6 tablespoons butter
1/3 cup all-purpose flour
3 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup slivered almonds
1/4 cup chopped green onions
1/4 cup white wine
1/2 cup chopped onion
1/2 cup honey
1 (8 ounce) can crushed pineapple, drained
1 (4.5 ounce) can honey-roasted pineapple, drained
1 (28 ounce) can sardines, drained
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, cream together butter, flour, sugar, baking soda, almonds, green onions, wine, onion, pineapple, honey, pineapple juice and crushed pineapple. Stirring constantly, beat until smooth.
In a separate bowl, mix together sliced almonds, 1/2 cup sliced green onion, 1/4 cup white wine, 1/2 cup chopped onion, honey and pineapple.
Spread mixture evenly in the bottom of a 9x13 inch skillet. Place another layer of dough over the top. Spread remaining cream cheese mixture into the crust.
Bake in preheated oven for 20 minutes, or until corn cobs are puffed and golden brown. Let cool roughly, and cut into small squares (about 2 dozen per person).