Debbie Dance Uhrig
What an enjoyable week on the home front. Our entire family was off for the majority of Spring Break week. I made biscuits and gravy not once, but twice. I learned that 6-7 active 16 year-olds can really put away the goods! One day I made a quadruple batch of gravy and about 40 biscuits. Yes, consumed folks, consumed! I receive so much personal fulfillment from watching these boys put away the chow. They enjoy themselves and appreciate the cooking. A person doesn’t mind getting up early when their endeavors are so well received.
We ate a few meals out during our ‘stay’ cation, and only one was a disappointment. The week was wrapped up at our favorite little spot in Lampe, Missouri, ‘The Fillin’ Station’. A fantastic fish dinner was enjoyed, then I topped it all off with their pecan pie cobbler! It was amazing, however I still felt the results the next day.
Last week after I sent out the regular column I wondered if I had suggested an Easter dessert that might be too time consuming. So, this week I decided to run a simpler spring cake, the Pina Colada Cake. This recipe can be found under many different names. It will bring that fresh spring-like flavor that you desire, for Easter Sunday. Personally I’m still trying to decide what we’re having for Easter, at our house. The family invitation goes out this week then I’ll at least know what time to plan on the dinner.
The good thing about this recipe is the fact that the cake is baked in a 9 x 13 baking dish, making it easy to transport. Sometimes the tiered cakes can bring a little extra stress when we hit the interstates. In the event you are traveling; settle for a throw-away metal pan for starters. Also be sure and check the expiration date of the Cream De Coconut Liquor that you pour over the cake. You know it’s really doesn’t have liquor in it, but it is on the label sometimes. Once when I went to make this cake I opened the can and the cream de coconut was all brown. Thus the reason I remind folks to check the expiration date.
If you’re going to have young people be prepared with a different dessert option because they don’t always like coconut. For springtime I might consider sugar cookies or snickerdoodles. Like I stated earlier, I just can’t decide on the Easter dessert, yet. A few things at our Easter dinners remains the same each season, but other parts change out. We always have scalloped pineapple, deviled eggs and ham. But from there it begins to vary. I’m the only one in our immediate family that eats deviled eggs. Isn’t that just too bad!
Ervin, my husband, has been power washing the house. I started stripping a couple of nice oak side tables, before I refinish them. The bikes are at the repair shop for a big tune-up and I’ve been sitting out the Easter décor. Spring is definitely here. In fact the lilacs at work are budding out, that one really blows me away.
Enjoy your week, my friends. Happy Anniversary greetings to my wonderful parents, Betty and Jerry Dance from Lewistown, Missouri. This makes their 63rd year of marriage.
Simply yours, The Covered Dish. www.thecovereddish.com.
Pina Colada Cake
Bottom Layer
1 yellow cake mix
1 (3.4 ounce) box instant vanilla pudding
4 eggs, beaten
1/2 cup vegetable oil
1 cup water
Mix all ingredients together and pour into a greased 9 x 13 baking pan. Bake at 375 degrees 35-40 minutes. As soon as it is out of the oven, make deep holes all over the cake. (I use a wooden spoon handle.) Then pour in:
1 can sweet condensed milk, 14 ounces
Set in refrigerator for about 30 minutes; then:
Pour 1 can of cream de coconut over the entire cake, filling the holes.
Mix 2 (3.4 ounce) boxes instant coconut pudding. Use the milk amount for only one box.
Pour this over the top of the cake, smoothing out.
Top with 12 ounces of whipped cream. Toast coconut and sprinkle over the top, if desired. Refrigerate before serving.
