Recipes Using Dried Pineapple

DRIED PINEAPPLE FLOWERS

Dried Pineapple Flowers image

Made of oven-dried pineapple, these edible embellishments add crunch and color to our Hummingbird Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 2 dozen

Number Of Ingredients 1

Ingredients

2 large or 4 small pineapples

Steps:

Preheat oven to 225 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper.
Peel pineapples. Using a small melon baller, remove and discard "eyes." Slice pineapple very thinly; place slices on baking sheets. Cook until tops look dried, about 30 minutes. Flip slices; cook until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.

KATHY'S PINEAPPLE-COCONUT OATMEAL COOKIES

Kathy's Pineapple-Coconut Oatmeal Cookies image

I took a basic oatmeal cookie recipe and just changed a few things around. Dried pineapple works best. I wanted a cookie without chocolate, but I'm thinking of adding some chips to the next batch - these were a huge hit with my coworkers!!!!

Provided by BakerNurse

Categories Drop Cookies

Time 27m

Yield 41 cookies, 41 serving(s)

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed (I prefer dark brown)
2 large eggs
2 teaspoons vanilla
3 cups oatmeal (quick or regular)
1 1/2 cups chopped dried pineapple
1 cup flaked coconut

Steps:

Preheat oven to 350 degrees.
Whisk together flour, soda, powder and salt; set aside.
Cream together butter, sugars, eggs and vanilla - mixing on high until light and fluffy.
Stir the flour mixture into the creamed mixture, until well combined.
Stir in oats, pineapple and coconut.
Using a 2 tablespoon cookie scoop, drop dough 2 inches apart onto a baking sheet (I always use a silpat on my baking sheets - you never have burned cookies with one!).
Bake 12 minutes on center rack until golden.
Remove from oven, cool on sheet for about 1 minute, then transfer to a wire rack to cool. Store in airtight container.

Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 3.5, Cholesterol 21, Sodium 147.2, Carbohydrate 19.9, Fiber 1, Sugar 10.9, Protein 1.8

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