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PINEAPPLE LATTICE SHORTCAKE | |
4 c. sifted all-purpose flour 1 tsp. salt 1 c. shortening 2 eggs, beaten (reserve 1 tbsp.) 3/4 c. sugar 2 tsp. baking soda 1 c. sour cream 2 tsp. vanilla 3/4 c. chopped pecans (optional) Sift flour and salt into mixing bowl. Cut in shortening until particles are fine. Combine eggs, sugar, sour cream, baking soda and vanilla. Add to flour mixture, mix well. Knead on floured surface 10 strokes. Refrigerate. Prepare filling. Press 3/4 of dough into bottom, sides of ungreased 15x10x1-inch pan OR two 9-inch square pans. Spread with filling. Sprinkle with pecans, optional. Roll out remaining dough on floured surface to 1/8-inch thickness. Cut into 1/2-inch stripes, criss-cross over filling to form lattice. Seal edges, brush with egg. Bake at 350°F for 30-35 minutes. PINEAPPLE FILLING: 1/2 c. packed brown sugar 1/4 c. white sugar 3 tbsp. cornstarch 1 (1 lb., 4 oz.) can crushed pineapple Cook until thick, then cool. |
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