HOW TO MAKE PINEAPPLE CUPS RECIPES
PINEAPPLE PECAN CUPS RECIPE: HOW TO MAKE IT
"This recipe is a variation of an original recipe I've been making for years," says Marilyn Blankschien of Clintonville, Wisconsin. "The tangy pineapple-cream cheese filling cuts the sweetness of the pecan topping."
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, beat butter and cream cheese until smooth. Add flour; mix well. Divide dough into six portions; press onto the bottom and 3/4 in. up the sides of six muffin cups coated with cooking spray. Set aside., In another bowl, beat cream cheese and sugar until smooth; stir in pineapple. Spread into each cup. Combine the egg, brown sugar, corn syrup, butter, flour and vanilla; stir in pecans. Spoon over filling., Bake at 350° for 25-30 minutes or until topping is set. Cool for 10 minutes before carefully removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 298 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 137mg sodium, CarbohydrateContent 28g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
FROZEN BANANA PINEAPPLE CUPS RECIPE: HOW TO MAKE IT
You can stir together this sweet tangy fruit mixture with just five ingredients, then pop it in the freezer overnight. The frosty results are a refreshing addition to a brunch. In summer, our kids prefer this snack to store-bought frozen treats.
Provided by Taste of Home
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 9-12 servings.
Number Of Ingredients 5
Steps:
- In a 2-qt. freezer container, combine all ingredients. Cover and freeze for 5 hours or overnight. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 194 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 50g carbohydrate (45g sugars, FiberContent 2g fiber), ProteinContent 1g protein.
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- Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.
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Pineapple filling used for cakes and desserts.
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- In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.
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FROZEN BANANA PINEAPPLE CUPS RECIPE: HOW TO MAKE IT
You can stir together this sweet tangy fruit mixture with just five ingredients, then pop it in the freezer overnight. The frosty results are a refreshing addition to a brunch. In summer, our kids prefer this snack to store-bought frozen treats.
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Calories 194 calories per serving
- In a 2-qt. freezer container, combine all ingredients. Cover and freeze for 5 hours or overnight. Remove from the freezer 15 minutes before serving.
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- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
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These cookies may sound and look fancy, but they're rather easy to make Their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure the ingredients. Children also can help shape the dough into balls, and then you can finish them together. —Connie Shuff, York, Pennsylvania
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Total Time 60 minutes
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