Pineapple Dessert Bars Food

PINEAPPLE BARS

Steps:

• Pineapple Filling:
• Mix 1 cup crushed pineapple and juice (8 1/4-ounce can), 1 cup sugar, 2 1/2 Tablespoons cornstarch, 1 Tablespoon butter, and 1 cup water in saucepan.
• Cook until thickened, cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Cream together shortening and sugar thoroughly.
• Stir in flour, baking soda and salt.
• Mix in rolled oats.
• Press and flatten half of the mixture over bottom of a 13 x 9 1/2 x 2 inch greased pan.
• Spread with cooled filling.
• Top with remaining crumb mixture, patting lightly.
• Bake 25 to 30 minutes, or until lightly browned.
• While warm cut into bars and remove from pan.

PINEAPPLE BARS

Steps:

• To Make Pineapple Filling: Mix 1 cup crushed pineapple and juice (8 1/4-ounce can), 1 cup sugar, 2 1/2 Tablespoons cornstarch, 1 Tablespoon butter, and 1 cup water in saucepan. Cook until thickened, cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Cream together shortening and sugar thoroughly. Stir in flour, baking soda and salt. Mix in rolled oats. Press and flatten half of the mixture over bottom of a 13 x 9 1/2 x 2 inch greased pan. Spread with cooled filling.
• Top with remaining crumb mixture, patting lightly. Bake 25 to 30 minutes, or until lightly browned. While warm cut into bars and remove from pan.

PINEAPPLE CREAM BARS

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• In a large bowl, combine Crust and Topping ingredients; beat until crumbly. Reserve 1 cup crumb mixture and set aside. Press remaining mixture into baking dish and bake 15 minutes.
• In a large bowl, whisk eggs, sour cream, remaining flour, and remaining Splenda. Stir in pineapple. Spread filling over crust and sprinkle with reserved crumb mixture.
• Bake 55 to 60 minutes, or until center is set and top is golden. Let cool.
• In a small bowl, mix confectioners' sugar, milk, and coconut extract, if desired. Drizzle over cake and cut into bars.

PINEAPPLE DESSERT SQUARES

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.

PINEAPPLE COCONUT BARS

Steps:

• Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10" square pan. Doubling this recipe will fill a 9x13 pan.
• Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling.
• Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.
• Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Heat oven to 350°F.
• In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
• Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

PINEAPPLE DESSERT BARS

Steps:

• 1. First set your oven at 350 degree so it can warm up. In a medum bowl combine flour, oats, brown sugar and baking soda. Set aside.
• 2. In a small saucepan, melt the 1/2c of butter. Heat should be on the lowest setting so not to burn the butter. No browning.
• 3. In a stand or had mixer on medium speed, combine all ingredients together. Mixture should be crumbly. In a 9x9 square pan add 1 1/2 cups of crumble to the bottom of the pan, then press it down. Strain canned pineapple. Add fruit to the top of mixture. Sprinkle 1 tbsp. of Dark Brown Sugar over pineapple. Pour the rest of the oat mix on top. Press down slightly. Bake for 10-15 mins. Make sure that the to is a golden brown. Remove from oven and let cool. ENJOY!!!

PINEAPPLE FROZEN BARS

Steps:

• Puree fruit in blender, adding a tablespoon or 2 of water if necessary. Add sugar, if desired, and lemon juice and blend.
• Pour into bar molds or small cups and insert sticks. Freeze until solid.

PINEAPPLE COCONUT CRUMB BARS RECIPE

Steps:

• Preheat oven to 375 degrees F. Line a square 8" baking pan with parchment paper. Set aside.
• In a medium mixing bowl, whisk together flour, coconut, sugar, baking powder, baking soda and salt. Add cooled butter and stir with a fork, until the mixture resembles coarse crumbs. Reserve one cup of the mixture and press the rest onto the bottom of prepared pan.
• In a medium mixing bowl, stir together crushed pineapple, sugar and cornstarch. Pour over crust and spread evenly.
• Sprinkle the remaining dough mixture over the filling.
• Bake bars on center rack of the oven for 23 to 25 minutes or until the topping is golden, with golden brown spots.
• Cool bars completely on cooling rack. Next, gently lift out of the pan and set on cutting board. Cut into 9 squares and serve.

TROPICAL ESCAPE SOFT PINEAPPLE CRUMBLE BARS

Steps:

• Preheat oven to 350F and line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
• To a large bowl, add the butter, 1 cup flour, 1/2 cup sugar, and optional salt. Using two forks or a pastry cutter, cut butter into dry ingredients until a sandy mixture with peas-sized buttery bits forms.
• Reserve 3/4 cup of this mixture; set aside.
• Transfer remaining mixture into prepared pan and using your fingertips or the back of a spatula, lightly press crumbs evenly into pan to form a crust.
• Bake for 10 minutes. While crust bakes, make the filling.
• In a large bowl (same one used to make the crust mixture is fine) add the egg, 1/2 cup sugar, sour cream, vanilla extract, 1/4 cup flour, and whisk until smooth; set aside.
• Remove crust from oven and top evenly with pineapple chunks. About 90% of the surface area will be covered with pineapple; chunks will be very close to each other but not quite touching.
• Carefully and evenly pour the sour cream mixture over the pineapple, making sure to get it into the corners.
• Evenly sprinkle the reserved crust mixture over the top to create the crumble topping.
• Bake for about 35 minutes, or until edges and top are set.
• Place pan on top of a wire rack and allow bars to cool for at least 1 hour before slicing and serving.

PINEAPPLE COCONUT BARS

Steps:

• 1. Line the bottom of 9×9 pan with parchment paper that sticks up above the edges on two sides. Grease the other sides. Preheat oven to 350 degrees.
• 2. Mix all ingredients for the crust together in a mixer bowl on low speed. It'll be very crumbly at first, but it will form a ball.
• 3. Press dough evenly into the bottom of the pan.
• 4. Bake at 350 for 10-15 minutes. Set aside.
• 5. To make the filling, whisk together sugar, flour, baking powder and salt in a medium sized bowl.
• 6. Add eggs and vanilla and mix until well combined.
• 7. Stir in walnuts, coconut and pineapple.
• 8. Spread mixture evenly over crust.
• 9. Bake for 20-25 minutes, until edges are golden.
• 10. Allow to cool completely, then cut into squares.

PINEAPPLE CHEESECAKE BAR

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown.
• Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.

PINEAPPLE BARS

Steps:

• In a large bowl, mix together butter, sugar and eggs.
• Beat in flour, baking soda and salt.
• Stir in pineapple.
• Spread into a greased 9x9 square pan.
• Bake at 350 degrees F for 28-33 minutes until done. Cool in pan for 10 minutes.
• Sprinkle with powdered sugar and cut into squares. Serve.

PINEAPPLE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease your 9 x 13 baking pan with butter or use non-stick cooking spray.

PINEAPPLE DELIGHT BARS

Steps:

• 1. Preheat oven to 350 degree F. Lightly grease a 13x9-inch baking pan or spray with baking spray.
• 2. In a medium bowl, combine flour, 1/2 cup sugar, and dash of salt. With a pastry blender or fork, cut in the 12 tablespoons of butter until crumbly.
• 3. Spread evenly over the bottom of the prepared pan and press with hands to form a crust layer. Bake for 12 minutes. Drain pineapple well in a colander; set aside
• 4. n a medium bowl, combine cream cheese, 1/4 cup sugar, vanilla, and eggs; beat until smooth. Spread evenly over the baked crust.
• 5. Sprinkle the drained crushed pineapple evenly over the top.
• 6. In another bowl, combine the coconut, pecans, and 4 tablespoons melted butter; sprinkle evenly over the pineapple and cream cheese layer.
• 7. Bake for 20 to 25 minutes, or until coconut is browned and filling is set. Chill thoroughly before cutting into squares.
• 8. The hardest part of these bars, is waiting for them to cool. Enjoy!

PINEAPPLE DELIGHT BARS RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• Lightly grease a 9-by-13-by-2-inch baking pan or spray with baking spray.
• In a medium bowl, combine flour, 1/2 cup sugar, and dash of salt.
• With a pastry blender or fork, cut in the 12 tablespoons of butter until crumbly.
• Spread evenly over the bottom of the prepared pan and press with hands to form a crust layer.
• Bake the crust in the preheated oven for 12 minutes.
• Drain pineapple well in a colander; set aside.
• In a medium bowl, combine cream cheese, 1/4 cup sugar, vanilla, and eggs; beat until smooth.
• Spread evenly over the baked crust, then sprinkle the drained crushed pineapple evenly over the top.
• In another bowl, combine the coconut, pecans, and 4 tablespoons melted butter ; sprinkle evenly over the pineapple and cream cheese layer.
• Bake for 20 to 25 minutes, or until coconut is browned and filling is set.
• Chill thoroughly before cutting into squares.
• Serve and enjoy!