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 10 truffles
Number Of Ingredients 8
Steps:
- Line 2 baking sheets with parchment and position a rack on top of one. Set aside.
- Crumble the cake in a large bowl. Add the coconut flakes, frosting, pineapple juice and coconut extract and mix with your hands until fully combined and smooth.
- Using damp hands or gloves, scoop out 3 tablespoons of the mixture and form into a compact egg shape (about 2 inches tall by 1 1/2 inches wide). Transfer to the rack on the baking sheet, standing it upright. Repeat until you have 10 eggs total.
- Add 10 ounces of the candy melting wafers and 5 teaspoons of the coconut oil to a medium microwave-safe liquid measuring cup. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 3 minutes.
- Pour the mixture over the cake truffles to coat completely. As soon as the coating has just set, dip a small offset spatula in hot water, wipe clean and slide under each truffle to release. Transfer to the lined baking sheet. Set aside in the freezer while you proceed.
- Add 4 ounces candy melting wafers and 3/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 2 minutes. Transfer to a small piping bag fitted with a small round tip.
- Lay the truffles on their sides with the bottoms facing you. Pipe the candy mixture in a diagonal crosshatch pattern on the top of each truffle. By the time you finish piping the last one, the first one should be dry. Flip over and pipe a crosshatch on the other side. Stand each truffle upright and put in the freezer.
- Cut the green licorice twists into batons about 1 3/4 inches long. Peel each string, leaving the base intact, so they look like fronds.
- Add the remaining 2 ounces candy melting wafers and 1/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Dip the fronds into the melted candy and place on top of the pineapple truffles. Freeze until set, about 2 minutes.
VANILLA/PINEAPPLE COOL WHIP FROSTING
Steps:
- In a large bowl, mix vanilla instant pudding and crushed pineapples, with juice, until mixed well. Fold in Cool Whip.
- Frost cake and refrigerate at least 1 hour.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FROSTY PINEAPPLE PUNCH
This fun, refreshing punch has a nice combination of coconut and pineapple. The flavor is reminiscent of pina coladas.-Charlene Tennant, Upper Tract, West Virginia
Provided by Taste of Home
Time 10m
Yield 16 servings (3 quarts).
Number Of Ingredients 4
Steps:
- In a punch bowl, combine pineapple juice and cream of coconut. Add scoops of ice cream; gradually pour in club soda. Serve immediately.
Nutrition Facts : Calories 214 calories, Fat 8g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 55mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 1g protein.
BELLA'S EGGNOG FROSTING
Great for gingerbread or molasses cookies! We spread this frosting generously over molasses cookies and eat them right off the cookie sheet. Enjoy!
Provided by intelwalk
Categories Desserts Frostings and Icings
Time 10m
Yield 24
Number Of Ingredients 4
Steps:
- Combine butter and eggnog together in a saucepan over medium-low heat until heated through, about 1 minute. Pour butter mixture into a bowl and add confectioners' sugar. Beat mixture with an electric mixer until frosting is smooth, 3 to 5 minutes. Add milk if frosting is too thick, beating until desired consistency is reached.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 13.2 g, Cholesterol 5.9 mg, Fat 2 g, Protein 0.1 g, SaturatedFat 1.3 g, Sodium 14.5 mg, Sugar 12.9 g
OLD FASHIONED PINEAPPLE FILLING AND FROSTING
Make and share this Old Fashioned Pineapple Filling and Frosting recipe from Food.com.
Provided by Claire312
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy saucepan, melt butter.
- Add sugar and evaporated milk to melted butter and stir.
- Stir in egg yolks and cook over medium heat until mixture thickens-- about 5 minutes.
- Remove from heat and stir in drained pineapple.
- Pour over warm cake.
Nutrition Facts : Calories 215.4, Fat 9.6, SaturatedFat 5.8, Cholesterol 71, Sodium 69.2, Carbohydrate 32.3, Fiber 0.3, Sugar 30.5, Protein 1.6
FROST PINEAPPLE NOG
Make and share this Frost Pineapple Nog recipe from Food.com.
Provided by drhousespcatcher
Categories Beverages
Time 5m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- In bender combine all the ingredients but the ice cubes and mint. Cover and whirl for 30 seconds.
- While running add the ice cubes one at a time through the opening on the lid.
- Blend until mixture is smooth and frosty. Pour into tall chilled glasses.
- Garnish.
- Note: Pineapple should be in natural juice, undrained and chilled.
Nutrition Facts : Calories 121.7, Fat 1.2, SaturatedFat 0.7, Cholesterol 5.3, Sodium 237.7, Carbohydrate 24.1, Fiber 0.3, Sugar 23.6, Protein 4.6
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