Pineapple Casserole From Southern Living recipes, adapted by Susan Nuyt –
This comes without warning, without expectation; perhaps a hopeless dessert because it’s so simplistic and humble. It’s not an elegant fine dining extraordinaire but it can be elevated into a pleasant surprise.
It’s homespun and probably too easy.
It’s a southern dish, and complete with its own charm.
Practical magic if there ever was such a thing. Sweet but light, but not too sweet. Cheddar cheese in a sweet cobbler-like casserole with pineapple, just not a whole lot of a cobbler substance in the way of cake form. It doesn’t need it. This dish excels on its own, and worth the taking.
Who knew that humble pie could taste so good and be so good.
Pull out the vintage bakeware.
In an organized mess, be sure to assemble and measure all ingredients carefully.
Personally, I believe that good-quality ingredients and brands do matter. Sometimes substitution can be granted in recipes, but if you want the very best of something, why not splurge if you can. Especially if you’re serving company and guests. Why not give them the best, too.
The buttery excellence of Ritz crackers is a must. And about the cheddar?–the sharper the better even for flavor in a recipe. It pulls the punch. It naturally elevates a recipe.
Fill the measuring cup all the way to the top, to the very rim, not a scant portion like what’s in the photo.
Choose good-quality canned fruit because that matters, too.
Heat the oven to 350 degrees Fahrenheit.
Measure 5 tablespoons all-purpose flour and 1/3 cup sugar; blend into a bowl.
Drain 2/20-ounce cans pineapple chunks. Keep 6 tablespoons of the juice and add to the flour-sugar combination.
If you don’t have a strainer, this works: a cup with a slotted lid. Firmly fastened, just shake the juice out into a dish while the fruit stays intact.
If you happen to get too sloppy like I did and add more juice than need be, put in a little more flour. It’s not going to hurt.
Add the drained pineapple chunks to the flour, sugar, and 6 tablespoons of juice.
Incorporate without a fuss.
Sprinkle just a bit more flour if you think you have too much liquid.
Some liquid is essential to prevent a dry dessert, remember.
Position the ingredients in a small to medium size casserole dish. It’s not a formal occasion. A comfortable day at home.
Anything with pineapple smells heavenly delicious!
It’s now ready for a full cup of cheddar cheese leveled over the top.
A vintage moment.
For the Ritz crackers, the need to crush… would you opt for a hammer?
Would you roll the crackers with a glass or use a rolling pin?
Rolling them in clean hands will do nicely. How humble is that. Break them into pieces any which way, whatever works for you momentarily.
Make it into play.
A vintage poodle what-not to clown for, to just be a kid again.
They did things so cute in vintage era!
This calls for one original full length sleeve, just one, so simple, of Ritz buttery good rounds. Crumbled, rolled, or smashed; however you want to do it. Stir them well into 1/4 cup real melted butter. We don’t want the knock-offs in this. No margarine!
We don’t have to be precise about it. It’s not rocket science.
It’s not perfection, either, but let’s get this to all four corners and sides.
It’s ready to bake.
Just 30 minutes bake time.
It’s good warm immediately from the oven without whipped cream, but…
as pretty as this is for a picture over rust and loss of paint, elevate it.
Dollop full-fat whipped cream and pecan pieces over the top; lightly toasted pecans, even nicer. This is dandy served cold the next day, too.
Please, by all means, include the whipped cream and pecans. Your taste buds will be glad you did.
Bless your heart.
Amen.
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