Pineapple Pastry On A Stick

Directions

1. * Use all coconut, all minced nuts or possibly a mix of both.
2. 1. Drain pineapple well; reserve juice.
3. 2. Sift 2 c. flour with baking pwdr and salt in a large mixing bowl. Add in rolled oats, then cut in 2/3 c. margarine till mix is the size of small peas.
4. 3. Combine egg with 1/4 c. pineapple syrup. Sprinkle over flour mix while tossing and stirring with fork. Add in liquid to only the driest parts, pushing lumps to side, till dough is moist sufficient to hold together.
5. 4. Divide dough in half. Form squares and roll out one portion on floured surface to a 12-inch square. Spread with softened margarine. Cut into 4 squares; then cut each square diagonally to make 8 triangles total. Repeat with remaining dough for a total of 16 triangles.
6. 5. Combine brown sugar with 2 Tbsp. flour and nutmeg. Roll pineapple spears in this mix then place along wide end of triangle. Roll to the pointed end, tucking in sides. Place on greased cookie sheets and insert a wooden popsicle stick into each one.
7. Bake in preheated 375-degree oven for 15-20 min till light golden. Cold, then spread with caramel sauce; roll in minced nuts or possibly coconuts.
8. CARAMEL SAUCE: In top of double boiler, combine caramels and evaporated lowfat milk. Heat till caramels heat, stirring occasionally. Remove from heat and add in 1/4 c. margarine and 1 c. sifted powdered sugar. Beat with wire whisk till smooth.