Onn's Hawaiian Wedding Cake

2 c. flour
1 1/2 c sugar
2 tsp. baking soda

2 eggs

1 c. Macadamia nuts or pecans, chopped or broken
1 c. coconut
20 oz. can crushed pineapple, drained, reserve juice.

Do not use a mixer, or it will not grow. Mix dry ingredients. Stir eggs into pineapple juice and add to flour mixture. Fold in nuts, coconut, and pineapple.

Pour into greased and floured 13" x 9" pan.

Bake at 350F until center springs back when lightly touched (35-40 minutes). When completely cool spread with topping:

Icing
Blend together:
1-8 oz. cream cheese, softened
2 tsp. vanilla extract (not imitation)
1 1/2 confectioner's sugar
1 stick butter (not margarine)

Aunt Joy's Shortcake

4 c. flour

2 c. sugar

2 sticks butter, softened (not margarine)

1 Tblsp + 1 tsp baking powder

2 c. milk

2 eggs

2 tsp. real vanilla extract (not imitation)

Blend flour, sugar and butter until crumbly. Set aside 1 cup of mixture.

Add baking powder and blend in with a fork. Mix eggs and vanilla into milk and add to dry ingredients. Stir until all crumbs are wet. Do not use a mixer, or stir until smooth, or it will not grow. Pour into a greased and floured 9" x 13" pan. Sprinkle the reserved crumbs over the top. Bake at 375 F until top springs back when lightly touched (about 35 minutes)

Great with strawberries, peachs, blueberries, or alone with milk/cream for breakfast.