| 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
A Message from our Provider:
“Romans 1:20 – God doesn’t believe in atheists.”