June 29, 2016
Desserts, Cookies, Snacks,
Nuts/Seeds, Fruit, Coconut, Pineapple, North American, 5-Minute Prep, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Quick Meals, Small Batch Cooking, Baby Shower, Entertaining, Game/Sports Day, Ladies Luncheon, Picnic, Potluck, Rosh Hashanah, Oven Bake, High Fiber, Kosher, Low Fat, Non-Dairy, Vegetarian, Canned Fruit, Bars, Gifts more
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"Another one of my easy summer deserts. I don't do much baking; so, the easier ... the better. These are sweet, but savory; just a perfect dessert for a summer BBQ, potluck, picnic, etc."
Base Mix ... Add the flour, baking powder, salt, sugar, and eggs in a mixing bowl; and, stir until combined. Add the drained pineapple, coconut, dates, and walnuts to the bowl; and, toss until everything is incorporated.
Bake ... Cut 2 pieces of parchment paper 9x12" and line a 9x9" baking pan. Put one sheet in the bottom, hanging over 2 sides; then, add the other sheet going the other direction. This makes it super easy to pull out your baked cooked; with no mess. I like to lightly spray the parchment with a non-stick spray. But, don't worry, if you don't have parchment paper; just spray your pan well.
Bake in a 350 degree oven, on the middle shelf; for 25-30 minutes - until golden brown and set. Remove from the oven; and let them cool completely. Then, cut into squares.
Serve and ENJOY! ... Super easy and super delicious!
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