Part of the Albert Street Canasta Club in Cowansville, Quebec. Rear view– Joan Sharples, Judy Clough’s Mother, Doris Wallet, Toddler Susie Wallet sitting on her mother’s lap, Maddie Dover, Agnes Rychard, Front row– Dorothy Sandstead and my mother Bernice (Bunny) Ethelyne Crittenden Knight
First of all I would like to apologize to Mary Grace for providing her recipe from a great community cookbook and having me hi-jack it. The thing is– this pineapple confection used to be my favourite dessert. Oh heck, it still is if someone makes it for me.
The last week of each month my mother used to hold the neighbourhood Canasta party at the bottom of Albert Street in Cowansville, Quebec. Her friends would come en masse to our home carrying their sweet pot-luck treats in their Tupperware dressed to the nines. One Tuesday when I came home from school I stopped dead in my tracks when I spotted my mother and her canasta club having a Joan Crawford makeover day.
Sitting like glamour queens, I am sure each one of them thought they all looked like MGM starlets. There they were munching on these pineapple squares with bright red lips, short bangs and evil eyebrows. It was the scariest thing you ever saw, and I swear I didn’t sleep for days after that gut wrenching experience. Because of this childhood memory these squares will be part of who I am until I die. Enjoy!
Chilled Pineapple Dessert– by Mary Grace from “The Kitchens of Lanark County Cookbook” ( community cookbook)
1⁄3 cup butter
2 cups icing sugar
1 (14 ounce) can crushed pineapple, drained
1 1⁄2 cups whipping cream, whipped or Dream Whip
2 1⁄2 cups graham cracker crumbs crushed
3 tablespoons sugar
1⁄2 cup butter, melted
Set oven to 350°F.
Grease an 8 x 8-inch baking pan.
Mix all crust ingredients together, and pat into bottom of prepared baking pan.
Bake for about 8-10 minutes; cool completely.
Cream 1/3 cup butter with icing sugar.
Add in the eggs one at a time, beating well after each addition.
Spoon/spread the mixture onto cooled graham crust.
Whip the cream, then gently fold the drained crushed pineapple into the whipped cream.
Spread oven the egg mixture in the pan.
Sprinkle with graham cracker crumbs on top.
Refrigerate for minimum 3 hours before serving.
When serving if desired, dollop with more crushed pineapple on every on every slice. Also make certain to drain the crushed pineapple very well, I push it through a fine strainer, that seems to work well. Plan ahead this dessert needs to chill for minimum 3 hours before serving. This recipe can be doubled and baked in a 13×9-inch baking dish, however from previous experiences, when doubling the cracker crumbs, you will find that there will be a little too much graham cracker crumbs for the crust, so just freeze about 1 cup for next time you make this, but double all other ingredients, also Cool Whip frozen topping can be subbed for the whipped cream.
Come and visit the Lanark County Genealogical Society Facebook page– what’s there? Cool old photos–and lots of things interesting to read.
Information where you can buy all Linda Seccaspina’s books-You can also read Linda in Hometown News