PIneapple Nut Cookies

I have had this recipe for years. As long-time readers, or personal friends, might know, I collect older recipe books. And I have a fondness for the compilation -- the church recipe book; the Civic Club of Wherever recipe book; the Fill-in-the-Blank political party recipe book.

Usually, people contributing to these books are submitting the best of their best. Because social capital can be gained from having a good contribution.

(As opposed to asking someone you barely know for a recipe, and they give it to you but conveniently leave one key ingredient out.) In comparison to that scenario, these books are goldmines of solid, time-proven recipes. Healthy - they are not. Trendy - they are not. But tested - they definitely are.

All that to say, I have had this recipe for a long time -- but hadn't made it. Nor had I saved an attribution for where I got it from. An online search brings up very few hits for a similar recipe. The Vintage Recipe Project comes the closest, even though it only calls for "mixed nuts" as the final ingredient (my version very clearly called for toasted almonds).

Attribution for this one is lost, I'm afraid. But enjoy these moist, tall drop cookies -- they are unassuming in looks. They are not overpowering in taste. But they are moist and addictive in that "what is IN these?" kind of way.

Pineapple Nut Cookies

1/2 c	butter
1/2 c	brown sugar
1/2 c	sugar
1	egg
8 oz can	crushed pineapple, drained
1/4 tsp	baking powder
1/4 tsp	baking soda
1/4 tsp	salt
2 c	flour
1 tsp	vanilla extract
1/2 c	almonds slivered, toasted

Cream butter or margarine with sugars. Add egg and pineapple and mix well.

Mix together baking powder, baking soda and salt with flour add to pineapple mixture. Mix well add vanilla. Fold in nuts.

Drop batter by teaspoonfuls onto greased cookie sheet and bake in a preheated 350 F oven for 10-12 minutes.

If you want to frost them, mix powdered sugar with enough pineapple juice to moisten to spreading consistency.

Comments

Chicken Traybake with Roasted Poblano and Tomato Salsa

This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power...

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take...

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Donut Army

Search This Blog