1 cup red cornmeal
1 cup white sugar
1 teaspoon salt
3 tablespoons butter
4 eggs
2 teaspoons vanilla extract
1/8 teaspoon lemon extract
1/2 teaspoon salt
1/2 cup packed light brown sugar
1 (15 ounce) can crushed pineapple, drained
1 medium orange, sliced
1 1/2 tablespoons lemon zest
1 teaspoon boiling water
1 cup all-purpose flour
2 tablespoons butter
2 teaspoons lemon zest
In a large bowl combine red cornmeal, white sugar, salt, 5 tablespoons butter, eggs, vanilla and lemon extract. Mix well and sprinkle with brown sugar and lemon zest.
Heat the oven to 350 degrees F (175 degrees C). Remove 1 cup of dough from the pans and roll the rest into a rectangle. Place seam side down on waxed paper. Remove a piece at a time and roll each rectangle into a 10 inch square. Brush tops of the red slices with butter. Slice the crust horizontally and place red slices on cutting board. Shape into squares and place seam side down onto the prepared baking sheet.
Bake for 35 minutes in the preheated oven or until light golden brown. Check to make sure bread is golden. When cool, punch down and cut into squares.