Monday, May 2, 2011

Easy Peasy Coconut Cake

Ransome absolutely loves anything coconut! He has been feeling the allergy season up close and personal this week so I thought a special treat was in store. Nothing hard or difficult,

too much going on this week, like my retina being reattached.... Anyway this cake is super easy and super good. This is What's Cookin on Beaty's Creek today.


1 yellow cake mix-baked according to instructions on box(Told you this was easy)
1 boxes instant coconut pudding-made according to directions on box
1 tub Cool Whip

I am embarrassed to tell you the directions because I am sure you will know what to do but here goes. Take cooled cake, top with coconut pudding, top pudding with Cool Whip. EAT!!!!!

The Best Rice Pudding You Will Ever Cook!!

This is the best rice pudding I have ever eaten. Way better than my mother’s, sorry mom, but it is true. Everyone in the family loved it including Ransome who is not a big fan of raisins. This is quick to prepare and would be great on these cool Spring days. This is What’s Cookin on Beaty’s Creek and many more days to follow.


2 cups white rice(I used Uncle Ben's that I received through Foodbuzz,yeah me!)
4 cups water
4 cups whole milk-divided
2 cups sugar
1 t salt
2 eggs-beaten
2 cups raisins
½ stick butter
1 vanilla bean-scraped

In a pan, bring water to a boil, when boiling add rice and raisins, cover with lid and lower temperature to low. Cook for 20 minutes or until rice is tender. Here is something my grandmother told me, “If you add your sugar to rice that is still hard, it will never soften up.” Sounds weird but it is so true. Now in another pan add 2 cups of milk with sugar, vanilla scrapings, butter, and salt. Heat over medium heat until hot but not boiling. Now add in rice and stir until creamy. Mix your eggs and 2 cups of milk very well. When the rice mixture is creamy remove from heat and mix in egg mixture and stir like crazy. Return to heat and keep stirring until rice mixture gets thick and creamy. Serve warm with a little cinnamon on top.