Caker Cooking Contest!

Contest is now closed. 
Winners will be notified shortly. Thanks to everyone who entered!

By now, some of you might know that I write novels. My second book, Natural Order, just came out in paperback and to celebrate, I'm giving away copies to say thanks for making Caker Cooking the worldwide phenomenon it is today.

Five winners will receive a book, along with a handwritten index card (good luck reading my chicken scratch) featuring a caker recipe that has yet to appear on this blog. That's right, folks. You're getting an exclusive caker recipe personally selected from my vast library of coil-bound cookbooks. I'll also personalize the book.

Hope you enjoy the book – and the recipe.

Ribbon Salad

Many of you might assume I live this perfect caker life; that my Porcupine Meatballs are always moist, my Dream Whip is always fluffy as air, and I never cut myself opening up a can. But the fact is that every caker stumbles. Yes, even me.

Take this Ribbon Salad. I had images of layered colours and glistening gelatin. I even planned to make a clever Olympics reference by mentioning ribbon gymnastics. But this Ribbon Salad had me in knots.

When I tried to cut it into squares like the recipe said, it was messier than a drunk bridesmaid. I had to scoop it out and plop it into bowls. It looked like abstract art, which would've been fine except for the fact that, when it comes to our food, cakers tend to be paint by number folks.

In any case, Ribbon Salad has reminded me that, sometimes in life, you need to dust the JELL-O powder off and carry on, caker soldier.

First layer:
1 small package lime JELL-O
1 cup boiling water
1 tin crushed pineapple
Pour into a 9x13 pan and let set partially before adding second layer.

Second layer:
1 small package lemon JELL-O
1 cup boiling water
12 ounces Philadelphia cream cheese
1 cup whipping cream (I use 1 package Dream Whip)
Mix JELL-O and hot water and let partially set. Whip cream. Whip the cream cheese until smooth. Add JELL-O and whip cream and beat well. Pour over first layer.

Third layer: 1 package cherry JELL-O (3 ounce)
2 cups boiling water
1 tin fruit cocktail (drained)

Mix JELL-O and hot water and let partially set. Mix in drained fruit cocktail and spoon over second layer. Refrigerate until firm. Best when made ahead and left overnight. Cut into squares and serve. (This makes a colourful salad for Christmas, weddings or summer dessert.)

Source: Cook Book of the Mount Royal United Church, Saskatoon

At least the dog seemed interested.

Fibre-Rich Bean Muffins

Look, there’s no point beating around the bush – everyone suffers from constipation from time to time. But for cakers, getting bunged up is simply a fact of our everyday lives. It explains why so many of us walk around with that pinched look on our faces.

It’s no wonder traffic can get a little congested with all the processed, synthetic and non-green foods we cakers consume. But, thankfully, here’s a recipe guaranteed to get the lead out. So to speak.

Some of you may find making muffins with beans a little disturbing. But how is it any different than that Jessica Seinfeld book where she put things like spinach in brownies and bean sprouts in pudding? (Or whatever it was she did.)

As to how these muffins taste, I have to say not too bad. Kind of like mini Tomato Soup Cakes. In fact, I’ve already eaten thr–


Er…excuse me for a moment. Nature's calling.


1 cup raisins
1 cup boiling water
3 eggs
1 cup oil
2 cups white sugar
1 teaspoon vanilla
1 cup walnuts
1 14-ounce can beans in tomato sauce
½ teaspoon salt
3 cups flour
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon baking powder

Mix raisins with boiling water. Stir and set aside. Beat eggs, oil, sugar, vanilla and beans until beans are broken. Add flour and remaining ingredients, including raisins and water. Mix well. Spoon batter into large paper muffin cups. Bake at 325º for 30 minutes.

Source: Centennial Central Cook Book

Fudgsicles

Do you ever find yourself sitting in a dusty rose La-Z-Boy recliner, wearing your housecoat, sipping a glass of white zinfandel and wondering, “Whatever happened to JELL-O Pudding Pops?”

It’s a mystery that has haunted me for years. But now that I’ve found this recipe, I have closure. These icy treats are somewhere between a Fudgsicle and a Pudding Pop. Best of all? Two ingredients!

I had a hard time finding popsicle molds but got these at Crate and Barrel. If you're desperate, you can always fall back on the ol' Tupperware cup and spoon.

1 4-ounce package instant chocolate pudding
2 ½ cups milk

Mix as directed on pudding package. Pour into popsicle molds and freeze.

Source: Centennial Central School Cook Book

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