It’s Caker Cooking’s two-year anniversary!
It seems like only 730 days ago I posted my first recipe for Mock Apple Pie. Since then, there have been a few tears, a few laughs and more than a few pounds. (It’s gotten so bad, I’m wearing Spanx in the shower these days.)
To celebrate my milestone, I’m christening May as Unfortunately Named Caker Recipe Month. Every week I’ll feature a caker recipe that – while delicious – has a name only a mother could love. Provided that mother is blind, deaf and delusional. I’ve posted some unfortunately named recipes before (remember Dump Cake and White Stuff?) but the recipes I’m featuring this month have a special place in my heart.
On that note, I can’t think of a better way to celebrate my anniversary than by spreading my buns.
Er. That didn’t sound good. Let me try again.
Who doesn’t love a tasty bun spread?
Uh, take three.
When was the last time a bun spread made your eyes roll back in your head?
See what I mean? Regardless of how you say it, stringing the words “bun” and “spread” so close together is pretty much guaranteed to garner some awkward coughs, gossip at the next Euchre night or, if you're lucky, a phone number. My advice? Leave out the “bun” and just say “spread.” As in, “Hot damn, Dolores – now that's what I call a spread!”
Now doesn’t that sound better?
See you next week for another unfortunately named caker recipe!
1 can tomato paste
1 can shrimp
½ cup cooked bacon or ham
½ teaspoon Italian spice
1 can mushrooms
½ cup grated cheese
¼ cup brown sugar
¼ cup green pepper
¼ cup onion
Mix all ingredients together. Spread on bun halves. Bake at 350° for 20 minutes This mixture can be frozen.
Source: Cook Book of the Mount Royal United Church, Saskatoon