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My Recipe For At The World's End Pineapple Cheese Bread

Rachael Rizzo

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Jack Sparrow was stranded on a deserted island. That was all I heard about with the release of the third installment of “Pirates of the Caribbean. " Everyone was in an uproar about how stupid it was that where he went when he was eaten by the Cracken was that island. Me personally. . . . although I don't exactly accept it as a valid plot-line, I thought it was perfect. Well, for me.

If what was at the world's end was a deserted island, then I believe I would have no problem being stranded there. While other people would probably have panic attacks, I would relish in the silence. The reason is that I know exactly what my deserted island would contain.

Alone. . . . no one to tell you what they think about what you are wearing, what you're doing, or how you're speaking. There's no one to worry about, think about, or to talk about. It's just yourself, being, and maybe learning to enjoy your own company.

Sunshine will always prevail. Beautiful sunshine, beating down on the hot white sand touched only by the clear blue water that laps upon the shore in calming sounds. Tropical palm trees are there for your need of shade. Caves are for exploration and protection. There are coconuts and (most importantly) pineapples for you to consume all day. It comes with realizing that I meant it when I said I could live on fruit, because now I am doing it. The nights would be cool and exotic, and the days would be hot and tropical.

To me Jack Sparrow didn't have it as bad as everyone thought (minus his multiple personalities). For a captain of a ship I am sure being on a deserted island is not the best idea (being the seafaring folk that they are), but for me it would be a tropical paradise.

The inspiration for finding this recipe and modifying it was Jack's deserted island (and what I make of my own island). With its sweet light outside and its creamy filling with a pineapple finish, it embodies everything my deserted island would be.

If you want to get desserted (pardon the pun), make this delicious bread (because you won't be eating bread for awhile):

"At The World's End Tropical Cheese Danish"*

Ingredients: About 4 and 1/2 all purpose flour, 3 tbs cornstartch, 2 tbs fat free milk, 2 packages active dry yeast, ½ tsp vanilla extract, 16 oz cream cheese, 1 cup confectioner's sugar, ¼ tsp salt, 1 tbs lemon juice, 1 cup 75 degree temperature water, 5/6 cups plus 5 tbs sugar, 8 oz can of crushed pineapple, ½ cup softened butter, and 2 eggs slightly beaten.

1) In a bread machine pan put the water, butter, eggs, 5 tbs sugar, salt, flour, and yeast in that order. Put in bread machine and place on dough setting. When cycle is complete turn dough onto a lightly floured surface. Punch dough down.

2) Divide dough in half. Roll each portion into a 15 x 9 inch rectangle. Place on baking sheets greased with butter flavored cooking spray.

3) In a small mixing bowl combine the cream cheese and 1/3 cup sugar. Spread the mixture lengthwise down the center third of each rectangle.

4) Combine the pineapple, ½ cup sugar, and cornstarch in a small saucepan. Bring to a boil. Reduce heat; cook and stir until thickened. Cool. Spread the mixture on top of the cream cheese mixture.

5) On each long side of the rectangles, cut 1 inch wide strips about 3 inch into the center. Starting at one end, fold alternating strips at an angle across the filling. Then seal the ends. Cover with plastic wrap and let rise for 20 minutes.

6) Bake at 350 degrees for about 25 minutes or until golden brown. Remove from pans to wire racks to cool.

7) Combine the confectioner's sugar and milk. Drizzle over the Danish.

Likely Page Break8) Enjoy on your deserted island (it's the last piece of bread you'll have for awhile).

* Base of recipe from Taste of Home and I molded it from there.

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.


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