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.
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