Wednesday, December 18, 2013

Prickley Pear Rubber Stamps Holiday Post



You will notice that each of the design team at Prickley Pear RubberStamps is trying to share something with a holiday theme about themselves during the month of December.  Today was my day so since I don’t do a lot of Christmas decorating, I thought I would focus on what I remember most about my family during the holidays.  Christmas with my grandparents was always about food.  That is where I got my love of baking and trying new recipes.  My grandparents lived in a small farm community and I will always love the friendship among neighbors, friends and families. 

Today I share a recipe from my grandmother that I absolutely love.  They are pineapple rolls and are delicious.  My grandmother used to take these rolls everywhere. 

Pineapple Rolls
3-3 ½ cups all purpose flour
¼ cup sugar
1 teaspoon salt
1 pkg. active dry yeast
½ cup water
½ cup milk
¼ cup butter
1 egg

Filling:  1-8 oz.  can crushed pineapple
2 T.  Cornstarch
1/3 cup sugar

Glaze:  1 cup powdered sugar
2 T. butter
1 T. milk
1 teaspoon vanilla

In small pan, cook pineapple, cornstarch and sugar until thick.  This could take 10-15 minutes.  Let cool.

In large bowl, combine 1 cup flour, sugar, salt and yeast;  blend well.  In small saucepan, heat water, milk and ¼ cup butter until very warm (120 to 130 degrees)  Add warm liquid and egg to flour mixture.  Blend at low speed until moistened;  beat 3 minutes at medium speed.  By hand, stir in an additional 1 1/2  cup flour until dough pulls cleanly away from sides of bowl. 

On floured surface, knead in 1 ¼ -1 ½ cups flour until dough is smooth and elastic, about 8-10 minutes.  Place dough in greased bowl;  cover loosely with plastic wrap and cloth towel.  Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 45-60 minutes.

Punch down dough several times to remove all air bubbles.   On a lightly floured surface, roll out dough into 18 x 12 rectangle.  Spread with cooled pineapple mixture.  Starting with 18 inch side, roll up tightly, pressing edges to seal.  Cut into 18 slices, place slices, cut side down, in greased pan.  Cover, let rise in warm place until light and doubled in size, about 35-45 minutes.

Heat oven to 375 degrees.  Uncover dough.  Bake 20-25 minutes or until golden brown.  In small bowl, blend powdered sugar, butter, milk and vanilla for desired drizzling consistency.  Drizzle over warm rolls.  Serve warm.

Hope you enjoy this recipe as much as I do.

Merry Christmas to All.

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