Rosie Ahern of Willits, Calif., was looking for a recipe for pineapple squares that she remembers from her childhood. Her mother, who baked bread on a weekly basis, came across the recipe on a package of Fleischmann’s yeast.Barbara Davis of Salisbury, Md., sent in the recipe she believes is likely the one Ahern was searching for. The photocopy she sent in appears to be from a magazine advertisement for Fleischmann’s yeast. She says she has had it since it was published back in the 1950s and it is still a favorite with her family today.The recipe is fairly easy, even for those who don’t bake with yeast often. There’s no kneading required and the dough rises in the pan it’s baked in. Everyone in my house liked the combination of the refreshing pineapple taste and the wonderful, crumbly warm yeast cake.

FROSTED PINEAPPLE SQUARES—Yield: 48 bars

FILLING:1/3 cup granulated sugar3 tablespoons cornstarch1/4 teaspoon salt1 egg yolk, lightly beaten1 (20-ounce) can pineapple chunks, undrained

DOUGH:2/3 cup milk1 teaspoon sugar1 (4-ounce) package Fleischmann’s Active Dry Yeast1/4 cup very warm water4 egg yolks, lightly beaten4 cups sifted flour1 cup (2 sticks) margarine or butter

OPTIONAL GLAZE:1 cup powdered sugar, sifted1-2 tablespoons milk

Procedure:1. For filling: Mix sugar, cornstarch and salt in saucepan. Stir in egg yolk and pineapple chunks with their juice. Cook over medium heat, stirring constantly, until smooth, about 7 minutes. Cool to lukewarm while preparing dough.2. For dough: Scald milk; add sugar; cool to lukewarm. Dissolve yeast in 1/4 cup very warm water; add to milk mixture. Stir in beaten egg yolks.3. Measure flour into large bowl. Cut butter or margarine into flour using pastry blender or 2 knives until mixture resembles coarse meal. Stir in yeast-milk mixture; blend thoroughly. Dough will be soft and moist.4. Divide dough in half. Roll half out on a floured board, approximately 16 by 10 inches or the size of your jellyroll pan with some overlap. Transfer dough to ungreased jellyroll pan. Spread with cooled pineapple filling. Roll remaining dough large enough to cover filling and place on top of the filling. Seal edges together.Snip surface of dough with scissors to let steam escape. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.5. Preheat oven to 375 degrees. Bake bars 35-40 minutes.6. For glaze (if using): Stir powdered sugar and milk until smooth. Drizzle bars with glaze, if desired, while still warm. Cut into squares and serve.Nutrition data per serving: 110 calories, 5 grams fat, 1 gram saturated fat, 2 grams protein, 5 grams carbohydrate, 1 gram fiber, 22 milligrams cholesterol, 60 milligrams sodium.

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