Pineapple Squares Recipes

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:

• 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.

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.

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.

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:

• 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.

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:

• Preheat oven to 350 degrees.
• Place pineapple in a strainer over a bowl.
• Reserve juice for another use.
• In a medium bowl beat the butter and sugar together until well blended.
• Stir in flour and salt until combined.
• Press into an ungreased 8 inch square baking pan.
• Press pineapple with a spoon to remove the remaining juice.
• Sprinkle pineapple evenly over crust.
• In a medium bowl beat the egg with brown sugar, coconut, vanilla and salt.
• Gently spread coconut mixture over pineapple, keeping pineapple in place as best as you can.
• Bake for 35 minutes or until topping is golden brown.
• Remove from oven and cool completely on a wire rack.
• Cut into squares.

Steps:

• Heat oven to 375°F.
• Mix first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 8 min.; cool.
• Beat cream cheese, marshmallow creme and vanilla in medium bowl with mixer until well blended. Whisk in COOL WHIP; spread over crust. Refrigerate until ready to use.
• Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Stir in pineapple. Refrigerate 30 min. or until slightly thickened. Spoon over dessert. Refrigerate 2 hours or until firm.

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:

• Cover bottom of 13x9-inch pan with graham crackers, breaking as necessary to fit.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in pineapple and yogurt; spoon over crackers. Spread gently to completely cover crackers; top with COOL WHIP. Cover.
• Refrigerate 4 hours before serving.

Steps:

• Mix melted butter and crushed graham wafer crumbs together in 8x8-inch baking pan; reserve 2 tablespoons for top of dessert.
• Spread remaining crumb mixture evenly in pan. Bake at 350F 10-15 minutes; cool.
• Mix softened butter, icing sugar and egg yolks together in bowl; mix until smooth and creamy. Spread evenly over cooled crumb base.
• Mix together pineapple and whipped cream. Spread over above layer. Sprinkle reserved crumbs on top of dessert.
• Refrigerate at least 1/2 hour before serving.

Steps:

• Set oven to 350°F.
• Grease an 8 x 8-inch square baking dish.
• Combine graham wafer crumbs with 1/2 cup melted butter.
• Pat into bottom of prepared baking dish.
• Bake for 10 minutes; cool.
• In a bowl, cream 1/2 cup softened butter with icing sugar for about 3 minutes.
• Add in eggs, beat well until combined.
• Transfer the mixture into cooled crust.
• In a bowl, combine/fold the whipped cream with VERY well drained crushed pineapple.
• Spread over the egg mixture.
• Sprinkle with graham cracker crumbs.
• Refrigerate for 2 hours before serving.

Steps:

• Mix 1/2 cup sugar, cornstarch and salt in saucepan. Stir in egg yolk and pineapple chunks. Cook over medium heat, stirring constantly, until thick and smooth, about minutes. Cool to lukewarm while preparing dough. Scald milk; add 1 teaspoon sugar; cool to lukewarm. Dissolve Fleischmann's Yeast in very warm water; add to milk mixture. Stir in beaten egg yolks. Measure flour into large bowl. Cut margarine into flour using pastry blender or 2 knives until mixture resembles coarse meal. Stir in yeast and milk mixture; blend thoroughly. Dough will be soft and moist. Divide in half. Roll half out on floured board to fit bottom of jelly roll pan and overlap edges, about 16 x 10 inches. Spread with cooled pineapple filling. Roll remaining dough large enough to cover filling. Seal edges. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 375ºF oven for 35-40 minutes. Frost with confectioners; sugar icing. Serve warm.