Depression Era Cake

1 1/2 cups all-purpose flour.
1-teaspoon baking soda
1/2 teaspoon salt. (If you want this can be left out if making peanut butter cake)
3/4 cup sugar.
1/4 cup peanut butter more or less to taste
1/2 cup skim milk
1/3 cup water
1 teaspoon vanilla extract
3 tablespoons vegetable oil or apple sauce

Mix dry ingredients together then add wet ones and mix just enough to moisten. Don't worry if batter feels stiff sometimes it dose and other times it doesn't.
Spoon into an 8-inch square pan greased and floured
Bake for 30 minutes at 350°. When done sprinkle powered sugar over it or frosting.

I double everything and bake in a bunt tin for 45 minutes or till toothpick comes out clean...

If you change peanut butter for 1/4 cup unsweetened cocoa you can make a chocolate cake

 

Three Rivers Gingerbread

1/2 cup sugar.
1/4-cup butter, softened.
1/4 cup shortening.
1 egg, beaten
1 cup unsulphured molasses.
2 1/2 cups flour.
1 1/2 teaspoons soda
1-teaspoon cinnamon
1 teaspoon ground ginger.
1 teaspoon ground cloves.
1/2 teaspoon salt.
1 cup hot water.

Combine sugar, butter, and shortening and cream until light and fluffy. Add egg and molasses and beat well.
Sift flour, soda, cinnamon, ginger, cloves, and salt together and stir into creamed mixture. Slowly add hot water, mixing well. Batter will be thin.
Pour into a greased 9-by-13-inch baking pan or into 24 muffin tins.
Bake at 350° F for 30-40 minutes (20-30 minutes for muffins) or until toothpick inserted in center comes out clean.

They suggest serving it warm with a lemon sauce, but I like letting it cool and frosting it with vanilla frosting - or topping each piece with Cool Whip works too.

 

 

Momma's Rice Dressing

Rice 2-3 cups uncooked. (Depending on the size of your turkey and the number of guests you are serving).
Turkey or Chicken broths sufficient to cook rice
Onion (1/4-1/2 cup per cup of rice).
Bell pepper (1/4-1/2 cup per cup of rice).
Celery (1 - 2 stalks)
Mushrooms (1/2-1 cup per cup of rice)
Bacon 1-2 slices per cup of rice (if you don't eat pork you can use turkey bacon)
Salad olives (tall bottle)
Poultry seasoning (1/8 - 1/4 tsp. per cup of rice depending on your tastes).

Chop all the vegetables (including the salad olives if they are not already in small pieces)

Place the broth in a large pot and add poultry seasoning - do NOT add salt to the broth the olives/bacon will be plenty salty!)

Cook the bacon until it's nice and crisp, drain and crumble. (If you're pressed for time buy bacon bits).

Sauté the vegetables, remember start with the bell peppers and celery then add the onions and mushrooms as they require less cooking time (if you don't want to use the bacon grease for this or if you've used very lean turkey bacon, use olive oil to sauté the vegetables).

When the broth is boiling add the rice, bacon and vegetables, cover and cook for 20 - 25 minutes.

Let the rice cool a bit then spoon into the turkey cavities (this dressing does not have raw eggs in it and is completely cooked before being placed in the turkey so there are not the same health issues as there can be with bread dressing). The dressing will absorb the juices from the turkey and plump up a bit and be very flavorful. If you have more rice than room in your bird you can place the stuffing around it. This bit of stuffing around the bird will tend to get crisp and is a family favorite.
If you have decided your family is too small to have a full turkey you can cook a turkey breast on top of the rice (cut the recipe down accordingly) in a baking dish or stuff a large roasting chicken with the dressing.

 

Quick 'Fudge'

1 stick butter (1/4 pound)
2 cups sugar
4 tablespoons cocoa
5 oz. evaporated milk (small can)
1/2 cup peanut butter
3 cups oatmeal, old fashioned, uncooked
1 teaspoon vanilla

Combine sugar and cocoa in a bowl.
In a saucepan melt the butter, add sugar and cocoa and stir thoroughly, then add milk. Bring to a full boil and boil 1 minute (stir constantly as it can burn!). Remove from heat and stir in vanilla and peanut butter.

To make squares, pour the mixture over the oatmeal in a long, shallow glass baking dish, stir thoroughly (look at the bottom to be sure you don't have any uncoated oatmeal). After the mixture has set cut in to small squares with a sharp knife.

To make clusters combine the mixture with the oatmeal in a bowl and then drop by spoonfuls onto wax paper and allow to set.

 

Spanish Rice

2 lb. extra lean ground beef.
2 cans recipe cut tomatoes
2 cans tomato sauce
2 cups regular rice
olive oil
onion salt
garlic salt
cumin
black pepper

optional
cayenne pepper
bacon bits (or bacos)
grated cheese

Add just enough olive oil to a frying pan to coat the bottom of the pan. Add the ground beef to the pan and sprinkle the meat with the seasonings (just enough to lightly cover all the meat. Crumble the meat and brown over medium heat.

While the meat is browning add the tomatoes, tomato sauce and a little water (just enough to rinse out the cans) to a large pot, bring to a boil over high heat. After the tomato mixture comes to a boil, add the rice and browned meat (if you use ground beef that has more than 5% fat content you will want to drain the meat before adding it). If you want to add bacon bits, stir those in too. Reduce the heat, cover and simmer for 20 - 25 minutes.

If rice seems too juicy, you can pop it in the oven at 375¡F for a few minutes before serving. (When we were kids and the family budget was in good shape mom would put pieces of chicken or pork chops that she had browned, on top of the rice. then put it in the oven to finish off.

Many of my family like to sprinkle Parmesan cheese on the rice dish before eating.

 

Chocolate Thumbprint Cookies

Cook Time: 30 minutes.
Yield about 48 cookies.
1 (16-ounce) container dark chocolate frosting
1/2 stick butter, room temperature
2 1/2 cups graham cracker crumbs
1/2 teaspoon pure almond extract
1 cup very finely ground almonds
48 chocolate kisses, unwrapped

Beat chocolate frosting and butter in large bowl until well blended. Mix in graham cracker crumbs and almond extract. Place almonds in a pie pan or other shallow bowl. Shape chocolate mixture into 1-inch balls. Roll each ball in very finely ground almonds to coat. Place balls on cookie sheet. Using a finger, make deep indentation in center of each ball. Fill indentations with chocolate kisses. Refrigerate for 30 minutes, or until cold.


 

WANT TO HAVE FUN AT A PARTY? PREPARE THIS RECIPE AND WATCH YOUR FRIENDS FACES !!
*NOTE: THIS CAKE CONTAINS ABSOLUTELY NOTHING THAT IS NOT EDIBLE!! It just looks different.

KITTY LITTER CAKE

CAKE INGREDIENTS
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent
SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper
Prepare and bake cake mixes, according to directions, in any size pan.
Prepare pudding and chill.
Crumble cookies in small batches in blender or food processor.
Add a few drops of green food coloring to 1 cup of cookie crumbs.
Mix with a fork or shake in a jar. Set aside.
When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper.

Enjoy!