Today is February 6th, 2019. Inez passed on this day 13 years ago. She was a dear, dear lady, with a large heart. Every year, during the holiday season, Inez would bake huge batches of pineapple squares and share with friends and family. From the first time that I ate them and totally fell in love with the taste and the texture, to today, it remains one of my favourite baked squares. Inez was quick to share this recipe with anyone who asked. Here is a printout of the email she sent me.
This is in a folder that lives on top of my microwave. It is a much used, much loved recipe. I now follow Inez's tradition of baking during the holiday season, and sharing with friends and colleagues. One colleague's husband really looks forward to this. I am told that he keeps the box of squares on his side of the bed, and that he cuts them in half to make them last longer! One year, I sent a small box and he was peeved by my stinginess. The next year, he got the largest and heaviest box of treats. How Inez would have chuckled. I can hear her now - "Just give him the recipe. He can make them himself."
This recipe is specially dedicated to Inez. May her memory live forever.
Ingredients
For the base
1 1/2 cups all purpose flour
1/3 cup sugar
1/2 cup butter
For the topping
1 19 oz can crushed pineapple drained. I drain this in a strainer and leave it for a few hours, pressing out all the liquid. I feel that well drained pineapple gives the topping a nicer texture.
200 grams coconut. This can be found in the baking ingredients aisle of your supermarket. I use the unsweetened version. Use the one which says medium size. This gives a better texture.
1 1/3 cup sugar
1/2 cup butter (melted in the microwave)
2 eggs
1 tsp vanilla
Base
Combine flour and sugar in a mixing bowl. Cut in butter. Mix until crumbly.
Grease a 9" x 13" cake pan and put in a piece of parchment paper.
Inez's original recipe does not call for greasing a baking pan or parchment paper. I find that I can lift it out, using the parchment paper and then cut it into little squares on a large cutting board.
Bake in a preheated 350F degree oven for 10-12 minutes. Cool for 5 minutes and smooth over any cracks that might have formed while baking so that the pineapple topping does not seep through into the base.
Topping
Combine all the ingredients for the topping. Mix well. Spread over baked crust.
Bake in a preheated 350F degree oven for 30-35 minutes or until set and golden. A clear indication of doneness is when you see the sides starting to brown. Cool and cut into squares.
Two trays will give you plenty of squares, to pack into pretty tins and boxes and share with your friends.
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