Monday, June 17, 2019

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Caribbean Bars


Bottom Layer
½ cup (125 mL) butter or margarine, softened
¼ cup (60 mL) granulated sugar
1¼ cups (300 mL) flour
Second Layer
2 large eggs
1 cup (250 mL) brown sugar, packed
½ cup (125mL) crushed pineapple, well drained (reserve juice)
1 cup (250mL) coconut
1/3 cup (75mL) chopped candied cherries
1 tsp (5 mL) rum flavoring
2 tbsp (50 mL) flour
½ tsp (2 mL) baking powder
1½ cups (375 mL) icing (confectioner's) sugar
3 tbsp (50 mL) butter or margarine, softened
½ tsp (2 mL) rum flavoring
1½ tbsp (25 mL) reserved pineapple juice


  1. Bottom Layer

    • Crumble butter sugar and flour together well

    • Pack in ungreased 9 x 9 inch (22 x 22 cm) pan

    • Bake in 350°F (175°C) oven for fifteen minutes

  2. Second Layer

    • Beat eggs slightly

    • Stir in remaining ingredients and spread over bottom layer

    • Bake in 350°F (175°C) oven for 25 to 30 minutes until set and a medium brown color

    • Cool

  3. Icing

    • Combine all 4 ingredients in bowl

    • Beat until smooth. If icing is too stiff, add a few more drops of pineapple juice

    • Spread over bars and allow to set

    • Cut into 36 squares

From Company's Coming: 150 Delicious Squares (revised edition) by Jean Paré. Copyright © 1981, 1995 by Company's Coming Publishing Limited. ISBN: 0-9690695-0-2. www.companyscoming.com

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