Pineapple Squares Diabetic Food

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.

EASY REFRIGERATOR PINEAPPLE GRAHAM DESSERT SQUARES

Steps:

• Set oven to 350°F.
• Grease an 8 x 8-inch square baking dish.
• Combine graham wafer crumbs with 1/2 cup melted butter.
• Pat into bottom of prepared baking dish.
• Bake for 10 minutes; cool.
• In a bowl, cream 1/2 cup softened butter with icing sugar for about 3 minutes.
• Add in eggs, beat well until combined.
• Transfer the mixture into cooled crust.
• In a bowl, combine/fold the whipped cream with VERY well drained crushed pineapple.
• Spread over the egg mixture.
• Sprinkle with graham cracker crumbs.
• Refrigerate for 2 hours before serving.

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 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 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 SQUARES (DIABETIC)

Steps:

• Preheat Oven to 350 degrees. Spray an 8 Inch square pan with PAM spray for baking (oil and flour kind).
• Measure 1/4 Cup of Pineapple chunks. Puree in a food processor or blender until smooth.
• Pour the puree into a large bowl. Add the egg, pineapple juice, orange extract, and oil. Blend well with an electric hand mixer until smooth. Add the flour and the baking soda and baking powder and beat well with the mixer. Add the rest of the pineapple chunks and hand stir with a spatula.
• Pour the mixture into the pan and smooth out the top evenly, Bake for about 25 minutes or when a knife inserted comes out clean. Cool competely and cut into sqaures.