One of the IT dudes, while grateful for anything I bring in, was asking about the possibility of a pineapple upside down cake. I politely explained to him that there were two ingredients that would NEVER be used in my kitchen, banana being the first, and then pineapple.
I still feel very strongly about the banana issue. (Seriously, it's a fruit that causes an involuntary gag reflex with me, even typing it in, so eeech! No thank you.)
Pineapple, however ... I will make minor exception to my ingredient rule, especially given how much the IT dudes contributed to the March for Babies. Also, I found this recipe in the family cook book, and it seemed like a good compromise and much more portable through the subways than upside down cake.
Daniel, this is for you - thanks to Aunt Flora.
Pineapple Raisin Cookies
1 cup brown sugar
1/2 cup margarine (used butter)
1 egg unbeaten
1 teaspoon vanilla
1/2 cup raisins
3/4 cup crushed pineapple, undrained
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts
Beat together first four (4) items until fluffy.
Add raisins and pineapple, (and blend well).
In separate bowl, add dry ingredients, mix well.
Add dry ingredients.
Mix well, stir in nuts.
Drop by spoonfuls 2 inches apart on greased sheet.
Bake at 375 degrees for 12 to 15 minutes.
While I will make the cookies, I will not eat the cookies. I can only report that they are light and fluffy. I will have to let the dudes report on how they tasted.