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Add a photoAt first I was confused then I finangled my way around all the directions and came up with a wonderful tasty dessert. Originally Pineapple Pie Filling was required. The store didn't have it. I used cherry with drained pineapple tidbits. What a hit! I wouldn't do anything different even if I COULD find pineapple pie filling.
Ingredientes
- â 4 cups flour
- â 1 cup Butter (Crisco is used in the book)
- â 1 1/2 tsp. baking powder
- â 1/2 tsp. salt
- â 1 tsp. baking soda
- â 2 eggs, slightly beaten
- â 2 cups sugar
- â 1 cup sour cream or 1/2 cup condensed milk
- â 1 1/2 tsp. vanilla
- â 3 cans pineapple pie filling *I used 1 can pineapple, drained with juice reserved for another use and 1 can of Lite cherry pie filling
Direcciones
- Preheat the oven to 350 F.
- Prepare a 9 x 13 baking pan with non stick cooking spray.
- Mix flour, butter, baking powder, and salt. In another bowl, mix baking soda, 2 eggs, sugar, sour cream, and vanilla.
- Add flour mixture to egg mixture.
- Refrigerate.
- Roll out onto a cookie sheet and bake for 25 minutes.
- Spread with pineapple filling and return to oven for another 15 minutes.
- *Note: My squares took a lot longer to cook. Make sure they are set in the middle. I baked the bottom for 25 minutes, added the topping then took another 45 â 55 minutes to bake through.
