Pineapple Nut Bread

It's time for another recipe from the family cookbook! This one comes from another one of my mom's sister....this time it's Esther! "Aint" Esther was kind of the "bad girl" of the family...and I loved her! She was so funny and always had a story to tell. She had the most interesting sayings and was married more times than Elizabeth Taylor. I don't think she was known for her baking skills but she had this little gem tucked away. I'm so glad she submitted it for the family cookbook or we wouldn't have it today. This is really good, super simple to make and a change up from some of the other fruit-y type breads. Loved it!

Pineapple Nut Bread



1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup water
1 cup raisins
3/4 cup chopped pecans
3/4 cup sugar
3 tablespoons butter
2 eggs
1 small can crushed pineapple ~ UNdrained

Preheat oven to 350 degrees. Grease a loaf pan with cooking spray.

In a small bowl, whisk together the flour, baking powder, salt and baking soda. Set aside. 

In a small heatproof bowl, microwave the water to a boil and add raisins. Allow to sit for 5 minutes to plump raisins. Drain. Set aside.

In a mixing bowl, combine butter and sugar and beat well. Add eggs, one at a time.

Gently add pecans and raisins.

Add half of the flour mixture and blend until smooth.

Add the pineapple and stir.

Add remaining flour mixture.

Pour batter into prepared pan and bake for 1 hour or until done.

The line-up.

Boil the water and add the raisins. 

Let them soak for about 5 minutes.

Whisk together the flour, baking 

soda, baking powder and the salt.

Combine the sugar and butter until 

smooth then add the eggs, one at a time.

Stir in the plumped raisins (DRAINED) and the nuts.

Stir in half the flour then add 

in the UNDRAINED pineapple.

Stir in the rest of the flour.

Pour batter into your prepared pan.

Then bake!

Allow to cool in the pan for about 15 minutes then remove. Cool completely before slicing!

Key Lime Cheesecake with Macadamia Nut Crust

A friend gave me a bag of Key Limes the other day. She acquired TWO bags and asked me if I wanted one. Of course, I said YES...knowing the minute she asked what I was going to make with them. If you never make another thing, make this. IT Guy and my friend's husband work together so I sent him a piece via IT Guy. He really liked. And get this...he saved his wife a little piece of his cheesecake so she could taste it, too. What a teddy bear.

Key Lime Cheesecake with Macadamia Nut Crust



Preheat oven to 325 degrees. Cut a round of parchment paper to fit in the bottom of a 9” spring-form pan. Spray pan. Place parchment paper in the bottom and spray. Wrap pan with foil.

Crust

1 ½ cups macadamia nuts ~ finely chopped
1 cup graham cracker crumbs
¼ cup sugar
1 stick butter ~ melted

Combine all ingredients in a medium bowl and stir to combine.

Press mixture into prepared pan. Chill while making filling.

Line the bottom of your springform pan with some parchment paper. Then spray with cooking spray.

Grind up the macadamia nuts.

Combine the crushed nuts, the graham cracker crumbs, the 1/4 cup sugar and the melted butter.

Press into your prepared pan.


Filling

2 8-ounce packages cream cheese
3 eggs
1 ¼ cups sugar
2 cups sour cream
5 teaspoons Key Lime juice
2 teaspoons Key Lime zest

In a large mixing bowl, cream cream cheese until lump free.

Add eggs one at a time until well mixed.

Slowly add sugar and mix.

Add sour cream, Key Lime Juice and Key Lime zest.

Mix to combine.

Pour filling into prepared pan.

Place filled pan in a larger pan then add enough hot water to come halfway up the sides.

Bake for 1 – 1 ¼ hours or until center is no longer jiggly.

Remove pan from water and place on a wire rack to cool.

Chill several hours or overnight before serving.

 
Here's the line-up.

 
Juice your key limes to yield 5 teaspoons. 
Then grate the peel to yield 2 teaspoons.

 
Cream the cream cheese until smooth 
then add the eggs one at a time.

 
Then add the 1 1/4 sugar and mix well.

 
Then add the sour cream, Key 
Lime juice and zest. Mix well.

 
Pour into the prepared pan.

 
Wrap the pan in foil and place 
into a larger pan. Add enough hot 
water to come up the sides of the pan halfway.

 
Bake!

 
Chill and serve!!