3 cups flour
3/4 cups sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup shortening
2 beaten eggs
1/4 cup milk
1 teaspoon vanilla
1 (20-ounce or 2 1/2-cups) can crushed pineapple
1/2 cup sugar
1 Tablespoon cornstarch
Line a 14" x 10" jelly roll pan with waxed paper. Then measure another sheet of the same size and set aside.
Sift into a large bowl the flour, sugar, baking powder, baking soda and salt.
With hand blender, (two forks or butter knives work as well) work the shortening into the sifted ingredients.
Set aside 1/2 cup of this crumbly mixture for the top.
To the rest of the mixture, add the eggs, milk and vanilla.
The dough will look like pie crust.
Divide it in half, roll one half of the dough onto a sheet of waxed paper that has been well-floured.
Slide that onto the cookie sheet, then spread fruit mixture over this.
Roll the rest of the dough onto the floured waxed paper and lay on top of the fruit mixture, covering as much of the fruit as possible. Sprinkle the reserved crumbs on the top.
Bake in a 350ºF degree oven for 25-30 minutes.
Cut into squares when cool.
For the Fruit Mixture:
Mix well and spread on first layer.
Either drain the juice or cook it first before putting it in the filling.
I find leaving some of the juice and boiling it down works better to give the filling more flavor.