o 24 hours. (Fix the Pineapple Salsa now so it can
or margarine) as you would for pie crust.
Add the
br>Bake for 15 minutes. Remove from oven.
Spread pineapple evenly
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
rimp, if needed.
Cut pineapple lengthwise into 1/2\"
arm water; let it sit for a few minutes.
Cut
Mix flour, sugar and oleo until crumbly.
Take 1 cup of mixture and save for topping.
Into the rest of batter, add egg. Pat into pan and put up around sides of pan.
Mix crushed pineapple and pie filling; put over crumb mixture.
Sprinkle top with the rest of crumbs.
Bake at 375\u00b0 for 5 minutes, then at 350\u00b0 for 35 minutes.
Cream butter and sugar.
Add dry ingredients.
Mix until crumbly.
Add half the beaten eggs.
Mix well.
Spread in a greased 8 x 8-inch pan.
Spread with pineapple.
Mix 1 cup sugar, butter and coconut.
Add remaining eggs.
Mix well.
Spread over pineapple.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool and cut in squares.
Butter a 9 x 13-inch pan.
Spread pineapple in bottom of pan. Mix together until crumbly the pound cake mix and the stick of oleo.
Sprinkle evenly over the pineapple and bake at 350\u00b0 for 40 to 45 minutes or until golden brown.
Cool for an hour.
Cut into squares.
Serve inverted on a plate and topped with whipped cream or vanilla ice cream if desired.
cup of this mixture for topping.
Press the rest
br>Bake at 375 degrees for 15 minutes, until golden brown
b>squares.
You can also use 5 cups miniature marshmallow for this recipe. For
Cover bottom of 13x9-inch pan with graham wafers.
Add milk to dry pudding in large bowl. Beat with wire whisk 2 minutes or until well blended. Stir in pineapple and yogurt; spoon over wafers. Top evenly with whipped topping; cover.
PINA COLADA SQUARES: Prepare as directed. Sprinkle with 1/4 cup toasted shredded coconut just before serving.
SUBSTITUTE: 1 can (398ml) pineapple tidbits in juice, well drained, for the chopped fresh pineapple.
Mix eggs, sugar, pineapple, flour, soda and 1 teaspoon vanilla.
Stir in 1/2 cup nuts.
Bake in greased 9 x 13-inch pan at 350\u00b0 for 25 to 35 minutes.
Will turn brown; cool.
Mix the cream cheese, butter, confectioners sugar and 1 teaspoon vanilla. Spread on cake.
Sprinkle with 1/2 cup of nuts.
Serves 54 squares.
Can be frozen.
Preheat oven to 350\u00b0F.
Mix together graham wafer crumbs and melted butter until well blended. Remove 1/2 cup for the topping. Pack remaining crumbs in 8-inch square baking pan.
Bake in oven for 10 minutes, remove pan and allow base to cool completely.
Prepare Dream Whip as directed on package. Set aside.
In separate bowl, beat cream cheese until light and fluffy. Fold in Dream Whip, crushed pineapple, and vanilla. Pour over cooled base. Sprinkle with remaining crumbs.
Refrigerate for 3 hours before serving.
Combine flour and sugar in bowl.
Rub in butter until mixture resembles breadcrumbs.
Stir in pecans.
Press 2 cups of the mixture into a greased slice tray.
Blend together baking soda, cinnamon, egg, sour crem and vanilla.
Add to remaining mixture combining well.
Stir in well drained pineapple and sultanas.
Spread mixture over the base.
Bake in moderate oven for about 35 minutes or until cooked when tested.
Cool in pan before cutting into squares.
Cream together butter and sugar in a large bowl. Add egg yolks and mix well.
Sift together flour, baking powder and salt. Add to the creamed mixture, mixing well.
Press into an 8\" x 8\" cake pan (lightly greased or sprayed with nonstick spray). Cover with pineapple.
Beat the egg whites until stiff; add the sugar and coconut. Spread over the pineapple.
Bake at 350F for 30 minutes. Cool and cut into squares.
nto meatballs using your favorite recipe for meatballs, and shape into about
Following your favorite yellow cake mix recipe, substitute pineapple juice (drained from can of Dole pineapple) for water. Also substitute butter for vegetable oil.
ver medium heat and boil for 2 minutes; stir constantly.