The recipe for the Pineapple Souffle is a staple in our family. We make it for nearly any holiday and is delicious when paired with salty meats like ham or kielbasi. Use it like a hot relish or compote, not like a side dish.
I always associate particular people with foods - Patty's Pineapple, Lisa's Cream puff's, Sheri's Delight... It made sense to publish a cookbook with all of the family's signature recipes for Christmas one year. The company, HeritageCookbook.com, was a lifesaver when it come to this project. With an organized and easy to understand website, I completed the whole thing in 2 days. You can upload photos (I didn't have a digital camera at the time...darn!)and write a story or description for each recipe. They print, bind, and ship quickly and it was hit at Christmas time.
Patty's Pineapple Souffle
1/2 cup butter, melted
1 cup sugar
1/2 cup milk
6 slices white bread, cubed (I use stale Italian bread)
1 can crushed pineapple (I use the kind in syrup)
Combine ingredients in casserole and bake 350 for 40 minutes or until golden and bubbly.
I have experimented on and off with corn pudding and have settled on this one from epicurious:
Sweet Corn Pudding
4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 cup whipping cream
1/2 cup whole milk
6 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.