Macaroni Casserole

A few weeks back, I christened a woman named Carmelle the “Caker Queen” because I’d featured two of her recipes on Caker Cooking. But I was a bit hasty in that declaration because if there’s anyone who deserves that title, it’s my mom.

It was she, after all, who set me on my caker path. To think of everything I’ve learned from this woman – that you can serve salads with marshmallows alongside roast beef. Or solidify pineapple rings in JELL-O. Or turn a cereal box into a gift box. To this day, the sound of someone routing through a kitchen drawer looking for a can opener is music to my ears.

My mom’s getting older and nowadays even casseroles can seem like too much work. So this past weekend, I did what any respectable son-of-a-caker would do: I went for a visit and made her Macaroni Casserole.

Of all the casseroles my mom made throughout the years (and believe me, there were many), this is my favourite. I don’t know why it’s so good. Maybe it’s the tomato soup. Or the elbow macaroni. Or maybe, it’s just mom.

As an added bonus this week, I’ve included another one of my mom’s recipes. Her molasses cookies aren’t technically caker, but they kick butt. And the ones I brought her this weekend got the thumbs up. So consider the caker torch officially passed.

Carmelle, I hope you’re OK with a title change. The bottom line is that there should only be one queen in your life – and that's mom.

Macaroni Casserole

1 package ground beef
2 cups dry elbow macaroni
2 cans tomato soup
Minced onion (optional)

Brown the ground beef and onion until cooked. Salt and pepper to taste. Boil the macaroni to desired firmness and drain. Mix together the beef, macaroni and tomato soup. Put in casserole dish. Top with Paramesan cheese. Bake, covered, at 375° for about a half hour or until bubbly and cheese is melted.

Mom’s Molasses Cookies

1 cup sugar
¾ cup shortening (see note)
¼ cup molasses
2 eggs
2 cups flour
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon

Mix together. Roll in balls and dip in sugar. Bake for 15 minutes at 350°.

Note: My ass can’t do the shortening. So I use unsalted butter.

Source: The Caker Queen
Forever a glamour gal.

Mimi n' Me

My fellow blogger extraordinaire, Mimi, recently invited me to participate in her Weight Watchers retro potluck extravaganza.

I was responsible for the cocktails. Unfortunately.

To find out why, check out my post here.

Thanks, Mimi!

Easy Brunch Eggs

I know you’re out there – you love caker food, but keep it your dark, dirty secret. During the day, you dine on things like bok choy and lentils, but when you come home at night, you’re spooning Marshmallow Fluff straight from the jar. You might as well face it – you’re a closet caker.

What you need is a recipe that helps you bring your love of caker food out into the open; a dish that washes the shame away. Easy Brunch Eggs are here to the rescue. If Martha Stewart ever came to my house for breakfast (and stranger things have happened in my life), I wouldn’t think twice about serving these to her. Heck, she'd probably ask for ketchup.

Just look at these beauts! And who’d ever guess there were only three ingredients?  (Martha certainly wouldn’t.) I even put some long, narrow vegetable things next to them to make everything look more sophisticated.

The only thing missing from this dish? The closet, my caker friends. But you’re better off without it.

12, or more, slices of any bread (See Note 1)
12 eggs, or more
Butter or margarine
Salt and pepper to taste

Lightly spray muffin pan with Pam. Butter sliced bread lightly. Place bread, buttered side up, in muffin cups. Do not tear bread. In the centre of bread, break egg. Add salt and pepper and toppings if desired. i.e. bacon bits, cheese, chives (See Note 2). Bake for 10 minutes at 350º until bread is golden brown and egg white is firm (See Note 3). Yummy and easy.

Note 1: I cut the crusts off because I thought they’d look nicer. I dealt with some egg spillage, but I don't know if the keeping the crusts on would help or not. In any case, things were a little messy, but not overly bad.

Note 2: I spread a little Dijon mustard on the bread and topped them with cheddar cheese. Delish!

Note 3: I prefer my yolks on the firm side, so I left them in closer to 15-20 minutes.

Source: Treasured Recipes, Birr United Church

Lemon Fluff

When it comes to food flavourings, I think lemon sucks. Maybe my nose has been victimized by too much furniture polish, dishwashing detergent, floor cleaner and scented plastic dolls over the years, but I just don’t find anything appealing about it.

So I was less than enthusiastic about making Lemon Fluff. It sounded boring. But then I started making it and, as the cold, evaporated milk foamed up, I had a memory trigger. I'd eaten this before. And then I realized – I frigging love Lemon Fluff!

Although it doesn’t sound like much, Lemon Fluff is three inches of light, moussey – and yes – lemony heaven. It’s perfect for summer eating and guaranteed to shine a light in the dimmest of church basements. Lemon, thou art redeemed.

1 package lemon JELL-O powder
1 ½ cups boiling water
4 tablespoons lemon juice
Rind of 1 lemon
¼ cup sugar
1 can Carnation evaporated milk (real cold)
¼ cup sugar
1 cup graham crumbs
A little butter

Mix together ¼ cup sugar, the graham crumbs and butter. Press into bottom of an 8"x8” pan, saving a few crumbs for top. Mix JELL-O powder and boiling water. Cool slightly. Add the lemon juice, rind and ¼ cup sugar. Cool in refrigerator until syrupy. Beat can of Carnation milk. Beat again and add the JELL-O mixture. Continue beating until stiff. Pour over crumb crust and sprinkle with reserved crumbs.

Source: Cooking with Durham County Junior Farmers

Potato Chip Cookies

Cakers have a hard time making decisions, especially when it comes to their food. You can usually spot us in the grocery store aisles, looking like we’re at a tennis match. Are we in the mood for bologna or macaroni loaf? Does the recipe call for a can of crushed pineapple or a can of pineapple tidbits? And what the heck is all that green, leafy stuff?

So you can imagine how paralyzing it is when cakers are faced with the ultimate snack showdown: salty vs. sweet. Luckily, there are visionairies who walk among us (well, church women in Wisconsin, anyway) who single-handedly bridged that divide with a cookie that delivers a pinch of sweet followed by a slap of salt. Oh, and a little butter. As in two sticks. But if they ain't counting calories in Wisconsin, I suggest you don't bother, either.

When I taste-tested these cookies, the reaction was a bit mixed. Some people were puzzled. Why add potato chips to cookies, they wondered? But others who tried them – namely cakers – loved ‘em. It was one less decision they'd have to make that day.

½ cup sugar
2 sticks butter
½ cup crushed potato chips (See Note 1)
1 cup pecans
2 cups flour

Heat over to 350°. Mix all ingredients and roll into balls. Flatten with the bottom of a glass on a cookie sheet. (See Note 2)

Note 1: I went with plain chips, but to add some more texture, I'd recommend using rippled.

Note 2: It doesn't give a cooking time. I left them in for about 10 minutes or so.

Source: The recipe book is from Wisconsin, but doesn't have a cover, so I've christened it "Coverless Wisconsin Cookbook."

Caker Canada Day Edition: Homemade Big Mac Sauce

While you Americans have to wait a few days for your holiday, we here in Canada have a looong weekend coming up. When I think of Canada Day, I think of hunting beavers, using maple syrup as sunscreen and getting my groove on to Rita MacNeil. I also think of BBQs. And if you're planning to inhale some burgers this weekend, how 'bout some Big Mac sauce to go with them?

I'm not Mckidding – this homemade version tastes exactly like the real thing. But make sure to let it sit for a few hours in the fridge. To make your own Big Mac, take 1 1/2 buns, two patties, some chopped iceberg lettuce, minced white onions, a few cheese slices, some pickles and a good dollop of this sauce and you'll be saying, "I'm lovin' it!"  

Happy Caker Canada Day!

1/2 cup mayonnaise

2 tablespoons French dressing

4 teaspoons sweet pickle relish

1 tablespoon finely minced white onion

1 teaspoon white vinegar

1 teaspoon white sugar

1/8 teaspoon salt

Combine everything in a bowl. Refrigerate in covered container for several hours or overnight. Stir a few times as it chills. Makes about 3/4 cup.

Source: I can't remember where I got this from. But I guarantee you it didn't come from Ronald.

UPDATE: The week after I posted this, McDonald's came out with a video which gave the recipe for Big Mac sauce. A McCoincidence? I think not. Obviously, they saw my post, freaked out and then created an alternate (and fake!) recipe to deflect attention from Caker Cooking. Folks, we won't be held down! This is the REAL recipe! Fight the McMan! 

Reader Recipe: Tang Pie

I’ve previously mentioned how cakers don’t think things through before naming our dishes. Take the unfortunately-named but undeniably delicious Dump Cake. Cakers just aren’t smart about these things. We lack style. Sophistication. Panache.

In short, we lack adjectives.

When fellow caker Bob sent me a recipe for Tang Pie, I thought, “Meh. Probably tastes like baby aspirin.” But I gave it a whirl. Let me go on record by saying that this is one of the most delicious recipes ever featured on Caker Cooking. It’s creamy, orange, smooth and light. Who’s lacking adjectives now?

But do yourself a favour and call it Orange Creamsicle Pie. It’ll go over much better with company – and it really does taste like a creamsicle, especially when served frozen. Your non-caker guests will be none the wiser and you’ll come across looking like one of those Grey Poupon types. When in the company of cakers, however, simply scream, “I DONE MADE TANG PAH!” and you'll be met with a round of squeals.

Thanks, Bob! Between this and your Tater Tot Casserole, I'm proud of how far you've come in embracing your caker self.  I hereby christen you Bob, Duke of Cakers. Wear that title with honour, but remember it also carries a huge responsibility. Serve your fellow cakers well, preferably with a big slice of this pie.

1 9-inch graham cracker crust, baked
1 14-ounce can sweetened condensed milk
1 8-ounce carton sour cream (see note)
¼ cup plus 2 tablespoons Tang powder
1 8-ounce tub Cool Whip

Mix the milk, sour cream, and Tang together.  Fold in half of the Cool Whip.  Spoon into the pie shell.  Top with the rest of the Cool Whip.  Chill.

Note: 8 ounces = a small size container

UPDATE: My sister made this and while she said it was delicious, she was a little confused about the measurements. I think Cool Whip only comes in one size here in Canada, so just use that. If you find that the pie gets too full of the orange filling (and what a good problem to have!), just slice it and serve with a dollop of Cool Whip on the side.

Source: Bob, Duke of Cakers, via Fashionable Foods: Seven Decades of Food Fads by Sylvia Lovegren