From the kitchen of Connie Putano
Mix:
2 c flour
1/2 c sugar
1/2 c shortening
2 tsp baking powder
1/4 tsp salt
Reserve a handful.
To the remainder add:
2 eggs
1/3 c milk
1/2 tsp baking soda
1 tsp vanilla
Mix well.
Thinly cover bottom of 13 x 9 pan with half of dough.
Batter will be sticky.
Filling:
1 can crushed pineapple (20 oz)
1/4 c sugar
3 Tbsp tapioca
Cook all until thick.
Cool.
Spread cooled pineapple filling over dough.
Use other half of dough to cover filling.
Do this by using a spoon & a knife, making strips instead of completely covering filling.
Sprinkle top with reserved crumbs.
Bake @ 350, for 25 minutes.
NOTES
- This recipe is from Lena Sardo.
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