Frosted Pineapple Squares Recipes

Steps:

• Mix 1/2 cup sugar, cornstarch and salt in saucepan. Stir in egg yolk and pineapple chunks. Cook over medium heat, stirring constantly, until thick and smooth, about minutes. Cool to lukewarm while preparing dough. Scald milk; add 1 teaspoon sugar; cool to lukewarm. Dissolve Fleischmann's Yeast in very warm water; add to milk mixture. Stir in beaten egg yolks. Measure flour into large bowl. Cut margarine into flour using pastry blender or 2 knives until mixture resembles coarse meal. Stir in yeast and milk mixture; blend thoroughly. Dough will be soft and moist. Divide in half. Roll half out on floured board to fit bottom of jelly roll pan and overlap edges, about 16 x 10 inches. Spread with cooled pineapple filling. Roll remaining dough large enough to cover filling. Seal edges. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 375ºF oven for 35-40 minutes. Frost with confectioners; sugar icing. Serve warm.

Steps:

• Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

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.

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.

Steps:

• Base:.
• Mix ingredients as for pastry - pat into 9 x9 x 2 inch pan.
• Topping:.
• Mix topping ingredients together.
• Pour over pastry.
• Bake @ 350 40 - 45 minute.