MOM'S (ALMOST) NO BAKE PINEAPPLE SQUARES
My version of my Mom's Pineapple Squares -- almost no bake dessert that's perfect for Spring or Easter! Light and fluffy and full of crushed pineapple!
Provided by Ashley Fehr
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees and line an 8x8" pan with tin foil. Spray with non stick spray.
- In a small bowl, melt ¼ cup butter. Stir in graham crumbs. Spread into prepared pan and bake for 8-10 minutes or until dry on top. Remove from the oven and cool completely.
- Beat remaining ¼ cup butter and 1 cup powdered sugar with an electric mixer. Add 1-2 tablespoons pineapple juice until it comes together and is smooth (you don't want it too wet!). Spread onto cooled crust.
- Beat cream with an electric mixer on high until soft peaks form. Add 2 tablespoons sugar and continue beating until stiff peaks form. Fold in crushed pineapple and spread onto filling in the crust.
- Refrigerate for 3-4 hours until chilled and set. Cut into 12-16 bars.
Nutrition Facts : Calories 181 kcal, Carbohydrate 18 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 100 mg, Sugar 14 g, ServingSize 1 serving
GRANDMA T'S PINEAPPLE CREAM PIE
My Dad's mom would make this for him every time we visited Illinois. As a child, I could hardly wait for the filling to cool enough to eat. The secret is to stir constantly for a rich, velvety smooth pudding-like melt-in-your-mouth experience. These instructions are per my grandmother, written down by my mother not too long before Grandma passed away. Grandma wouldn't give the recipe away until her last years. It's a family treasure now! Top the pie with meringue, whipped cream, or whipped topping.
Provided by MaryJaneHarrison
Categories Desserts Pies No-Bake Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
- Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 47.7 g, Cholesterol 65.1 mg, Fat 13.9 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 5.5 g, Sodium 313 mg, Sugar 34.1 g
PINEAPPLE COCONUT SQUARES
"I don't remember where I got this recipe, but I'm glad I have it," says field editor Elaine Anderson from Aliquippa, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 192 calories, Fat 7g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 79mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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
COCONUT-PINEAPPLE RHUBARB BARS
I make this crunchy, buttery dessert bar with homegrown rhubarb. For an added attraction, serve it warm with frozen yogurt or ice cream. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 185 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 124mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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5/5 (16)Total Time 50 minsCategory DessertCalories 173 per serving
- Preheat oven to 350 degrees. Coat a 9 x 9 baking pan with cooking spray and line with parchment. Set aside.
- In a bowl, combine the butter, sugar, and flour. Crumble together and press into the bottom of the pan. Bake for 15 minutes until light golden brown. Set aside to cool slightly.
- For the top layer, combine the beaten eggs with the remaining top layer ingredients and stir well to combine. Pour over the slighly cooled bottom layer and bake for 20-25 minutes or until bars are set and a rich brown color. Set aside to cool.
- For the icing, beat together the powdered sugar, butter, and pineapple juice until desired consistency is reached, adding more powedered sugar and pineapple juice as necessary. Spread over cooled bars.
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