Good for brunch crowd

RECIPE FINDER

October 23, 2002|By Ellen Hawks | Ellen Hawks,SUN STAFF

Glenda Cline of Keystone, S.D., requested a recipe for pineapple squares. "It was on a Fleishmann's yeast package around the '50s," Cline wrote. "It was a light and flaky pastry top and bottom with a crushed-pineapple filling. My mom made them a lot, but she tossed the recipe and cannot remember how it is made. Would appreciate it if anyone has it."

The pineapple-square detective, Genevieve Herbst of Hagerstown, responded with a recipe and how she found it. "The request for pineapple squares interested me, so I e-mailed Fleischmann's and asked if they had an archive of their recipes. I immediately received a response saying the recipe for pineapple squares is on their Web site, but they also sent me a copy of it."

Recipe requests

Flo Davidson of Granby, Mass., writes that she is looking for a recipe for pickled onions. "My aunt made them, and they were crisp and crunchy and not so sour as cocktail onions. As soon as I entered her kitchen, she got out a jar of them, a piece of Jewish rye bread and butter. How I wish I had a recipe."

Mark Stevenson of Lakeport, Calif., wants a recipe for a relish that his friend and his wife made out of zucchini and yellow crookneck squash. "It was wonderful on hamburgers and hot dogs. I have not had contact with these friends for four years now and have searched the Internet and cookbooks for a similar recipe. ... Any help would be appreciated."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.

Powdered Sugar Glaze

1 cup powdered sugar

1 to 2 tablespoons milk

In a bowl, combine sugar and milk, stir until smooth.

Tester Laura Reiley's comments: "This is a lot of work, so it's best to reserve it for a big brunch crowd. The result is a soft, yeasty, flaky sweet bread filled with an unexpected sweet/tangy pineapple filling. If you make the snips on top in a decorative pattern, the resulting whole bread is very attractive with its drizzles of glaze. It would look nice on a buffet table before it is cut. I baked mine a little longer than 40 minutes; it started to seem fully cooked and just slightly golden-brown at about 45 minutes."

Pineapple Squares

Makes 48 squares

1 teaspoon sugar

1/2 cup warm water (100 to 110 degrees)

1 envelope Fleishmann's active dry yeast

1/2 cup warm milk (100 to 110 degrees)

1 cup butter or margarine, softened

3 3/4 to 4 1/4 cups all-purpose flour

4 egg yolks

In a large, warm bowl, dissolve 1 teaspoon sugar in warm water. Sprinkle in yeast; stir until dissolved. Add warm milk, butter and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough.

Divide dough in half. Roll each half on floured surface to fit a 15 1/2 -inch by 10 1/2 -inch by 1-inch jellyroll pan. Transfer one layer to ungreased jellyroll pan. Spread with pineapple filling (see below). Top with remaining layer of dough. Seal edges together. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 about 35 to 40 minutes, or until done. Let cool in pan. Drizzle with powdered sugar glaze (see below) while warm. Cut into squares to serve.

Pineapple Filling

1/2 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 egg yolk, slightly beaten

1 can (1 pound, 4 ounces) undrained crushed pineapple in heavy syrup

In a saucepan, mix sugar, cornstarch and salt. Stir in egg yolk and pineapple. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cool.

Powdered Sugar Glaze

1 cup powdered sugar

1 to 2 tablespoons milk

In a bowl, combine sugar and milk, stir until smooth.

Tester Laura Reiley's comments: "This is a lot of work, so it's best to reserve it for a big brunch crowd. The result is a soft, yeasty, flaky sweet bread filled with an unexpected sweet/tangy pineapple filling. If you make the snips on top in a decorative pattern, the resulting whole bread is very attractive with its drizzles of glaze. It would look nice on a buffet table before it is cut. I baked mine a little longer than 40 minutes; it started to seem fully cooked and just slightly golden-brown at about 45 minutes."

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