One Flourishing, Frugal and Fun Family!

One mother making ends meet and surviving today's recession by writing. One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Friday, October 8, 2010

Making it Last ~ Over 90 cookies with 1 can of crushed pineapple

Since we are completely out of canola oil, and a few other baking ingredients, I chose to make these pineapple cookies for the family.  I'm hoping they last throughout the weekend.  If you have one can of crushed pineapple (in natural juices), you'll find this recipe frugal and delicious! 

Pineapple Cookies

1 cup brown sugar
1 cup granulated sugar
1 cup shortening, organic (no hydrogenated fats)
Mix the above three ingredients. Then add:

2 eggs, farm fresh, beat well.  Then add:


1 20 oz. can crushed pineapple (in natural juices), drained and juice reserved
1 1/2 - 2 tsp. vanilla extract

In another bowl, whisk or sift:
4 cups of flour
1 tsp. salt
1  1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup walnuts, chopped (optional)

Mix dry mix to wet mix, and stir until completely blended.

Drop onto lightly greased cookie sheets by teaspoon (it will spread out).  Bake at 350°F for 10-12 minutes, or until golden around the edges.

Mix amounts of powdered sugar to reserved pineapple juice to a consistency you prefer.  Frost cooled cookies.  Enjoy!  Makes a little over 90 cookies if you use pampered chef's smallest cookie scoop (teaspoon).

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