PINEAPPLE SQUARES
Pineapple Squares - an old time, no-bake Newfoundland Cookie Bar recipe thats been updated with a bit of a reinvention and a new flavour addition.
Provided by Barry C. Parsons
Categories Cookies/Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Measure the graham crumbs into a small bowl and make a small well in the centre.
- Pour the sugar into the well, then pour the melted butter onto the sugar.
- Let this stand for a couple of minutes to let the butter seep into the sugar. Then stir well to combine all ingredients together. The purpose of this step is to get a good contact between the butter and sugar.
- Press the crumb mixture firmly into the bottom of a 9x9 inch baking pan that has been lightly greased and lined with parchment paper. (For a thinner version with less frosting at the centre you can use a 9x13 inch pan and get 50% more squares too. See NOTE for adjustments below.)
- Cream together the butter and cream cheese until smooth.
- Beat in the vanilla extract.
- Slowly start adding the icing sugar a little at a time.
- Beat until smooth and the consistency of the frosting is very stiff. Usually you would consider it too stiff to frost a cake at this stage.
- Fold in the finely diced pineapple. The pineapple should be drained of all juice. I actually let mine sit in a colander lined with paper towels.
- Spread evenly over the prepared base and chill for several hours or overnight.
- Beat together the 3 ingredients until stiff peaks form. Spread evenly over the chilled pineapple frosting layer.
- Store in the fridge until ready to cut and serve.
Nutrition Facts : Calories 124 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, ServingSize 1 cookie square based on the 9x9 pan. (98 calories if using the 9x13 pan), Sodium 74 grams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat
GINGERBREAD BARS
Provided by Shiran
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F/175°C. Line a 9×9-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
- In a medium bowl, sift together flour, ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes, until fluffy. Add molasses, egg, and vanilla, and beat until combined. Add flour mixture and mix just until combined.
- Spread dough evenly into prepared pan and smooth the top. Bake for 18-22 minutes, until the top is slightly firm to touch, and a toothpick inserted into centre comes out with a few moist crumbs, not clean. Overbaking will make the bars dry. Allow to cool completely in pan.
- To make the glaze: In a small bowl, combine powdered sugar, 1 tablespoon milk, and vanilla extract, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Drizzle over the bars using a spoon or a piping bag. Allow glaze to set, 15-30 minutes. For easy cutting, you can place it in the fridge for 2 hours until firm. Lift out of the pan and cut into squares. Serve at room temperature.
- Store bars in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
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 UPSIDE-DOWN GINGERBREAD
You'll be head over heels for this homey holiday dessert. It's ready to eat in an hour and pretty too!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In 9-inch round pan, mix 2 tablespoons of the melted butter and the brown sugar; spread evenly to cover bottom of pan. Cut pineapple slices in half; arrange 4 halves over brown sugar mixture in center of pan. Cut remaining halves in half again; arrange pieces around edge of pan.
- In large bowl, mix flour, sugar, ginger, baking soda, cinnamon, nutmeg and salt. With spoon or wire whisk, beat in remaining 6 tablespoons melted butter, 1/4 cup reserved pineapple juice and all remaining gingerbread ingredients until smooth. Spoon batter carefully over pineapple; spread to cover.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Run knife around side of pan to loosen. Place heatproof serving plate, upside down, over pan. Turn plate and pan over; remove pan. Cut into wedges. Serve with whipped cream and cherries.
Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 32 g
PINEAPPLE UPSIDE-DOWN PUMPKIN GINGERBREAD
Provided by Selma Brown Morrow
Categories Cake Ginger Dessert Bake Kid-Friendly Mother's Day Back to School Pineapple Spice Pumpkin Family Reunion Potluck Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 21
Steps:
- For topping:
- Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into prepared pan.
- Cut off one 1/3-inch-thick round from pineapple; cut out core. Place round in syrup in pan. Stand pineapple on end. Cut lengthwise into 1/3-inch-thick slices. Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core. Arrange rounds close together in single layer in free-form design in syrup.
- For cake:
- Whisk first 6 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs, 1 at a time. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2 cup boiling water. Pour batter evenly into pan.
- Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan 45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature with whipped cream.
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 GINGERBREAD SQUARES
Number Of Ingredients 5
Steps:
- 1. Heat oven to 350°F.2. Add all ingredients to a 9-inch by 13-inch nonstick baking pan and stir until well blended. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. 3. Place on cooling rack and allow to cool completely before cutting.EXCHANGES1 Carbohydrate1/2 FatNUTRITION FACTSCalories 96 Calories from Fat 21Total Fat 2g Saturated Fat 1gCholesterol 9mgSodium 124mgTotal Carbohydrate 17g Dietary Fiber 1g Sugars 9gProtein 1g
Nutrition Facts : Nutritional Facts Serves
PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE
Categories Cake Fruit Ginger Dessert Bake Pineapple Cinnamon Nutmeg Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- For topping:
- Preheat oven to 350°F. Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
- For cake:
- Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes. Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition. Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake. Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.
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