My Chaotic Kitchen

My grandmother gave me this recipe years ago.  It originated during the Great Depression, and was made with ingredients readily available during that time.  I am sure this recipe has been modified many times over the years, and I’ve seen numerous variations on the web.  I hope you enjoy my grandmother’s version.  It tastes great and my kids love it. 

P.S.  You may use 2 cups of raisins, if you prefer. 

Depression Cake

Simmer sugar, coffee, shortening, raisins and shredded apple for 10 minutes, stirring occasionally.  Cool 10 minutes.  In a bowl, mix flour, soda, baking powder, spices and nuts.  Pour sugar mixture into dry ingredients and mix well.  Pour into 13×9 inch pan and bake at 350° for 25-30 minutes, until center of cake springs back when pressed.  Cut into squares once cooled.

My son loves to make apple pie together.  This is great served with a scoop of soy ice cream! Pie á la soy mode!

No Dairy, Eggless Apple Pie

Pie Crust:

Cream together butter-product and sugar.  Add milk.  Add flour and salt to creamed mixture.   Mix until dough comes together.  Divide into 2 parts.   Press half dough mixture into 9-inch pie plate.  Kids love to help with this!   Wrap remaining dough in plastic and set aside.

Preheat oven to 375°.  Prepare apple mixture:

Pour apple mixture into prepared pie plate.  Take remaining half of dough and roll out onto lightly floured surface.  Cover pie with rolled dough and press edges to seal.  Make a few 1-inch cuts on top to vent while baking.  Also, I like to put strips of foil just around the edge of my pie, to keep the edges from burning.  Place pie plate on a baking sheet and into the oven for about 65 minutes, or until nice and bubbly.  Cool pie completely before serving.

Need an idea for that leftover Thanksgiving turkey?   I make this all year-round, whenever I find turkey on sale.  We eat the turkey, then I use the carcass to make my own broth, and use every last bit of turkey meat for the soup.  There are no rules here!   The ingredient amounts I’ve listed are just  a general guide.   It depends upon the amount of broth you’re using and how thick you like your soup.  Personally, I make mine in a huge stock pot, and I like lots of ’stuff’ in every bite.  So, heat up your broth of choice, and start chopping!    If you love carrots, add more.  If you like more chicken in every bite, go a little crazy with the chicken!   You will get a feel for it once you start adding your ingredients.  Whatever works for you!   

Chicken (or turkey) Soup – using 6.5 quart pot

Throw everything in, except for the rotini pasta.  Bring to a boil and cook until carrots are almost tender.  Add the rotini, and remove from heat.   The rotini will continue to cook after you’ve removed the pot from heat.  Stir and remove bay leaves before serving.  Enjoy!

This is a tried and true favorite around here.  I use this recipe to make cupcakes for the kids’ birthdays each year.  It goes over well with people who are used to “regular” cake.  In other words, if you don’t tell them, they probably won’t know the difference.  It’s so easy, too!  No mixer necessary.

Directions:  Mix all ingredients in large bowl using a fork or spoon.  Bake at 350 for about 30 minutes, or until a toothpick inserted in center comes out clean.  For cupcakes, bake time may be less.  Check after 15-20 minutes.