Cook of the Week: Elaine and Winford Hudson recipes

Thomas Wells | Buy at photos.djournal.com Chocolate Chip Pie and Pineapple Cake

Thomas Wells | Buy at photos.djournal.com
Chocolate Chip Pie and Pineapple Cake

Chocolate Chip Pie

1 stick margarine

1 cup sugar

1 teaspoon vanilla

14 cup self-rising flour

2 eggs

12 cup coconut

12 cup chopped pecans

8 ounces chocolate chips

1 unbaked pie crust

Combine margarine, sugar, vanilla, flour, eggs, coconut, pecans and chocolate chips. Pour mixture into a pie crust and bake at 350 degrees for 40 minutes.

Crescent Roll Chicken

1 tube refrigerated crescent rolls

Cooked, chopped chicken

1 can cream of mushroom soup

1 can cream of chicken soup

1 can water

Separate rolls into triangles and roll them out thinly. Fill with chopped chicken, roll them up and place them in a greased pan. Combine soups and water and mix well. Pour over filled rolls. Bake at 350 degrees for 30 minutes or until brown.

Pineapple Cake

1 box Duncan Hines butter golden cake mix

1 (11-ounce) can mandarin oranges

4 eggs

1 cup oil

Icing

1 (15-ounce) can crushed pineapple

1 small box vanilla instant pudding mix

12 ounces whipped topping

For the cake, combine cake mix, mandarin oranges and their juice, eggs and oil. Pour batter into three greased and floured cake pans and bake layers at 350 degrees for 30 minutes.

For the icing, drain some of the juice from the pineapple and drizzle it over the cake layers. Combine crushed pineapple and remaining juice, pudding mix and whipped topping. Spread icing between layers and on sides and top of cake.

Quick Biscuits

14 cup oil

34 cup milk

2 cups self-rising flour

Pinch of salt

Combine ingredients. Spread flour on a board, pat out batter and cut out biscuits. Bake at 350 degrees for 30 minutes.

Cranberry Salad

2 (3-ounce) boxes raspberry gelatin

1 cup boiling water

1 cup sour cream

1 can whole berry cranberry sauce

1 cup crushed pineapple

1 cup applesauce

Chopped nuts (optional)

Combine gelatin and hot water. Stir well to dissolve. Add remaining ingredients and stir well. Pour into a bowl or mold and refrigerate until congealed.

Fresh Apple Cake

112 cups oil

2 cups sugar

2 eggs

212 cups self-rising flour

1 teaspoon vanilla

1 cup chopped pecans

3 cups peeled, chopped apples

1 package chopped dates or raisins

Combine all ingredients. Pour batter into a greased, floured tube pan. Bake at 350 degrees for 1 hour.

Bunny Cake

White cake mix

White icing

Shredded coconut

Pink jelly beans

Black jelly beans

Red jelly beans

Pink foam meat packing trays

Cotton balls

Toothpicks

White pipe cleaners

Green food coloring

Candy eggs

Bake cake according to package directions in two round layers (this makes two bunny cakes). Cut each cake layer in half so you have four half-moons. Spread icing on two halves (using it like glue) and then press the other halves on top. Stand the cake up on the flat side on a serving plate. This is the bunny’s body.

Frost the body with white icing. Press coconut over all of it. On one end, use two pink jelly beans for the eyes, a black jelly bean for the nose and a red jelly bean for the mouth. Cut two ears out of pink foam meat packing trays (or use pink construction paper). Cut white pipe cleaners in half to use as whiskers. Attach a cotton ball to the other end with a toothpick for a tail.

Tint some coconut green using food coloring and spread this around the base of the bunny for Easter grass. Place candy eggs on top of grass. Repeat the process for the second bunny cake.