1 1/2 cups flour
1 teaspoon salt
1 teaspoon nutmeg
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
8 ounces crushed pineapple in juice, drained (reserve 1 tsp juice)
1 cup finely chopped peeled apples
1/2 cup raisins, preferably golden
walnut halves
CREAM CHEESE ICING:
3 ounces cream cheese
2 tablespoons softened butter or margarine
1 teaspoon pineapple juice
1 tablespoon milk
1 teaspoon grated lemon peel
2 cups confectioner's sugar
1. Stir together flour, salt, nutmeg, baking soda and cinnamon; set aside. In large bowl cream butter; gradually add sugar; cream until well blended. Beat in eggs one at a time, then vanilla. Stir in pineapple and flour mixture, then apples and raisins until well blended. Spread evenly in greased 15 x 10 x 1 inch jelly-roll pan.
2. Bake in preheated 350 degree oven 20 minutes or until pick inserted in center comes out clean. Remove from oven; cool on rack. Spread with Cream Cheese Icing; cut in 64 bars. Garnish each with walnut half.
3. CREAM CHEESE ICING: Mix until well blended 3 ounces softened cream cheese and 2 tablespoons softened butter or margarine. Beat in pineapple juice, milk and grated lemon peel. Gradually beat in 2 cups confectioner's sugar until mixture is of spreading consistency.
1 teaspoon salt
1 teaspoon nutmeg
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
8 ounces crushed pineapple in juice, drained (reserve 1 tsp juice)
1 cup finely chopped peeled apples
1/2 cup raisins, preferably golden
walnut halves
CREAM CHEESE ICING:
3 ounces cream cheese
2 tablespoons softened butter or margarine
1 teaspoon pineapple juice
1 tablespoon milk
1 teaspoon grated lemon peel
2 cups confectioner's sugar
1. Stir together flour, salt, nutmeg, baking soda and cinnamon; set aside. In large bowl cream butter; gradually add sugar; cream until well blended. Beat in eggs one at a time, then vanilla. Stir in pineapple and flour mixture, then apples and raisins until well blended. Spread evenly in greased 15 x 10 x 1 inch jelly-roll pan.
2. Bake in preheated 350 degree oven 20 minutes or until pick inserted in center comes out clean. Remove from oven; cool on rack. Spread with Cream Cheese Icing; cut in 64 bars. Garnish each with walnut half.
3. CREAM CHEESE ICING: Mix until well blended 3 ounces softened cream cheese and 2 tablespoons softened butter or margarine. Beat in pineapple juice, milk and grated lemon peel. Gradually beat in 2 cups confectioner's sugar until mixture is of spreading consistency.
