Banana Bread
Banana Bread (P
Caribbean Pineapple Pie
Caribbean Pineapple Pie
6 cups cut-up fresh pineapple (about 2 medium)
1 cup granulated sugar
2 tablespoons rum
Pastry
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon butter or margarine
8 ounces cream cheese, softened
Place pineapple in large glass or plastic bowl. Stir in 1 cup sugar and the rum. Cover and refrigerate at least 4 hours.
Prepare Pastry; gather into ball. Divide into halves; shape each half into flattened round on lightly floured cloth-covered board. Roll 1 round 2 inches larger than inverted 9-inch pie plate, with floured stockinet-covered rolling pin. Fold pastry into quarters; unfold and ease into plate, pressing against bottom and side.
Drain pineapple, reserving liquid. Spoon pineapple into pastry-lined pie plate. Mix 1/2 cup sugar, the flour, cinnamon and nutmeg in saucepan. Stir in 1/2 cup of the reserved liquid (reserving remaining liquid). Heat to boiling, stirring constantly. Boil and stir 1 minute. remove from heat; stir in butter. Pour over pineapple. trim overhanging edge of pastry 1 inch from rim of plate.
Roll other round of pastry; cut circle into 1/2-inch strips. Place 6 strips across filling. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips each time cross-strip is added. Fold trimmed edge of lower crust over ends of strips; seal and flute. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake at 425 degrees F until crust is brown and filling is bubbly, 35 to 45 minutes.
Gradually beat 1/4 cup plus 2 tablespoons reserved pineapple liquid into cream cheese until smooth and creamy. Serve with pie.
Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 tablespoons cold water
Mix flour and salt; cut in shortening until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 teaspoons water if necessary.
Mango Preserves
Mango Preserves (Puerto Rico)
6 mangoes, peeled
4 cups water
4 cups granulated sugar
1 teaspoon vanilla extract
Combine the mangoes and water in a pot and bring to a boil over high heat. Remove the mangoes and measure 4 cups of the liquid, discarding the rest. Combine mangoes, the liquid, the sugar and the vanilla extract in the same pot and boil over moderate heat until the syrup thickens (222 degrees F on a candy thermometer). Allow to cool and serve chilled or at room temperature.
Will keep for 1 week refrigerated.
Serves 6.