Frosted Pineapple Squares
Contributor: Peggy Rasmussen
CC Original
Dough: 1/3 cup milk
1 tsp sugar
1 pkg dry yeast
1/4 cup water
4 beaten egg yolks
4 cups sifted flour
1 cup margarine
Scald milk, add 1 tsp sugar. Cool to lukewarm. Dissolve yeast in very warm water and add to milk mixture. Stir in beaten egg yolks. Measure flour, cut in margarine until it is like corn meal. Stir in yeast mixture and blend. Dough will be soft and moise. Divide in half.
Rollon floured board to fit jelly roll pan. Spread with pineapple filling and cover with rest of dough. Snip top. Let rise 1 hour. Bake at 375 degrees 30-40 minutes.
Filling:
1/2 cup sugar
3 T cornstarch
1/4 tsp salt
1 slightly beaten egg yolk
1 cup crushed pineapple
Mix sugar, cornstarch and salt in saucepan. Stir in egg and pineapple. Cook over heat until smooth. Cool.
I use canned pie mix, too. Cherry is good as well as pineapple.