Cooking Mommy: Pineapple Bake

Thursday, April 30, 2009

Pineapple Bake

This recipe is so good! You can use it as a sweet side or even dessert, it's so good! You might look at the ingredients and think that Ritz crackers sound weird, but trust me, I thought the same thing, and it's delicious! My mom gave me this recipe years ago, and I made it last night for a side/dessert for a family who just had a baby in our church. I made the mistake of not buying enough pineapple for us as well, so I just drooled over theirs, wishing I had enough to make some for us too. I also wish I had because I could show you what it looks like dipped into, right before I eat it! :-)

Ingredients
2 cans pineapple chunks, drained
1/2 cup flour
1 cup sugar
1 roll of Ritz crackers (or a generic version)
1 stick of butter or margarine, melted (use dairy-free margarine for dairy-free version)

Directions
Mix the pineapple, sugar, and flour together well. Pour into a small, sprayed 8x8 casserole dish (or around that size, a pie plate works well too) and spread evenly. Crush your Ritz crackers until they are fine (I do this in my food processor, and it works great) and mix well with the melted butter. Spread the crackers evenly over the top of your pineapple. Bake at 350 for 45 minutes. Will be very hot! Just be careful not to eat the whole pan yourself. :-)

3 comments:

KaylynMay 1, 2009 at 1:11 PM
I've had this before and LOVE it! It's always at our church pot lucks! Thanks for the recipe!
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AnonymousMay 8, 2009 at 10:06 AM
This is sooooo good. :o) Maybe we can have it when you are here in June...
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AmberMay 28, 2009 at 2:14 PM
From Cindy, "ok girlie....so I made that pineapple stuff and ate alot of it...LOL then David came home and he hasn't stopped eating it yet. Don't think it's going to be around the house much longer! It's wonderful and so easy to make..."
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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.