|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
41 - 50 of 291 for cheesecake pineapple
Make crust: Mix ... Drain syrup from pineapple into 1-cup measure; ... and pineapple chunks; cool. Spoon over top of cheesecake; chill until serving time.
Heat oven to ... in 2/3 cup pineapple juice. Pour cream ... evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake until set, 15 to 20 minutes.
Mix all ingredients ... in 2/3 cup pineapple juice. Pour cream ... over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into squares.
Combine ingredients and ... eggs. Stir in pineapple juice. Pour over ... peak and fold into pineapple mixture. Spread over cheesecake and chill until firm.
Mix all ingredients ... eggs 2/3 c. pineapple juice 1/4 c. ... carefully over dessert. Cover loosely and refrigerate until firm. Cut into squares and serve.
Stir Jello in ... cheese mixture. Add this to whipped milk. Mix in pineapple. Pour into pan, dust top with graham cracker crumbs and refrigerate overnight.
Beat crumb mixture ... filling ingredients except pineapple. Beat 1 ... remaining crumb mixture. Return to oven 15 to 20 minutes. Cool and cut in squares.
Heat oven to ... stir in drained pineapple. Pour over ... refrigerator. 36 bars. (For easier handling, remove from refrigerator 20 minutes before cutting.)
Heat oven to ... in 2/3 cup pineapple juice. Pour cream ... pan, 13 x 9 x 2 inches (sprayed with Pam). Bake until set, 15 to 20 minutes, at 350 degrees.
Cream together cream ... remaining mixture add pineapple and rum extract. ... 375 degrees for 1-1 1/4 hours. Cool in oven with door open. Remove form pan.
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