Cherry Pineapple Bars Recipes

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.

Steps:

• Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
• Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
• Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
• Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.

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:

• 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.

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

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.