Recipes and Food

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Message 1615661 - Posted: 18 Dec 2014, 7:25:30 UTC - in response to Message 1615404.  
Last modified: 18 Dec 2014, 7:29:51 UTC

Does pineapple make a good pie? Anyone have a recipe for it?

(Just a random thought I had this morning.)

It's considered a citrus fruit, so I doubt it would.


Pineapples are bromeliads. They are not considered to be citrus fruits.

Citrus fruits make excellent pies - lemon meringue, Shaker lemon, key lime etc.

I would not put pineapple pieces in any gelatin based pie fillings. I think that pineapples, like mangoes, have the capacity to denature some proteins. I suspect that pineapple pieces, suspended in a gelatin filling, might turn that filling to soup. I believe that is why pineapple is often used in meat tenderizers and meat marinades.

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Message 1615665 - Posted: 18 Dec 2014, 7:42:56 UTC - in response to Message 1615661.  

Does pineapple make a good pie? Anyone have a recipe for it?

(Just a random thought I had this morning.)

It's considered a citrus fruit, so I doubt it would.


Pineapples are bromeliads. They are not considered to be citrus fruits.

Citrus fruits make excellent pies - lemon meringue, Shaker lemon, key lime etc.

I would not put pineapple pieces in any gelatin based pie fillings. I think that pineapples, like mangoes, have the capacity to denature some proteins. I suspect that pineapple pieces, suspended in a gelatin filling, might turn that filling to soup. I believe that is why pineapple is often used in meat tenderizers and meat marinades.

(Ang. is my name and cooking is my game!!!)

My mother made a lime jello salad that used pineapple rings in the the top with cherries in the center of the rings, the lime jello had cream cheese and almonds mixed in, as long as one used premium pineapple it was great, cheap pineapple made for chewy tough rings, yuck.
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Message 1615920 - Posted: 18 Dec 2014, 19:35:29 UTC - in response to Message 1615630.  

Does pineapple make a good pie? Anyone have a recipe for it?

(Just a random thought I had this morning.)

Don't have a pie recipe but a cake I do. Extra easy to make.
All you need is a Angel Food cake mix and a 14oz can of crushed pineapple.

Pour the dry Angel Food cake mix in a mixing bowl.
Add one 14oz can of crushed pineapple.
Mix the two together. Nothing else.
Pour into a cake pan.
Bake the cake mix to the instructions on the Angel Food cake box.

Now the hard part.

Let the cake sit about 24 hours after it is done baking. The pineapple sugars and flavor have to have time to filter out into the cake. The less time you let the cake sit. The more it will taste like Angel Food.

I've tried that a few times, but I didn't know it's supposed to sit.

The problem I have with that recipe is that the angel food cake mix comes with the cake mix and the dried egg whites in separate envelopes. You're supposed to mix the egg whites with whatever liquid it says (I forget) and whip it up good, then fold it into the cake mix and its liquid. This is what gives the cake its light and airy, "angelic" quality. If you just dump both envelopes together and stir with the pineapple and its juice, the cake comes out flat, dense, and chewy.
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Message 1615923 - Posted: 18 Dec 2014, 19:45:10 UTC - in response to Message 1615645.  
Last modified: 18 Dec 2014, 19:53:26 UTC

Just remember. You have to core it. Make it look like rings. The center is hard.


I have an apple core/slicer. Would that work?

@ Gordon
The pineapple core is about a inch round.

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Message 1615927 - Posted: 18 Dec 2014, 19:52:18 UTC - in response to Message 1615920.  

Does pineapple make a good pie? Anyone have a recipe for it?

(Just a random thought I had this morning.)

Don't have a pie recipe but a cake I do. Extra easy to make.
All you need is a Angel Food cake mix and a 14oz can of crushed pineapple.

Pour the dry Angel Food cake mix in a mixing bowl.
Add one 14oz can of crushed pineapple.
Mix the two together. Nothing else.
Pour into a cake pan.
Bake the cake mix to the instructions on the Angel Food cake box.

Now the hard part.

Let the cake sit about 24 hours after it is done baking. The pineapple sugars and flavor have to have time to filter out into the cake. The less time you let the cake sit. The more it will taste like Angel Food.

I've tried that a few times, but I didn't know it's supposed to sit.

The problem I have with that recipe is that the angel food cake mix comes with the cake mix and the dried egg whites in separate envelopes. You're supposed to mix the egg whites with whatever liquid it says (I forget) and whip it up good, then fold it into the cake mix and its liquid. This is what gives the cake its light and airy, "angelic" quality. If you just dump both envelopes together and stir with the pineapple and its juice, the cake comes out flat, dense, and chewy.

What kind of Angel Food mix do you get? I usually get a Pilsbury or Duncan Hines. Just one envelope to open.

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Message 1615929 - Posted: 18 Dec 2014, 19:56:30 UTC

Okay, I Binged "pineapple pie recipe."

This one sounds easy and good, but used a lot of extra fat and sugar.

This one sounds a little more reasonable.

This one bills itself as a pineapple version of a lemon meringue. Looks really good, but a lot of work to make.

This one sounds easy and adds less sugar than the first two and only a tablespoon of butter.

This one is intriguing. I wonder if it would work with reduced fat sour cream. I would probably substitute real cream for the Cool Whip.

Skipping down the page a few, this one has the pineapple on top of a ricotta and cream cheese base. However, the ingredients list includes an optional tablespoon of rum, but the instructions don't say which part to mix it into.

And there are many others. I may even try one or two of them someday.
David
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Message 1615930 - Posted: 18 Dec 2014, 19:57:58 UTC - in response to Message 1615927.  

Does pineapple make a good pie? Anyone have a recipe for it?

(Just a random thought I had this morning.)

Don't have a pie recipe but a cake I do. Extra easy to make.
All you need is a Angel Food cake mix and a 14oz can of crushed pineapple.

Pour the dry Angel Food cake mix in a mixing bowl.
Add one 14oz can of crushed pineapple.
Mix the two together. Nothing else.
Pour into a cake pan.
Bake the cake mix to the instructions on the Angel Food cake box.

Now the hard part.

Let the cake sit about 24 hours after it is done baking. The pineapple sugars and flavor have to have time to filter out into the cake. The less time you let the cake sit. The more it will taste like Angel Food.

I've tried that a few times, but I didn't know it's supposed to sit.

The problem I have with that recipe is that the angel food cake mix comes with the cake mix and the dried egg whites in separate envelopes. You're supposed to mix the egg whites with whatever liquid it says (I forget) and whip it up good, then fold it into the cake mix and its liquid. This is what gives the cake its light and airy, "angelic" quality. If you just dump both envelopes together and stir with the pineapple and its juice, the cake comes out flat, dense, and chewy.

What kind of Angel Food mix do you get? I usually get a Pilsbury or Duncan Hines. Just one envelope to open.

I'll check those. I think I usually get a store brand.
David
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Message 1615940 - Posted: 18 Dec 2014, 20:21:09 UTC

My mother made a lime jello salad that used pineapple rings in the the top with cherries in the center of the rings, the lime jello had cream cheese and almonds mixed in, as long as one used premium pineapple it was great, cheap pineapple made for chewy tough rings, yuck.

Canned pineapple is basically cooked pineapple. I suppose that it is possible that the cooking process destroys the enzyme in pineapple (and mangoes???) that causes the denaturing of proteins in gelatin.

Also, it sounds like your mom put the pineapple at the top of the gelatin mold, rather than throughout it, thereby minimizing the contact between the fruit and the gelatin.

Where is our resident chemist, Simon?

Simon, if you happen to come up for air from all of your studies and you know what the deal is with pineapples and mangoes, please educate us on this food science topic.
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Message 1615947 - Posted: 18 Dec 2014, 20:40:53 UTC

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Message 1616071 - Posted: 19 Dec 2014, 4:44:16 UTC - in response to Message 1615947.  

What, no Devils food cake?


I'll take a slice of that right now. :~)
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Message 1616106 - Posted: 19 Dec 2014, 7:02:11 UTC - in response to Message 1616071.  

What, no Devils food cake?


I'll take a slice of that right now. :~)

Me 2, though a caramel 1 would be even better. :-)

Cheers.
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Message 1616128 - Posted: 19 Dec 2014, 7:27:52 UTC - in response to Message 1616106.  

There's the Red Devils food cake:

Caramel like this?

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Message 1616143 - Posted: 19 Dec 2014, 8:07:02 UTC

No Vic, caramel all the way through (my missus made mean 1's). ;-)

Cheers.
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Message 1616150 - Posted: 19 Dec 2014, 8:26:33 UTC - in response to Message 1616128.  

There's the Red Devils food cake:


The more common name for the cake you have posted is "Red Velvet Cake". A red velvet cake is minimally chocolate - with recipes for this cake sometimes calling for as few as 2 Tbsps of cocoa powder... which is next to nothing in a batter. That bright red color in your picture typically comes from use of lots of red food dye. Some recipes for a more "natural" red velvet cake might call for the addition of beet juice.

A typical "Devil's Food Cake" is not just a chocolate cake. It is a chocolate cake with a mildly reddish hue, due to the use of cocoa powder interacting with buttermilk (and sometimes baking soda) to make that color. Devil's food cakes are not deeply chocolate, although they taste more "chocolatey" than Red Velvet cakes.

A regular chocolate cake gets its flavor from melted unsweetened chocolate that is incorporated into the batter. (Sometimes cocoa powder is added as well.) Regular chocolate cakes taste more deeply of chocolate than do devil's food cakes and red velvet cakes.
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Message 1616153 - Posted: 19 Dec 2014, 8:32:16 UTC

I had a slice of this type of chocolate cake for my birthday:


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Message 1616156 - Posted: 19 Dec 2014, 8:37:42 UTC - in response to Message 1616150.  

Ok Angela, well I just entered terms into a search engine, this is what I got, names included.
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Message 1616412 - Posted: 19 Dec 2014, 19:48:00 UTC

Ok here's a slice of what the net calls German Chocolate, looks yummy.

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Message 1616807 - Posted: 21 Dec 2014, 0:54:40 UTC - in response to Message 1615920.  

Does pineapple make a good pie? Anyone have a recipe for it?

(Just a random thought I had this morning.)

Don't have a pie recipe but a cake I do. Extra easy to make.
All you need is a Angel Food cake mix and a 14oz can of crushed pineapple.

Pour the dry Angel Food cake mix in a mixing bowl.
Add one 14oz can of crushed pineapple.
Mix the two together. Nothing else.
Pour into a cake pan.
Bake the cake mix to the instructions on the Angel Food cake box.

Now the hard part.

Let the cake sit about 24 hours after it is done baking. The pineapple sugars and flavor have to have time to filter out into the cake. The less time you let the cake sit. The more it will taste like Angel Food.

I've tried that a few times, but I didn't know it's supposed to sit.

The problem I have with that recipe is that the angel food cake mix comes with the cake mix and the dried egg whites in separate envelopes. You're supposed to mix the egg whites with whatever liquid it says (I forget) and whip it up good, then fold it into the cake mix and its liquid. This is what gives the cake its light and airy, "angelic" quality. If you just dump both envelopes together and stir with the pineapple and its juice, the cake comes out flat, dense, and chewy.


I've only used yellow cake mix to make Pineapple Upside Down Cake.
You put the pineapple rings, maraschino cherries and "sauce" in the
bottom of the cake pan and pour the prepared yellow cake mix over
that. And I've never let it sit very long. It's edible as soon as it
cools.
~Sue~

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Message 1616809 - Posted: 21 Dec 2014, 1:00:34 UTC
Last modified: 21 Dec 2014, 1:04:42 UTC

I've never had Red Velvet Cake and probably never will, due to the huge
amount of red dye. It's probably not toxic (!) but I grew up when the
red M&Ms supposedly caused cancer. What would the Red Velvet cake
taste like without the food coloring? Anyone want to do a science project?!
~Sue~

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Message 1616812 - Posted: 21 Dec 2014, 1:03:27 UTC

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