What a banner year it's been for Caker Cooking! I’ve heard from cakers coast-to-coast, made some apple head doll friends and even got interviewed on the CBC! I also have a line of preservatives coming out, but more on that later.
Needless to say, it was pretty hard when it came to choosing my favourite caker dishes from 2012. It's like asking me to choose between plain and rippled. Beta and VHS. Blanche and Dorothy. But I persevered and managed to narrow it down to the dishes that had me going back for thirds.
So, without further adieu, here are my five best caker recipes from 2012:
When Caker Cooking reader, Bob, sent in this recipe, I didn’t give it much thought. Then I made it. Life as I know it is now divided into two sections: pre-Tang Pie and post-Tang Pie. Best eaten frozen.
Sometimes, I forget all the crap I’ve eaten over the years. So imagine my surprise and delight when I remembered – in the midst of making it – how much I love Lemon Fluff. There’s a good four inches of foamy yellow heaven in every bite.
Perfect for those nights when you don’t feel like putting on the track pants and heading out to McDonald’s. This sauce makes any homemade burger taste that much more special. It also makes a great moisturizer.
The Battle of the Skor Bars champion! (Now there’s a sentence you don’t hear every day.) Caker Cooking reader, Carmelle, showed me the path to paradise is paved with Ritz crackers – as if there were any doubts.
And my best recipe from 2012 is…
The dish that kicked Schwartzies Hash Browns’ butt to the curb! I literally fell in love and I’m thrilled to announce that Potato Casserole and I are now expecting. If it’s a boy, we’re calling him Spud. If it’s a girl, Velveeta Louise.
Because everyone likes to trash talk, here are my five worst caker recipes from 2012:
Do stale bread cubes dipped in cheddar cheese soup sound good to you? Apparently, I missed the memo.
When a caker woman preaches, y’all need to listen, m’kay?
I thought this would look pretty. Instead, it looked like rainbow barf.
It’s not that they tasted bad. But any recipe involving icing sugar and mashed potatoes deserves to be publicly shamed. Just go get yourself some After Eight Mints and call it a day. (Silver-plated holder optional.)
And my worst caker recipe from 2012 is…
Pretty much guaranteed to send any vegetarian into the streets screaming for meat.
Come on back in January! I've got a ton of new cakery in store for 2013.
God help us all.
Wow--so pleased that Tang Pie made it into your Top Five list!ReplyDelete
I added a bit of Caker flavor to Christmas dinner by serving Schwartzie's Hash Browns. They'll make an appearance on New Year's Day as well. I'd have made the Church Lady Potatoes, but that recipe involves peeling, dicing, and boiling, and frankly I was already up to my armpits in Cherry Jumbles and English Toffee Bars.
Yes, I took the easy way out.
Is there a Caker New Year party in your future? Something involving Chex Mix and Cold Duck, perhaps?
High five on the Tang Pie!Delete
Glad good ol' Schwartzie made it to your Christmas table. And I hear you about being up to your armpits in Cherry Jumbles. Hopefully, no one tasted your deodorant.
No plans for a caker New Year's Eve party, but I've been itching to show the world my new poly-blend pantsuit, so you never know.
After having the good fortune of sampling nearly every recipe you've listed, I agree with 90% of your best and worst selections. However, the Special K Meatless Pot Roast was simply delectable: moist, dense and tasty. You've got that one in the wrong column, my friend.ReplyDelete
I really think you need to get out more, oldangelmidnight.Delete
OK, the Meatless Meatloaf looks horrifying but you're brave to have made it. I think the lemon fluff is the clear winner. The flavour possibilities for that is endless... Caker cooking at its most refined.ReplyDelete
Not only brave to have made it, Gustia, but brave enough to actually taste it. I agree there are lots of possibilities with flavour variations with Lemon Fluff: raspberry, orange, pickle...the list goes on.Delete
Cheddar Cheese Soup? Jeepers.ReplyDelete
Thank you for making me laugh out loud many times in my pyjamas in 2012 when I should actually be getting up and getting on with life. I honestly prefer fantasizing about inflicting some of your recipes on the good folk of London, England than doing anything constructive. Looking forward to more of your adventures in 2013 and watch out - I will be transcribing Richard O'Sullivan's Horse Noodles recipe sometime soon and sending it to you through the ether.
Big Caker Fan Love from Jenny xx
Thanks, Jenny! Much appreciated.Delete
I'll look forward to the horse noodles. Assuming, of course, there's no horse in it. Donkeys, mules, etc. are OK. But I draw the line at horses.
No quadrupeds will be harmed in the making of Horse Noodles xxReplyDelete
After last nights bookclub. Maybe try the jello mould in the fridge to cool it before making the delightful ribbon delight! It looks horrifying. Ant imagine even trying to eat let alone make it! Great meeting you. KimReplyDelete
Hi Kim. I'll definitely have to try that trick. I didn't even post the photo of the gelatine mould I made at Cake Christmas. It was just too tragic. It looked like a red lake with bits of celery.Delete
It was great meeting you, as well!