Pineapple  Cheesecake  Squares

 

 

 

 

INGREDIENTS:
 

6 tablespoons butter, softened

5 tablespoons granulated sugar

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 egg

2 to 3 tablespoons milk

 

 

 

FILLING

 

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

5 eggs, separated

2 tablespoons lemon juice

2 teaspoons vanilla extract

milk

ground cinnamon

 

 


DIRECTIONS:

 

Preheat oven to 325 degrees.

 

In a bowl, combine butter and sugar.

 

Stir together flour and baking powder; add to bowl.

Add egg.

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 glass measure.

Press with the back of a spoon to squeeze dry.

Spread pineapple evenly over bottom crust, reserving juice in glass measure.

Set aside.

 

In a large bowl, beat cream cheese , sugar and flour.

Add egg yolks, lemon juice and vanilla; blend well.

 

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 until stiff.

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

 

 

 

 

 

Blueberry  Lemon  Cake

 

 

 

 

INGREDIENTS:
 

1/4 cup butter, cubed

1/2 cup granulated sugar

2 teaspoons grated lemon peel, divided

2 cups fresh or frozen blueberries

1 package (9 ounces) yellow cake mix

whipped cream (optional)

 

Note:  If using frozen blueberries, do not thaw.

 

 

 

DIRECTIONS:
 

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 dish.

Arrange blueberries in a single layer over top; set aside.

 

Prepare cake batter according to package directions.

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.

 

 

Serves 9


 

 

             

    

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