Pineapple Bars Recipes

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 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:

• Preheat oven to 350°. In a large saucepan, combine rhubarb, pineapple, brown sugar, 1 tablespoon water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 4-5 minutes., In a small bowl, mix cornstarch and remaining water until smooth; stir into rhubarb mixture. Return to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; if desired, stir in extract., In a large bowl, mix oats, flour, coconut, brown sugar and salt; stir in melted butter until crumbly. Press 3 cups crumb mixture onto bottom of a greased 13x9-in. baking dish. Spread with rhubarb mixture. Sprinkle with remaining crumb mixture., Bake until golden brown, 40-45 minutes. Cool in pan on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
• In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan.
• Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.

Steps:

• Cut butter or margarine into flour with pastry blender or two knives.
• Add sour cream and vanilla.
• Mix well and refrigerate 2 hours.
• Meanwhile, cook pineapple, sugar, and cornstarch over medium heat stirring constantly until thick and clear.
• Preheat oven to 325 degrees.
• Roll out half of the dough and place in the bottom of a jellyroll pan.
• Add cooled filling and spread over dough.
• Cover with remaining rolled out dough.
• Bake at 325 degrees for 55 minutes or until golden brown.
• Sprinkle with confectioners sugar.
• Cut in 70 squares.
• Refrigerate if not used within a short period of time.

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:

• For the filling, combine the sugar and cornstarch in a saucepan and mix well. Add the pineapple and its juice, and cook over medium heat until thickened, stirring constantly. Cool.
• For the crust, combine oatmeal, salt, brown sugar, flour, and baking powder together. work in butter until mixture is uniform.
• Reserve 1 1/4 cup of crumb mixture, and press the rest into an ungreased 9 x 13 pan, working up edges just slightly to help hold filling off of the edge of the pan.
• Pour filling over oatmeal mixture and spread evenly.
• Sprinkle reserved crumbs evenly over filling.
• Bake at 350 for 20 minutes. cool and cut into bars.

Steps:

• Puree fruit in blender, adding a tablespoon or 2 of water if necessary. Add sugar, if desired, and lemon juice and blend.
• Pour into bar molds or small cups and insert sticks. Freeze until solid.

Steps:

• In a food processor, combine the flour, oats and brown sugar; cover and process until blended. Add butter and extract; cover and pulse until crumbly. Remove 1/2 cup crumb mixture to a bowl; stir in sliced almonds., Press remaining crumb mixture into a 9-in. square baking pan coated with cooking spray. Spread preserves over crust. Sprinkle with reserved crumb mixture. Bake at 350° for 25-30 minutes or until golden. Cool on a wire rack.

Steps:

• Sift together flour, baking soda and salt into bowl.
• In another bowl,cream the butter or shortening with the brown sugar.
• Mix in the flour mixture and the pineapple.
• Grease a 9 x 13 inch baking dish.
• Pour in batter, and bake at 350 degrees for 25 to 30 minutes.
• It's best when slightly underdone as it stays moist.
• Cool.
• Combine powdered sugar with pineapple juice.
• Spread icing,then cut into bars.