I have made these for years and they're always a hit. With mine
you melt the butter, so I just use a 3-qt saucepan, melt the
butter and add the rest of the ingredients. If it were me, I'd
bake the bars earlier in the week and cover them well. I think
they're moist enough not to dry out. I don't sprinkle them with
powdered sugar, because I think it makes them sticky.
Allison
----- Original Message -----
From: Debbra Piening via Cookinginthedark
<cookinginthedark@acbradio.org
To: <cookinginthedark@acbradio.org
Date sent: Mon, 11 Aug 2014 17:38:37 -0500
Subject: [CnD] Pineapple Nut Bars
Hello, all, I've posted this recipe before but thought I'd send
it again,
this time with a question. I'm intending to make these for a
party on
Saturday. I'm going to be pressed for time later in the week and
was
thinking of preparing the batter earlier in the week to bake
Saturday just
before the party. The question is, does this recipe look like
something
that will hold up well if refrigerated for two to three days?
The other
option would be to bake earlier in the week, but I don't want
them to dry
out by Saturday.
I haven't baked in a while and am having trouble thinking this
through. Any
help will be appreciated. Thanks.
Deb
Pineapple Nut Bars
Ingredients:
2 cups sugar
1/2 cup melted butter or margarine
4 eggs
1 1/2 cups flour
1/2 tsp salt
1/2 tsp soda
1 16-ounce can crushed pineapple, well drained
1 cup chopped nuts
Combine sugar and butter, beat in eggs, one at a time, and add
sifted dry
ingredients, alternately with pineapple. Add nuts and mix well.
Bake in a
greased and floured 14 by 10 by 2 inch pan at 375 degrees for 35
to 40
minutes. Cool, cut into bars and sprinkle with confectioners'
sugar.
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