A few weeks back, I christened a woman named Carmelle the “Caker Queen” because I’d featured two of her recipes on Caker Cooking. But I was a bit hasty in that declaration because if there’s anyone who deserves that title, it’s my mom.
It was she, after all, who set me on my caker path. To think of everything I’ve learned from this woman – that you can serve salads with marshmallows alongside roast beef. Or solidify pineapple rings in JELL-O. Or turn a cereal box into a gift box. To this day, the sound of someone routing through a kitchen drawer looking for a can opener is music to my ears.
My mom’s getting older and nowadays even casseroles can seem like too much work. So this past weekend, I did what any respectable son-of-a-caker would do: I went for a visit and made her Macaroni Casserole.
Of all the casseroles my mom made throughout the years (and believe me, there were many), this is my favourite. I don’t know why it’s so good. Maybe it’s the tomato soup. Or the elbow macaroni. Or maybe, it’s just mom.
As an added bonus this week, I’ve included another one of my mom’s recipes. Her molasses cookies aren’t technically caker, but they kick butt. And the ones I brought her this weekend got the thumbs up. So consider the caker torch officially passed.
Carmelle, I hope you’re OK with a title change. The bottom line is that there should only be one queen in your life – and that's mom.
1 package ground beef
2 cups dry elbow macaroni
2 cans tomato soup
Minced onion (optional)
Brown the ground beef and onion until cooked. Salt and pepper to taste. Boil the macaroni to desired firmness and drain. Mix together the beef, macaroni and tomato soup. Put in casserole dish. Top with Paramesan cheese. Bake, covered, at 375° for about a half hour or until bubbly and cheese is melted.
Mom’s Molasses Cookies
1 cup sugar
¾ cup shortening (see note)
¼ cup molasses
2 cups flour
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon
Mix together. Roll in balls and dip in sugar. Bake for 15 minutes at 350°.
Note: My ass can’t do the shortening. So I use unsalted butter.
Source: The Caker Queen
Forever a glamour gal.