Hawaiian Bars

Hawaiian Bars
Hawaiian Bars

 

As Hans and Randy eventually peeled off from the bakery, I needed a paid employee to mind the counter while I was out making deliveries.  I hired a teenage African-American girl who lived near the bakery.  She was a sweet girl, and she gave me a mug as a Christmas present which I still have today.  One day when I was at the bakery she came to me and confessed that she had taken money out of the cash register.  I knew she came from a disadvantaged family and probably needed the money more than I did.  I was touched that she trusted me enough to let me know what she had done.  So I said to her, “Stealing is not the right thing to do.  Next time you need money, come to me and we will talk about it.”   She agreed and there were no further incidents.

INGREDIENTS

Crust                                                                 Filling                                   

1 cup whole wheat flour                               20 oz. can crushed pineapple, drained (1-1/2 cups)

1/2 teaspoon baking soda                             2/3 cup unsweetened shredded coconut

1/4 teaspoon salt                                             2 tablespoons honey

3/4 teaspoon ground cinnamon                 1/2 teaspoon ground ginger

1/4 cup turbinado sugar                               2 tablespoons whole wheat or barley flour

6 finely chopped dates                                 2 eggs, beaten

1/3 cup oil

1 tablespoon water

 

Topping

2 tablespoons shredded coconut

2 tablespoons turbinado sugar

INSTRUCTIONS

  1. Pre-heat oven to 350o Lightly oil a 9” x 9” baking pan.
  2. Mix flour, soda, salt, cinnamon, turbinado sugar, and dates for the crust. Add oil gradually and mix with a fork to form pea-sized balls.  Add water and mix with fork.  Press dough into the baking pan with your fingers going 1/2” up the sides of the pan.  Place in the oven and bake for 15 minutes.  Remove from oven when light brown and firm and place on a rack to cool.

3.  While the crust is in the oven, mix the crushed pineapple, coconut, honey, ginger, flour and eggs in a medium size bowl. Place the filling on top of the baked crust, smooth with a rubber spatula, and sprinkle top of filling with shredded coconut and turbinado sugar.  Place in the oven and bake for 35 minutes until the filling is set.

4.  Remove pan from oven and place on a rack to cool. Makes 16 squares.

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