Judy's Pineapple Cake

My friend, Judy Kennerson, gave me this recipe a couple of years ago to make her birthday cake for our bridge group. I just made it again for her and the gals in bridge group asked me to post it to my recipe site. I made a couple of additions to the cake which I think make it extra good. It called for walnuts in the original and I changed that to toasted pecans and I also toast coconut and sprinkle it on the top as all the bridge girls like coconut so much. Good cake to take to pot lucks too. Here you go bridge friends...

1. 2 cups flour
2. 2 cups sugar
3. 2 teaspoons baking soda
4. 1 teaspoon salt
5. 2 Extra large eggs ( Original called for large but think it makes the cake a little lighter to use the extra large)
6. 2 teaspoons vanilla
7. 1 - 15 ounce can crushed pineapple ( Can use 20 ounce but I substituted this instead so not so dense)

Combine all of the above and mix in large bowl until well blended. Pour into a GREASED 9x13 pan and bake at 350 degrees for 30-35 minutes. Check for doneness by inserting a toothpick in the center. When cake comes out of the oven HOT, combine the following and spread on cake. Top with 3/4 cup toasted coconut!!!

1. 1 stick butter, softened
2. 1 8 ounce cream cheese
3. 2-2 1/2 cups powdered sugar
4. 1 teaspoon vanilla
5. 1 cup pecans, toasted and chopped

Ann's famous Peach Cobbler and Peach/Blueberry Cobbler

This is my most requested dessert, in season. Even when I go back to Missouri, everyone wants me to make it. Of course, peaches have to be in season. I have always called this Peach cobbler, as Wilhelmina, the woman who taught me to make it when I was a child, called it that, it is really a peach pie too. She used to help my mom and Grandmother, Buggie with parties, and made the best biscuits, fried chicken and peach cobbler this side of heaven!! I owe her a great debt for this recipe. I've put the recipe for Peach/Blueberry too and the picture is of it.

• 1 recipe of mine for a 2 crust pie (look in index)



• 6-7 large ripe peaches(add a couple of more if smaller, to make 5 cups or so), peeled



• 3/4 to 1 cup of sugar



• 3 tablespoons of flour



• 1/4 teaspoon nutmeg



• 1/4 teaspoon cinnamon



• Dash salt



• butter



• small amount of milk



• cinnamon sugar

Roll out bottom crust and place in a 9 inch pie pan. Mix together the peaches, flour, sugar, nutmeg, cinnamon and salt. Place mixture in pie plate and dot with a few pieces of butter. Roll out other crust and cut in 1 inch strips. Place on top of pie in lattice pattern. Brush top with a pastry brush and a small amount of milk. Sprinkle entire top with cinnamon sugar,. Bake at 400 degrees for 45-50 minutes. I like to place fruit pies on a baking sheet so they don't run over into oven. check pie at about 35 minutes and cover with foil if getting too brown. Can serve with vanilla ice cream and make cinnamon crust with leftover crust from pie(See my index). Wait for the raves!!

Peach/Blueberry Cobbler

Take out a peach and add 1 cup of fresh blueberries. Continue with recipe as above