PINEAPPLE SQUARES
My grandmother always kept this cake in the freezer for unexpected company. A nice change of dessert from the usual bar or square recipe. Garnish with icing sugar sprinkled over the top if desired.
Provided by the4taals
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h25m
Yield 24
Number Of Ingredients 16
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.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 22.4 g, Cholesterol 28.3 mg, Fat 8.1 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 97.2 mg, Sugar 10.9 g
PINEAPPLE FRUIT SQUARES
For a luscious no-bake dessert option, prepare these refrigerated Pineapple Fruit Squares These refreshing fruit squares are the perfect recipe to prepare when there's no room in the oven for dessert or when you just want something cool to top off the meal.
Provided by My Food and Family
Categories Recipes
Time 3h40m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. Add boiling water into gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add reserved pineapple juice and ice cubes; stir until slightly thickened. Remove and discard any unmelted ice.
- Pour 1-1/2 cups of the gelatin into medium bowl. Stir in pineapple; set aside at room temperature until ready to use.
- Refrigerate remaining gelatin 15 min. or until slightly thickened. Add COOL WHIP; whisk until blended. Pour into 8-inch square pan sprayed with cooking spray. Refrigerate 10 min. or until set but not firm.
- Pour pineapple gelatin mixture over creamy gelatin layer in pan.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PINEAPPLE SQUARES
A friend of mine from work brought these into work one day. He said they were his grandmother's recipe - Jenny Sharpe 1957. These are very delicious. Enjoy!
Provided by brian48195
Categories Bar Cookie
Time 1h
Yield 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 156.7, Fat 8.1, SaturatedFat 5.6, Cholesterol 34.9, Sodium 81.2, Carbohydrate 20.2, Fiber 0.6, Sugar 14.9, Protein 1.6
PINEAPPLE POLENTA SQUARES WITH SHRIMP
Steps:
- Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat. Gradually whisk in the polenta and cook, whisking, until thick and creamy. Season with salt and pepper and stir in the sage and pineapple. Brush a 9-inch square baking dish with vegetable oil; add the polenta and spread evenly. Press a piece of plastic wrap on the surface of the polenta and refrigerate until firm, at least 1 hour.
- Prepare the shrimp: Puree the pineapple in a blender until smooth. Place 1/4 cup of the puree in a bowl (reserve the rest for another use) with the shrimp, olive oil, garlic, red pepper flakes, and salt and pepper to taste. Toss, then cover and marinate at room temperature, about 20 minutes. Remove the shrimp from the marinade and wrap a strip of prosciutto around each piece.
- Make the sauce: Melt the butter in a small skillet over medium-low heat and cook until brown flecks appear. Remove from the heat and stir in the pineapple.
- Preheat a grill or grill pan to medium and brush with vegetable oil. Cut the polenta into 12 squares and grill until marked, 2 to 3 minutes per side. Grill the prosciutto-wrapped shrimp until the shrimp is pink, 1 to 2 minutes per side.
- Serve the shrimp on polenta squares, drizzle with the butter sauce and garnish with parsley.
PINEAPPLE SQUARES
These squares are so popular in our N. E. Pa. area and are often requested for bake sales. At times more flour, little at a time, may have to be added to make it easier to roll without the dough falling apart. It is a very forgiving dough, though. If you seem to have extra filling left over it may be used to make small tarts using pie crust dough.
Provided by SarikaKisSzentem
Categories Dessert
Time 2h30m
Yield 24-40 serving(s)
Number Of Ingredients 12
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.
PINEAPPLE BARS
Received this recipe in an email; the picture sold me. Could also add a little coconut to give it that "tropical" flavor. Posting for future use... *cooling time not included in prep/cooking times*
Provided by AZPARZYCH
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 11
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.
PINEAPPLE FROZEN BARS
I have not tried these bars. I'm posting this for safe keeping. I found this recipe P&C Foods. In selecting a fresh pineapple, choose one that is plump and fresh looking.
Provided by internetnut
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 0.3, Carbohydrate 0.1
FRUIT 'N JUICE SQUARES
Strawberry gelatin made with orange juice and fruit cocktail is layered with creamy gelatin for a refreshing salad or dessert.
Provided by My Food and Family
Categories Home
Time 3h50m
Yield Makes 9 servings.
Number Of Ingredients 6
Steps:
- Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Add enough ice to juice to measure 1-1/2 cups. Stir into gelatin. Refrigerate 30 min. or until slightly thickened. Remove 1-1/2 cups of the gelatin; place in medium bowl. Stir in fruit; set aside.
- Stir half the COOL WHIP into remaining gelatin with whisk until well blended. Pour into 8-inch square dish. Refrigerate 10 min. or until set but not firm. Carefully top with fruited gelatin.
- Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
FRESH PINEAPPLE FRUIT SALAD
Make and share this Fresh Pineapple Fruit Salad recipe from Food.com.
Provided by Barb G.
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pineapple, lengthwise into quarters.
- Cut away and discard core.
- Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl.
- Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl.
- Gently toss and chill if desired.
- Serve fruit salad in a pineapple shell topped with lime garnish.
Nutrition Facts : Calories 206, Fat 5.4, SaturatedFat 0.5, Sodium 5.3, Carbohydrate 43, Fiber 6, Sugar 27.8, Protein 2.5
PINEAPPLE FRUIT DESSERT
Create this chilled Pineapple Fruit Dessert for a luscious no-bake dessert option. This fruit dessert is great when there's no room in the oven for dessert or when you just want to enjoy something chilly and great tasting.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice cubes and reserved pineapple juice; stir until gelatin is slightly thickened. Remove and discard any unmelted ice.
- Remove 1-1/2 cups of the gelatin; pour into medium bowl. Stir in drained pineapple. Refrigerate 4 hours or until firm.
- Meanwhile, refrigerate remaining gelatin 15 min. or until slightly thickened. Add COOL WHIP; whisk until blended. Spoon into 9 serving glasses. Refrigerate 4 hours or until firm.
- Use fork to break fruited gelatin into small flakes; spoon over gelatin in serving glasses before serving.
Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PINEAPPLE, MANGO AND PAPAYA SQUARES
Categories Cookies Mixer Citrus Fruit Brunch Dessert Bake Picnic Vegetarian Tropical Fruit Mango Papaya Pineapple Spice Summer Party Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 squares
Number Of Ingredients 16
Steps:
- For filling:
- Combine chopped pineapple, mango, papaya, brown sugar, orange juice, cinnamon stick, orange peel, lemon peel and ground cloves in heavy medium saucepan. Cook over low heat until reduced to 1 1/2 cups, stirring frequently, about 1 1/2 hours. Remove cinnamon stick. Cool.
- For crust:
- Using electric mixer, beat butter, sugar, vanilla extract and salt in large bowl just until blended. On low speed, gradually add flour, beating just until dough begins to come together. Turn dough out onto floured work surface. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into square. Wrap each in plastic; chill 15 minutes.
- Preheat oven to 375°F. Roll out larger dough piece on lightly floured work surface to 10-inch square. Transfer dough to 9-inch square metal baking pan. Press dough onto bottom and 1/2 inch up sides of pan. Pour filling into crust. Roll out remaining dough piece on floured surface to 9-inch square. Cut into 1-inch-wide strips. Place 4 strips atop filling, spacing evenly. Place 5 more strips diagonally atop first 4 strips, forming lattice. Trim lattice edges.
- Bake until crust is golden brown, about 50 minutes. Cool completely. Cut into 9 squares. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)
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