|Splendid Swedish Recipes|
|by Kerstin Olsson Van Gilder|
This inexpensive, index card size spiral-bound recipe book features over 100 Swedish recipes.
Results 1 - 10 of 264 for pineapple bars
Note: I freeze ... piping onto cooled bars. Preheat oven ... the carrot, zucchini, pineapple and pecans. In ... frosting over the cooled bars. Makes 12+ bars.
For the crust: Mix well. Sift and stir in: Stir in 1 1/2 cup rolled oats and mix well. Put half of mixture in bottom of 9 x 13 inch pan, greased and ...
Heat oven to ... and egg. Add pineapple. Pour into ... filling is set. Cool completely. Cut into bars. Store tightly covered in refrigerator. Makes 24 bars.
Cream butter and ... slightly; spread with Pineapple Frosting. Cool thoroughly; cut into bars. Makes 32. ... tablespoon) until of spreading consistency.
Heat oven to ... cream cheese and pineapple until mixed. Save ... edges. Cool 30 minutes. Spread with frosting. Chill 2 hours. Cut into bars. About 36 bars.
Mix together the sugar, pineapple, cornstarch and ... for 35 minutes or until golden brown. Turn out on a wire rack to cool. Cut into bars. Makes 24 bars.
This is a ... enjoy. Combine crushed pineapple with sugar and ... at 375 degrees or until wooden pick inserted in center comes out clean. Cut into bars.
Take fresh pineapple, cut in ... the rind off. Put the pineapple on aluminum foil. Cover pineapple with brown sugar and melted butter. Cook until tender.
Combine pineapple, sugar, salt ... pineapple mixture. Sprinkle with remaining oatmeal mixture. Bake at 375 degrees for 25-30 minutes in 8 x 12 inch pan.
Spread pie filling in a 9"x13" pan. Scatter pineapple over pie filling. ... cake mix. Sprinkle nuts and coconut on top. Bake for 40 minutes at 350 degrees.
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