Simply Sensational Strawberry Shortcake

• 1-1/4 cups milk, divided
• 1/4 cup sour cream
• 3 Tbsp. sugar
• 2-1/4 cups all-purpose baking mix
• 1 pkg. (3.4 oz.) vanilla flavor instant pudding
• 1 tub (8 oz.) whipped topping, thawed, divided
• 4 cups sliced fresh strawberries
• 1/3 cup sugar
• BEAT 1/2 cup milk, sour cream and 3 Tbsp. sugar in large bowl with whisk until well blended. Stir in baking mix just until moistened. Spread onto bottom of greased 9-inch round pan. Bake 12 to 15 min. or until golden brown. Cool in pan 5 min. Remove cake from pan to wire rack; cool completely.
• BEAT pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the whipped topping. Toss strawberries with 1/3 cup sugar.
• CUT cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining whipped topping and strawberry mixture. Serve immediately.
• Prep Time: 20 min
• Total Time: 1 hr 5 min
• Makes 8 servings
• Source

Healthy and Yummy Bran Muffins

3 cups wheat bran flake cereal
2 cups milk

1 tsp vanilla
1 cup unsweetened applesauce
2 Tbsp ground flaxseed
6 Tbsp water
3/4 to 1 cup brown sugar (depending on how sweet you want them)
2 cups whole wheat flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 Tbsp wheat gluten, optional
1 cup fruit (fresh, frozen, or dehydrated), optional

1. Preheat oven to 375 F. Grease muffin cups or use paper liners. In a large bowl, mix cereal, milk and vanilla and let stand for 10 minutes.
2. In a small bowl mix together flaxseed and 6 Tbsp of water. Let sit while cereal and milk sit.
3. Add flaxseed mixture to cereal mixture. Add all other ingredients, except fruit to the cereal mixture. Stir until just blended. Fold in fruit. Batter is not very thick. Scoop into muffin cups.
4. Bake in preheated oven for 15-20 minutes or until tops spring back when tapped lightly. Makes (makes 24 muffins.

Source: The Pumpkin Patch (recipe and picture)

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Cinnamon Cookies

1 cup soft butter

1/2 cup powdered sugar

1/2 tsp cinnamon

1/4 tsp salt

1 tsp vanilla

1 1/2 cups flour

1/2 cup powdered sugar + 1/2 tsp cinnamon

Beat butter and sugar. Add cinnamon, salt, and vanilla. Stir in flour. Chill at least 1 hour. Roll in balls, then in sugar mixture. Bake on ungreased cookie sheets at 350 for 10-12 minutes. Cool completely.

-Makes 2 dozen

Source (Kara's Kitchen Creations)

Cupcakes and cake - using a mix

I posted a few cake recipes previously if you want to make them from scratch but in case you are interested in using a cake mix, you totally can. I always substitute applesauce for the oil and of course flaxseed for the egg(s) and they make a fantastically moist cupcake/cake. Love it!

As a reminder, 1 egg equals 1 Tablespoon of ground flaxseed and 3 Tablespoons of water that you let sit for 2 minutes before adding to whatever you're using it in. Also, I've noticed that you need to bake them longer than usual so bake for as long as the box says and don't be surprised if you need to bake up to 8-10 minutes longer (for a cake) and up to 5 minutes longer for the cupcakes. You'll know they're done when the toothpick comes out clean, just like the box says.

Granola

4 1/2 cups old-fashioned oats
1/4 cup wheat germ
1/4 cup ground flaxseed
1/4 cup packed brown sugar
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1 cup raisins (optional)

In a large bowl, combine oats wheat germ and flaxseed; set aside. In a small saucepan, combine brown sugar, oil, honey and cinnamon; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. Bake at 350 degrees F for 15 to 20 minutes, stirring every 5 minutes. Cool. Add raisins if desired. Store in an airtight container.

Source

My review: LOVE this recipe! I make this nearly every week to put in yogurt and it's great to just snack on alone. I also want to try this recipe as crunchy granola bars (see the granola bar recipe) but haven't yet.

Granola Bars

4 1/2 cups old fashioned oats
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon vanilla
½ c + 2 tablespoons applesauce
1/2 cup honey
1/2 cup brown sugar
1 cup additions
Additions can be any combination of: raisins, dates, cranberries, sunflower seeds, chopped nuts, etc.

Preheat oven to 325. Grease a 9x13 pan. Combine all ingredients. Mix well. Press mixture into pan. (Use a piece of wax paper on top and compact) Bake 18 to 22 minutes or until golden brown. Cool 10 min, then cut into 18 bars. Cool completely before serving.

Number of Servings: 18

Source

My review: These are chewy and quite good. My husband and son especially like them with raisins and mini chocolate chips.

Chocolate Truffle Cookies

1 1/4 cups butter
2 1/4 cups powdered sugar
1/3 cup cocoa
1/4 cup sour cream (you can use fat free)
1 Tbsp vanilla
2 1/4 cups flour
Sugar or powdered sugar

Cream butter, powdered sugar, and cocoa till creamy. Beat in sour cream and vanilla. Stir in flour. Roll into 1" balls, then roll in sugar or powdered sugar. Place on lightly greased cookie sheets. Bake at 350 for about 8 minutes. Cool 5 minutes before removing to cooling racks. -Makes about 4 dozen

Source

My review: In my husbands words, "These are the best cookies I have ever had!" He also LOVED it as just cookie dough.

Eggless Pasta

2 cups semolina flour
1/2 teaspoon salt
1/2 cup warm water
½ teaspoon olive oil

In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.

Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.

Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.

Cut pasta into desired shapes.

Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain. Makes 4 cups.

Source

Chocolate Cookies

1/2 cup butter, soft
1/2 cup margarine, soft
1 cup sugar
1 cup brown sugar
2 T ground flaxseed + 6 T water
2 tsp vanilla
2 3/4 cups flour (more or less depending on the size of your eggs)
1/2 cup cocoa
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 cup semi-sweet chocolate chips

Cream butter, margarine, and sugars till fluffy, beat in eggs and vanilla. Stir in all the dry ingredients. Stir in the semi-sweet chocolate chips.

Drop by tablespoonfuls onto lightly greased cookie sheets. Bake at 350 for 8-9 minutes. Let sit on pan for 1 minute, then remove to cooling racks.

Source with adaptation on the eggs for flaxseed

My review: My husband really liked these.

World's Best Dinner Rolls

2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 tablespoons ground flaxseed and 9 tablespoons water (mix and let sit for 2 minutes)

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

Add flaxseed mixture.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Oil your work surface and turn dough out onto surface. Divide in half.

Spray 2 9x13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

Bake for 15-18 minutes or until golden-brown. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.

Source for photo and recipe adapted from Our Best Bites

My review: These are amazing! They will obviously look a little different than the above picture because you'll see the flax seed. You must make these!

Cookie Bowls

1/4 c. brown sugar
1/2 c. sugar
1 tablespoon ground flaxseed and 3 tablespoons water - mix and sit for 2 minutes
1/4 c. butter
1/4 c. butter flavored shortening
1 1/8 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1/4 cup semisweet chocolate chips

1. To make the cookie cups, beat together the shortening, butter, and sugar in a large bowl. Add the flax seed mixture and vanilla extract, beating until combined.

2. In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips.

3. Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.

4. Heat the oven to 375°. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there's some space between them).

5. Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, re-rolling and reusing any scraps.

6. Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream. Makes about 9-10.

Source The Idea Room

My review: Made these, love them. So fun and yummy!

Flaxseed - substitution

According to the Mayo Clinic you can substitute ground flax seed for one large egg in a recipe, use 1 tablespoon ground flax seed plus 3 tablespoons water. It will somewhat alter the texture of the finished product, making it slightly “gummy.” Apparently it works well in breads, cookies, casseroles, etc. If the recipe calls for all purpose flour, it will probably work. Golden flax has the same nutrients as brown flax but blends in better with some recipes. The nutritional value is greatly decreased the longer they are ground and just sitting. Source

Since finding this information out, I've substituted flax seed for eggs in cake, brownies, cookies, bread and they've been wonderful every time.

Easy, Healthy waffles

Ingredients:
1 cup white flour
1 cup wheat flour
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
1 cup pureed zucchini or pumpkin (can also used canned pumpkin)
1 cup applesauce
2 tablespoon oil
3 teaspoon vanilla
Optional: mix in some berries, chocolate chips, whatever you like

Directions:
1-Mix the dry ingredients in a bowl with any "mix-ins" (berries, chips). If you're using pumpkin, you might want to add some pumpkin pie seasoning.
2-Mix the wet ingredients in a different bowl.
3-Combine and mix until just mixed up.
4-Preheat waffle iron and spray with some nonstick oil, very important as they WILL stick without.
5-Cook according to the waffle makers instructions, which usually means putting about 1/4 cup batter on the iron, closing, and waiting for a light to go out. Serves: 4-6

Source

My reveiw: LOVE this recipe! I've made plain, strawberry, pumpkin and peach and they are SO yummy. I spray the nonstick oil between each batch and they come out easily.

Fluffy Pancakes

1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter

Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
Heat a large skillet over medium heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.
Return pan to stove and stir butter into batter.
When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown. Makes about 6 medium-size pancakes.
Note: This recipe also works well with whole wheat flour. Chopped fruit or chocolate chips can be added to batter before cooking for a unique treat. Submitted by: Dawn Linke

My review: Love these! I usually make them with whole wheat flour and often will add pureed zucchini (substituted for part of the milk) to make them more nutritious.

Pumpkin Cookies

1 cup brown sugar
1 cup white sugar
1 cup shortening
2 cups pumpkin
1 teaspoon baking soda
3 1/2 cups flour
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon baking powder
2 teaspoons allspice

Directions:
1-Cream together sugars, shortening, and pumpkin.
2-Stir in remaining ingredients.
3-Bake at 350 degrees for approx 10-15 minutes. Makes 36 cookies.

Click here for source and nutrition information

My review: My husband LOVED these and he is bit of a pumpkin cookie connoisseur. They definitely needed to be baked for 15 minutes at my elevation (UT) though or they're way too doughy.

Chocolate Chip Cookies

1/2 cup unsalted butter
1/4 cup granulated sugar
1 teaspoon vanilla
1 tablespoon honey
3/4 cup all-purpose flour, plus
3 tablespoons all-purpose flour
1/8 teaspoon baking powder
1/2 cup chocolate chips

Directions:
1-Preheat oven to 300F degrees.
2-Beat butter and sugar in bowl of heavy-duty electric mixer until light and creamy.
3-Beat in vanilla and honey.
4-Add flour and baking powder; beat just until mixed.
5-Stir in chocolate chips.
6-Dough will be firm.
7-Shape into 12 or 13 balls.
8-Arrange 3 inches apart on ungreased baking sheet.
9-Using palm of hand, flatten each cookie to 1/2-inch thickness.
10-Bake cookies until faintly browned at edges, about 30-35 minutes.
11-Remove from oven; let cool on wire rack.

Makes 12-13 cookies

Click here for source and nutrition facts

My review: These cookies are AMAZING! They taste a lot like Lorna Doones to me but make sure you use unsalted butter or I'm sure the taste will be completely different. I can't wait to make these again.

Zucchini Bread

Ingredients:
2 cups sugar (or 1 cup to make more healthy)
3/4 cup vegetable oil (can use 1/2 cup applesauce and 1/4 cup oil to make more healthy)
3 cups flour, sifted
2 cups zucchini, shredded (about two small/cucumber-size zucchinis)
2 1/4 teaspoons vanilla
3/4 cup low-fat vanilla yogurt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg

Directions:
1-Preheat oven to 350 degrees, and grease ONLY the bottoms of two loaf pans.
2-Measure yogurt into a medium sized mixing bowl.
3-Add sugar and blend until creamy and slightly thick approx 2-3 minutes.
4-Add oil and blend through.
5-Add zucchini and vanilla and stir until mixed through.
6-Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder& soda, and salt to it.
7-Add dry ingredients to wet ingredients a little at a time.
8-Fold ingredients into each other just until nicely combined.
9-Pour 'batter' into two loaf pans, and put into oven.
10-Bake for 1 hour and check to see if done (toothpick poked through center should come clean when done).
11-If it is not done, continue to bake for additional time.
12-It could take between an hour and an hour and a half to bake completely.

Click here for source and nutrition information

My review: This is super yummy and moist but DO NOT try to pull out of the pan or slice while it is still hot, it will make a very big mess. I also recommend that you eat the bread within a week or it starts to get sticky. Also, FYI, I tried to substitute all of the oil with applesauce and it didn't taste quite as good.

Sugar Cookies

Ingredients:
1 1/2 cups all-purpose flour
1 cup sugar, extra for sprinkling
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons sour cream
1/2 cup butter
2 tablespoons milk
vanilla

Directions:
1-Preheat the oven to325°F.
2-Sift together the flour, sugar, baking powder and soda. Set aside. Cream together the sour cream, butter, milk and vanilla; mix well. Stir in the flour mixture.
3-Drop by teaspoonfuls onto greased cookie sheets, flatten with fork. Sprinkle with sugar. Bake in the preheated oven for 10-12 minutes, until firm and golden colored. Makes 2 dozen.

Click here for source and nutrition information

My review: These are SO yummy and I prefer soft cookies so I put them in a Ziploc bag and they were perfect the next day. I also had a really hard time not eating all the cookie dough as it was also SO yummy. Highly recommend this recipe.

Chocolate Cookies

Ingredients:
1/4 cup margarine
2 tablespoons oil
3/4 cup sugar
3-4 tablespoons water
1/4 teaspoon salt (scant)
1/2 teaspoon baking soda (scant)
1 cup flour
1/3 cup cocoa

Directions:
1-cream margarine, oil, sugar and 1 T water until light and fluffy.
2-mix in remaining 2-3 T of water and beat well.
3-mix dry ingredients.
4-add to margarine mixture and mix until combined.
5-refridgerate for 30 minutes to an hour.
6-preheat oven 400° F (200° C) and grease a cookie sheet well.
7-make 24 balls (can also do drop cookies).
8-bake for 10 minutes, should be very puffy.
9-allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.

Click here for source and nutrition facts

My Review: I should say my husband and son's review because I don't eat chocolate. They both really liked these cookies, however, I highly recommend eating these the same day you make them as they get crispy the next day. Other than that, according to the boys, the cookies were really yummy.

Vanilla Cake

Ingredients:
1 1/2 cups unbleached all purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup milk
1 tablespoon vanilla extract
1 tablespoon vinegar

Directions:
1-Heat oven to 350°F
2-Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan.
3-Whisk together flour, sugar, baking soda, and salt.
4-Add vegetable oil, milk, and vanilla extract; whisk until no lumps appear and batter is smooth.
5-Add vinegar, stir about seven times, and quickly pour into pan.
6-Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
7-Let sit for ten to fifteen minutes, invert, and cool on rack.

Click here for source and nutrition facts

My review: This was pretty good stuff. It made just a little more than 12 cupcakes.

French Toast

Ingredients:
1 cup milk
1 teaspoon vanilla
2 tablespoons flour
1 tablespoon sugar
1 tablespoon nutritional yeast
1 teaspoon cinnamon
10 slices bread

Directions:
1-Mix together all ingredients but bread.
2-Dip a piece of bread in the mixture and cook on a non-stick (very important) skillet until it's golden-brown. Makes about 10 slices.

Click here for source and nutrition information

My review: I tried this recipe and it's quite yummy. I didn't miss the eggs at all. I also didn't use the nutritional yeast and it didn't matter as far as taste.

Apple Waffles

Ingredients:

• 1 large or two small apples (I use granny smith), grated
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1 cup applejuice
• 3/4 cup milk
• 1/3 cup applesauce
• 2 tablepoons corn oil (canola or veg oil will do)
• 4 Tablespoons sugar
• 2 teaspoon vanilla

Directions:
1-Preheat waffle iron.
2-Sift together the dry ingredients in a large mixing bowl.
3-In a medium bowl, mix together all the wet ingredients (including sugar) until well combined.
4-Create a well in the center of the flour mixture and slowly blend in the wet ingredients until combined.
5-Fold in the grated apple.
6-Make your waffles according to manufacturers directions making sure that you use cooking spray with every other batch if not ever batch as the batter is fairly sticky.
Makes about 20 square waffles
Source

My review: Super yummy! Just tried these and they were so good and I love that they are also nutritious because of the apples. I'm sure if you wanted to substitute the regular flour with wheat flour they would be great and even healthier.

Strawberry Cheesecake

Ingredients:
Two 8 oz containers cream cheese
1 cup unrefined sugar
2 teaspoon vanilla
3-5 tablespoon lemon juice (to taste)
2 tablespoon cornstarch
graham cracker crust
1/2-3/4 lb. fresh strawberries, cut in half lengthwise

Directions:
1-Preheat oven to 350 degrees F.
2-Combine cream cheese, sugar, and vanilla in a food processor or blender.
3-Add lemon juice one tablespoon at a time, stopping and tasting in between, to taste (I find this to be about 4 Tbsp, but I grow some sweet lemons...).
4-Finally, add the cornstarch.
5-Pour into the crust and bake for 45 minutes, or until the cheesecake is completely puffy (it will deflate when it cools).
6-Let cool, and once room temperature or below, arrange the strawberries on top.
7-Refrigerate some more until you want to eat it.
Serves: 8-10

Source

Light Cinnamon Vanilla Breakfast Biscuits

2 1/4 cups original Bisquick baking mix
2-3 tablespoons sugar (I use 2)
1/2 teaspoon ground cinnamon
2/3 cup milk
1/2 teaspoon vanilla extract
cooking spray

Directions:
1-Preheat oven to 450°F (230°C).
2-Combine Bisquick, sugar and cinnamon in a medium bowl.
3-Stir in milk and vanilla and mix well.
4-Spray a baking sheet lightly with cooking spray (a non-stick baking sheet works best; you don't need cooking spray then) and drop the batter onto it by heaping teaspoons, 1 inch apart.
5-Bake for 12 to 15 minutes, or until golden brown.
6-Serve warm with a pat of butter or maple syrup. Makes 16 2 1/2 inch biscuits

Click here for source and nutrition information

Meatballs

Ingredients:
1 lb ground beef
1/2 cup breadcrumbs
1 teaspoon Italian spices
1/4 cup parmesan cheese
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper

Directions:
1-Sauce: combine all ingredients in large dutch oven.
2-Simmer on stove top 3-5 hours.
3-Meatballs: Combine all ingredients together in large bowl.
4-Shape into balls and place in simmering sauce to cook.
5-The meatballs can be browned in oven or on stovetop instead of being cooked in sauce. Makes 6-8 servings.

Click here for source and nutrition information

Homemade Ice Cream

1 (3 1/2 ounce) box instant vanilla pudding
2 (5 ounce) cans evaporated milk
2 cups sugar
1 tablespoon vanilla
1/2 gallon milk
1 pinch salt

Directions:
Mix together and put in ice cream freezer until done to desirable thickness.

Click here for source and nutrition facts

Spice Cake - eggless, butterless, milkless

1 1/4 cups flour
3 teaspoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon clove
1/2 teaspoon salt
1 cup brown sugar
1/3 cup oil
1 teaspoon lemon juice
1 teaspoon vanilla
1 cup water (approximately)

Directions:
1-Stir together flour, cornstarch, baking soda, spices and salt.
2-Cream sugar, oil, lemon juice and vanilla.
3-Add flour mixture to sugar mixture, a little at a time, alternating with up to 1 cup of water.
4-Mix briskly with fork until thoroughly blended.
5-Pour into lightly greased and floured 8 or 9 inch square pan and bake at 350 degrees for 30
minutes or until cake tests done.
6-Let cool in pan.

Click here for source and nutrition facts

Double Chocolate Cake

1 2/3 cups all-purpose flour
1 cup packed brown sugar or granulated sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips

Directions:
Heat oven to 350°. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8x8x2 inches, or a round pan. Mix in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar if desired.
Do not use self-rising flour in this recipe.
Note: Cake can be mixed in bowl if desired.

Click here for source and nutrition facts

Depression Cake

1 cup shortening
2 cups water
2 cups raisins
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
2 cups white sugar
3 cups all-purpose flour
1 teaspoon baking soda

Directions:
1-In a saucepan combine the shortening, water, raisins, cinnamon, nutmeg, allspice, cloves and sugar. Simmer for 10 minutes. Remove form heat and let stand until cool.
2-Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
3-Stir the flour and baking soda into the cooled raisin mixture and mix until just combined. Pour batter into the prepared pan.
4-Bake at 350 degrees F (175 degrees C) for 45 minutes.

Source