Pineapple Cherry Squares Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together 1 1/4 cup flour and 1/3 cup brown sugar. Rub in 1/2 cup butter using your hands or a pastry blender. Press into an ungreased 9 inch square pan.
• Bake for 15 minutes in the preheated oven, or until lightly browned at the edges. Set aside. In a medium bowl, beat eggs until light. Mix together the brown sugar, flour, baking powder, and salt; stir into the eggs. Mix in the coconut, nuts, and cherries; spread the batter evenly over the baked crust.
• Return to the oven, and bake for 25 minutes, or until brown. Set aside to cool. In a small bowl, mix the confectioners' sugar, 2 tablespoons butter, vanilla, and water until smooth. Add more liquid if necessary to make a more spreadable mixture. Spread over cooled bars before cutting into squares.

Steps:

• 1. Combine butter,sugar,flour and eggs together in a bowl
• 2. Spread 1/2 of the mixture in a greased 9x13 pan place pie filling over bottom, cover pie filling with remaining mixture in blotches (by dropping mixture with a spoon)
• 3. place in a preheated oven 350 degrees for 35minutes or until golden brown

Steps:

• In a small bowl, combine cracker crumbs and butter. Press into a greased 13-in. x 9-in. baking dish. Sprinkle with the cherries, pineapple, vanilla chips, coconut and walnuts; drizzle with condensed milk. , Bake at 350° for 25 minutes or until edges are golden brown. Cool on a wire rack. Cover and refrigerate overnight. Cut into bars.

Steps:

• BASE: Mix all ingredients together., Press into a 7x9-inch pan. Bake 12-15 minutes at 350°F.
• MIDDLE: Mix all ingredients together and cook and stir until mixture is thickened. Pour over base,.
• TOPPING: Beat ingredients until thickened. Spread over middle and cook at 350F until brown.,.

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:

• In a large bowl, beat butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in. square baking dish coated with cooking spray. Spread pineapple over crust; set aside., For topping, in a small bowl, beat butter and sugar until blended. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325° for 35-40 minutes or until golden brown. Cool on a wire rack before cutting.

Steps:

• Mix flour, icing sugar and butter with hands and press into an 8"square pan.
• Bake for 10 to 12 minutes in a 350 degree oven.
• Filling: Put pineapple, its juice, cherries, and white sugar in top of double boiler and when hot add cornstarch mixture.
• Cook until thick and clear, stirring continuously. Remove from heat.
• Add coconut and almond flavouring and spread on top of first mixture.
• Topping: Beat as for meringue and spread on top of filling. Bake slowly for 20 minutes in 300 degree oven.

Steps:

• combine flour brown sugar and salt
• cut in butter
• set aside 1 cup mixture.
• press crumb mixture.
• bake in 350 degree oven for 15 minutes
• cool slightly
• in saucepan sugar and cornstarch
• stir in undrained pinneapple and egg yolks
• cook over medium heat stirring constantly til mixture constantly and bubbles
• remove from heat
• stir in cherries
• spread evenly over baked layer
• sprinkle on reserved crumb miture
• baked in 350 oven for 30 minutes more (this seems a long time to me ).
• cool before cutting into bars
• makes 2 1/2 dozen bars.