A slice of sweet nostalgia
Classic dessert bar a holiday staple
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Hey there, time traveller!
This article was published 13/12/2023 (968 days ago), so information in it may no longer be current.
Today’s holiday dessert is a sweet nostalgic slice courtesy of Joy Leschasin.
This dessert bar has been included in my holiday baking for over 40 years. It has also been a go-to recipe for bridal and baby showers over the years.
When he was little, our son used to pull up a footstool and watch me assemble the ingredients for this slice. I think of him when I look at this recipe.
Eva Wasney / Winnipeg Free Press Joy Leschasin has been making this pineapple and cherry slice for over 40 years.
Pineapple and Cherry Slice
Base
500 ml (2 cups) flour
250 ml (1 cup) butter or margarine
30 ml (2 tbsp) icing sugar
Filling
1 can crushed pineapple
125 ml (1/2 cup) sugar
30 ml (2 tbsp) cornstarch
80 ml (1/3 cup) chopped maraschino cherries
60 ml (1/4 cup) cherry juice
2 1/2 ml (1/2 tsp) almond extract
Topping
2 egg whites
30 ml (2 tbsp) icing sugar
5 ml (1 tsp) vanilla
Shredded coconut
Preheat oven to 350 F.
Mix the flour, butter or margarine and icing sugar together in a bowl until it holds together like pie pastry. Press into a 9 x 13 pan and bake for 10 minutes. Let cool partially.
In a saucepan over medium heat, combine filling ingredients and cook until mixture has thickened, about 10 minutes. Pour over the base layer.
Beat the egg whites until stiff peaks form. Fold in icing sugar and vanilla. Spread the egg white mixture over the filling and cover with a sprinkling of coconut.
Bake until delicately browned, about 20 minutes. Let cool before serving.
— Submitted by Joy Leschasin
Eva Wasney has been a reporter with the Free Press Arts & Life department since 2019. Read more about Eva.
Every piece of reporting Eva produces is reviewed by an editing team before it is posted online or published in print — part of the Free Press‘s tradition, since 1872, of producing reliable independent journalism. Read more about Free Press’s history and mandate, and learn how our newsroom operates.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Homemade Holidays
Homemade Holidays is an annual roundup of 12 holiday baking recipes submitted by Free Press readers. Visit Homemade to send in your favourite festive cookie, cake or bar recipe for consideration.
Eva Wasney has been a reporter with the Free Press Arts & Life department since 2019. Read more about Eva.
Every piece of reporting Eva produces is reviewed by an editing team before it is posted online or published in print — part of the Free Press‘s tradition, since 1872, of producing reliable independent journalism. Read more about Free Press’s history and mandate, and learn how our newsroom operates.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
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