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Full Online Book HomeLearning KitchenFruit - Pineapple-cinnamon Buns
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Fruit - Pineapple-cinnamon Buns Post by :JMan1234 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1847

Click below to download : Fruit - Pineapple-cinnamon Buns (Format : PDF)

Fruit - Pineapple-cinnamon Buns

1/2 cup milk -- scalded
1/3 cup sugar
1/4 cup shortening
3/4 teaspoon salt
1 package active dry yeast
1/2 cup water -- warmed
1 egg
3 1/4 cups all-purpose flour -- sifted
2 tablespoons butter -- melted
1/4 cup sugar
1/2 teaspoon ground cinnamon
8 ounces crushed pineapple -- drained
1/3 cup almond slivers -- toasted
1/4 cup Maraschino cherries -- chopped

Combine milk, 1/3 cup sugar, shortening and salt in a bowl; cool to lukewarm. Dissolve yeast in warm water. Add yeast, egg and 1 cup flour to milk mixture. Beat until smooth. Gradually add enough flour to make a soft dough. Turn out onto a floured surface and knead until satiny. Place in a greased bowl; turn dough over to grease top.

Cover; let rise until doubled. Punch down. Let rise 45 minutes more.

Roll dough into 15x10-inch rectangle. Brush with butter. Sprinkle with 1/4 cup sugar, cinnamon, pineapple, almonds and cherries. Roll up like a jelly roll, starting at narrow end. Cut into 12 slices. Place in a greased 9x13-inch pan. Let rise until doubled, about 30 minutes.

Bake at 350 F. for 25 minutes or until golden brown. Frost while warm with your favorite confectioners sugar glaze.

Makes 1 dozen
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1/2 cup water 1/2 cup sugar 1/2 fresh pineapple, peeled, cored and cut into l inch chunks (3 cups) 2 large or 3 small jalapeno chilies, seeded and minced 1/4 tsp cayenne pepper pinch of salt Combine water and sugar in small saucepan and bring to boil over med. high heat. Cook for 3 minutes to dissolve, then set aside. Puree pineapple in processor or blender and stir in sugar syrup and jalapenos. Season with cayenne pepper and salt. Store in non reactive container, covered, and in fridge for up to one week. *NOTE: If that is

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2 teaspoons veg. oil 3 cups diced fresh or canned pineapple tidbits 1 1/2 cups diced onion 1 cup diced seeded tomatoes 2 cloves garlic -- minced 1/2 cup pineapple juice 2 tablespoons brown sugar 2 tablespoons cider vinegar 2 drained canned chipotle peppers in adobo sauce -- minced 1 tablespoon adobo sauce (from drained chipotle chilies) 1/2 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon salt Heat oil in large skillet over medium-high heat. Add pineapple and onion; saute 10 minutes or until lightly browned. Add tomato and garlic; saute 1 minute. Stir in