RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 466
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| Recipe Name: |
Pineapple Right-Side Up Cookie Bars |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-12-12
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.21
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
These are great served warm with a scoop of vanilla ice cream and a cherry on top.
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Ingredients:
0.5 Cup juice, pineapple concentrate, frozen
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Directions:
FIRST STEP:
Dump pineapple in a strainer and let it drain while you do this step. Cream butter with 1/2 the sugar and add 2 cups flour (all flour but fraction). Mix well. (You can do this in a food processor with hard butter cut into chunks and the steel blade). Spread mixture out into a greased 9 x 13-inch pan (Standard sheet cake pan), and press it down evenly with your hands.
Bake at 350 degrees for 15 to 20 minutes. Remove from oven, but leave the oven on.
SECOND STEP:
Mix eggs with 1/2 the sugar. Add pineapple concentrate, drained pineapple, and mix. Add salt and baking powder and stir it all up. Then add flour and mix thoroughly. (This will be runny, but it will set up in the oven.)
Pour this mixture on top of the pan you just baked and stick it back in the oven. Bake at 350 degrees for another 45 to 50 minutes. Then remove from the oven.
Let cool thoroughly, then sprinkle a little powdered sugar on the top and cut into brownie-sized bars. |
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| Nutrition per Serving: |
| Calories: |
69 |
Total Carbs: |
13.4 |
Net Carbs: |
13.1 |
| Cholesterol: |
35.2 |
Fat: |
0.9 |
Protein: |
3.04 |
| Fiber: |
0.35 |
Sodium: |
61.62 |
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