For Christmas this past year, Eric’s grandmother (Grannie) gave me a really neat gift that I put in a drawer and sort of forgot about. Until now. I sure am glad I found it! I can’t wait to dive into this bad boy more.
It’s an original 1963 Betty Crocker “Cooky Book” cookbook. It’s so cute! It has a ton of old-fashioned cookie recipes in it and all sorts of tips and tricks for baking the very best for your family. Some of the recipes are a little TOO old-fashioned for the 21st century newlywed (in my humble opinion) but I just can’t resist this book!
One recipe that jumped out at me right away was for Pineapple Bars. Looked easy, sounded yummy…what the heck…I’ll give it a try!
I love pineapple. What I love even more is the combo of pineapple and strawberry. And since I had some fresh strawberries just begging to be used, I changed the recipe up a bit and made a pineapple/strawberry filling. My changes are below in italics. The result is an old-timey tropical treat! Yummy!
PINEAPPLE-STRAWBERRY BARS (Recipe Source: Betty Crocker’s 1963 “Cooky Book” Cookbook)
- Pineapple-Strawberry Filling (below)
- 3/4 cup shortening (I used butter)
- 1 cup packed brown sugar
- 1 3/4 cups of flour
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cups rolled oats
- Prepare filling, let cool. Preheat oven 400 degrees
- Mix shortening and sugar thoroughly. (I used my mixer, of course!)
- Stir in flour, soda and salt together; blend in. Mix in rolled oats.
- Press and flatten half of the mixture over bottom of greased 13×9 inch pan. Spread with cooled filling. Top with remaining crumb mixture, patting lightly.
- Bake 25 to 30 minutes or until lightly browned. While warm, cut into bars and remove from pan.
- 1/2 cup canned crushed pineapple with juice
- 1/2 cup chunky strawberry puree (I just threw some strawberries in the food processor and pulsed a few times until I had a 1/2 cup of liquid with some chunks of fruit left)
- 1 cup of sugar (this seemed outrageously high to me, I cut it back to 1/2 cup and I’m glad I did!)
- 2 1/2 tbsp. corn starch
- 1 tbsp. butter
- 1 cup of water
Combine all ingrediants in a saucepan, cooking and stirring until thickened. Let cool.
(If doing just pineapple, up the amount of canned pineapple to 1 cup)