New Hours
May 18th, 2013Lunch 7 days 11-2:30
Supper Mon-Sat 5-7pm
Lunch 7 days 11-2:30
Supper Mon-Sat 5-7pm
We will be open Sunday May 12th for Mother’s Day from 11-2:30. No reservations necessary.
If coming from Trussville/Roebuck area, take Ruffner Rd. 3.5 miles then left on Ruffner Ct.
If coming from downtown Birmingham, take Crestwood Blvd/Hwy 78 E.
If coming from the Leeds area, take Hwy 78 W.
If coming from I-59 northbound, take Oporto Madrid Blvd.
If coming from I-65 northbound, take I-459 to I-20 W, or the Grants Mill Rd. exit off I-459.
If coming from I-65 southbound, take I-59 N and take Oporto Madrid Blvd.
2 Pre-baked pie shells
2 2/3 c heavy cream
3 eggs, beaten
1 1/3 c coconut milk
1 1/3 c whole milk
¾ c SR flour
1/3 t salt
2 c sugar
2 T vanilla extract
½ lb. toasted, fresh coconut
1 1/3 c whipped topping, or non-dairy topping of your choice
Preheat oven to 325. In a double boiler, combine heavy cream, eggs, coconut milk, milk, flour, salt, and sugar. Whisk mixture together until smooth. Cook over med-high heat, about 45 minutes, stirring occasionally. While filling cooks, toast fresh coconut in preheated oven for about 5-7 minutes, until golden brown. Set aside about ¼ c coconut to sprinkle on top of pies. When mixture has reached desired thickness, remove from heat and add in vanilla and toasted coconut. Pour filling into pre-baked pie shells and allow to cool at room temperature for about an hour. When filling is cooled, top with whipped cream and sprinkle remaining coconut on top. Store pie in freezer; remove pie from freezer about an hour or 2 before serving.
Chicken and Rice Casserole
Hickory Smoked Chicken w/ White BBQ sauce
Café Meatloaf
Bon Secour Bay Shrimp Creole
Fried AL Chicken Livers
C.H. Farm Collards (Moody AL)
Stewed Squash (Harpersville)
Homegrown Sliced Red Tomatoes
Blackberry Cobbler
Homemade Vanilla Ice Cream