Ice Cream Sundae Cake- Honey Roasted Spareribs-Jalapeno Cornbread-- Keith's Birthday!

Another family birthday, another dinner, another cake.

Keith is 62... years young.

We got together for a time of celebrating.
I love birthdays and dinners.
I made the cake in a jar dessert, and Doug made the
Honey Roasted Spareribs
and Jalapeno Cornbread in a Cast Iron Skillet.
Doug is the best cook!

I modified a chocolate cake mix by following the directions on the box,
except for
I added an extra egg.
Eggs give cake flavor and help them rise. Add an extra egg for a richer, fluffier cake.

Mix the cake batter and spoon into canning jars.
I used wide mouth 1/2 pint jars.

Bake according to box directions for cupcakes.

When the cake has finished cooking, push the centers down
to form an indentation.
Use a little flour so the cake does not stick.
They are ready to be filled with ice cream and cherry pie filling and Cool Whip topping
just before serving.
(And sprinkles!)

Doug prepared the Honey Roasted Spareribs.
The recipe came from Hamilton Beach.

The ingredients:

• 4 lbs. of pork spareribs

For the marinade:

• 1 tsp. minced garlic
• 1 cup packed light brown sugar
• 1 cup honey
• 1/4 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 1 Tablespoon salt
• 2 teaspoons ground ginger
• 1 teaspoon hot pepper sauce

Directions:

Heat the roaster oven to 350 degrees.

Combine the ingredients for the marinade and mix well.

Place the spareribs in pan and pour 1 cup of marinade over the ribs.  Roast for one hour.

Add remaining marinade and roast an additional hour.

Beautiful pork spareribs.

The marinade.

The ribs are roasted and caramelized.
They were as delicious as they look!

Now onto the Cast Iron Skillet Cornbread.
Doug made two pans, one with jalapeno and one without.

Ingredients:

• 1-1/4 cup corn meal
• 1/2 tsp. salt
• 2/3 cup flour
• 1 egg, beaten
• 2 tablespoons to 1/4 cup sugar
• 1 cup milk
• 1 tablespoon baking powder
• 1/4 cup oil
• 3 tablespoons mayonnaise

Directions:

• Preheat oven to 425 degrees.
• Spoon a dollop of vegetable shortening into a 9"cast iron skillet, and place in oven during preheating time.
• Combine dry ingredients.  Add egg, milk, oil and mayonnaise to dry ingredients, mix well.
• Add a chopped and seeded jalapeno if desired.
• Remove pan from oven and pour batter into skillet.
• Bake at 425 degrees for 20-25 minutes, or until golden brown.

Hot from the oven!

These are the ribs made in the crock pot with just a barbecue sauce over them.
They were initially cooked in a 250 degree oven in a shallow pan for 1.5 hours.
After 1.5 hours, the riblets were brushed with barbecue sauce.
Raise the temperature of the oven to 375 degrees and bake them for an additional 30 minutes.
We put them into a crock pot to keep warm until time to serve.

Happy Birthday!

Time to top the cakes...

Add ice cream, cherry pie filling, and Cool Whip.

Then add birthday candles and sprinkles.

Gail, Yatzi, Doug
Keith & Ethyl

I am sharing a Coke with Keith.
Coca Cola has a campaign where you share a Coke with a friend.

Wishing Keith a special and blessed year ahead.
I am so grateful to have a brother like Keith.

"I thank my God every time I remember you."
Philippians 1:3