Canning Fresh Pineapples

Fred Meyer has this great sale going right now for pineapple that I could not pass up! We use pineapple lots of different dishes, baking, smoothies and just eating them out of the jar. At $1.00 each, this week is a great stock up price for these babies. I purchased 8 and cut only 6 for this canning recipe. It's super easy and fast compared to other canning recipes.

What you will need:

(6) fresh Pineapples
(16) Wide mouth Pint jars with lids
1/4 cup lemon juice
Canning equipment (avail at Walmart for cheap)
4 cups sugar
12 cups water
Med stock pot
Knives



Pretty simple steps here.

• Cut the top and bottom off of the pineapple then cut (as close to the rind as possible) the rind off.
• Either use a melon baller or pairing knife to cut out 'eyes' (pardon the phone picture) 

I chose a pairing knife to cut the eyes out. If you notice the eyes are in a diagonal pattern making it the finished pineapple look pretty.. to me at least.

• Slice pineapple in half. Half the half pineapple. Cut the hard white core from the  1/4 pineapple.
• Cut the 1/4 piece into 3 then crosswise cut into about 7-8 pieces. (save cores for syrup).
• Place the sugar, cores and water in pot. Boil for 10-15 mins. (I added about 1/4 cup lemon juice)
• Prep you jars according to canning method and recommendations.
• Directly put the pineapple in prepped jars (pack them tight). Fill to 1/2 inch line.
• Pour simple syrup into packed jars
• Wipe rim with clean wet towel
• Put lids and rings on
• Can Pints for about 25 mins, Quarts for about 35 mins. 

Done!

I might dehydrate the other 2 pineapples or just freeze them for smoothies. What do you think I should do?











 

Doughnuts Galore!!

makes 1 dozen doughnuts

1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying

Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts).

Do not reroll scraps.

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)

I also fried the doughnut holes for about 1 minute and them tossed them in powdered sugar and cinnamon sugar straight out of the hot grease.

Gourmet, December 2006 and Joy the baker

Chocolate Glaze

recipe from Alton Brown

1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted

  

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

*You can add sprinkles and other yummy toppings.

Pumpkin Cinnamon Rolls

So I know I've neglected posting this for a week now but tough nails, you'll get over it. haha. So whats a girl to do with pounds and pounds of pumpkin?.... make pumpkin cinnamon rolls that is! I found a recipe very similar that caused me to step out of my cookie making and try this one and trust me, you'll want to try it too.

 WHAT YOU NEED:

1/4 cup warm water
1 package active dry yeast
1/3 cup warm milk
1 egg beaten
3/4 cup pumpkin puree
1 Tablespoon melted butter
2 cups flour
1 1/4 cups whole wheat flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cardamom or its substitute

Filling:

1 stick softened butter
2/3 cup sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cloves

Frosting:

4 ounces softened cream cheese
1/2 cup softened butter (in the original inspiration they used 1 cup)
1 teaspoon vanilla bean paste or extract
3/4 teaspoon lemon juice
2/3 cup powdered sugar

In a large bowl, stir the water and yeast together.
Let it stand for about 5 minutes or until it is foamy.
Add the milk, butter, pumpkin, brown sugar, whole wheat flour, salt, and spices.
Mix well for 2 minutes.

 Add the flour (a little at a time, about 1 1/2 cups to start) until the dough comes together.

Knead until the dough pulls away from the side.  The dough will become smooth and elastic.

Put the dough in an oiled bowl.
Cover with a towel and let sit in a warm place.
Let the dough double, about an hour.

Make the filling.  Mix together the sugars and spices.

When the dough has doubled, turn it out on a flour surface.

 Cut the dough in half.

Roll the dough out into a rectangle, approximately 12x16 inches.  Spread the butter all over.

Sprinkle with the sugar and spice mixture.  Roll into a 20 inch log.
Slice the roll into 15 slices.  Place the slices in a greased 9×13 pan or two  brownie pans.
Repeat with the other half of dough.

 Cover the pans with a damp towel and let rise until doubled, about 45 minutes.

Bake in a preheated 375 degree oven for about 20 to 30 minutes.

 * If you would like to add the frosting, wait until the rolls have cooled or until warm before putting it on. my mistake and why you see no picture is I didn't wait.*

Cream together the butter and cream cheese.  Add the vanilla and lemon juice.
Beat in the powdered sugar until smooth.

Pumpkin Pie Yummys

 (sorry about the unfocused picture)

 What is Fall without the classic pumpkin pie? For me pumpkin pie opened the season of leaves dropping, turkeys, crisp cool breeze, and of course pumpkin carving and with pumpkin carving you must make pumpkin pies.
 My family loves bustin' out 5-8 pies this time of year. We've tested many different recipes and this is the one we seem to love the most.

 WHAT YOU NEED:

• 1 baking pumpkin
• 1 (14oz) Sweetned Condensed Milk
• 2 Eggs
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/2 tsp Allspice
• 1/2 tsp Salt 
• 9'' Deep Dish pie crust ( ya we cheat ) - if you want to try out your own pie crust making skills, go ahead.

                   Cut the Baking pumpkin in half w/o stem. Scoop out the seeds and string.

                           Cover baking sheet with foil and place pumpkin cut side down.

                           Bake at 350 'til tender ( about 25-35 mins) Let cool.

    Scoop out flesh and mash with potato masher or food processor until smooth. Drain if it's to watery.

                                   Combine the Milk,Eggs until smooth.

                       Add the remaining ingredients and process the heck out of it,ha!

                        I like the poke the bottom of the pie crust before I pour the mixture but you dont have to. Bake at 425 for 15minutes. Reduce temp to 350 and continue baking 35-45 minutes or until knife inserted 1  inch from crust comes out clean. Cool.

                                                                         ENJOY!!