FRIENDS SHARING

What a nice way to start my Monday morning at work. My friend, Morris Shaver came in with some samples of pineapple squares he just baked. The first one was using my recipe for raspberry squares and instead of the raspberry jam he used Smuckers Pineapple Jam in its place. What a treat! I will definitely be trying this myself. The sweet and delicious pineapple totally changed the texture and flavour of my square recipe. I will be sharing with you his second pineapple square recipe at a later date. Enjoy a great week. Thanks Morris for caring and sharing. Enjoy a great week!

MORRIS’ PINEAPPLE SQUARES

FOR THE BASE:

• 1- 1/2 cups unbleached all purpose flour
• 1-1/2 tsp. baking powder
• 3/4 cup butter at room temperature
• 1- 1/2 eggs beaten (To divide 1 egg in 1/2: beat the egg and then visually divide it into 2 equal amounts. The other 1/2 will be used in the topping.)
• 1- 1/2 tbsp. of cream or milk

FOR THE JAM LAYER: 1 jar (about 3/4 cup or so, use your judgement) of Smuckers Pineapple Jam

FOR THE TOPPING:

• 1 cup white sugar
• 6 tbsp. of butter, soft at room temperature
• 1- 1/2 eggs beaten
• 1- 1/2 tsp. pure vanilla
• 2 cups Angel flake coconut

METHOD: Have your oven set at 350 degrees F. Grease a 9″ x 13″ baking pan with butter. You can line the bottom of the pan with parchment paper if you wish. Then grease it along with the sides of the pan with no-stick spray or butter. Set aside for now.

FOR THE BASE: Place the flour and baking powder in a bowl. Using a pastry blender, cut in the butter. Now stir in the beaten eggs and cream or milk. Mix well. Press this firmly into the bottom of the greased baking pan.

FOR THE JAM LAYER: Carefully spread the pineapple jam evenly to cover over the base layer.

FOR THE TOPPING: Beat the sugar and butter together until nice and fluffy. Add the beaten eggs and vanilla. Mix well. Stir in the coconut. Drop this mixture by spoonfuls over the pineapple jam layer. Very carefully spread this over the jam layer.

BAKE the squares in the preheated 350 degree F. oven for 35 to 40 minutes. Cool the squares in the pan on a wire cooling rack. Once completely cool, cut into squares. ENJOY!

SHARYN THOMPSON, Owner of SHARYN’S PANTRY – a family-run business for 35 years. 
 812 Pitt St, Unit 6, Cornwall, Ont 613-936-1998 OPEN: Monday to Saturday – 9 to 5

Congratulations ! Sharyn has been nominated for SEEKERS CHOICE Favourite Existing Business of the Year and Seeker Contributor of the Year!