PRUNE FILLED SOUR CREAM SQUARES
4 c. flour
1 c. sugar
1/2 lb. butter
1 tsp. baking soda
1 tsp. vanilla
2 tsp. baking powder
1/2 pt. sour cream
4 egg yolks
Sift dry ingredients and add butter. Work with hands just like for pie
crust. When mixture is like fine corn meal, add 4 eggs and 1/2 pint sour cream.
Work gently until egg yolks are blended. Roll 1/4 inch on lightly floured
board. Dough is soft, may be hard to lift. Line the bottom of pan with dough.
FILLING:
2 lbs. prunes, cooked and mashed
1 c. crushed pineapple, drained, sugar to taste
You may add walnuts or coconut if desired
Spread generously over dough. Roll another piece of dough out into strips
1 inch wide - lay strips lengthwise and crosswise. (Make a lattice top). Brush
top with egg white or whole egg beaten, sprinkle with nuts. Makes two 8-inch
Pyrex pans or large cookie sheet. Bake at 375 degrees for 30 minutes or until
delicately brown.
You can use apricot, cherry or whatever type of filling you desire. I
find it much easier to divide the dough into 4 equal parts and instead of
rolling, I pat it in the pan and on top.
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