Grannies Pineapple Squares Food

PINEAPPLE SQUARES

Steps:

• Measure the graham crumbs into a small bowl and make a small well in the centre.
• Pour the sugar into the well, then pour the melted butter onto the sugar.
• Let this stand for a couple of minutes to let the butter seep into the sugar. Then stir well to combine all ingredients together. The purpose of this step is to get a good contact between the butter and sugar.
• Press the crumb mixture firmly into the bottom of a 9x9 inch baking pan that has been lightly greased and lined with parchment paper. (For a thinner version with less frosting at the centre you can use a 9x13 inch pan and get 50% more squares too. See NOTE for adjustments below.)
• Cream together the butter and cream cheese until smooth.
• Beat in the vanilla extract.
• Slowly start adding the icing sugar a little at a time.
• Beat until smooth and the consistency of the frosting is very stiff. Usually you would consider it too stiff to frost a cake at this stage.
• Fold in the finely diced pineapple. The pineapple should be drained of all juice. I actually let mine sit in a colander lined with paper towels.
• Spread evenly over the prepared base and chill for several hours or overnight.
• Beat together the 3 ingredients until stiff peaks form. Spread evenly over the chilled pineapple frosting layer.
• Store in the fridge until ready to cut and serve.

PINEAPPLE SQUARES

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.

GRANDMA T'S PINEAPPLE CREAM PIE

Steps:

• Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
• Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.

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.

GRANNIE'S PINEAPPLE SQUARES

Steps:

• Crust: Mix together crumbs and butter. Leave out 1/2 cup. Set aside. Grease a 9 X 13 pie plate Press crumb mixture into pie plate Bake at 350 degrees for 12 to 15 minutes. Cool Filling: Beat all ingredients until light. Spread over cooled pie crust. Topping: Beat cream until stiff. Fold in pineapple. Spread on top of filling. Sprinkle reserved crumbs over filling. Chill

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.

CHERRY-PINEAPPLE SQUARES

Steps:

• Mix flour, icing sugar and butter with hands and press into an 8"square pan.
• Bake for 10 to 12 minutes in a 350 degree oven.
• Filling: Put pineapple, its juice, cherries, and white sugar in top of double boiler and when hot add cornstarch mixture.
• Cook until thick and clear, stirring continuously. Remove from heat.
• Add coconut and almond flavouring and spread on top of first mixture.
• Topping: Beat as for meringue and spread on top of filling. Bake slowly for 20 minutes in 300 degree oven.