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Full Online Book HomeLearning KitchenDesserts - Pineapple Lattice Shortcake
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Desserts - Pineapple Lattice Shortcake Post by :1Donnie Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3537

Click below to download : Desserts - Pineapple Lattice Shortcake (Format : PDF)

Desserts - Pineapple Lattice Shortcake

4 cups sifted all purpose flour
2 teaspoons salt
1 cup shortening
2 slightly beaten eggs (reserve one tablespoon)
3/4 cup sugar
1 cup sour cream
2 teaspoons baking soda
2 teaspoons vanilla

1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
3 tablespoons cornstarch
1 (1 pound 14 ounce) can crushed pineapple
3/4 cup chopped pecans

Sift together the flour and salt into large mixing bowl. Cut in 1 cup shortening until particles are fine.

Combine beaten eggs (reserve one tablespoon), sugar, sour cream, soda and the vanilla. Add to flour mixture and mix well. Knead on lightly floured surface 8 to 10 strokes. Return to bowl and refrigerate while preparing Filling.

Filling: Combine brown sugar, granulated sugar and cornstarch in saucepan. Stir in pineapple. Cook over medium heat, stirring constantly until thick. Remove from heat and cool thoroughly.

Remove dough from refrigerator after filling is cooled and press three fourths of the dough into bottom and sides of ungreased 15 x 10 x 1 inch jelly roll pan or two 9 inch squarepans. Spread with filling. Sprinkle with 3/4 cups chopped pecans.

Roll out remaining dough on floured surface to 1/8 inch thickness. Cut into strips 1/2 inch wide; crisscross over filling to form lattice top. Seal strips to edge with fork and brush with the reserved egg.

Bake at 350 degrees for 30 to 35 minutes. Cut into squares and serve with whipped cream or ice cream.

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Serves 10 3 1/2 cups baking mix (like Bisquick) 2/3 cup sugar 1/2 cup baking cocoa 1 cup milk 1/3 cup butter or margarine, melted 1 egg white, optional 2 teaspoons sugar, optional 1 (16 oz) container Cool Whip, about about 3 pints fresh strawberries 1 cup chocolate syrup Combine biscuit mix, sugar and cocoa. Stir in milk and melted butter, mix well. Drop by 1/3 cupfuls at least 3 inches apart onto a greased baking sheet, making 10 cakes. Mound the batter high as these will spread and flatten as they bake. (Optional, beat egg white until foamy, brush over

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