Nifs Pineapple Squares Food

PINEAPPLE SQUARES

Steps:

• Dissolve sugar and yeast in warm milk
• Let rise
• Sift flour and salt
• Add oleo as for pie cut (cut into flour)
• Add yeast and egg yolks and mix well
• Let rise 1 hour
• Spread half of the dough in a 13" x 9" pan
• Spread the pineapple mixture over the dough and cool mixture (water, sugar, cornstarch, and pineapple)
• Pat remaining dough and put over mixture
• Bake at 350 degrees until light brown, about 30 minutes
• Mix all the ingredients and heat until thick while continuously stirring
• Heat the milk, and oleo over low heat stirring until butter melts
• Add the confectioners sugar and vanilla
• Spread over cooled cake and sprinkle with nuts right away

NIF'S PINEAPPLE SQUARES

Steps:

• Cream together butter and sugar in a large bowl. Add egg yolks and mix well.
• Sift together flour, baking powder and salt. Add to the creamed mixture, mixing well.
• Press into an 8" x 8" cake pan (lightly greased or sprayed with nonstick spray). Cover with pineapple.
• Beat the egg whites until stiff; add the sugar and coconut. Spread over the pineapple.
• Bake at 350F for 30 minutes. Cool and cut into squares.

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.

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.

PINEAPPLE FRUIT SQUARES

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.

NIF'S PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Combine the first three ingredients in a pot over medium heat (better to use a double boiler) melt until just combined. Don't let it get too hot!
• Spread marshmallows evenly into a 8 x 8" pan. Pour the peanut butter mixture over the marshmallows.
• Allow to completely cool before cutting and serving.

NIF'S GRILLED HAWAIIAN CHICKEN SKEWERS

Steps:

• Mix all marinade ingredients and add chicken. Marinate for 1 to 2 hours, no more.
• If you are using wooden skewers, be sure to soak them in water for 2 hours.
• Heat grill to medium-high.
• Alternate chicken, pineapple and pepper pieces on skewers. Place on grill until chicken is cooked through, about 5 minutes on each side.

NIF'S PINEAPPLE RICE

Steps:

• Heat oil in a large saucepan over medium heat. Fry ham and pineapple chunks until fragrant and lightly browned. Remove ingredients from pan and set aside.
• In the same pan, melt butter over medium high. Add garlic and cinnamon. Fry until fragrant. Add in turmeric powder, curry powder, lemon juice, salt and sugar, mixing well. Add rice and fry for about a minute, mixing well. Add pineapple juice into pan. Add boiling water, turn stove to low, cover and leave rice to cook, about 20 minutes; adding more water if necessary.
• Add pineapple chunks and ham; stir until heated through. Remove cinnamon stick. Optional - Garnish with fried shallots and sliced red chilies.