Pineapple Bars
Recipes » Desserts » Cookies and Bars
Easy, simple recipe....great taste... I make this all the time, as my family loves them. Shared with me by my mother, the original recipe along with a tin of the cookies was given to my mother, when she was a nurse, by a dear sweet German lady, whom my mom was caring for. They became good friends sharing recipes, food, and good times together for the rest of their lives.
"Mmmmm! Absolutely no reason to change anything. These pineapple bars came out great, had a wonderful flavor while not being overly sweet. The sour cream dough had a light sweetness to it and complemented the pineapple filling perfectly. The glaze added the bulk of the sweetness. I know I said, 'no reason to change anything' and that is true. These are perfect as is! But for a variation, I think adding some fresh orange or lemon juice to the icing would be good, and would complement the pineapple filling nicely." - TwylaCooksYield: 36 Ready in 45 minutes
Cuisine: GermanMain Ingredient: Pineapple
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Notes Pineapple Bars Preparation
To make the filling: Combine all ingredients in a saucepan. Cook until shiny and thick. Remove from the heat and let cool.
Heat the oven to 375 degrees F.
To make the dough: Combine the flour, baking powder, salt and granulated sugar. Cut in the butter as for pie dough. Mix in the sour cream, vanilla and egg yolks. Mix to a stiff dough. Divide in half. Roll 1 portion of dough and place it on a cookie sheet, then spread the filling on top. Roll out the other portion of dough and cover the pineapple filling with it. Dock the top dough, using a fork. Bake for 40 minutes. Let cool.
To make the glaze: Combine the confectioners' sugar, vanilla, butter and enough milk to make an icing consistency. Spread the glaze on top and let harden before cutting the cake into desired size bars.
Number of bars will depend on the size you cut them.
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Pineapple Bars Reviews
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What size cookie pan do you use for this recipe?
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Mmmmm! Absolutely no reason to change anything. These pineapple bars came out great, had a wonderful flavor while not being overly sweet. The sour cream dough had a light sweetness to it and complemented the pineapple filling perfectly. The glaze added the bulk of the sweetness. I know I said, 'no reason to change anything' and that is true. These are perfect as is! But for a variation, I think adding some fresh orange or lemon juice to the icing would be good, and would complement the pineapple filling nicely.
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Looking through my German - American cookbook, his dough recipe mirrors the Amerikaner recipe, doubled. The only difference is that the American Cookie recipe, doubled, would be 2 pckgs of vanilla pudding (7-1/4 oz. total,)1/2 c of milk, whole eggs ... all of which would add up to the sour cream and 1/2 cup of sugar, less egg whites. The cookies are glazed with lemon and conf. sugar. I wonder if the orig. recipe for the bars, was more like German 'cake dough.'
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A recipe in the Toledo Blade by a male Catholic who enjoyed cooking and baking. He had this one and a potato salad with cheese recipe, saying that they were good for picnics. I have made this one, but, the sour cream and baking soda ingred/amounts may be different. Perhaps buttermilk? or yogurt? the whole egg? less baking soda? baking powder? This one is pretty close, I think and it was a hit at our reunion, as a wedding cake baker requested it.
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[I made edits to this recipe.]
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[I posted this recipe.] |
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