While cakers are good at many things (latch hooking being one of them), we aren’t good at one very important thing: naming our food. I mean, what’s up, peeps? Haven’t you ever heard of an adjective?
Some of you may remember my Unfortunately Named Caker Recipe Month whereupon we discovered such gems as Corn Ring, Bun Spread and Pink Thing. Had I discovered The Thing back then, I would’ve included it in the line-up.
I’m pretty sure the woman who submitted this recipe for the Owen Sound Y.M.C.A. cookbook back in 1976 made up the recipe. And no doubt she named it herself. But think of all the unnecessary confusion she’s caused since then.
Setting: A church basement. Tables laden with ham salad and salmon salad sandwiches. Bowls of JELL-O glisten. A coffee percolator gurgles.
“Helen, what was the thing you brought to the last luncheon?”
“You mean The Thing.”
“Yes, but what was it called?”
“I already told you, Gladys. The Thing.”
“Helen, I’m not finding this funny.”
“It’s The Thing, Gladys!”
“Helen, have you been sniffing perm solution again?”
Anyways, The Thing is good. It’s like the chocolate cousin of a Hello Dolly, less the maraschino cherries. And if you want to call it The Thing, go right ahead. Just don’t blame me when people start yelling at you.
HEY! September is Reader Recipe Month! Do you have a caker recipe you think should be featured on Caker Cooking? Email it by August 31 to cakercooking at gmail dot com. If I like it (or not) I’ll make it and feature it. Caker fame is just around the corner!
Melt 1 cup brown sugar in ½ cup butter
Add 4 tablespoons cocoa and 1 egg. Stir well.
Remove from stove and add:
½ cup chopped nuts
2 cups graham wafer crumbs
1 teaspoon vanilla
Press into greased 8” pan. Mix 1 cup dessicated coconut with ½ can Eagle Brand milk and spread over cake mixture. Ice with a chocolate butter icing and keep in refrigerator. Cut into squares.
Source: The New Y Cook Book, Owen Sound, Ontario