Check your station for the following:
Utensils
_____ medium saucepan
_____ heat-proof spoon
_____ large bowl
_____ for or pastry blender
_____ measuring cups
_____ measuring spoons
_____ medium bowl
_____ 8 x 8 inch baking pan
_____ dessert bowls

This dessert goes well with ice cream

Ingredients
_____ 8 ounces of crushed pineapple
_____ 2 Tablespoons granulated sugar
_____ 2 Tablespoons of jam
_____ 2 Tablespoons cornstarch
_____ 1 cup all-purpose flour
_____ 1/2 teaspoon baking soda
_____ 1 cup rolled oats
_____ 1/3 cup packed brown sugar
_____ 1/2 cup vegetable shortening
_____ 1/3 cup flaked or shredded coconut
_____ 1/2 cup sliced almonds

The host may have scaled the recipe to the fit the size of your group and written the appropriate quantities in the spaces provided.

1.  Preheat oven to 375 degrees.
2.  In a medium saucepan, combine undrained pineapple, granulated sugar, jam, and cornstarch.  Cook over mediums heat until the mixture boils and thickens, stirring constantly, set aside.
3.  In a large bowl, combine flour, baking soda, oats, and brown sugar.  Using a fork or pastry
blender, cut in shortening until mixture is crumbly.  (I find using my fingers works best.)
4.  Remove 1 cup of crumb mixture to a medium bowl; stir coconut and almonds into the cup of crumb mixture and set aside.
5.  Press remaining crumb mixture in bottom of the the ungreased 8 X 8 inch baking pan.
6.  Cover with pineapple mixture.
7.  Sprinkle evenly with remaining crumb mixture, pressing gently.
8.  Bake 25-30 minutes or until lightly browned.
9.  Allow dessert to cool in pan for at least 10 minutes, then serve warm in bowls.  

Directions for Proceeding

Cook 1
1.  Complete step 1
2.  Complete step 3
3.  Complete step 5
4.  Complete step 7
5.  Complete step 9 with Cook 2

Cook 2
1.  Complete step 2
2.  Complete step 4
3.  Complete step 6
4.  Complete step 8
5.  Complete step 9 with Cook 1