Southern Pineapple Bar Cookies Recipes

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

Pineapple Bars image

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.

Ingredients

1 cup crushed pineapple in juice
1 cup white sugar
2 1/2 tablespoons cornstarch
1 tablespoon butter
1 cup water
3/4 cup shortening
1 cup packed brown sugar
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats

TROPICAL ROADIE BARS

Provided by Trisha Yearwood

Categories dessert

Time 50m

Yield 16 to 20 bars

Number Of Ingredients 11

Tropical Roadie Bars image

Steps:

Line a small cookie sheet or quarter sheet pan with parchment paper. Spray lightly with nonstick spray.
Spray a large bowl. Add the almonds, pecans, dried pineapple, millet, oats and coconut flake and stir well.
In a medium saucepot fitted with a candy thermometer, add the brown sugar, maple syrup, pineapple juice concentrate and salt; mix together with a heatproof spatula. Place the pot over high heat and cook the syrup to the soft-ball stage (240 degrees F), about 10 minutes.
Pour the syrup over the nut mixture and toss well. Scrape onto the prepared cookie sheet and press firmly and evenly into a tight, compact layer. Cool for about 20 minutes in the refrigerator.
Transfer to a cutting board and cut into 16 to 20 bars. Store in an airtight container.

Ingredients

Nonstick spray, for the cookie sheet and bowl
2 cups skin-on roasted almonds,
3/4 cup chopped pecans, toasted
1 1/4 cups chopped dried pineapple
1 cup puffed millet
1 cup rolled oats
1/4 cup sweetened coconut flakes
1/2 cup brown sugar
1/2 cup maple syrup
1/4 cup frozen pineapple juice concentrate
Pinch salt

SOUTHERN PINEAPPLE CASSEROLE

When I make pineapple casserole, I double the amount -because guests frequently request a second helping for dessert! Sweet-tangy fruit is even better combined with savory cheddar cheese and buttery cracker crumb topping. -Catherine Ann Goza, Leland, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 8

Southern Pineapple Casserole image

Steps:

Preheat oven to 350°. In a large bowl, mix sugar and flour; stir in cheese. Stir in both cans of drained pineapple., Transfer to a greased 1-1/2-qt. baking dish. In a small bowl, mix crackers and butter. Sprinkle over top. Bake, uncovered, 30-40 minutes or until topping is brown and cheese is melted. Let stand 10 minutes.

Nutrition Facts : Calories 514 calories, Fat 22g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 465mg sodium, Carbohydrate 71g carbohydrate (48g sugars, Fiber 2g fiber), Protein 10g protein.

Ingredients

1 cup sugar
1/3 cup all-purpose flour
2 cups shredded cheddar cheese
1 can (20 ounces) unsweetened crushed pineapple, drained
1 can (20 ounces) unsweetened pineapple chunks, drained
TOPPING:
2-1/2 cups crushed Ritz crackers (about 60 crackers)
1/4 cup butter, melted