Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Squares: Crunch Squares




Source of Recipe


Louise Gagnon


List of Ingredients




FLOUR MIXTURE


1 3/4 C Flour
1/8 Tsp. Salt
1/2 Tsp. Baking Soda
1 1/2 C Oatmeal
1 C Brown sugar
3/4 C Shortening

FILLING

1 C Raisins or dates
1 C Pineapple, crushed (drained)
1/3 C Sugar
1 Tbsp. Corn starch
1 Tbsp. Lemon juice


Recipe



Cook filling until thickened. Cool well. Place 1/2 flour mixture on bottom of a 9" pie pan. Pour in filling and cover with remaining flour mixture. Bake at 350 degrees for 35 minutes.

NOTE: This filling is quite thin.