Pineapplecheese Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
• In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.

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:

• Drain pineapple, reserving 1/3 cup juice. Place half of the bread cubes in a greased 13x9-in. baking dish. In a small bowl, beat cream cheese and confectioners' sugar until smooth; drop by tablespoonfuls over bread cubes. Top with remaining bread cubes and pineapple., In a large bowl, whisk eggs, milk, cream, vanilla and reserved pineapple juice until blended; pour over pineapple. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator while oven heats. Bake, uncovered, until lightly browned, 25-35 minutes., In a small saucepan, heat milk and butter until butter is melted. Remove from heat; stir in vanilla. Just before serving, drizzle over warm bread pudding.

Steps:

• In a large bowl, dissolve yeast in water. Add butter, sugar, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining 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. , For pineapple filling, combine the pineapple filling ingredients in a saucepan. Bring to a boil over medium-high heat; reduce heat to medium. Cook and stir until thickened. Cool. In a bowl, combine cream cheese filling ingredients; mix well. , Punch dough down. Divide dough in half. On a floured surface, roll each portion into a 15x9-in. rectangle. Place on greased baking sheets. Spread the cream cheese filling lengthwise down center third of each rectangle. Spread the pineapple filling on top. , On each long side, cut 1-in. wide strips 3 in. into center. Starting at one end, fold alternately strips at an angle across filling. Seal ends. Cover and let rise for 20 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool. If desired, combine icing ingredients and drizzle over braids. Store in refrigerator.

Steps:

• Pat pineapple dry with paper towel. Fill bread slices with pineapple and 2% Milk Singles.
• Spread outside of sandwich with margarine.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread pineapple in the bottom of a 2 quart casserole dish.
• In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish.
• Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Using a large mixing bowl, sift the flour and sugar and mix together.
• In a separate bowl, mix the pineapple, eggs, oil, and add to the flour mixture, mix well.
• Fold in the cheese, nuts, and pineapple extract.
• Pour mixture into a greased 9 by 3-inch loaf pan.
• Bake for 1 hour. Cool and turn out bread from pan.
• Allow to cool completely before slicing.

Steps:

• 1. preheat oven to 375°. Grease and flour a 2 quart rectangle or other baking dish. Set aside. In a medium bowl, mix flour, cornmeal, sugar, baking powder, and salt. Set aside.
• 2. In a large mixing bowl beat butter with mixer on medium speed for 30 seconds. Add eggs, one at a time. Beat well after each addition. Beat in flour mixture on low speed just until mixed. Stir in corn, pineapple, and cheese. Spoon batter into prepared dish.
• 3. Bake about 35 minutes or until toothpick inserted near center comes out clean. Cut into squares. Serve warm. Makes 12 servings.

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

Steps:

• Drain pineapple, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the pineapple, reserved juice, egg, milk and butter. Stir into the dry ingredients just until moistened. Fold in walnuts., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Using a large mixing bowl, sift the flour and sugar and mix together.
• In a separate bowl, mix the pineapple, eggs, oil, and add to the flour mixture, mix well.
• Fold in the cheese, nuts, and pineapple extract.
• Pour mixture into a greased 9 by 3-inch loaf pan.
• Bake for 1 hour.
• At 350 degrees.