Pineapple Cherry Squares Recipes

PINEAPPLE CHERRY SQUARES

Steps:

• BASE: Mix all ingredients together., Press into a 7x9-inch pan. Bake 12-15 minutes at 350°F.
• MIDDLE: Mix all ingredients together and cook and stir until mixture is thickened. Pour over base,.
• TOPPING: Beat ingredients until thickened. Spread over middle and cook at 350F until brown.,.

CHERRY PINEAPPLE BARS

Steps:

• In a small bowl, combine cracker crumbs and butter. Press into a greased 13-in. x 9-in. baking dish. Sprinkle with the cherries, pineapple, vanilla chips, coconut and walnuts; drizzle with condensed milk. , Bake at 350° for 25 minutes or until edges are golden brown. Cool on a wire rack. Cover and refrigerate overnight. Cut into bars.

CHERRY-PINEAPPLE SQUARES

Steps:

• Mix flour, icing sugar and butter with hands and press into an 8"square pan.
• Bake for 10 to 12 minutes in a 350 degree oven.
• Filling: Put pineapple, its juice, cherries, and white sugar in top of double boiler and when hot add cornstarch mixture.
• Cook until thick and clear, stirring continuously. Remove from heat.
• Add coconut and almond flavouring and spread on top of first mixture.
• Topping: Beat as for meringue and spread on top of filling. Bake slowly for 20 minutes in 300 degree oven.

CHERRY SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together 1 1/4 cup flour and 1/3 cup brown sugar. Rub in 1/2 cup butter using your hands or a pastry blender. Press into an ungreased 9 inch square pan.
• Bake for 15 minutes in the preheated oven, or until lightly browned at the edges. Set aside. In a medium bowl, beat eggs until light. Mix together the brown sugar, flour, baking powder, and salt; stir into the eggs. Mix in the coconut, nuts, and cherries; spread the batter evenly over the baked crust.
• Return to the oven, and bake for 25 minutes, or until brown. Set aside to cool. In a small bowl, mix the confectioners' sugar, 2 tablespoons butter, vanilla, and water until smooth. Add more liquid if necessary to make a more spreadable mixture. Spread over cooled bars before cutting into squares.

PINEAPPLE-CHERRY SQUARES

Steps:

• In a small bowl, mix cookie crumbs and melted butter or margarine until combined. Press evenly in a 9 x 9 x 2-inch baking pan.In a small mixer bowl at low speed, beat powdered sugar, butter or margarine and vanilla extract or coconut flavor until blended. Beat at medium-high speed for 2 minutes or until light and fluffy. Carefully spread mixture over crumb layer.In a small mixer bowl at medium speed, beat cream until stiff. Fold in pineapple, chopped cherries and pecans. Carefully spread over butter mixture. Sprinkle with coconut. Press lightly into pineapple layer. Cover and chill at least 4 hours or overnight.To serve, cut into squares and top each with a cherry.

PINEAPPLE SQUARES

Steps:

• Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter using a pastry cutter or your hands until coarse crumbs form.
• Whisk milk, egg, and vanilla extract together in a small bowl. Add to flour mixture and knead until just combined, adding a little more flour if too wet or a little more milk if too dry. Divide the dough into thirds; 2/3 will be for the bottom, save 1/3 for the top.
• Roll 2/3 the dough out onto a lightly floured surface into an 11x15-inch rectangle. Place dough into the bottom of a 9x13-inch baking pan, making sure it comes at least halfway up the sides.
• Combine pineapple and sugar in a small saucepan and bring to a boil over medium heat, about 5 minutes. Meanwhile, pour reserved pineapple juice into a bowl and add cornstarch; stir until dissolved. Add to the saucepan and stir until thickened, about 5 minutes more. Remove from heat and let filling cool in the refrigerator, about 15 minutes.
• Scrape filling onto the bottom dough in the baking pan and smooth out.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll remaining 1/3 dough out onto a lightly floured surface into a 9x13-inch rectangle. Roll the dough onto the rolling pin and unroll on top of the pineapple filling, making sure edges of the dough reach the edges of the pan.
• Combine flour and sugar in a small bowl. Add vanilla extract and cut in butter until coarse crumbs form. Sprinkle streusel topping over dough.
• Bake in the preheated oven for 45 minutes. Remove from oven and let cool on a rack. Cut into 24 squares.

FROZEN PINEAPPLE-CHERRY SQUARES

Steps:

• Place coconut and butter or margarine in a 10 x 6 x 2-inch baking dish. Mix well with a fork and pat evenly in bottom. Chill while making filling.Place pineapple and sugar in a blender container. Cover and blend with on-off bursts until pureed, scraping sides of container as needed.In a large bowl, stir ice cream until almost smooth. Stir in pineapple-sugar mixture and chopped cherries until blended but not melted. Spread evenly over coconut crust. Cover and freeze at least 4 hours or until firm.Can be served straight from the freezer or place in refrigerator 15 minutes before serving. Cut into squares and garnish each with a dollop of whipped topping and a maraschino cherry.