Marilyn Malloy of Fife Lake sent in this recipe for Pork and Beans Bars. She got the recipe from a friend in Florida, where she spends her winter months, and says they taste a lot like spice cake. She enjoys surprising her friends with the ingredients.
Pork and Beans Bars
1 15 oz. can Van Camps Pork & Beans
2 c. sugar
4 eggs
2 c. flour
1/2 t. salt
1 t. cinnamon
1 8 oz. can crushed pineapple, undrained
1 c. oil
1 t. vanilla
2 t. baking soda
1 t. baking powder
Mash the beans with a potato masher until they are pureed. Mash the pineapple a little, not as much as the beans. Combine pineapple and beans and add sugar, oil, eggs and vanilla. Beat well for 2 minutes. Add flour, baking soda, baking powder, salt and cinnamon. Beat well. Bake in a large jelly roll pan (11" x 17") that has been sprayed with cooking spray. Bake at 350˚ for 30-35 minutes.
Frosting
8 oz. cream cheese
1 t. vanilla
1/2 c. margarine
4 c. powdered sugar
Beat ingredients and frost bars.
Enjoy cooking? How would you like a new apron? If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632.
