May is a month of celebration with Mother's Day and my sister's birthday. Last week-end we visited our family in Quebec and it was nice to spend time with them. Sunday, at my brother's place, it was warm and sunny. We had chicken, sausages, and vegetables on the BBQ. Also lot's of wine and dessert. We will probably have another reunion in september because during the summer we are all very busy. My parents will be spending the summer at a campground. My sister will be travelling to Spain with her family and my brother is expecting baby in August. We have not planned our summer yet, but we will go to Bluesfest and do some camping.
I'm sharing these Pineapple Bars because it reminds me of my family. When we meet I usually bring dessert. Since I live, couple hours away, I try to plan on a dessert that is easy to bring. These bars are perfect because you can cut them and place them in a nice container with a cover. The first layer is a shortbread crust, the second layer has pineapples, walnuts and almond flavoring and you decorate them with a frosting made with the pineapple juice, butter and powdered sugar. I added a small amount of Red Wilton paste to the frosting for a nice pink color. These are addictive!
1/2 cup butter, softened
1/4 cup sugar
1 1/4 cups all-purpose flour
2 large eggs
3/4 cup brown sugar
1 cup crushed pineapple, drained, reserve juice for icing
1 tsp almond flavoring
1/2 tsp baking powder
1/4 tsp salt
1/2 cup walnuts, chopped
1 1/2 cups powdered sugar
3 Tbsps butter, softened
1 1/2 Tbsp reserved pineapple juice, from above
1- Preheat oven to 350F. Line a 9x9 inch pan with parchment paper.
2- In a medium bowl, mix the butter, sugar and flour. Use a pastry cutter and crumble. Place into the pan and press well. Bake for 15 minutes.
3- In the meantime, beat eggs in a medium bowl. Add the brown sugar, crushed pineapple, almond flavoring, baking powder, salt and walnuts. Mix well with a fork. Spread over the base and bake for 30 minutes. Let cool at room temperature.
4- In a medium bowl beat the butter with the powdered sugar and add the pineapple juice. You can add 1/4 tsp of Wilton color paste if you want. Spread evenly on top of bars. Cut into squares.
Inspired by J. Paré.
(photo courtesy of my son Mathieu)