Marjorie Mariner’s Pineapple Squares

Submitted by Louise Vett and Joan Yanchick

Louise Vett provided Marjorie Mariner’s recipe for Pineapple Squares (Une Torte De Chabecan), which was originally published in 1963. The recipe was transcribed by Joan Yanchick.

Mariner was host of “Kitchen Corner,” which aired on WFMJ. Her recipes were also published in The Youngstown Vindicator. The synergy of local TV and the daily paper made Mariner a popular local figure in the 1960s.

Ingredients & preparation

½ lb. butter

1 cup sugar

Cream together well

Add 3 eggs

Beat well

Add together

3 cups flour

Dash of salt

Mix together wet and dry mixtures

Add ½ cup sour cream and 1 teaspoon vanilla

Spread half batter into well-greased 10x15 cookie sheet

Spread pineapple filling over batter

Spread rest of batter over pineapple filling

Sprinkle with 1 cup chopped nuts

Bake at 350 degrees for 30 minutes

Pineapple filling

1 #2 can crushed pineapple (2½ cups or 20 oz.)

½ cup sugar

4 tablespoon cornstarch

Mix in pan and cook until thick.

On the set of Marjorie Mariner’s cooking program, ‘Kitchen Corner,’ which was broadcast on WFMJ. Photo dates from the 1960s. Mariner is seated on the rear left. Her great niece, Elizabeth Glasgow, is in front of her (looking toward camera).

Photo courtesy of Elizabeth Glasgow