A slice of sweet nostalgia

Classic dessert bar a holiday staple

By: Eva Wasney Posted: 6:00 AM CST Wednesday, Dec. 13, 2023

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Today’s holiday dessert is a sweet nostalgic slice courtesy of Joy Leschasin.

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Today’s holiday dessert is a sweet nostalgic slice courtesy of Joy Leschasin.

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Hey there, time traveller!
This article was published 13/12/2023 (1029 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.

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
Reporter

Eva Wasney covers environmental issues in Manitoba for The Narwhal in partnership with the Winnipeg Free Press. Read more about Eva.

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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
Reporter

Eva Wasney covers environmental issues in Manitoba for The Narwhal in partnership with the Winnipeg Free Press. Read more about Eva.

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.