| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Hawaiian | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/4 | c | Brown sugar |
| 3 | tb | Cornstarch |
| 3 1/2 | c | Crushed pineapple; canned |
| 3 1/2 | oz | Canned flaked coconut |
| 2 | c | All purpose flour; sifted |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1/2 | c | Shortening |
| 1 | Egg; slightly beaten | |
| 1/3 | c | Sugar; additional |
| 1/2 | c | Sour cream |
| 1 | ts | Vanilla (always use "real" vanilla) |
INSTRUCTIONS
This is a gem from America's Favorite Recipes From Better Homes and Gardens. If you've never looked at their recipes or their cookbooks, you are missing out. It's great everyday cooking! Combine the first 3 ingredients; mix in undrained pineapple. Cook and stir until mixture is thick and boiling, cool. Stir in coconut. Sift flour, soda and salt together; cut in shortening. Combine remaining ingredients; add to flour mixture; beat thoroughly. Chill about 1 hour. Press 2/3 of dough on bottom and sides of a 9 x 9 x 2-inch baking dish. Top with pineapple filling. Roll out remaining dough and cut in desired shapes (my note: try pyrimid shapes and cut out the center in a smaller pyrimid. Place on top by alternating shapes); arrange over filling. bake at 350 F, about 30 minutes. Cut in 9 squares. Serve warm. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@concentric.net> on Aug 12, 1997
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