This is in response to PJH in regards to the Pineapple Squares recipe. The recipe I have been making for 50+ years was originally developed by Fleischmann's Yeast and appeared in newspapers and magazines in their advertising. It has a very easy to make yeast based crust that is more like pastry than pie. I have been making this since I was 10 years old and it never disappoints. You could use the filling recipe with your recipe or your filling with the crust below. Couldn't lose with either combination. * Exported from MasterCook * Frosted Pineapple Squares Serving Size : 48 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 1 egg yolk -- lightly beaten 1 20-ounce can pineapple chunks -- undrained 2/3 cup milk 1 teaspoon sugar 1 4-ounce package Fleischmann's Active Dry Yeast 1/4 cup very warm water 4 egg yolks -- lightly beaten 4 cups sifted flour 1 cup margarine or butter -- (2 sticks) For the Glaze: 1 cup powdered sugar -- sifted 1 tablespoon milk -- (1-2) Mix 1/2 cup sugar, cornstarch and salt in a saucepan. Stir in egg yolk and pineapple chunks. Cook over medium heat, stirring constantly, until smooth, about 7 minutes. Cool to lukewarm while preparing the dough. Scald milk; add 1 teaspoon sugar; cool to lukewarm. Dissolve yeast in 1/4 cup very warm water; add to milk mixture. Stir in beaten egg yolks. Measure flour into large bowl. Cut butter or margarine into flour using pastry blender or 2 knives until mixture resembles coarse meal. Stir in yeast and milk mixture; blend thoroughly. Dough will be soft and moist. Divide in half. Roll half out on a floured board, approximately 16 by 10 inches or the size of your jellyroll pan with some overlap. Transfer dough to ungreased jellyroll pan. Spread with cooled pineapple filling. Roll remaining dough large enough to cover filling and place on top of the filling. Seal edges together. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 375 degrees for 35 to 40 minutes. Drizzle with powdered sugar glaze, if desired, while still warm. Cut into squares and serve. To make glaze: In a small bowl, combine powdered sugar and milk. Stir until smooth. Makes 48 squares Wow, thank you SO much for this, Ann - can't wait to try them! Some of these older recipes just hit the spot, don't they? PJH

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