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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 24 |
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A buttery crust holds an apricot and pineapple filling in this dessert. The recipe comes from a cruise. Jane Bricker, Scottdale, Pennsylvania Ingredients:
1 can (20 ounces) crushed pineapple, undrained |
1 cup diced dried apricots |
1-1/2 cups sugar, divided |
3/4 cup butter, softened |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1-3/4 cups flaked coconut |
3/4 cup finely chopped walnuts |
Directions:
1. In a large saucepan, bring the pineapple and apricots to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Stir in 1/2 cup sugar. Simmer, uncovered, for 5 minutes.
2. Meanwhile, in a large bowl, cream butter and remaining sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in coconut and nuts.
3. Press 4 cups of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes. Spread hot pineapple mixture over crust; sprinkle with the remaining coconut mixture. Bake 20-25 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares. Yield: 2 dozen.
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