I am not a food blogger. Nor am I a food photographer. I’m a wedding and portrait photographer in Colorado Springs. But I like to cook and bake, and I have lots of fancy-schmancy cameras and lenses and photography know-how, so hey, why not? And, let’s face it, I’ve lately become as addicted to Pinterest as you, so now I feel like I have to photograph every second of my creative endeavors. (Here I am! Follow me!)  So the other day when I had a hankering for pineapple bars, I took pictures of the process, and now here we are.  It was fun! (The best part was eating the fruits of my labor, of course.)

I got this recipe when I was a mere tween, hundreds of years ago, probably from one of my mom’s Ladies Home Journal magazines. I’m pretty sure it was contributed by Hawaiian senator Spark Matsunaga. (Don’t ask me how I remember that, when I can’t even remember what I ate for dinner last night.)  Here is the recipe, with some photos of the process. Happy baking!

PINEAPPLE BARS

1/2 C butter, melted
2 C sugar — but you can reduce the amount of sugar a bit… pineapples are already sweet!
4 large eggs (Note: I find the finished product to be a little eggy — next time I’ll try taking out one of the yolks. This might make them a little fluffier, too.)
1.5 C flour
1/2 t salt
1/2 t baking powder
1 can of crushed pineapples (1 lb. 4 oz.), drained.
1 C chopped walnuts

Cool the melted butter and add sugar. Beat the eggs until thick; cream with butter and sugar.

Sift the flour, salt and baking powder and add to the above, then add the pineapple and walnuts. Mix well. Pour into a greased 13x9x2″ pan and bake at 350F degrees for about 30 minutes. After cooling, sprinkle powdered sugar on top.