Pineapple is pineapple, whether chunks, rings, or crushed. When run through
a food processor, it'll all come out the same.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
----- Original Message -----
From: "Debbra Piening via Cookinginthedark" <[email protected]>
To: "'Alex Hall'" <[email protected]>; <[email protected]>;
"'Allison Fallin'" <[email protected]>
Sent: Monday, August 11, 2014 10:41 PM
Subject: Re: [CnD] Pineapple Nut Bars
I've always use the crushed, but I suppose you could use something else
and
just process as fine as you like. Try it and see!
From: Alex Hall [mailto:[email protected]]
Sent: Monday, August 11, 2014 9:33 PM
To: [email protected]; Allison Fallin
Cc: Debbra Piening
Subject: Re: [CnD] Pineapple Nut Bars
Can I jump in with a question? Can you use any canned pineapple, provided
you run it through a food processor? We usually have the chunks or rings
on
hand, not crushed. How fine should the pineapple be?
On Aug 11, 2014, at 9:49 PM, Allison Fallin via Cookinginthedark
<[email protected]> wrote:
I have made these for years and they're always a hit. With mine you melt
the butter, so I just use a 3-qt saucepan, melt the butter and add the
rest
of the ingredients. If it were me, I'd bake the bars earlier in the week
and cover them well. I think they're moist enough not to dry out. I
don't
sprinkle them with powdered sugar, because I think it makes them sticky.
Allison
----- Original Message -----
From: Debbra Piening via Cookinginthedark <[email protected]
To: <[email protected]
Date sent: Mon, 11 Aug 2014 17:38:37 -0500
Subject: [CnD] Pineapple Nut Bars
Hello, all, I've posted this recipe before but thought I'd send it again,
this time with a question. I'm intending to make these for a party on
Saturday. I'm going to be pressed for time later in the week and was
thinking of preparing the batter earlier in the week to bake Saturday just
before the party. The question is, does this recipe look like something
that will hold up well if refrigerated for two to three days? The other
option would be to bake earlier in the week, but I don't want them to dry
out by Saturday.
I haven't baked in a while and am having trouble thinking this through.
Any
help will be appreciated. Thanks.
Deb
Pineapple Nut Bars
Ingredients:
2 cups sugar
1/2 cup melted butter or margarine
4 eggs
1 1/2 cups flour
1/2 tsp salt
1/2 tsp soda
1 16-ounce can crushed pineapple, well drained
1 cup chopped nuts
Combine sugar and butter, beat in eggs, one at a time, and add sifted dry
ingredients, alternately with pineapple. Add nuts and mix well. Bake in
a
greased and floured 14 by 10 by 2 inch pan at 375 degrees for 35 to 40
minutes. Cool, cut into bars and sprinkle with confectioners' sugar.
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--
Have a great day,
Alex Hall
[email protected]
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