Ingredients:
- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 2 tsp. cornstarch
- 1 (8 oz.) can crushed pineapple in unsweetened juice, undrained
- 1 cup whole wheat flour
- 2 cups old-fashioned oats
- 2/3 cup packed brown sugar
- 1/4 tsp. salt
- 3/4 cup butter or margarine, cut into pieces
- 1/2 cup chopped pecans (optional)
Directions:
- Heat oven to 350℉. Spray 13x9-inch pan with cooking spray. In 2-quart saucepan, mix cranberries, sugar, cornstarch, and pineapple. Heat to boiling, stirring frequently; reduce heat. Cover; simmer 10-15 minutes, stirring occasionally, until cranberries pop and sauce is translucent.
- Meanwhile, in large bowl, mix flour, oats, brown sugar, and salt. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Reserve 1 cup mixture for topping. Press remaining crumb mixture in pan.
- Pour fruit mixture over crust. Sprinkle with reserved crumb mixture.
- Bake 28-32 minutes or until top is golden brown. Cool completely on cooling rack, at least 1 hour. For bars, cut into 6 rows by 6 rows.
Submitted by Sarah Bublitz from Betty Crocker's Whole Grains
Ingredients:
- 1 small package lemon Jell-O
- 1 small can crushed pineapple, drained, reserving juice in measuring cup. Add enough water to equal 1 cup of liquid
- 1/2 cup milk--Whole or 2%
- 3/4 cup sugar
- 1 tsp. salt
- 2 egg yolks
- 1 lb. Sendik's Bakers Cheese
- 2 egg whites
- 1/2 pint whipping cream
Crust
- 2 cups graham cracker crumbs
- 1/4 cup to 1/2 cup sugar (original recipe used 1/2 cup)
- 1/3 cup melted butter--no substitutes, must use butter
Directions:
- Mix together graham cracker crumbs and sugar; add melted butter. Mix well. Place in either a spring form pan or a 9x13 inch pan. Reserve some of the crust crumbs for the top.
- On the stove top, bring the pineapple and water mixture to a boil. Add Jell-O and stir until all dissolved. Cool.
- In a second pot on stove top, combine milk, sugar, salt, and beaten egg yolks, stirring constantly until thick. Remove from stove and allow to cool.
- When both the Jell-O mixture and the milk mixture are cool, add the milk mixture to the Jell-O mixture, beating with electric mixer. Add Sendik's Bakers Cheese and continue beating until smooth.
- In a separate bowl, beat egg whites until very stiff. Gently fold beaten egg whites into the Sendik's Bakers Cheese mixture using a hand whisk, be very careful not to over mix and break down the egg whites.
- In another chilled mixing bowl using chilled beaters, beat the whipping cream until stiff. Now fold this into Sendik's Bakers Cheese mixture again, being very careful not to over mix, causing the whipping cream or egg whites to break down.
- Now assembly: Spread the crushed pineapple evenly in pan on top of graham cracker crust. Pour Sendik's Bakers Cheese mixture on top of the pineapple, spread evenly. Sprinkle with reserved crumbs. Refrigerate to set overnight.
Submitted by Mary Wilhelm
Ingredients:
Cake
- 1 (8 oz.) can unsweetened crushed pineapple
- 2 cups shredded carrots
- 4 eggs
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/4 tsp. salt
- 3/4 cup chopped walnuts
Frosting
- 2 (8 oz.) packages cream cheese, softened
- 1/4 cup butter, softened
- 2 tsp. vanilla extract
- 1-1/2 cups confectioners' sugar
Directions:
- Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.
- Transfer to a greased 13x9 inch baking dish. Bake at 350℉ for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
- For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake.
Serves: 12
Submitted by Bill Stoecker from Taste of Home
