|
 |
|
| Last updated at 8:48 AM on 24/11/09 |
Squaring it up 
LETTERS TO THE EDITOR
Thank you!
On Nov. 3, you published my letter to the editor ("Just desserts") requesting a recipe for pineapple squares. The people of Newfoundland came through with flying colours. From telephone calls, to e-mails, to recipes forwarded to and dropped off at the Telegram offices (which were sent on to me), the response was wonderful. I even heard from the son of the woman who originally served my family the pineapple squares in 1965.
We whittled the recipes down to five and had 15 people test them on Nov. 19. I thought that I would share the winning recipe (11 of 15 votes for first choice) with your readers:
Pineapple Squares
Base:
1/2 cup butter
1 cup all-purpose flour
2 tsp. icing sugar
Filling:
1 3/4 cups icing sugar
1/4 cup butter
1 egg OR 1/2 cup cream cheese (If you use the raw egg, it should be very fresh)
Topping:
1 (19 oz. can) crushed pineapple, drained
1 can Carnation cream
Base: combine butter, flour and icing sugar; and press into a 9x9 inch (22 x 22 cm) baking pan/dish. Bake in 350 F (180 C) oven for 10 to 20 minutes or until golden brown.
Filling: when completely cool,combine icing ingredients and ice.
Topping: combine crushed pineapple with cream and spread over top. Refrigerate until serving, and store any leftovers (not likely to happen) in the fridge.
We tried both versions, and the cream cheese one came in second. The idea for the cream cheese replacement for the raw egg came from a woman who dropped off her recipe at the Telegram office, and it is brilliant. It was quite nice, and would appease those who are uncomfortable with using raw eggs.
Again, a big thank you to everyone who responded. My fellow Newfoundlanders have come through again, as always.
Margaret Winslow
Kingston, Ont.
|
24/11/09
Recent letters to the editor:
|
|
|
|
|
23
