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Pineapple Cheese Short Cake Recipe
|Flour||1 Cup (16 tbs)|
|Soda bicarbonate||1 Pinch|
|Cream of tartar/Baking powder||1⁄4 Teaspoon|
|Powdered sugar||3 Tablespoon|
|Milk||2 Tablespoon (Or Enough To Mix)|
|Cottage cheese||1 Cup (16 tbs) (Made From 1 Liter Milk)|
|Pineapple pieces||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1328 Calories from Fat 282
% Daily Value*
Total Fat 32 g49.3%
Saturated Fat 18.4 g91.9%
Trans Fat 0 g
Cholesterol 90.1 mg
Sodium 944.7 mg39.4%
Total Carbohydrates 221 g73.7%
Dietary Fiber 3.4 g13.5%
Sugars 123.7 g
Protein 41 g81.7%
Vitamin A 19% Vitamin C 70%
Calcium 26.6% Iron 34.4%
*Based on a 2000 Calorie diet
Rub in butter.
Add milk and make a stiff dough.
Roll out dough 1/2 inch thick on a lightly floured board.
Cut rounds with 1 1/2 inch diameter biscuit cutter.
Arrange biscuits on a greased baking sheet and bake in a hot oven (195°C to 210°C)for 20 to 25 minutes.
Immediately after removing the tray from the oven, split the biscuits horizontally.
Place the split biscuits on a warm sheet with cut side down and return to the oven (put off oven when placing the tray again) for further 5 minutes.
Combine cheese and pineapple.
Fill the split biscuits with this filling.