That’s very little waste!
Also, the thing that makes carrot cake and zucchini bread so good in my opinion is the crushed pineapple! In fact I wonder if I could just make a pineapple bread or pineapple cake. I really do love the stuff but don’t know very many recipes that use pineapple.
Here’s that old potluck standby, the pineapple cottage cheese Jell-O salad:
1 lb cottage cheese
1 (3 ounce) box any flavor jell-o gelatin powder
1 cup whipped topping
1 (4 ounce) cancrushed pineapple, well drained
Mix together in order given.
Chill for 2 hours.
Here’s another cake recipe I collected somewhere. It uses crushed pineapple & sounds wonderful. Somehow I never end up making the recipes I collect...
Pineapple Pound Cake
• 1 can (20 ounces) crushed pineapple, un-drained, divided
• 1/2 cup vegetable shortening
• 1 cup butter or margarine (2 sticks)
• 2 cups granulated sugar
• 6 large eggs
• 3 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 cup butter or margarine
• 1 1/2 cups confectioners’ sugar
Put 3/4 cup of un-drained pineapple with its juice in a small bowl; set aside. Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.
Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition. Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time, alternately with milk. Add vanilla; stir in 3/4 cup un-drained pineapple with juice and blend well.
Pour batter into a well greased and floured 10-inch tube pan. Place in cold oven. Turn oven to 325° and bake for 1 1/2 hours, or until top springs back when touched lightly with finger. Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack.
Glaze: Combine butter, confectioners’ sugar, and about 1 cup drained pineapple. Pour pineapple sauce over cake while still hot.