Pineapple Cheese Braid Recipes

Steps:

• 1. Preheat oven to 325^. Grease an 8x4 inch glass loaf dish.Set aside.If desired dust dish with granulated sugar in pan. Sift together the dry ingredients on a piece of wax paper. Set aside.
• 2. In a medium mixing bowl, beat the egg until thick and ivory color; stir in undrained crushed pineapple and butter. Add sifted dry ingredients; stir until combined. Fold in walnuts and cheese.
• 3. Pour into prepared dish. Bake in a slow oven 325^ for 50-60 minutes or until a cake tester inserted in center comes out clean.
• 4. Turn bread out on wire rack; then turn right side up on rack; cool. Loaf will slice best after storing in a tightly covered container overnight or tightly wrapped in the refrigerator.

Steps:

• In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving.

Steps:

• 1. In a mixing bowl, dissolve yeast in warm water. Add the butter, sugar, eggs, salt and 2 c. flour; beat on low speed for 3 minutes. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
• 2. In a saucepan, combine the pineapple filling ingredients. Bring to a boil; reduce heat. Cook and stir until thickened. Cool. Combine the cream cheese filling ingredients.
• 3. Punch dough down. Turn onto a floured surface, divide dough in half. Roll each portion into a 15"x9" rectangle. Place on greased baking sheet. Spread the cream cheese filling lengthwise down center third of rectangles. Spread the pineapple filling on top. On each long side, cut 1" wide strips 3" into center. Starting at one end, fold alternately at an angle across filling. Seal ends. Cover and let rise for 20 minutes.
• 4. Bake at 350* for 25-30 minutes or until golden brown. Cool. Refrigerate left overs