When we lived on the 'chicken farm', I made these quite often. The recipe came from the February 1972 issue of Better Homes and Gardens magazine. If you like these two flavors, you'll like these.
INGREDIENTS:
2 cups sifted all-purpose flour
1 cup brown sugar
1/2 teaspoon ~~~salt
1 cup butter
~~~
1/2 cup granulated sugar
2 tablespoons cornstarch
1 (8 and 3/4 oz.) can crushed pineapple (I just took a cups' worth from a larger can and used the left-over pineapple for topping my cottage cheese, or etc.)
2 beaten egg yolks
1 cup chopped maraschino cherries (I only used 1/2 cup)
DIRECTIONS for CRUST:
In a small bowl, combine flour, brown sugar and salt; cut in butter till crumbly. Set aside 1 cup crumb mixture; press remaining crumb mixture on bottom of 9x13x2-inch baking pan. Bake in 350-degree oven for 15 minutes. Cool slightly while preparing topping.
DIRECTIONS for TOPPING:
In saucepan, combine sugar and cornstarch. Stir in UNDRAINED pineapple and the egg yolks. Cook over medium heat, stirring constantly, till mixture thickens and bubbles. Remove from heat; stir in cherries.
Spread evenly over baked layer. Sprinkle on reserved crumb mixture. Bake in 350-degree oven for 30 minutes more. Cool before cutting into bars. Makes 2 and 1/2 dozen bars.
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