Pineapple Fruit Squares Food

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 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.

CANDIED FRUIT BARS

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in bowl; mix well. Press onto bottom of ungreased 13x9-inch baking pan. Bake 8-10 minutes or until lightly browned.
• Arrange pecans, green cherries, red cherries and pineapple on top. Combine all remaining ingredients in medium bowl; mix well. Pour over fruit and nuts. Bake 22-25 minutes or until edges begin to brown. Cool completely. Cut into bars with sharp, wet knife.

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 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 COCONUT SQUARES

Steps:

• Preheat the oven to 350 degrees F. Combine the flour and baking powder in a bowl. Cut in the cold butter until the mixture is crumbly. Beat one of the eggs with the cream; mix into the flour mixture. Spread the mixture into an 8 by 8-inch non-stick or greased baking pan. Top and spread with the pineapple. Mix the remaining egg, coconut, sugar, butter and extract together and spread over the pineapple, gently pressing it down. Bake 35 to 40 minutes. Cool on a rack. Chill well, and then cut into 16 squares.

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

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 FRUIT DESSERT

Steps:

• Drain pineapple, reserving juice. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice cubes and reserved pineapple juice; stir until gelatin is slightly thickened. Remove and discard any unmelted ice.
• Remove 1-1/2 cups of the gelatin; pour into medium bowl. Stir in drained pineapple. Refrigerate 4 hours or until firm.
• Meanwhile, refrigerate remaining gelatin 15 min. or until slightly thickened. Add COOL WHIP; whisk until blended. Spoon into 9 serving glasses. Refrigerate 4 hours or until firm.
• Use fork to break fruited gelatin into small flakes; spoon over gelatin in serving glasses before serving.

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 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.

FLUFFY PINEAPPLE DESSERT

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and sour cream. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until set and edges are lightly browned. , Meanwhile, in a small saucepan, combine the flour, sugar, egg yolks and pineapple. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Pour over crust. Bake at 350° for 15 minutes., In a small bowl, beat egg whites until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Spread over hot filling, sealing edges to the pan. Sprinkle with walnuts. Bake 15 minutes longer or until golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator.

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.

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 SQUARES

Steps:

• Method for Bottom Layer: Grease a large glass pan, then in a bowl add grated graham crackers and butter, mix together then layer the bottom of grass pan patting it down, keep 1 cup of your mixture for top. Pre-heat oven to 350º then bake crust for 5 to 7 minutes or until golden brown. Remove from oven let cool totally to add other ingredients. Method for Middle Layer: In another bowl add 3/4 cup of butter, 2 eggs start to mix with a blender or your hand. Then add powdered icing sugar continue mixing until all combined and creamy. Scoop 6 dollops on top of baked graham cracker crust, then spread evenly. Method for Top Layer: In another bowl mix whipped cream on high speed until it forms stiff peeks. In another bowl add crushed pineapples and drain totally taking all liquid off before adding to whipped cream mixture. Fold all crushed pineapples in with the whipped cream, then scoop over the middle layer and smooth out evenly. Then remainer graham cracker mixture, sprinkle over whipped cream and pineapple mixture in the grass pan, let set in fridge for 1/2 hour or over night. Serve: Cut in small, medium or large pieces and plate. Enjoy!

PINEAPPLE, MANGO AND PAPAYA SQUARES

Steps:

• For filling:
• Combine chopped pineapple, mango, papaya, brown sugar, orange juice, cinnamon stick, orange peel, lemon peel and ground cloves in heavy medium saucepan. Cook over low heat until reduced to 1 1/2 cups, stirring frequently, about 1 1/2 hours. Remove cinnamon stick. Cool.
• For crust:
• Using electric mixer, beat butter, sugar, vanilla extract and salt in large bowl just until blended. On low speed, gradually add flour, beating just until dough begins to come together. Turn dough out onto floured work surface. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into square. Wrap each in plastic; chill 15 minutes.
• Preheat oven to 375°F. Roll out larger dough piece on lightly floured work surface to 10-inch square. Transfer dough to 9-inch square metal baking pan. Press dough onto bottom and 1/2 inch up sides of pan. Pour filling into crust. Roll out remaining dough piece on floured surface to 9-inch square. Cut into 1-inch-wide strips. Place 4 strips atop filling, spacing evenly. Place 5 more strips diagonally atop first 4 strips, forming lattice. Trim lattice edges.
• Bake until crust is golden brown, about 50 minutes. Cool completely. Cut into 9 squares. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)