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Sunday, 3 February 2013

Reader Recipe: Baked Frankfurters



This month, I’m spreading the caker love. Throughout February, every recipe will come from Caker Cooking readers. It’s my way of saying “thank you." I sincerely mean that to both of you. Your enthusiasm and support make the cholesterol, edema and irregular heartbeats worthwhile.

Speaking of heartbeats, nothing gets one racing more than a hot wiener, especially when it's rolled in cornflakes. This recipe comes from Eartha, who discovered the cookbook, Cooking with Love and Cereal, at a thrift store of all places! Eartha said she was drawn to it because of the glamorous photo on the cover, although I think the poor girl looks like she's in pain. (Apparently, the girl was the taste tester, so that explains things.)

I didn't have the highest expectations for these, but I'm here to tell you that Baked Frankfurters are surprisingly delicious. They taste kinda like pogo dogs which means you can get your carny fix in the off-season. I'm still a little confused, though. Are Baked Frankfurters an appetizer? A main course for cakers who live next to railroad tracks? A late night snack that gets washed down with a Coke Slurpee and tears? Who cares? It’s up to you! Remember: the best wieners are the ones with flexibility.

Check out Eartha's own blog, Ranch Dressing with Eartha Kitsch.

Thanks, Eartha!

10 frankfurters
1/2 cup catsup
2 cups crushed cornflakes crushed into 1/2 cup of crumbs

1. Dip frankfurters in catsup.
2. Roll in cereal.
3. Put in greased or foil lined, shallow pan.
4. Bake at 400 degrees for about 12 minutes, until hot and crisp
5. Serve with catsup and mustard, if desired. Serves 5!

Variation: Substitute ½ cup mustard or mixture of 1/4 cup catsup and 1/4 cup mustard for the catsup in step #1.
Source: Cooking with Love & Cereal


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26 comments:

  1. veg-o-matic4 February 2013 at 07:50

    Ooh, I've seen that recipe for years in the Kellogg's Corn Flake Crumbs ads. You're the first person I know to have actually made them. You may actually be the first person EVER to make them.
    Glad you liked them, but I was always under the impression that the best weiners are the ones *without* flexibility.

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    1. Brian Francis4 February 2013 at 19:09

      Veg-o-matic, here's hoping you'll be the second person to make them. Why deny yourself the pleasure?
      As far as flexible wieners go, if it can't touch its toes, I just walk the other way.

      Delete
  2. Lisa4 February 2013 at 08:04

    Enjoying the artistry. The dabs of ketchup and mustard have elevated this dish. I think a side of baked beans, no?

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    1. Brian Francis4 February 2013 at 19:11

      Lisa, I'm putting this photo in my food stylist portfolio. It's going to take me far. You just watch.

      Delete
  3. Rebecca Rosenblum4 February 2013 at 08:28

    I always forget, is "catsup" American or is "ketchup" the American spelling and just most Canadians have adopted it? An important matter of national identity, right?

    I'm really excited about this recipe. I have most of a package of Halal chicken weiners in my freezer that my husband is refusing to eat for some reason. Boy is he going to be surprised about these!

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    1. Brian Francis4 February 2013 at 19:14

      Rebecca, "surprised" might not best describe your husband's reaction if you served him these. But who knows? As far as ketchup vs. catsup, it's always been a mystery to me. I always thought "catsup" was some kind of inferior cousin to ketchup. Kind of like what mock chicken is to real chicken.

      Delete
  4. Eartha Kitsch4 February 2013 at 08:36

    Thanks for sharing the recipe! They DO look a lot more appetizing than I expected. A crispy brown coating can do wonders! The variations still make me giggle.

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    1. Brian Francis4 February 2013 at 19:15

      I'm not kidding, Eartha - these were delicious! Thanks again for the recipe. Whenever I eat a cereal-crusted wiener, I'll think of you.

      Delete
  5. Mimi4 February 2013 at 08:48

    Really, how can you go wrong with this?

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    1. Brian Francis4 February 2013 at 19:18

      You can't, Mimi. And from a WW perspective, I used "light" hotdogs (they were 100 calories each) and I can't imagine the crumbs being that much. Dare I suggest these frankfurters could be WW-sanctioned?

      Delete
  6. Asparagus Pea4 February 2013 at 11:16

    Just laughed my head off at this - immediately had to go back to Caker 101 with 'My Caker Journey'. Look forward to dipping into the rest of the archive soon. My own 70's Kiwi childhood involved quite a lot of things made with packets of mushroom soup.

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    1. Brian Francis4 February 2013 at 19:20

      Thanks, Asparagus Pea! (Now there's a sentence I've never said before.) Feel free to send me any recipes from that Kiwi childhood of yours. I'd be happy to test some out.

      Delete
  7. Unknown4 February 2013 at 15:41

    I was surprised and pleased to see the word catsup used here! You can not believe the razing I have endured for YEARS from in-law family and friends living here in the south where only the word ketchup is used. I was raised by a mom from "back east" who called the sweet red stuff catsup. It's all I knew. I have always been the freak when I utter this word. I do believe the original word was probably catsup, but oh the misery. Spell check does not even know! Oh me, oh my!

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    1. Brian Francis4 February 2013 at 19:21

      Nikki, are catsup and ketchup the same thing? Is there any difference between the two?

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    2. Maggie7 January 2014 at 09:00

      What, you mean catsup doesn't actually contain cats??? Another myth shattered.

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    3. Brian Francis7 January 2014 at 15:44

      It's frightening, isn't it? Next we'll find out hot dogs don't contain...well, never mind.

      Delete
  8. DearHelenHartman4 February 2013 at 17:46

    Since this is my first visit I will bite my tongue (which seems infinitely better than biting into those frankfurters)and say - what a creative recipe! I love Eartha and am so happy she sent me over to your blog. It looks, um, yummy!

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    1. Brian Francis4 February 2013 at 19:23

      I'm telling you, DearHelenHartman, these franfurters were dang tasty. Do yourself a favour and make them some time.

      Delete
  9. Anonymous5 February 2013 at 11:57

    Under the recommendation of Eartha's blog I visited your blog. HOWEVER, due to that amazing recipe of the hot dogs rolled and baked count me in as a regular reader! Will make these for my littlest kids, age 9 and 3...I'm sure they will be a hit. Looking forward to more of your culinary pleasures!
    Kate

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    1. Brian Francis5 February 2013 at 18:52

      Thanks, Kate! Happy to lure another person to the caker dark side. Keep lots of water on hand. The sodium is a killer. Hope your kids like the frankfurters. And mom, too.

      Delete
  10. FIFILARU5 February 2013 at 14:50

    Wow, I know what I am serving at my next sit-down dinner. But I think I will use cocktail wieners.

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    1. Brian Francis5 February 2013 at 18:54

      Sounds like you know how to live it up, Fifilaru. I'll keep an eye out for my dinner invitation.

      Delete
  11. Clare6 February 2013 at 05:13

    OK, my kids would totally eat these and think we were having luxury hot dogs. Is anyone else hoarding Red Hots before the Schneiders plant closes in Kitchener? No?

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    1. Brian Francis9 February 2013 at 05:05

      Clare, I'll meet you at the Schneiders plant this morning. I'll be the one in the U-Haul.

      Delete
  12. Jamie Naessens16 March 2014 at 09:52

    Ok, that does it!! I'm going to make these caker frankendoggies for lunch... catsup and all!

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    1. Brian Francis16 March 2014 at 19:06

      I'm betting that if you made them for lunch, you also had them for dinner. They're that good!
      Remember to do artful condiment squirts on either side of your frankfurters. It adds that touch of class.

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