6 tablespoons butter,
5 tablespoons granulated
1 1/2 cups all-purpose
1 1/2 teaspoons baking
2 to 3 tablespoons milk
• 1 can (20 ounces)
unsweetened crushed pineapple
2 packages (8 ounces
each) cream cheese, softened
2/3 cup granulated sugar
• 2 tablespoons all-purpose flour
2 tablespoons lemon
• 2 teaspoons vanilla extract
Preheat oven to 325 degrees.
In a bowl, combine butter and sugar.
Stir together flour and baking powder; add
Mix until well blended and crumbly.
Add milk and blend until dough is moistened.
With floured hands, pat dough onto bottom
and 1 1/2 inches up sides
of a greased 13 inch x 9 inch baking dish.
Place pineapple in a sieve over a 4 cup
Press with the back of a spoon to squeeze
Spread pineapple evenly over bottom crust,
reserving juice in glass measure.
In a large bowl, beat cream cheese , sugar
Add egg yolks, lemon juice and vanilla;
Add enough milk to reserved pineapple juice
to measure 2 1/2 cups.
Add milk mixture and blend well.
In a large bowl, beat egg whites on high
Fold filling mixture into egg whites.
Gently pour into crust.
Sprinkle with cinnamon.
Bake for 55 minutes or until filling is set.
Cool completely on wire rack.
Chill until serving.
Serves 12 - 15
1/4 cup butter, cubed
1/2 cup granulated sugar
2 teaspoons grated lemon
2 cups fresh or frozen
1 package (9 ounces)
yellow cake mix
Note: If using frozen blueberries, do not thaw.
Preheat oven to 350 degrees.
In a small saucepan, melt butter; stir in
sugar until dissolved.
Add 1 teaspoon lemon peel.
Pour into a greased 8 inch square baking
Arrange blueberries in a single layer over
top; set aside.
Prepare cake batter according to package
Stir in the remaining lemon peel.
Carefully pour over blueberries.
Bake for 30 to 35 minutes or until a
toothpick inserted near the center of cake
comes out clean.
Cool on a wire rack.
Serve with whipped cream if desired.