Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

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Saturday, June 11, 2011

1970's Pineapple Cherry Bars

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.


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)


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.


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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