Recipe - Pineapple Pastry On A Stick

2 One fourth cup Pineapple chunks in juice
One 20 oz. can
2 cup Allpurpose flour
1 teaspoon Baking powder
One half teaspoon Salt
Three fourths cup Rolled oats
2/3 cup Margarine
1 lg Egg
2 tablespoon Margarine softened
One fourth cup Packed brown sugar
1 teaspoon Ground nutmeg
1 cup Shredded coconut meat
16 Popsicle sticks
Caramel Sauce:
One half pound Caramel candy
One fourth cup Evaporated milk
One fourth cup Margarine
1 cup Powdered sugar

* Use all coconut, all chopped nuts or a mixture of both.

1. Drain pineapple well; reserve juice. 2. Sift 2 cups flour with baking
powder and salt in a large mixing bowl. Add rolled oats, then cut in 2/3
cup margarine until mixture is the size of small peas. 3. Combine egg with
One fourth cup pineapple syrup. Sprinkle over flour mixture while tossing and
stirring with fork. Add liquid to only the driest parts, pushing lumps to
side, until dough is moist enough to hold together. 4. Divide dough in
half. Form squares and roll out one portion on floured surface to a 12inch
square. Spread with softened margarine. Cut into 4 squares; then cut each
square diagonally to make 8 triangles total. Repeat with remaining dough
for a total of 16 triangles. 5. Combine brown sugar with 2 tablespoons
flour and nutmeg. Roll pineapple spears in this mixture then place along
wide end of triangle. Roll to the pointed end, tucking in sides. Place on
greased cookie sheets and insert a wooden popsicle stick into each one.
Bake in preheated 375degree oven for 1520 minutes until light golden
brown. Cool, then spread with caramel sauce; roll in chopped nuts or
coconuts.

CARAMEL SAUCE: In top of double boiler, combine caramels and evaporated
milk. Heat until caramels melt, stirring occasionally. Remove from heat and
add One fourth cup margarine and 1 cup sifted powdered sugar. Beat with wire whisk
until smooth.

Recipe By : Jo Anne Merrill

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

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