Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Nutmeg |
| ¾ teaspoon | Baking Soda |
| ½ teaspoon | Cinnamon |
| ¼ cup | Butter Or Margarine |
| Softened | |
| ¾ cup | Sugar |
| 2 | Eggs |
| 1 teaspoon | Vanilla |
| 8 ounces | Crushed Pineapple In Juice, |
| Drained(Reserve 1 Tsp | |
| Juice) | |
| 1 cup | Finely Chopped Peeled |
| Apples | |
| ½ cup | Raisins, Preferably Golden |
| Walnut Halves | |
| Cream Cheese Icing | |
| 3 ounces | Cream Cheese |
| 2 tablespoons | Softened Butter Or |
| Margarine | |
| 1 teaspoon | Pineapple Juice |
| 1 teaspoon | Milk |
| 1 teaspoon | Grated Lemon Peel |
| 2 cups | Confectioners' Sugar |
Stir together flour, salt, nutmeg, baking soda and cinnamon; set aside. In large bowl cream butter; gradually add sugar; cream until well blended. Beat in eggs one at a time, then vanilla. Stir in pineapple and flour mixture, then apples and raisins until well blended. Spread evely in greased 15 x 10 x 1 inch jelly-roll pan.
Bake in preheated 350 degree oven 20 minutes or until pick inserted in center comes out clean. Remove from oven; cool on rack. Spread with Cream Cheese Icing; cut in 64 bars. Garnish each with walnut half. Cream Cheese Icing Mix until well blended 3 ounces softened cream cheese and 2 tablespoons softened butter or margarine. Beat in pineapple juice, milk and grated lemon peel. Gradually beat in 2 cups confectioners sugar until mixture is of spreading consistency Recipe By :
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