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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Nov 14, 1975
Page
14
Harvest time in Hawaii brings pineapple pies tarts and horns of plenty with chutney glazed pineapple tart Hawaiian eggnog pie and pineapple horns. Recipes include Tropical Mincemeat Tartlets Pumpkin Topped Cheese Pie and a lattice top pineapple pie all suited for holiday family gatherings.
Recipe outlines butter cooky pastry shell and chutney glaze for a pineapple tart. It details ingredients for two cans of pineapple, chutney syrup, sugar, cherries, cornstarch, almonds, and steps to bake the shell, assemble the tart, and serve eight portions.
Recipe instructions for tropical mincemeat tartlets using pineapple chunks and cheddar cheese pastry. Steps include mixing drained pineapple with mincemeat, shaping dough into balls, rolling to 4.4 inch circles, fitting into 3.5 inch pans, filling shells, and baking at 375 degrees F for 25 minutes. Yields eight tartlets.
A vintage recipe page presents steps for a pineapple lattice pie with a pineapple filling, lattice crust, and a 8 inch pan bake at 400 degrees for about 30 minutes. It also includes a pastry recipe for flaky dough and instructions to bake decorative pastry horns using metal cones or foil.
Recipe notes for Pineapple Horns include a cheese and pineapple filling with candied fruit and chocolate, folded into whipped cream. The pastry horn shells require butter, flour, sour cream and chilling, then rolled into strips to form cones.
A 9 inch pastry shell filled with crushed pineapple and cream cheese layers, then a pumpkin custard topping baked about 1 hour 5 minutes. Optional macadamia nut garnish and whipped cream circle finish.
A layered pineapple and cream pie with brandy, meringue, and candied fruit. The crust is a rich pastry shell baked red hot, then filled and chilled four to six hours for firm set. Decoration uses reserved pineapple and extra candied fruit.
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