Pineapple Squares A Childhood Memory

Recipe Finder

August 12, 2009|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Rosie Ahern of Willits, Calif., was looking for a recipe for pineapple squares that she remembers from her childhood. Her mother, who baked bread on a weekly basis, came across the recipe on a package of Fleischmann's yeast. Barbara Davis of Salisbury sent in the recipe she believes is likely the one Ahern was searching for. The photocopy she sent in appears to be from a magazine advertisement for Fleischmann's yeast. She says she has had it since it was published back in the 1950s and it is still a favorite with her family today.

The recipe is fairly easy, even for those who don't bake with yeast often. There's no kneading required and the dough rises in the pan it's baked in. Everyone in my house liked the combination of the refreshing pineapple taste and the wonderful, crumbly warm yeast cake.

Requests

Darlene Barnes of Dothan, Ala., is looking for a flat corn-bread recipe. She says what she would like to be able to make is a flat, round bread/cake made with cornmeal and other ingredients, then deep-fried or fried in a skillet.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. Letters may be edited for clarity.

Frosted Pineapple Squares

Makes: 48 squares

1/3

cup sugar

3

tablespoons cornstarch

1/4

teaspoon salt

1

egg yolk, lightly beaten

one

20-ounce can pineapple chunks, undrained

2/3

cup milk

1

teaspoon sugar

one

4-ounce package Fleischmann's Active Dry Yeast

1/4

cup very warm water

4

egg yolks, lightly beaten

4

cups sifted flour

1

cup (2 sticks) margarine or butter

For the glaze:

1

cup powdered sugar, sifted

1-2

tablespoons milk

Mix 1/3 cup sugar, cornstarch and salt in a saucepan. Stir in egg yolk and pineapple chunks. Cook over medium heat, stirring constantly, until smooth, about 7 minutes. Cool to lukewarm while preparing the dough.

Scald milk; add 1 teaspoon sugar; cool to lukewarm.

Dissolve yeast in 1/4 cup very warm water; add to milk mixture. Stir in beaten egg yolks.

Measure flour into large bowl. Cut butter or margarine into flour using pastry blender or 2 knives until mixture resembles coarse meal. Stir in yeast and milk mixture; blend thoroughly. Dough will be soft and moist. Divide in half.

Roll half out on a floured board, approximately 16 by 10 inches or the size of your jellyroll pan with some overlap. Transfer dough to ungreased jellyroll pan. Spread with cooled pineapple filling. Roll remaining dough large enough to cover filling and place on top of the filling. Seal edges together.

Snip surface of dough with scissors to let steam escape. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 375 degrees for 35 to 40 minutes. Drizzle with powdered sugar glaze, if desired, while still warm. Cut into squares and serve.

To make glaze: In a small bowl, combine powdered sugar and milk. Stir until smooth.

Nutrition information

Per serving: 110 calories, 5 grams fat, 1 gram saturated fat, 2 grams protein, 5 grams carbohydrate, 1 gram fiber, 22 milligrams cholesterol, 60 milligrams sodium

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.