Humming Bird Cake 2

Ingredients

3 cups self rising fluor
2 cups granulated sugar
3/4 vegetable oil
1/2 cup chopped pecans
2 very ripe large bananas mashed
1 can (8 oz) crushed pineapple
1 tsp vanilla extract
1 tsp ground cinnamon
4 large eggs, beaten

Icing recipe
1 pound box confectioner's sugar
8 oz package cream cheese - room temperature
6 tbsp butter, softened
1 tsp vanilla
1 tbsp milk, more if needed
1/2 cup finely chopped pecans.

Preheat oven to 325ºF

Grease and fluor three 8 inch round cake pans.  In a large bowl, combine fluor, sugar, oil, 1/2 cup pecans, bananas, pineapple, vanilla, cinnamon and beaten eggs.  Stir well until smooth.

Pour batter into 3 pans and bake for 26 - 28 minutes, or until tops spring back.  Let cool in pans for 10 minutes.  Then cool on racks completely.

Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tbsp milk in a large bowl tien an electric mixer.  Mix until smooth.  If needed add more milk, 1tsp at a time for proper spreading consistency.

Ice between each layer and on the top and sides.  Sprinkle top with pecans.  keep refrigerated.

Humming Bird Cake 1

Ingredients:

3 cups self rising fluor
2 cups granulated sugar
1 cup nuts
1 tsp soda
1 tsp cinnamon
1 1/2 cup oil
3 eggs
1 1/2 tsp vanilla
1 (8oz) can crushed pineapple
2 cups chopped bananas

Mix all dry ingredients.  Add other ingredients; stir until mixed.  Do not beat.  Pout into tube pan.  Bake 1 hour at 350ºF.  When done cool and cut in 3 layers, set aside.

Icing recipe:
1 pound confectioner's sugar
8 oz package cream cheese room temperature
6 tbsp butter softened
1 tsp vanilla extract
1 tbsp milk, more if needed
1/2 cup finely chopped pecans

Mix sugar, cream cheese, butter, vanilla ans 1 tbsp milk in a large bowl with an electric mixer.  Mix until smooth.  If needed add more milk, 1 tsp at a time for proper spreading consistency.  ice between each layer and on top and sides. Sprinkle top with chopped nuts.

Pinapple Drop Cookies (3 dozen)

1/2 cup shortening
1 cup sugar
1/2 tsp vanilla
1/2 cup drained crushed pineapple
2 cups fluor
1 tsp baking soda
1 tsp salt

Preheat oven to 375ºF.  Using electric mixer, cream shortening and sugar.  Beat in eggs, vanilla and pineapple.  Sift fluor, baking soda and salt together, and gradually add to creamed mixture.  Drop by teaspoons on an ungreased cookie sheet, flattening each slightly with fingers.  Bake 12 to 15 minutes.

Triangulos de Queso (4 raciones)

1 piña baby o una lata pequeña de piña

1 cuña de queso de nata de 150 gr.

200 gr de dulce de membrillo

Pelar, cortar la piña en rodajas y estas en octavos y el queso en triángulos del tamaño de los de piña

Cortar el dulce de membrillo del tamaño y forma de la piña y el queso.

Colocar un octavo de piña, encima uno de membrillo y sobre él, el queso y gratinar.

Trucos

El membrillo y el queso siempre han hecho una buena combinación, la piña aporta sabor y un soporte mas ligero que el pan.  También se pueden hacer estos montaditos sobre una tostada de pan tipo Melva o cortado fino y tostado para que tenga mas consistencia.

Hay que emplear un queso cremoso, de fácil gratinado en el horno, sin que llegue a deshacerse.

Se deben servir recién horneados para que estén calientes.

Pineapple Upside Down Cake

Ingredients

1 can crushed pineapples
1 can cherry pie filling
1 yellow cake mix
1 8 oz package cream cheese
1 container cool whip large (16 oz) 6 cups
1 cup crushed walnuts
1/2 cup powdered sugar

In a cake pan spread pineapple, prepare cake mix according to directions and spread over pineapple, bake according to directions.  In a mixing bowl, combine cream cheese, cherry pie filling, powdered sugar and cool whip, spread on top of cooled cake and top with crushed walnuts.

Helados de Piña

Ingredientes

2 tazas de piña
1 taza de azúcar
1 taza de yogur
200 gramos de queso ricota
1/2 taza de jugo de piña

Preparación

Licúe todos los ingredientes y ponga en moldes de cubitos para hacer hielo; lleve al congelador y si desea, ponga palitos para helados.

Banana Pudding

Ingredients

3/4 cups sugar
2 tbsp fluor
1/4 tsp salt
2 cuos milk
3 eggs, separated
1 tsp vanilla
vanilla waffers
6 bananas

Combine 1/2 cup sugar, fluor and salt in top of double boiler; stir in milk.  Cook over boiling water, stirring constantly, until thickened.  Cook uncovered, 15 minutes more, stirring occasionally.  Beat egg yolks, gradually stir in hot mixture.  Return to double boiler, cook 5 minutes stirring constantly.

Remove from heat, add vanilla.  Line bottom of casserole with vanilla waffers, top with a layer of sliced bananas.  Pour a portion of custard over the bananas.

Continue to layer waffers, bananas and custard ending with custard on top. Beat egg whites stiff but not dry.  Gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks.  Pile on top of pudding in casserole.

Bake in hot oven (425ºF)

Pineapple Pudding

For a delicious variation of the above recipe, substitute for canned pineapples, well drained.

Pineapple Butter Frosting

1/2 c butter
3 c sifted icing sugar
1/3 c well drained crushed pineapple
1 tsp grated lemon rind

Cream butter,  Add remaining ingredients and blend until fluffy.
Yield: for two 9" layers or a large cake.