| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Bars |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 1/2 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1 |
cn |
Crushed pineapple; drained |
| 1/2 |
c |
Chopped Macadamia nuts |
| 1/2 |
c |
Flaked coconut |
INSTRUCTIONS
In large mixing bowl, cream butter until light. Gradually blend in sugar.
Add eggs; mix well and blend in flour, salt and soda. Stir in drained
pineapple, nuts and coconut. Spread in a greased 15 x 10-inch jellyroll
pan. Bake at 350 degrees for 25 or 30 minutes. Cool. Cut into bars with
sharp knife. If desired, roll bars in confectioners sugar or serve squares
with whipped cream or ice cream. I make an icing of margarine, powdered
sugar and pineapple juice and brush over the top before cutting into bars.
Posted to recipelu-digest Volume 01 Number 310 by "Diane Geary"
<diane@keyway.net> on Nov 26, 1997
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