PINEAPPLE SAGE BARS


  • ½ c butter or margarine
  • 1 c brown sugar
  • ½ c packed pineapple sage leaves
  • 1 c oatmeal
  • 1 c flour
  • 1 tsp baking powder
  • ¼ tsp salt
Pineapple Filling:
  • 3 tb cornstarch
  • 1 c crushed pineapple, drained
    (reserve juice)
  • ¾ c sugar
  • dash salt
  • 1 tb lemon juice

Heat oven to 350°. In a food processor, cream together the butter, sugar, and pineapple sage. Add oatmeal, flour, baking powder, and salt. Process just until blended. Press half of the mixture into an 8-inch square pan.

Pineapple Filling: Mix cornstarch and reserved pineapple juice together. Set aside. In a small saucepan, combine pineapple, sugar, and salt. Cook until sugar is dissolved. Add cornstarch mixture and cook until thick. Remove from heat and add lemon juice.

Spread filling on crumb mixture in pan. Top with reserved crumb mixture. Pat down. Bake until light golden brown, about 35 minutes. Cut when cool. 18 bars.

Source: St. Louis Herb Society

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