| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Hawaiian | Bars | 32 | Servings |
INGREDIENTS
| 1/2 | c | Unsalted butter; softened |
| 3/4 | c | Packed brown sugar |
| 2 | ts | White vinegar |
| 1 | ts | Vanilla |
| 2 | c | All-purpose flour |
| 1 | pn | Salt |
| 3 | Eggs | |
| 3/4 | c | Packed brown sugar |
| 1 | ts | Vanilla |
| 2 | c | Flaked coconut |
| 1 | c | Dried pineapple; chopped |
| 1 | c | Dried papaya; chopped |
| 1 | c | Salted macadamia nuts; |
| Lightly chopped |
INSTRUCTIONS
If dried papaya is unavailable, substitute dried apricots, and for macadamias, use almonds - no longer a Hawaiian flavour, but still delicious. Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch overhang on each long side. In bowl, beat butter with sugar; beat in vinegar and vanilla. With wooden spoon, gradually stir in flour and salt until in crumbly dough. With fingers, lightly knead portions of dough together; press into prepared pan. Bake in 350F 180C oven for 15-20 minutes or until crust is lightly browned. Let cool on rack for 15 minutes. Topping: To make chopping of fruit easier, snip into pieces with kitchen scissors. In bowl, beat together eggs, sugar and vanilla for about 2 minutes or until smooth; stir in coconut, pineapple, papaya and nuts. Pour over crust, smoothing top; Bake for 30-35 minutes longer or until topping is lightly browned. Let cool completely on rack. With knife, cut along ends of pan; using foil overhang, loosen from pan. invert onto back of baking sheet; peel off foil. Invert onto board; cut into bars. [Bars can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.] Per bar: about 175 calories, 2 g protein, 8 g fat, 26 g carbohydrate Source: Canadian Living magazine, Apr 95 Presented in article by Daphna Rabinovitch: "Bars & Squares: blissful Bites" Posted to recipelu-digest Volume 01 Number 382 by RecipeLu <[email protected]> on Dec 18, 1997
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