Pineapple Nut Cake
Preheat oven to 350º
2 cups Hudson Cream flour
2 cups sugar
2 tsp. baking soda
2 eggs
1 cup coconut
1 cup chopped nuts
1- 15 ounce can crushed pineapple with juice
Mix flour, sugar, baking soda and eggs.
Add pineapple and juice.
Stir in coconut and nuts.
Pour into a well greased 9 x 13 inch pan.
Bake for 45 to 50 minutes.
Icing
4 Tbsp. butter, softened
1/2 cup sour cream
1/2 tsp vanilla extract
1/2 tsp. lemon juice
1/4 tsp. salt
2 3/4 cups confectioners’ sugar
Using an electric mixer, combine first five ingredients, and gradually add confectioners’ sugar.
Beat until smooth.
Spread on cooled cake.
Strawberry Shortcake
Preheat oven to 425º
2 1/3 cups Bisquick baking mix
1/2 cup milk
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
1 quart strawberries, sliced and sweetened
Whipped cream
Mix baking mix, sugar, milk and margarine until a soft dough forms.
Knead 8 to 10 times.
Roll dough 1/2 inches thick
Cut with biscuit cutter.
Bake on ungreased cooking sheet until golden brown, 10 to 12 minutes.
Split biscuits.
Fill and top with strawberries and whipped cream.
