Happy Birthday to Me!
Look at meeeee! I’m fifty-threeeeee! Wheeee! Clearly, the birthday celebration is not unique to our Canadian culture, but the evolution of the “over the top” celebration is. The time of the childhood hot dog party with a couple of games of pin-the-tail-on-the-donkeyÂ with a double layer frosted chocolate cake has truly passed. Children’s birthday parties have become “events” that need venues, carefully planned activities, and to be different (and hopefully better) than everyone else’s. And, possibly, in response to our baby boomer childhood and our desire to participate in the indulgence of the “now” generation, my girlfriends and I started to get together for one another’s birthdays.
Our small group of women friends that celebrate our lives with one another is not unique. However, the rituals that have evolved through time within our group are exclusive to our circle of friendship. We have lived through over twenty years of these festivities with one another (and some of us, our entire lives): through bouncing our tots on our knees; the trauma and dramasÂ of our teens; marriage, divorce, and funerals, for some; and now, the marriages of our children. These woman are vibrant, valiant, and have become an essential element withinÂ the foundation of my life.
The gift of friendship that each offers is the ultimate gift; however, the trinkets, treasures and treats are holders ofÂ the memories. Cathy first made this cake for us ten years ago. That memory is so vivid as the richly satisfying and delicious texture and flavours of this cakeÂ aroused a sense of intense pleasure within each of us, and the first bite of this took us back to that day, as only food can do. That IS the Canadian experience. The sharing of food made with loving hands for dear friends.The picture of this cake does NOT do it justice. It is deadly, delicious, divine and delectable.
Cathy’s “To Die For” Pina Colada Cheesecake Recipe
- 1 1/2 c vanilla wafer crumbs
- 1 c flaked coconut
- zest of one lemon
- 4 Tbsp melted butter
- Combine, and spread into the bottom and sides of a 9 inch spring form pan
- Bake at 350ºF for 10 minutes; cool
- 3 8oz. pkgs. cream cheese
- 1 c sugar
- 3 eggs
- 1 c sour cream
- 1 19 oz can of Dole crushed pineapple, drained
- 3 Tbsp dark rum
- 2 tsp coconut extract
- Cream together the first three ingredients, then stir in those remaining
- Pour into the crust; bake at 350ºF for 50 to 55 minutes
- Top with glaze when cool
- 1 19 oz. can crushed pineapple, drained
- 1 Tbsp dark rum
- 1/2 c sugar
- 1 Tbsp cornstarch
- Cook over medium heat until the mixture thickens and becomes clear
- Pour over cake to glaze; refrigerate until ready to serve