| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cake |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 2 1/2 |
c |
Crushed pineapple |
| 3 |
tb |
Cornstarch |
| 2/3 |
c |
Milk |
| 1 |
ts |
Sugar |
| 1 |
pk |
Yeast |
| 2 1/2 |
c |
Flour |
| 1 |
c |
Margarine |
| 3 |
|
Egg yolks; beaten |
| 1 |
|
Stick margarine |
| 1 |
pk |
(3-oz) cream cheese |
| 1 |
ts |
Vanilla |
| 3/4 |
|
Box powdered sugar |
|
sm |
Amount of milk |
|
|
Chopped nuts |
INSTRUCTIONS
FROSTING
Mix pineapple, sugar & cornstarch; cook until thick & clear. Cool. Scald
milk & let cool to lukewarm, then add sugar & yeast & set aside. Mix flour
& margarine & work as for a pie pastry. Add beaten egg yolks & conbine the
flour mixture with the yeast & milk; stir well. Dough should be easy to
handle without sticking to hands. Spread half of dough on a well greased
11x15-inch cookie sheet. Spread pineapple filling on dough. Spread
remaining dough on waxed paper, flip over top of filling & remove waxed
paper. Pinch edges of dough together & let stand in a warm place for 20
minutes. Bake at 350 for 30 minutes. Combine frosting ingredients & spread
on cake, sprinkling with nuts.
MRS WILLIE (MEIKE) MOORE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“People disappoint. God doesn’t.”