How To make Pina Colada Squares
1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1/4 c Butter or margarine
1 Egg, seperated
1/4 c Milk, 2% butter fat or lower
1 cn 14 ounce unsweetened crushed
-pineapple. 2 tb Cornstarch
2 ts Rum extract
1 ts Vanilla
1/4 ts Cream of tartar
1 tb Sugar, white
1 c Coconut
BOTTOM LAYER: Combine flour, baking powder and salt. Cut in butter or margarine until mixture is crumbly. Beat egg yolk and milk together with a fork. Stir into crumbs. Press evenly onto bottom of a lightly greased 8 inch pan (square). MIDDLE LAYER: Combine crushed pineapple and its juice and cornstarch in a saucepan. Mix well. Stir-cook over medium heat until mixture boils and thickens. Stir in rum extract and vanilla. Pour over first layer. TOP LAYER: Beat egg white and cream of tartar until foamy. Add sugar and beat until soft peaks form. Fold in coconut. Spread evenly and carefully over pineapple layer. Press down lightly with a fork. Bake in a 180C (350F) oven for 30 minutes until top is golden brown. Cool and cut
into squares. Makes 30 squares - 3 * 4 cm (1 1/4 * 1 1/2 inches) Each serving: 2 squares; 1 fruit and vegetable choice; 1 fat and oil choice; 11g carbohydrate; 2g protein; 5g fat; 410 kilojoules; 97 calories.
How To make Pina Colada Squares's Videos
Pina Colada Squares | Pineapple Square recipe | A little different than the regular
Hi Neighbors, Today I made a quick and easy dessert perfect for any party or gathering. It is refreshing and you are going to love them. Below are the ingredients and the recipe.
Pina Colada Squares ( preheat oven to 350 F or 177 C)
1 cup of all purpose flour
1 tsp of baking powder
1/4 tsp of salt
1/4 cup of margarine
1 egg. separated
1/4 cup of milk
398 mls ( 13-14 oz ) can of crushed pineapple
2 tablespoons of cornstarch
1 tsp of vanilla extract
3 tsp of rum extract ( you can do 2 or 3 tsp)
1/2 tsp of cream of tartar
2 tablespoon of sugar
1 cup of unsweetened shredded coconut
Bottom : Combine flour, baking powder and salt; cut in margarine until crumbly. Beat egg yolk and milk together with fork. Stir into crumbs. Press evenly into an 8 x 8 inch pan, lightly greased
Middle : Mix crushed pineapple and juice with cornstarch in saucepan. Mix well. Stir cook over medium heat until boiling and thickened. Stir in rum and vanilla extract. Pour over first layer.
Top: Beat egg white and cream of tartar until frothy; add sugar and beat until soft peaks form or consistency of whipped cream. Fold in coconut. Spread over middle Layer. Press lightly with fork.
Bake in preheated 350 F or 177 C oven for 30 minutes until top is golden. Makes 25-30 squares depending how big you cut them.
#cookingwithneighbors #comfortfood #vintagerecipes #cookingwithneighbours #piñacolada #pinapplesquares #baking #squares #oldrecipes
HOW TO MAKE THE BEST PINEAPPLE FILLING RECIPE/Easy fruit fillings for cakes
#pineapple
#pineapplefilling
#fruitfillings
#fillings
#cakefillings
Music: Sour Soup
Musician: Jeff Kaale
FILLING RECIPE
1 20oz can crushed pineapple
1 tablespoon water
3/4 cup sugar
3 tablespoon cornstarch
pinch of salt
1 tablespoon unsalted butter
Pina Colada Fudge | Bite into Vacation!
Pina Colada Fudge may sound a little weird but the pineapple and coconut chew mixed with the rum extract and white chocolate make for a perfect treat to enjoy anytime. A tropical vacation is just a bite away!
For the full printable recipe and more, go to
Items I use and recommend:
White Chocolate Chips
Sweetened Condensed Milk
Dried Pineapple Chunks
Sweetened Coconut Flakes
Rum Extract
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Canon and Variation by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
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Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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#fudge #tropical #pineapple #pinacolada
3 Ingredient Quick Pineapple Dessert (Ready In Less Than 5 Minutes!!)
Popular pineapple dessert that is quick and easy to make with only 3 ingredients!
Ingredients
- crushed pineapple
- sweetened condensed milk
- cool whip
Steps:
1. Drain all the juice from the crushed pineapple
2. Put the pineapple into a pan and mix in 1/3 of the condensed milk tin (this is based on taste, for sweeter results add more and for less sweet add less - taste as you go)
3. Add in about half the tub of cool whip and mix it into the pineapple until everything is covered ( add more as needed)
4. Optional: Decorate the top with whip cream, nuts or fruit
5. Put in fridge or freezer to cool and serve!
Make a Batch of Tropical Delight Pineapple and Coconut Bars - Recipe Video
Print out the recipe at
A fluffy pineapple topping on a chewy coconut base. Great for an afternoon delight with a cup of tea. The base is easily zipped in a food processor, and quickly beat together the topping while the base is baking.
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How to make Pina Colada Bars Tutorial
How to make Pina Colada Bar Tutorial
Theses are so yummy!
Thanks for watching!
Recipe from freshaprilflours.com
Recipe:
Preheat oven to 350 degrees. Line a 8 x 8 or 9 x 9 baking dish with tin foil. Leave an overhang on the sides and spray with cooking spray. Set aside.
Crust:
1 - 1/2 cups crushed graham crackers
1 - 1/2 Tablespoon light brown sugar
1/4 teaspoon cinnamon
4 tablespoons (half stick) unsalted butter, melted
Pulverize graham crackers in food processor or food grinder (you can also put in plastic bag and crush into very small pieces)
Add brown sugar and cinnamon. Blend. Add crumbs to bowl and mix in melted butter. Press mixture evenly into prepared pan. Bake crust for 10 minutes.
Filling:
6 ounces of cream cheese, softened
2 egg yolks
1 can sweetened condensed milk (14 ounce)
1 teaspoon coconut extract
3 teaspoons rum extract
1 can (8ounces) crushed pineapple, undrained
2/3 cup coconut
1/3 cup coconut for topping
In medium size bowl beat cream cheese until smooth. Beat in egg yolk one at a time. Beat in sweetened condensed milk, coconut and rum extracts. Add the can of pineapple and 2/3 cup coconut mix on low until combined.
Pour filling into crust, sprinkle remaining coconut on top. Bake for about 45 minutes. Edges and coconut topping should just start to brown and middle should no longer jiggly. Cool completely. Chill in fridge for a least 2 hours before cutting.
Enjoy!
Recipe from freshaprilflours.com
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ADDRESS:
Leta's Kitchen
P.O. Box 3534
Meridian, MS 39303
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Licensed under Creative Commons: By Attribution 3.0