Food recipes
Luby's Cafeteria Hawaiian Pie
Luby's Cafeteria Hawaiian Pie Serves 8 Ingredients: - 6 tablespoons (3/4 adhere) unsalted butter, softened - 1 1/2 cups sugar - 3 eggs - 1 teaspoon vanilla extract - 2 tablespoons all-motive flour - 2 tablespoons corn...
Luby's Cafeteria Hawaiian Pie
Serves 8
Ingredients:
- 6 tablespoons (3/4 adhere) unsalted butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-motive flour
- 2 tablespoons cornmeal
- One 14-ounce can beaten pineapple, drained
- 1 1/2 cups sweetened shredded coconut
- One 9-inch piecrust, home made (watch webpage xxii) or ordered
Directions:
1. First, preheat the oven to 350°F.
2. Next, cream the butter and sugar with an electrical mixer until gentle and fluffy. Insert the eggs, one at a year, whisking perfectly once each individual addition. Stir inside the vanilla extract.
3. Then, whisk collectively the flour and cornmeal and slowly and gradually beat into the creamed combination. Stir in the overwhelmed pineapple and coconut.
4. Finally, pour the filling into the piecrust.
Serves 8
Ingredients:
- 6 tablespoons (3/4 adhere) unsalted butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-motive flour
- 2 tablespoons cornmeal
- One 14-ounce can beaten pineapple, drained
- 1 1/2 cups sweetened shredded coconut
- One 9-inch piecrust, home made (watch webpage xxii) or ordered
Directions:
1. First, preheat the oven to 350°F.
2. Next, cream the butter and sugar with an electrical mixer until gentle and fluffy. Insert the eggs, one at a year, whisking perfectly once each individual addition. Stir inside the vanilla extract.
3. Then, whisk collectively the flour and cornmeal and slowly and gradually beat into the creamed combination. Stir in the overwhelmed pineapple and coconut.
4. Finally, pour the filling into the piecrust.