TROPICAL SQUARES
Such a delicious dessert. I loves this, it is really one of my favorites, I am always trying to make something new for dessert when we have company over for dinner. I don't do the same thing too many times, but this is one of the desserts that we do have often - so good!!!
Provided by Chef mariajane
Categories Gelatin
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine prepared crumbs with butter.
- Press mixture on bottom of 13x9-inch baking dish.
- Beat cream cheese and sugar with an electric mixer until smooth. Stir in crushed fruit.
- Fold in whipped topping. Spread cream cheese filling over crust.
- Prepare jelly powder according to 30 minute set method. Stir mandarin oranges, banana slices, and pineapple tidbits in juice.
- Pour jelly mixture over cream cheese filling and chill for 3 hours.
Nutrition Facts : Calories 614.3, Fat 40.6, SaturatedFat 24.4, Cholesterol 123.6, Sodium 417.9, Carbohydrate 59.5, Fiber 2, Sugar 43.9, Protein 7.1
TROPICAL ROADIE BARS
Provided by Trisha Yearwood
Categories dessert
Time 50m
Yield 16 to 20 bars
Number Of Ingredients 11
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.
TROPICAL LEMON SQUARES
Addictively good lemon squares with a brown sugar-cashew crust and moist lemony coconut topping full of bits of yummy fruit. The lemon and fruit flavour develops as the squares are cooling so these squares are better after they are out of the oven for several hours. I have no idea how long these squares will keep because they are always gone within a day or so! Note: Golden raisins are a lot softer than other types of raisins and don't leave hard chewy bits in the squares, substituting other types of raisins in this recipe would likely not have the same outcome. Submitted for Ready Set Cook Winter 2005.
Provided by _Pixie_
Categories Bar Cookie
Time 1h
Yield 35 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and spray a 9x13-inch pan with cooking spray.
- Mix the flour and brown sugar until smooth and lump free, add the melted butter and chopped cashews and mix until well combined (should look like fine crumbs).
- Press mixture into a 9x13-inch pan and bake for 10 minutes.
- Mix the eggs and condensed milk (I use the same bowl) until smooth and well combined, then mix in the lemon juice until smooth and well integrated.
- Add the coconut, chopped raisins and chopped apricots and mix well.
- Spread the coconut mixture evenly over the partially baked crust and return to the oven for 30 minutes until a light golden in colour (note the coconut in these squares is supposed to be slightly moist rather than dry so the top may look very slightly moist at this point).
- Run a knife around the edge of the pan while still warm to prevent sides from sticking, wait until the squares are completely cool before cutting into 35.
Nutrition Facts : Calories 158.8, Fat 7.2, SaturatedFat 4.3, Cholesterol 26.1, Sodium 69, Carbohydrate 22.2, Fiber 0.6, Sugar 15.2, Protein 2.5
TROPICAL BARS
Categories Fruit
Number Of Ingredients 8
Steps:
- Preheat oven to 350° Mix butter, sugar, and flour until crumbly Press into 9" square pan Bake at 350° for 20 minutes Drain crushed pineapple Spread pineapple and coconut over crust Mix egg, sugar, and melted butter -- drizzle over top* *Don't use all of it if it seems too much! Bake at 350° for 40 minutes Cool & cut into 2" squares
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