Recipe: Fillings for Cakes and Doughnuts - Pineapple Filling, Pecan Filling, Orange Filling, Lemon Cream Filling

Fillings for Cakes and Doughnuts
From: Traci & Jeff Poole

Pineapple Filling

1/2 cup sugar
4 Tbsp flour
1/8 tsp salt
1 egg
1 cup pineapple, cut into pieces
3/4 cup pineapple juice
1 Tbsp butter

Mix sugar, flour, and salt. Add beaten egg, pineapple, and the juice, Cook in double boiler until thick. Add butter and mix well gain. Remove from heat and cool.

Pecan Filling

3 eggs
1 Tbsp sugar
2 Tbsp flour
2 cup corn syrup
1 tsp vanilla
1/4 tsp salt
1 cup whole pecans

Beat eggs until light. Mix sugar and flour to the eggs. Beat again. Add syrup, vanilla, salt, and pecans.

Orange Filling

6 Tbsp sugar
3 Tbsp corn starch
1 egg yolk
1 cup orange juice
1 Tbsp butter
1/2 tsp grated orange peel

Mix sugar and corn starch in double boiler. Add beaten egg yolk and orange juice. Cook for 10 - 15 minutes or until thick. Remove from heat, add butter and peel. Cool.

Lemon Cream Filling

1 egg yolk, beaten
1/2 cup sugar
2 Tbsp corn starch
1/4 cup lemon juice
1/8 tsp grated lemon peel
1/2 tsp butter
1/2 cup water

Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 miuntes. Add butter. Cool.