Thursday, March 1, 2012

Pineapple Nut Cake/Hawaiian Wedding Cake

I was first introduced to this cake by a lady I visit taught.  Then, I found nearly the same cake in the Lion House International book.  It's listed as a Mexican recipe.

1 can (20 oz.) crushed pineapple in juice (blending a can of tidbits works, too)
2 C flour
2 C sugar
2 eggs
2 t baking soda
1 C chopped walnuts/pecans
1 C coconut (optional -- this was the only difference in the recipes)

8 oz. cream cheese
2 C powdered sugar
1/2 C butter/margarine
1 t vanilla

Mix all cake ingredients together.  Pour into a greased 9 x 13.  Bake 350 for 35 - 45 min. until golden brown on top.  Let cool.  Blend topping ingredients & frost.

We had this for Sarah's b-day cake.

Hawaiian Haystacks

This is Chad's mom's gravy recipe that I ABSOLUTELY LOVE!!!!

Hot, cooked rice (about 3 c. uncooked minute brown rice)

1 Pkg Southeastern Mills Country Chicken Gravy Mix- make it into gravy then add:
1 large (or two small) cans cream of chicken soup
1/2 c. pineapple juice (from can that you'll use for the topping)
1/4 c. sugar (opt. I don't add)
big pinch crushed red pepper flakes
1 tsp of basil
2 c. cooked, shredded chicken

slivered almonds
green/red/yellow peppers
green onions
shredded carrots
pineapple, crushed or tidbits
chow mein noodles
cheddar cheese

Serves about 8