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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
0.5 Cups of Softened Butter
0.25 Cups of Sugar
1.25 Cups of Sifted Enriched Flour
2.5 Cups of Crushed Pineapple (drained well)
1.0 of Egg Beaten
0.5 Cups of Sugar
1.0 Tablespoons of Melted Butter
1.5 Cups of Shredded Coconut
Instructions
Combine 1/2 cup butter and 1/4 cup sugar with a pastry blender. Add flour and mix until crumbs are formed. Then mix thoroughly with hands until soft dough forms. Press evenly in bottom of a 9 X 9 X 2 inch pan, with about a 1/2 inch extending up the sides. Prick the bottom with a fork; bake at 350 degrees for 15 minutes or until crust begins to brown. Spread pineapple evenly over the crust. Mix egg and 1/2 cup sugar until well blended. Fold in 1 tablespoon melted butter and coconut. Spread over pineapple. Return to oven and bake 20 minutes or until topping is lightly browned. Cool and cut into 1.5 X 3 inch bars.