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Friday, March 15, 2013

Peyton's Easter Cake

Peyton is my 4 year-old great-grandson.  He is handsome, adorable, sweet, loving, funny, and very smart.  This is my totally unprejudiced great-grandmother's perspective and opinion. :) This little boy is a bright ray of sunshine in our lives, and his Boompa and Gram-Gram always look forward to visiting him in Arkansas, and his visits to our home in Texas.

This week, we had an early Easter celebration with Peyton and the rest of the Arkansas family.  We made an Easter basket for him, and took along some Cascarones, which he thoroughly enjoyed! (Cascarones are a Mexican tradition for Easter as well as other holidays. A cascaron is an egg that is decorated much like an Easter egg and then filled with confetti. Cascarones are broken over the head for good luck.  They are used by many Texans on Holidays).  For dessert, I made this quick and easy Cream of Coconut Cake.  Here is a picture of Peyton's slice of cake.  He redesigned it, and even added some frosting to the chick's beak. I wanted to share this happy memory, and this easy, tasty cake with my blogging friends.  Happy Easter to all!

1 box white cake mix, prepared per package instructions.
(ingredients needed:egg, oil & water)

1 can Condensed milk1 can Cream of Coconut (I used Coco Lopez)
1 16 oz container Cool Whip, thawed
1 package frozen grated coconut, thawed

Prepare and bake white cake mix according to package directions for a 9x13 pan.
Remove cake from oven, and while still hot, poke holes all over the top of cake using the handle of a wooden spoon, or a large fork.

Mix condensed milk and Cream of Coconut well, and pour over warm cake. Coat top of cake evenly.  Be sure you coat the whole cake and spread it so it will soak in.

Let cake cool completely then frost with whipped topping, and, top with flaked coconut. Decorate as desired..as Peyton did.

Keep cake refrigerated.

Notes: Be sure you use CONDENSED milk...not evaporated milk, and CREAM OF COCONUT, not coconut milk. Cream of Coconut is usually found in the section for alcoholic drink mixes..it does not contain alcohol, however.

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Saturday, March 9, 2013

Emma Ruth's Family Recipes Restaurant

 My youngest son, David, had been asking me about family recipes for a few months.   He is the one who made the Red Beans and Rice in an earlier post.  There had been some casual talk about opening a restaurant, using family recipes to make from scratch dishes.  Everyone thought naming it for his, and wife Kim's grandmothers, the inspiration and origin of many of the recipes, was a good idea.  That, in a nutshell, mixed with his entrepreneurial spirit, is how Emma Ruth's Family Recipes restaurant was born. The doors opened at the end of February, and I am proud to report that the cooked from scratch, home cooking restaurant has been quite successful so far.  The food is very good.  If you are even in Bentonville Arkansas, stop in for a good meal, or just to say hey, y'all!

Many of the recipes for their dishes are on this blog.  I am proud of you, David and Kim!

Tuesday, March 5, 2013

Chinese Spareribs

I made these Chinese Spareribs for a Sunday golf watching snack.  The photo didn't turn out too well, but the ribs did!  They were very tasty, and every single one of them was eaten... quickly!

2 racks pork spareribs (about 4 lbs)
1 C. ketchup
1 TBS. brown sugar
1/3 C chili or hoisin sauce
1/4 C lite soy sauce (I find regular too salty)
2 TBS dry sherry
1 clove garlic, minced
1/4 tsp. 5 spice seasoning (optional)
1 Tsp. finely  grated ginger

If desired, have butcher cut rib slab in half, lengthwise.  I cook mine whole.  Trim ribs, and remove membrane from back of rack.  Make marinade by mixing all ingredients together.

Place ribs in baking dish, ( I line mine with aluminum foil for easier cleanup...trust me on this).  Pour marinade evenly over ribs to coat well.  Cover and refrigerate overnight.  If possible, turn ribs at least once during this time.  When ready to cook, uncover baking dish and roast in 375* oven for about 11/2 hours.  Meat will separate from bone easily when done.  Remove to cutting board, and cut rack into individual ribs and serve.  Wrap any leftovers in foil, and reheat when needed.

These are easy to prepare, and are real man pleasers..ladies love them too!
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