Monday 30 June 2014

Pieathalon: Chess Pie

This week, I’m participating in a pieathalon with other food bloggers. A pieathalon is an ancient tradition stemming from Roman times where they’d put Christians in the Coliseum and make them eat pie until they exploded.

In the modern day version, we were given a pie recipe by another blogger. Mine was Chess Pie from S.S. of Book of Cookerye. Now, I’ve had a lot of pie in my day, but I’d never heard of Chess Pie before. Why is it called that? Are you supposed to eat it while playing chess? If so, that wouldn’t work for me because I’m not one of those multitasking types. And chess always makes me think of that Bangkok song.

The recipe called for some weird ingredients, specifically corn meal, vinegar and that stuff called “oleo.” (I used butter.) Not to mention cracking three eggs took a lot of concentration. But all in all, Chess Pie was pretty tasty. It was like a custardy, butter tart. As far as the presentation, thank god for that aluminum pie plate because without it, you wouldn’t be able to tell where the pie ended and the countertop began.

Check out all the pie pandemonium by visiting these other participating bloggers. You’ll discover gems like Simone’s Pet Strawberry Pie (hope it doesn’t have hamster), Avocado Lime Pie and (gag) Curried Egg Pie.

Mid Century Menu – Avocado Lime Pie
The Retro WW Experiment – Nesselrode Pie
Retro Recipe Attempts – Curried Egg Pie
Silver Screen Suppers – Mile-High Lemon Chiffon Pie
A Book of Cookrye – Upside Down Chicken Pie
Directionally Challenged Cooking – Simone's Pet Strawberry Pie
Kelli's Kitchen – Butterscotch Pie
A Pinch of Vintage – Schoolteacher Pie
Grannie Pantries – Black Bottom Pie
Dinner is Served 1972 – Seafoam Cantaloupe Pie
Ginger Lemon Girl – Chocolate "Pie"

I’m off to It-lee today, so I won’t be posting next week. As the Italians say, "Arriva derchee!"

1 tbsp cornmeal
1 ¼ cups sugar
2 tbsp flour
3 eggs, beaten
¼ lb. oleo, melted
1 tbsp vanilla
1 tbsp vinegar
1 unbaked pie shell

Mix cornmeal, sugar and flour; add to eggs. Add oleo; cream thoroughly. Add vanilla and vinegar; pour into pie shell. Bake at 350 degrees for 45 minutes. Yield: 6 servings. (See note)

Note: Or two, really, really big servings.

Source: Favorite Recipes of America: Desserts

Friday 27 June 2014

Reader Recipe: Cherry La


When it comes to blog commenters, I have some of the finest. Seriously. You’re all awesome. Hearing from fellow cakers puts the “Hello!” into my dolly. Wait, that sounds weird.

Recently, Sara from Wisconsin commented on my Cherry Loaf recipe, confessing that she’d been having dreams about maraschino cherries. (I have them, too, but usually Captain Stubing is involved.) Sara said that there’s a road sign on the way to her sister’s place that reads “Cherry La.” She always thought it sounded like a fabulous dessert. So I said, “Go forth, caker woman, and invent it.”

So she did. And here it is! I've yet to make Sara’s Cherry La, but it reminds me of a snow cone  only without the syrup running down your arm. But a word of caution: you’ll need a zester and strong wrists to scrape the ice. (Two strikes for me.) Sara, I’m going to spread the news about Cherry La throughout all of Canada. Only in Quebec, it’ll be called Le Cherry La. Or La Cherry La. Something like that. I’ve always been le bad at French.

Thanks, Sara!

If you’ve got a caker recipe (original or not), email it to me cakercooking at gmail dot com and I’ll do my darndest to feature it.

And don't forget to come back Monday for the first-ever Pieathalon!

¼ cup maraschino cherry juice
¼ cup lemon juice (about ½ a lemon)
2 tsp. lemon zest
2 cups water
¼ cup sugar
¼ - ½ cup chopped maraschino cherries

Combine all ingredients in a saucepan and bring to a boil.  Pour mixture in a heat proof/freezer proof pan (I used a metal 9x9 cake pan). Let cool until room temperature.  Then put in freezer, making sure it’s a level spot.  Freeze for about 2 hours.  Once frozen, use a fork and scrape the surface.  Enjoy!

Sara’s note 1:  You may have to rearrange all of your French bread pizzas and unlabelled Tupperware for a level spot in your freezer.

Sara’s note 2:  Don’t use a cheap fork to scrape up the Cherry La or you’ll end up with yet another piece of silverware for your wind chime project.

Source: Caker Sara

Monday 23 June 2014


Bun-jurno! Welcome to a special Italiano edition of Caker Cooking, sponsored by Rag├╣. (Okay, maybe not, but a caker can dream.)

In one week, I leave for Italy! (Or, as my mom calls it, “It-lee.”) This is a pretty big deal for someone who wasn’t allowed to cross the street until high school graduation. I’ll be travelling with all my in-laws. That’s 11 Italians. For 14 days. Something tells me I may need earplugs.

As most of you know, it was the Italians who called us “cakers” in the first place. And while that term isn’t exactly complimentary, a caker never holds a grudge. So I’m making this lasagna and bringing it to share with the people of Italy. (So long as the flight crew doesn’t get to it first. LOL!)

Caker lasagna is very similar to traditional Italian lasagna, only it has cottage cheese. And garlic powder. And, uh, tomato soup. And, well, canned mushrooms. But aside from that, pretty identical. I made this lasagna for my Italian better half and while he was “schkeeved” at first, who do you think went back for a second helping? (Leaving a trail of Pino Silvestre behind him, I might add.) Then I took some to my mom and she said it was the best lasagna she ever tasted! Not that she has the highest standards. Anyways, it's good.

Next week is the first-ever Pieathalon! A bunch of food bloggers got together and exchanged pie recipes. What did I get stuck with? Alls I’ll say is, “Check, mate.”

In closing, I have a few words I’d like to say to the people of Italy. I’ve asked my Italian partner to translate.

"Dear people of Italy, I hope you enjoy this lasagna. I love your food, especially Pizza Hut pizza. I’m looking forward to visiting the childhood home of one of my idols, Chef Boyardee. See you soon."

"Gente d'Italia, correte!!! Vi raccomando di non mangiare questa lasagna di mangia-cake!!! Questi mangia-cake hanno massacrato la nostra cultura!!! Non posso continuare a mangiare questo cibo!!! Aiuto!!!"

1 pound ground beef
1 chopped onion
3 teaspoons garlic powder
1 tablespoon oregano
1 can tomato soup
1 can tomato paste
½ cup water
2 cups cottage cheese
2 eggs, beaten
9 lasagna noodles, cooked and drained (see note 1)
8 ounces mozzarella
1/3 cup parmesan cheese

Heat oven to 350°. Fry beef, onion and spices. Drain. Add soup, paste and water. (See note 2) Boil and reduce heat. Simmer 30 minutes. Stir. Combine cottage cheese and eggs. Add to meat mixture. Arrange 3 alternate layers of noodles, meat mixture, mozzarella cheese, noodles, etc. Bake for 45 minutes. Let stand 15 minutes before serving.

Note 1: I’m sorry, but 9 noodles didn’t cut it. I did 4 layers of 4 noodles. So 16 in total. I think. I failed math. Just use the whole box. Remember to save some sauce to spread on the top layer. I used no-boil noodles (of course) but the top layer got dried-out. You might want to consider using the boil kind. Also, try reserving some of the sauce to put on the top layer of noodles.

Note 2: For nutritional reasons, my mom always added canned mushrooms to her lasagna, so I did the same at this point.

Source: This recipe book doesn’t have a cover, but I think it’s by Eatons employees.

Monday 16 June 2014

Cherry Loaf

Sometimes, I imagine caker ingredients competing in a beauty pageant. Why, here comes Miss Dream Whip (note the pale complexion). Next up, it’s Miss Tomato Soup (she’s a tangy one, fellas). And let’s not forget Miss Shredded Coconut (a little scattered). But no contestant comes close to the Red Number 4 glory of Miss Maraschino Cherry.

Plump, bright and shellacked in high fructose corn syrup, Miss Maraschino Cherry has style, sophistication and definitely leaves her mark. (Seriously, don’t get maraschino cherry juice on your counter.) From scaling the heights of an ice cream sundae to diving into the depths of an icy Coke, Miss Maraschino Cherry makes Alexis Carrington look like Mama June.

This Cherry Loaf took me back to my Betty Crocker Easy-Bake Oven days (not that I was allowed to have one – I had to steal borrow it from a female friend) because one of the mixes was cherry and the cake had the same pink colour as this loaf. Come to think of it, I blame Betty Crocker for turning me into a caker in the first place. I mean, baking with a light bulb? That’s more caker than a microwave.

1 c. w. sugar
1 egg
1/8 tsp. salt
½ c. butter
Small bottle cherries
Pour juice into a cup and fill with milk (see note 1)
2 c. flour
2 tsp. B. powder
1/2 c. walnuts and raisins may be added.
When you add the cherries, use electric mixer and they will cut into small pieces. Bake in loaf pan 1 hr. (see note 2)

Note 1: I assumed “a cup” meant a 1-cup measuring cup. Also, I couldn't find a small bottle, so estimated half of a large bottle.
Note 2: Caker ladies aren’t always the most thorough with their instructions. I baked mine at 350.

Source: Wheatland Cooks Celebrate

Monday 9 June 2014

Marshmallow Waldorf Salad

I’ve tried, I’ve really tried, but I can’t get with vegetables and fruit mixed together. Yes, even when there are mini-marshmallows in the mix.

So it should come as no surprise that I wasn’t looking forward to making Waldorf Salad. This great-aunt caker luncheon staple is usually served alongside ham slices, radishes, devilled eggs and forced laughter. Waldorf Salad, for those of you unawares, calls for apples and celery. Folks, if the Good Lord had wanted apples and celery to be eaten together, He would’ve created appelery.

Now, because I make a pledge not to waste food on this blog, I had to eat this salad for lunch every day for an entire week. And, truth be told, it started to grow on me by the end. The walnuts and the marshmallows were like buffers that made the celery and apples a little more tolerable. I stress a little. Suffice to say, I won't be inviting celery and apple to come swim in my aboveground pool anytime soon. The rest of you? Grab your flotation device and come on down. The pool is officially open and my sarong is on.

3 c. diced unpeeled apples
1 Tbsp. lemon juice
1 c. miniature marshmallows
1 c. chopped celery
¼ c. chopped walnuts

Sprinkle the apples with the lemon juice. Add marshmallows, celery and nuts. Add enough mayonnaise to moisten. Toss lightly.

Source: Wheatland Cooks Celebrate, Wheatland U.C.W., Saskatchewan

Special thanks to Caker Cooking reader Carroll for sending me this cookbook!

Monday 2 June 2014

Salmon Loaf

Behold! I give you the glorious tapestry known as Salmon Loaf!

Okay, it’s not the most attractive thing in the world. But need I remind you how disgusting salmon looks when it comes out of the can? There are all those slithery grey bits of skin and bones sticking out and sometimes, depending on how much the salmon canner was slacking off, you’ll find a lone salmon eye staring back at you.

Cakers love salmon. (It comes in a can, after all.) But we usually stick to pink salmon. It’s the paler, cheaper cousin of sockeye. We mainly use it in salmon sandwiches (pronounced "sammin sammitches") made with white, buttered bread. My great-grandmother survived on salmon sandwiches and she lived to be almost 100. Of course, her house probably smelled like Captain Highliner’s beard.

This recipe called for a 8” x 12” pan, which I used. But I was a little disappointed that I didn’t opt for my loaf pan. After all, if you’re going to call something a loaf, it should look like a loaf. What you’re looking at here could easily be called Salmon Squares. And without a sprinkling of shredded coconut on top, that just seems wrong.

Looks aside, this salmon loaf tasted great. Just watch for bones. And eyes.

1 large can salmon (see note 1)
2 cups crushed soda crackers
1 ½ cups milk
2 eggs beaten
1 tablespoon sugar
1 teaspoon salt
1 teaspoon mustard
¼ cup melted butter
1 tablespoon vinegar

Mix all ingredients together. Press into cooking dish approx. 8” x 12.” Can be served hot or cold. Cook at 350 deg. for 1 hr. Put salmon can in oven with water to keep salmon loaf moist. (see note 2)

Note 1: You can usually find the larger cans, but if not, I'd use two regular-sized cans. Or maybe three?
Note 2: I was going to do this, but then got freaked out thinking about the fumes from the label glue. So I put water in another baking dish and set it next to the loaf.

Source: Happiness is Cooking with Lockhart School, Newcastle, Ontario