I had never heard of a pineapple cookie before but when Joe found this recipe in Mom’s cookbook I was excited; we had all the ingredients in our kitchen meaning treat consumption was near. We just needed to get the featured ingredient – the pineapple.
A quick trip to the store and back we started cookie production … Lah de dah … I was following the recipe and noticed that it ended at the bottom of the page Mom tore out of a magazine and there was no continuation of the recipe – no extra page! Click here to hear the sound in my head when I realized the recipe was incomplete!
I scoured the front and back of the page (below) containing the recipe and noticed a small callout for folks to send their old-fashioned family recipes to “Southern Living” – and if their recipe was used they would receive $5/each. Note to self: Southern Living. I also noticed a Lemon Jell-O Peachy Cream Salad recipe with a copyright of 1979. Note to self: 1979. With these two data nuggets I should have been lucky enough to find the recipe but the interwebs did not produce; I couldn’t find any record of the recipe – not even on SouthernLiving.com. But I found this one, which helped me interpret and fill-in the gaps.
Pineapple is one of my most favorite fruits of all. I hope you give this recipe a whirl!
foodie tips ~
♥ I added the nuts. “Nuts” is an abbreviation for Texas Pecans, y’all.
♥ I read several online complaints about cookies like these being soggy and wet. Follow these instructions! Make sure and DRAIN the pineapple. I had no problems with soggy cookies!
♥ I recently purchased a cookie scoop which makes forming cookies a snap. Give it a squeeze and see!
♥ I’m confident iodized salt was used back in the day. Today I’m a salt lover and have five salt varieties in my kitchen. I used a kosher salt for these cookies and was treated to a little kick of salt in-between the pineapple nuggets. I liked.
1 ¾ cups | all-purpose flour
½ teaspoon | soda
¼ teaspoon | baking powder
¼ teaspoon | salt
½ cup | brown sugar, firmly packed
½ cup | sugar
½ cup | shortening
1 | cage free egg
1 teaspoon | vanilla extract
½ cup | crushed pineapple, drained
½ cup | chopped nuts (these are not optional says me)
ii. what to do
0. Preheat oven to 375°F.
1. Combine flour, soda, baking powder and salt; set aside.
2. Combine sugars and shortening in a large mixing bowl (I used my Kitchen Aid); cream until light and … [ here’s where I pick up with the rest of the instructions ] … chunky.
3. Beat egg and vanilla into creamed mixture.
4. By hand stir-in the pineapple and nuts.
5. Fold-in half of the dry ingredients from step 1 above into the creamy mixture. Hand mix until well blended. Add/mix/blend the last half of dry ingredients.
6. Drop rounded tablespoonfuls of the cookie dough onto a greased cookie sheet.
7. Bake until light golden brown, about 12-15 minutes. If the first tray turns out a bit crispy, reduce the baking time on the next go.
Yields: About 24 cookies
My cousin Julie revved-up her scanner and shot me some recipes from her San Antonio kitchen last week. This tasty banana nut loaf cake recipe was one of them… and hailed from Delores’ kitchen (her handwriting on the recipe is below).
Julie’s mom “Delores” was mom’s sister… and “magically,” the Kiker family always referred to her as “Sister”… and her husband, “Uncle Bill.”
Julie said: “This is another recipe I thought my mom got from your mom. She made it several times and then taught Jeannette how to make it. Jeannette made it probably a zillion times for her! My father just loved that banana bread ~ or at least my mother thought he did!
Let’s Go Bananas!
1½ cup | sugar
½ cup | falfurrias brand butter (per Nanny)
2 | cage free eggs, beaten well
3 | bananas, mashed well
½ cup | nuts, finely ground (I like pecans)
½ teaspoon | baking soda
4 tablespoons | buttermilk
1½ cups | flour
1 teaspoon | baking powder
1 teaspoon | vanilla
ii. what to do
0. Preheat oven to 350°F.
1. In a large bowl, mix the first five ingredients.
2. Dissolve the soda in the buttermilk; add to the first five ingredients.
3. Mix the flour with the baking power; add to the ingredients along with vanilla and mix well.
4. Grease the bottom of a baking pan then line the bottom of the pan with wax paper.
5. Pour batter into baking pan and bake at 350°F for 1 hour and 15 minutes.
Foodie Tips ~
♥ This was surely a family favorite ~ the measurements for how to make *three loaves* is noted below (in the circles)!
♥ Julie says this recipe is a good use for almost-bad bananas.
♥ Who’s Jeanette? Click here and learn more about her and her famous oatmeal cookies!
In 5th grade, I remember my music class teacher praised me for my rhythm with the wood block. Grabbing that praise, I entered beginning band in 6th grade at Garner Middle School… and my passion for percussion marched on through high school and college. I still love music to this day.
Returning home from summer band practice at Garner, I remember sitting on the floor watching TV (before cable or satellite TV) and Looney Tunes was tops on my list. Bugs Bunny was one of my favorites and we all know Bugs’ love of the carrot. With that in mind…
…I hope you enjoy mom’s tasty carrot cake as much as I do!
for the cake:
2 cups | sugar
1-1/3 cups | cooking oil
4 | cage free eggs
2 cups | flour
1 teaspoon | salt
2 teaspoons | baking soda
2 teaspoons | cinnamon
3 cups | grated raw carrots
1/2 cup | nuts (texas pecans or walnuts)
for the icing:
1 pound | powdered sugar
8-ounce package | cream cheese
¼ cup | margarine (or unsalted Falfurrias butter, per Nanny)
2 tablespoons | milk
2 teaspoons | vanilla
0. Preheat oven to 300°F.
1. Beat sugar and oil… add the eggs and beat well.
2. Sift together the flour, salt, soda and cinnamon. Add to egg mixture and beat well.
3. Fold-in the grated carrots and nuts.
4. Transfer batter to a greased 9″ x 13″ pan.
5. Bake 70 minutes at 300°F.
6. While cake cools, let’s make the icing by beating all of the icing ingredients (above), until creamy.
7. Spread icing on cool cake and serve.
♥ Go nuts… Use tasty Texas pecans!
♥ You can also make individual treats by transforming the cake into 24 cupcakes. Cook for about 50-60 minutes.
♥ OR… you can even transform this recipe into cake balls! To yield about a dozen cakeballs we crumbled 4 cupcakes along with 2 tablespoons of the frosting, chilled a few hours to firm then hand dipped into white chocolate bark. Delicious!