Pineapple Bars

 

Pineapple Bars - only a few ingredients and super easy to make. I topped with optional Coconut Drizzle...they are good with or without!

Author: Kathi @ laughingspatula

Recipe type: Dessert

Ingredients

• Crust and Topping
• 1½ cups all purpose flour
• ½ cup sugar
• pinch salt
• 1½ sticks cold butter (cubed)
• Filling
• 2 eggs
• 1 cup sugar
• ⅓ cup all purpose flour
• ½ cup sour cream
• pinch salt
• 1 16 oz can crushed pineapple - drained
• Coconut Drizzle
• 1 cup confectioners sugar
• 2 tablespoons half and half
• 1 teaspoon coconut extract

Instructions

1. Spray 9×13 glass baking dish with non stick spray.
2. Preheat oven to 350 degrees.
3. Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.
4. Take 1 cup of the topping mixture and set aside.
5. Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.
6. While crust is baking- whisk eggs in a large bowl.
7. Add sugar, sour cream, flour and salt.
8. Gently fold in pineapple
9. When crust is ready – remove from oven and add filling. Gently spooning over the top of the crust.
10. Sprinkle with remaining crust mixture you had set aside.
11. Bake 1 hour or until top is lightly browned.
12. Cool for 15 minutes.
13. Using a fork - drizzle glaze mixture over bars.

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AMISH EASY PIE CRUST

1 1/2 cups flour

1/2 tsp salt

 2 tbsp sugar

2 tbsp milk

1/4 tsp baking powder

Mix all together with a fork. Press into the bottom and up sides of a pie plate. If baking with filling, bake at 400 degrees for 10 minutes, then at 350 degrees for 25 minutes. Without filling, bake empty crust at 400 degrees for 10 to 15 minutes.

Yield: A doubling of this recipe with fill three 9-inch pans.

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CHERRY CHIP CAKE

1 box (2-layer size) white cake mix

1/2 cup applesauce

3 egg whites

1 tsp almond extract

1 jar maraschino cherries, drained and chopped

Preheat oven to 350 degrees.

Grease and flour two 9-inch round cake pans; set aside.

Combine cake mix, applesauce, egg whites and almond extract in a large mixing bowl, beat for two minutes. Stir in the chopped cherries. Divide the batter evenly between the two prepared pans.

Bake at 350 degrees for 30 minutes or until done (toothpick test).

Fill and frost with your favorite frosting Garnish with additional cherries, if desired.

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COCONUT CREAM PIE DESSERT

For the Crust:

1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:

8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:

1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

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CARAMEL MIX

I love the simplicity of Amish recipes. This is one I saw in an Amish cookbook from a couple of years ago.

1 cup butter

2 cups brown sugar

1/2 cup corn syrup

1 large box Chex cereal

1 large pkg corn chips

1 can mixed nuts

In a saucepan, combine the butter, brown sugar, and corn syrup, boil for 1 1/2 minutes. In a large roaster pan, mix the cereal, corn chips, and nuts. Pour the hot caramel syrup over the mixture and stir until well coated. Place in a 350-degree oven for 8 minutes. Stir and bake another 8 minutes. Stir again and then allow to cool.

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MERINGUE VINEGAR PIE

This is a very old-fashion recipe that my late mother had for years.

1 egg yolk
2 tbs. flour
1 cup boiling water
lemon flavoring
small lump butter
1 cup granulated sugar
2 tbs. strong vinegar

Beat together well the egg yolk, butter, flour, and sugar.  Add the boiling water and the vinegar stirring constantly.  Cook over low heat until thickened, add 1 tsp. lemon flavoring.  Place in a baked pie shell, cover with your favorite meringue and brown in the oven.

This is a file photo for reference only.

WHITE FRUITCAKE FUDGE

This recipe was a $500 prize winner in a Better Homes and Gardens contest a several years ago.

3/4 cup chopped walnuts, toasted
3/4 cup finely chopped dried apricots
1/2 cup finely chopped golden raisins or raisins
2 cups sugar
3/4 cup sour cream
1/2 cup butter
12-oz white baking chocolate, coarsely chopped
1 jar (7-oz) marshmallow creme

In a bowl combine the walnuts, apricots, and raisins; reserve 1/4 cup.

Line a 13 X 9 X 2-inch baking pan with foil, extending foil over edges of the pan; butter the foil.

Butter sides of a heavy 3-quart saucepan. In this pan, combine sugar, sour cream, and butter. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees (18 to 20 minutes). Adjust heat as necessary to maintain a steady boil.

Remove pan from heat and stir in chocolate and marshmallow creme. Continue stirring until chocolate is melted and mixture is combined. Stir in fruit and nut mixture. Immediately spread fudge evenly in prepared pan. Top with the reserved 1/4 cup fruit and nut mixture. Chill fudge until firm. Use foil to lift fudge out of pan. Cut fudge into squares.

Yield: About 3 pounds

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EASY LEMON CREAM PUFFS

 1 egg

1 tablespoon water

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

2 tablespoons sanding sugar

1 cup heavy cream

3 large sprigs fresh thyme leaves

1/2 cup prepared lemon curd

4 squares (1 ounce each) white chocolate, coarsely chopped

Preheat the oven to 400 degrees F.

Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Brush with the egg mixture. Sprinkle with the sugar. Place the pastry squares onto 2 baking sheets.

Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks.

Heat 1/3 cup heavy cream and the thyme sprigs in a 2-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 3 minutes. Remove the saucepan from the heat and let stand for 30 minutes. Pour the cream mixture through a sieve into a medium bowl. Discard the thyme. Refrigerate the thyme cream mixture for 1 hour or until well chilled.

Beat the remaining heavy cream in a large bowl with an electric mixer on high speed until soft peaks form. Add the thyme cream mixture and the lemon curd and beat until stiff peaks form. Spoon the lemon thyme cream mixture into a pastry bag.

Pipe about 1 tablespoon lemon thyme cream mixture into each pastry.

Place the white chocolate into a small microwavable bowl. Microwave on MEDIUM for 30 seconds. Stir the chocolate. Repeat until the chocolate is melted and smooth. Drizzle the chocolate over the filled pastries. Let stand until the chocolate is firm.

Note: I got this recipe years ago from Recipe Lion. I believe it is a recipe from Campbells.

1970s WHITE PIE

Pie Shell:

1 cup Bisquick baking mix
1/4 cup butter, softened
3 tbsp boiling water

Preheat oven to 450 degrees.

Combine the Bisquick and butter in a small bowl; add the water and stir vigorously until the dough forms a ball and pulls away from the bowl.  This makes a puffy and soft dough.

Using floured hands, pat the dough into a 9-inch pie pan covering the bottom and sides.  Flute or trim edges as desired.  Bake at 450 degrees for 8 to 10 minutes.  Allow to cool.

Pie Filling:
1 envelope (approx. 2-oz) dessert topping mix
1 can (3 1/2-oz) flaked coconut
1 can of vanilla pudding
1 tbsp orange juice
1/2 cup raspberry jam

Prepare the topping mix as directed on package.  Gently fold 1 cup of the coconut and the topping into the pudding, spoon into the prepared pie shell.  Sprinkle the remaining coconut over the top.  Chill at least 2 hours or until set. 

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Stir the orange juice into the jam and serve along side the pie or drizzle over each piece of pie, if desired.

ZUCCHINI BROWNIES

1/2 cup canola oil

1 1/2 cups granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

Icing:
6 tablespoons unsweetened cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

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