"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pineapple Roll Recipe

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This recipe for Pineapple Roll, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Philomena Sirianni
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
1/2 lb margarine
2 cups sugar
1 cup milk
6 tbls. baking powder
pinch salt
2 tbls. vanilla
6 cups flour
1 can crushed pineapple med. size

Directions:
Directions:
Beat eggs and sugar. Melt shortening, add to eggs, sugar , milk and vanilla.
Add dry ingredients roll out dough into 2 to 3 inches. Drain crushed pineapple and place into dough. Cover and bake 15 Min. at 400 on greased pan. Make cut outs in sides and top of cookie dough. You can cut the cookies before baking.

Personal Notes:
Personal Notes:
My mother thought you should add a little cornstarch in pineapples to make them firmer, but Aunt Philomena did not make it this way.

 

 

 

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