FROSTED PINEAPPLE SQUARES
This is a recipe my grandmother made whenever company was coming over. I found it in her archives and was surprised to find that it was a Fleischmann's Yeast Recipe from a magazine dating back to 1961. It has brought back so many wonderful memories and I hope it will with you, too.
Provided by The Kissing Cook
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1/2 cup sugar, cornstarch and salt in saucepan. Stir in egg yolk and pineapple chunks. Cook over medium heat, stirring constantly, until thick and smooth, about minutes. Cool to lukewarm while preparing dough. Scald milk; add 1 teaspoon sugar; cool to lukewarm. Dissolve Fleischmann's Yeast in very warm water; add to milk mixture. Stir in beaten egg yolks. Measure flour into large bowl. Cut margarine into flour using pastry blender or 2 knives until mixture resembles coarse meal. Stir in yeast and milk mixture; blend thoroughly. Dough will be soft and moist. Divide in half. Roll half out on floured board to fit bottom of jelly roll pan and overlap edges, about 16 x 10 inches. Spread with cooled pineapple filling. Roll remaining dough large enough to cover filling. Seal edges. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 375ºF oven for 35-40 minutes. Frost with confectioners; sugar icing. Serve warm.
FROSTED CRANBERRY SQUARES
A lovely cranberry salad for the Thanksgiving table. The combination of cream cheese, toasted pecans and cranberry is delicious.
Provided by 2bizzy
Categories Dessert
Time 2h15m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving syrup.
- Add water to syrup to make 1 cup. Heat liquid in a small saucepan until mixture is boiling. Dissolve gelatin in liquid and cool.
- Pour liquid into a mixing bowl and gently stir in Ginger Ale; chill til partially set.
- Meanwhile, mix pineapple and cranberry sauce. Fold into gelatin mixture.
- Turn mixture into 9x9x2 dish. Chill until firm.
- Fold cream cheese and whipping topping together until blended. Spread over firm gelatin.
- Toast pecans in butter in a 350 oven for about 10 minutes. Cool and sprinkle over top of salad.
- Chill. Cut into 9 squares to serve.
Nutrition Facts : Calories 391.4, Fat 20.5, SaturatedFat 10.4, Cholesterol 51.4, Sodium 223.1, Carbohydrate 50.3, Fiber 1.4, Sugar 46, Protein 5.1
PINEAPPLE SQUARES
These squares are so popular in our N. E. Pa. area and are often requested for bake sales. At times more flour, little at a time, may have to be added to make it easier to roll without the dough falling apart. It is a very forgiving dough, though. If you seem to have extra filling left over it may be used to make small tarts using pie crust dough.
Provided by SarikaKisSzentem
Categories Dessert
Time 2h30m
Yield 24-40 serving(s)
Number Of Ingredients 12
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.
PINEAPPLE DESSERT SQUARES
Expect to hand out the recipe when you bring this cheesecake dessert along to your next gathering. Crushed pineapple gives it a fun, tropical twist.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine butter and sugar. Combine flour and baking powder; add to butter mixture. Add egg; mix until well blended and crumbly. Add milk and blend until dough forms a soft ball., Pat dough onto bottom and 1-1/2 in. up sides of a greased 13-in. x 9-in. baking dish. Place pineapple in a sieve over a 4-cup glass measure; press with the back of a spoon to squeeze dry. Spread pineapple evenly over bottom crust, reserving juice in glass measure; set aside., In a large bowl, beat the cream cheese, sugar and flour. Add the egg yolks, lemon juice and vanilla; mix well. Add enough milk to reserved pineapple juice to measure 2-1/2 cups. Stir milk mixture into cream cheese mixture until well combined., In a large bowl, beat egg whites on high until stiff. Fold filling mixture into egg whites. Gently pour into crust. Sprinkle with cinnamon. , Bake at 325° for 55 minutes or until filling is set. Cool completely on wire rack. Chill until serving.
Nutrition Facts :
PINEAPPLE SQUARES
My grandmother always kept this cake in the freezer for unexpected company. A nice change of dessert from the usual bar or square recipe. Garnish with icing sugar sprinkled over the top if desired.
Provided by the4taals
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h25m
Yield 24
Number Of Ingredients 16
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.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 22.4 g, Cholesterol 28.3 mg, Fat 8.1 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 97.2 mg, Sugar 10.9 g
PINEAPPLE FRUIT SQUARES
For a luscious no-bake dessert option, prepare these refrigerated Pineapple Fruit Squares These refreshing fruit squares are the perfect recipe to prepare when there's no room in the oven for dessert or when you just want something cool to top off the meal.
Provided by My Food and Family
Categories Recipes
Time 3h40m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. Add boiling water into gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add reserved pineapple juice and ice cubes; stir until slightly thickened. Remove and discard any unmelted ice.
- Pour 1-1/2 cups of the gelatin into medium bowl. Stir in pineapple; set aside at room temperature until ready to use.
- Refrigerate remaining gelatin 15 min. or until slightly thickened. Add COOL WHIP; whisk until blended. Pour into 8-inch square pan sprayed with cooking spray. Refrigerate 10 min. or until set but not firm.
- Pour pineapple gelatin mixture over creamy gelatin layer in pan.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PINEAPPLE SQUARES
A friend of mine from work brought these into work one day. He said they were his grandmother's recipe - Jenny Sharpe 1957. These are very delicious. Enjoy!
Provided by brian48195
Categories Bar Cookie
Time 1h
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Base:.
- Mix ingredients as for pastry - pat into 9 x9 x 2 inch pan.
- Topping:.
- Mix topping ingredients together.
- Pour over pastry.
- Bake @ 350 40 - 45 minute.
Nutrition Facts : Calories 156.7, Fat 8.1, SaturatedFat 5.6, Cholesterol 34.9, Sodium 81.2, Carbohydrate 20.2, Fiber 0.6, Sugar 14.9, Protein 1.6
PINEAPPLE SQUARE
Very light and fluffy filling, almost like a cheesecake :) note: the longer this is refridgerated, the better it tastes!!
Provided by cansi
Categories Dessert
Time 30m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Crust: Mix wafer crumbs with melted butter.
- Take out 1/4 cup crumbs for top.
- Press down in well greased pan.
- Bake in oven (325) for 15 minutes.
- Cool in freezer.
- Filling: Cream butter.
- Blend in icing sugar.
- Add unbeaten eggs and beat with egg beater until smooth.
- Spread over crust.
- Drain pineapple.
- Whip cream.
- Add pineapple and mix.
- Spread on top of first layer.
- Sprinkle with crumbs.
- Chill for several hours.
Nutrition Facts : Calories 514.8, Fat 31.6, SaturatedFat 16.2, Cholesterol 98, Sodium 272.6, Carbohydrate 56.2, Fiber 1.3, Sugar 21.3, Protein 3.9
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