| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cookie |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Plain flour |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Margarine or butter |
| 1 |
pk |
(8-oz) cream cheese; softened |
| 2 |
tb |
Sugar |
| 2 |
tb |
Milk |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg |
| 1 |
cn |
(8-oz) crushed pineapple; well drained |
| 1 |
c |
Flaked coconut |
| 1/2 |
c |
Chopped almonds or macadamia nuts |
| 1 |
tb |
Butter; melted |
| 1/2 |
c |
Powdered sugar (up to) |
| 4 |
tb |
Milk |
| 1/4 |
ts |
Rum extract |
INSTRUCTIONS
CRUST
FILLING
TOPPING
GLAZE
Crust: Combine flour and sugar. Cut in butter until cumbly. Press into
bottom of 9-inch square pan. Bake at 350 degrees for 10 minutes.
Filling: Combine cream cheese, sugar, milk, vanilla and egg. Beat until
smooth. Stir in pineapple. Spread over crust.
Topping: Combine coconut, nuts and butter. Sprinkle over mixture in pan.
Bake 18-20 minutes until coconut is golden brown and filling appears set.
Cool completely.
Glaze: Combine glaze ingredients and drizzle over bars. Refrigerate until
ready to serve. Cut in squares.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”