Pineapple Cherry Squares Recipes

PINEAPPLE SQUARES

Steps:

• Measure the graham crumbs into a small bowl and make a small well in the centre.
• Pour the sugar into the well, then pour the melted butter onto the sugar.
• Let this stand for a couple of minutes to let the butter seep into the sugar. Then stir well to combine all ingredients together. The purpose of this step is to get a good contact between the butter and sugar.
• Press the crumb mixture firmly into the bottom of a 9x9 inch baking pan that has been lightly greased and lined with parchment paper. (For a thinner version with less frosting at the centre you can use a 9x13 inch pan and get 50% more squares too. See NOTE for adjustments below.)
• Cream together the butter and cream cheese until smooth.
• Beat in the vanilla extract.
• Slowly start adding the icing sugar a little at a time.
• Beat until smooth and the consistency of the frosting is very stiff. Usually you would consider it too stiff to frost a cake at this stage.
• Fold in the finely diced pineapple. The pineapple should be drained of all juice. I actually let mine sit in a colander lined with paper towels.
• Spread evenly over the prepared base and chill for several hours or overnight.
• Beat together the 3 ingredients until stiff peaks form. Spread evenly over the chilled pineapple frosting layer.
• Store in the fridge until ready to cut and serve.

PINEAPPLE CHERRY SQUARES

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.,.

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

Steps:

• Place filling ingredients in a large saucepot. Allow to reach boiling point. Reduce heat and let simmer 5 minutes, mixing often. Remove from heat and let cool completely. May be done earlier in the day or day before.
• Dough:.
• In a large bowl work the flour and the butter (or margarine) as you would for pie crust.
• Add the sugar, salt, baking powder, baking soda and mix well.
• Add vanilla, eggs and milk, adding a little at a time until dough comes together. Depending on the flour you may have to add a little more.
• Dough should be pliable enough to be able to roll out on a floured surface. Divide into 2 pieces.
• Take one piece and roll out dusting with sufficient flour to prevent sticking. Using a 12x17 cookie sheet with sides, place dough into ungreased pan allowing the sides to come up the sides. Don't cut off excess dough.
• Pour in filling and even out making sure the corners are evenly filled inches (Filling recipe follows).
• Again, flour surface and roll out other piece of dough and place on top.
• Press dough around the edges to seal in pineapple filling. Then cut around to remove excess dough. Brush top with well beaten egg. Bake 350 deg. for 45 minutes.
• Let cool. Cut into desired squares. May be dusted with confectioners sugar.

CHERRY PINEAPPLE BARS

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.