Saturday, 16 August 2014

September is Reader Recipe Month!

It's time for me to throw the caker apron back at you, dear readers. September is Caker Cooking Reader Recipe Month!

All month long, I'll feature caker recipes submitted by you. Fancy yourself a Martha Stewartson type? Does company rave about your Ritz cracker hors d'oeuvres? Think the world should know about your great-aunt's tuna and JELL-O salad? (God help me.)

Send 'er along to cakercooking at gmail dot com by August 31. If I like it (or not) I'll make it, eat it and post it. What could be more rewarding?

10 comments:

  1. Funeral Potatoes: because you serve them at funerals. But also any other occasion when you want to have a good time!


    2 lb. bag frozen hash browns
    1/4 c. margarine
    1 c. sour cream
    1/4 c. grated onion
    2 cans cream of chicken soup
    1 1/2 c. grated cheese

    Topping:
    1 c. crushed cornflakes
    2 t. margarine

    Bake in 9 x 13 pan at 350ºF for 1 hour

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    Replies
    1. He's done Funeral Potatoes (or at least something very similar) before: http://cakercooking.blogspot.ca/2012/02/schwartzies-hash-browns.html

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    2. You are correct, Phil. And I made another dish called Potato Casserole, which, IMHO, kicked the crap out of Schwartzies Hashbrowns. But I did notice that Jana's recipe calls for cream of chicken soup. Hmm. I might have to give this one a whirl.

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  2. Also, you haven't yet made Frog Eye salad, although it is very close to Ambrosia Salad. But with frog eyes.

    1 box Acini de Pepe
    3 cans crushed pineapple
    3 cans mandarin oranges
    1 package mini marshmallows
    1 large Cool Whip
    2 T. flour
    1 c. sugar
    2 c. pineapple juice (drained from pineapple)

    Boil noodles according to directions. Boil pineapple juice sugar and flour 2-3 minutes. Stir in noodles and let sit overnight. Add remaining ingredients the next day.

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    Replies
    1. Jana, I remember you sending this to me. I was a little disappointed that there were no real frog eyes in the salad. But you know what? I'm making this as part of Reader Recipe Month. Consider yourself booked. Ribbit.

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  3. Hmmm...well there's a recipe I make all the time here in Nepal from the Cheneyville Trinity Church cookbook "Recipes from the Little Church on the Bayou" (Yes, it is from Louisiana) called 'Humdingers"-
    1 stick butter
    3/4 C sugar
    8 oz chopped dates
    1 tsp vanilla
    2&1/2 C Rice Krispies
    1 C chopped nuts
    powdered sugar
    Melt butter & sugar over low heat. Add dates & cook over low heat until dates are melted (around 5 to 7 minutes). Remove from heat & add vanilla, Rice Krispies & nuts. Roll into small balls, then in powdered sugar.
    My notes-
    I just heat & mix the sugar, dates, butter & vanilla over low heat until they become a caramelized goo using a WOODEN SPOON- then I pour the goo over the Rice Krispies & nuts & mix well.
    Allow mixture to cool for about 15-20 minutes before forming into balls or you'll burn your tootsies.
    I use a tablespoon to measure out the mixture for some uniformity in the 'balls'.
    To make the recipe more "familiar' in flavor for my Indian family I add in the seeds of 10 green cardamoms and roll the 'balls in coconut flakes instead of powdered sugar.

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    Replies
    1. Thanks for sharing the recipe, Bibi! These Humdingers look pretty tasty. Any recipe that includes the phrase "carmelized goo" gets a thumbs up from me.

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  4. I believe I found another 'humdinger' of a recipe in a cookbook I own from 1975, titled 'The Sierra 4-H Club Cookbook', Fresno county, California. It was submitted by a Mr Buster Ford-
    'Auberry Mountain Oysters'
    12 mountain oysters
    1 egg, beaten
    1 c. light cream
    3 c. cracker crumbs (crushed)
    4 T. butter or margarine
    Wash oysters well and simmer briefly in water to cover. Remove all loose skin or membrane. Split so they will lie flat. Soak in cold water 2 to 3 hours. Dip in mixture of egg and cream. Roll in cracker crumbs. Saute quickly in butter at high heat until crisp.
    My notes-
    Auberry was a small town in the foothills of central California where every fall the cattle that had been feasting all summer in the high pastures of the Sierra Nevadas would be rounded up. This 'round up' included (among other things) the castration of bull calves.
    In case you didn't know, mountain oysters are the calf testes.
    Cowgirl Bibi used help chase the bull calves into the chute & the head gate.
    As I recall fresh 'mountain oysters' had a rather unappealing green slime in addition to any 'loose skin or membrane'.
    Did they taste like oysters you ask?
    Well sorta, a bit more mealy though.
    I hear Alberta is tops Canada's beef cattle production, might be able to pick up a mess of mountain oysters there & give 'em a try!

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  5. Cowgirl Bibi, you had me at Buster Ford. Then you lost me with "remove all loose skin or membrane." Then you had me again at "roll in cracker crumbs." Then you lost me, forever, at "unappealing green slime." I don't think I'll ever make this, but thanks for sharing.

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  6. Brian,
    I kind of figured as much.
    Ah well, like they say, waste not want not.
    Ol' Buster was a local ranch hand & cook, one of his best buddies was a fellow ranch hand by the name of Truman Izzard (what a great 'nom de guerre', eh? like something out of the tv show 'Gunsmoke').

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