Aloha Pineapple Squares Food

HAWAIIAN SQUARES

Steps:

• Cream the 1/2 cup butter and blend in brown sugar and vanilla.
• Add flour and mix thoroughly.
• Press into bottom of 9" cake pan.
• Bake 15 minutes at 350 degrees F.
• Let cool 5 minutes.
• Spread with crushed pineapple.
• Beat together all the topping ingredients and spread over crushed pineapple/.
• Return to oven and bake 30 minutes more.
• Cool- cut into squares.
• Store in fridge.

ALOHA PINEAPPLE SQUARES

Steps:

• Combine all ingredients Mix graham wafer crumbs, melted butter, sugar and cinnamon.
• Reserve 3/4 cup of this mixture for topping.
• Press the rest into an 8 x 12 inch pan.
• Bake at 350 degrees F for 12 minutes.
• Cool.
• With mixer, cream butter and icing sugar.
• Add egg yolks and beat until light.
• Spread over the cooled crust.
• Beat whipping cream until stiff.
• Fold in pineapple.
• Spread over the second layer in the pan.
• Sprinkle the reserved crumb mixture over top.
• Chill for several hours or overnight.
• Cut into squares to serve.

PINEAPPLE SQUARES

Steps:

• Place filling ingredients in a large saucepot. Allow to reach boiling point. Reduce heat and let simmer 5 minutes, mixing often. Remove from heat and let cool completely. May be done earlier in the day or day before.
• Dough:.
• In a large bowl work the flour and the butter (or margarine) as you would for pie crust.
• Add the sugar, salt, baking powder, baking soda and mix well.
• Add vanilla, eggs and milk, adding a little at a time until dough comes together. Depending on the flour you may have to add a little more.
• Dough should be pliable enough to be able to roll out on a floured surface. Divide into 2 pieces.
• Take one piece and roll out dusting with sufficient flour to prevent sticking. Using a 12x17 cookie sheet with sides, place dough into ungreased pan allowing the sides to come up the sides. Don't cut off excess dough.
• Pour in filling and even out making sure the corners are evenly filled inches (Filling recipe follows).
• Again, flour surface and roll out other piece of dough and place on top.
• Press dough around the edges to seal in pineapple filling. Then cut around to remove excess dough. Brush top with well beaten egg. Bake 350 deg. for 45 minutes.
• Let cool. Cut into desired squares. May be dusted with confectioners sugar.

AUNT HATTIE'S POLISH RAISED PINEAPPLE SQUARES, MAZUREK

Steps:

• To start, make a pineapple filling by mixing a large can of crushed pineapple with cornstarch and simmering until thick. Might need a little fresh lemon juice to make tastier. Cool.
• Mix together and set aside yeast, milk, egg yolks; this is the sponge. If using dry yeast, dissolve it in a little water first.
• Mix as for pie crust: butter, flour, sugar, salt
• Mix with the sponge.
• Divide dough in half. Roll out half of the dough and line a 15 x 11 jellyroll pan.
• Cover with the pineapple filling. Yes, it's a pretty thin layer. Supposed to be!
• Roll second half, cut in strips and lattice over top
• Let raise 1 hour. Bake at 350 for 35 minutes.
• Drizzle with following frosting and sprinkle with chopped nuts if desired.
• Frosting: 1 T butter, /2 t vanilla, powdered sugar.

HAWAIIAN DREAMS PINEAPPLE SQUARES 1968

Steps:

• base:.
• Cream the 1/2 cup butter with the brown sugar and vanilla.
• Mix in the cake flour, combining well.
• Press into a ungreased 9 inch square pan.
• Bake at 375 degrees for 15 minutes, until golden brown.
• Remove and cool.
• Filling:.
• Spread well drained 1 cup crushed pineapple over the cooled cooked base.
• Beat well together the melted butter with the granulated sugar, egg vanilla and coconut.
• Spread this mixture evenly over the pineapple.
• Return to oven at 375 degrees and bake for 25 to 30 minutes.
• Remove and then cool completely in pan.
• Cut into squares.

PINEAPPLE SQUARES

Steps:

• Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter using a pastry cutter or your hands until coarse crumbs form.
• Whisk milk, egg, and vanilla extract together in a small bowl. Add to flour mixture and knead until just combined, adding a little more flour if too wet or a little more milk if too dry. Divide the dough into thirds; 2/3 will be for the bottom, save 1/3 for the top.
• Roll 2/3 the dough out onto a lightly floured surface into an 11x15-inch rectangle. Place dough into the bottom of a 9x13-inch baking pan, making sure it comes at least halfway up the sides.
• Combine pineapple and sugar in a small saucepan and bring to a boil over medium heat, about 5 minutes. Meanwhile, pour reserved pineapple juice into a bowl and add cornstarch; stir until dissolved. Add to the saucepan and stir until thickened, about 5 minutes more. Remove from heat and let filling cool in the refrigerator, about 15 minutes.
• Scrape filling onto the bottom dough in the baking pan and smooth out.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll remaining 1/3 dough out onto a lightly floured surface into a 9x13-inch rectangle. Roll the dough onto the rolling pin and unroll on top of the pineapple filling, making sure edges of the dough reach the edges of the pan.
• Combine flour and sugar in a small bowl. Add vanilla extract and cut in butter until coarse crumbs form. Sprinkle streusel topping over dough.
• Bake in the preheated oven for 45 minutes. Remove from oven and let cool on a rack. Cut into 24 squares.

MARSHMALLOWY PINEAPPLE SQUARES RECIPE

Steps:

• Heat oven to 375°F.
• Mix first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 8 min.; cool.
• Beat cream cheese, marshmallow creme and vanilla in medium bowl with mixer until well blended. Whisk in COOL WHIP; spread over crust. Refrigerate until ready to use.
• Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Stir in pineapple. Refrigerate 30 min. or until slightly thickened. Spoon over dessert. Refrigerate 2 hours or until firm.