Depression Cake (No dairy / No egg)

• 3 cups flour
• 2 cups sugar
• 1/2 cup cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup oil
• 1 tablespoon vanilla
• 2 tablespoons vinegar
• 2 cups cold water

Preheat oven to 350º F

Put all ingredients into bowl as listed. Beat until well blended (about 2 minutes). Grease and flour a 9x13 pan. Bake at 350º for 30-40 minutes until toothpick comes out clean. Cool and frost.

This is a recipe sent down through the generations. I think it was named for the simple ingredients that most people have on hand and were easy to get during the great depression. It is a spongy dark chocolate cake that could easily stand up to layers just as well as this sheet pan.

Molasses Sugar Cookies

• 3/4 cup shortening
  
• 1 cup granulated sugar
• 1/4 cup molasses (sorghum, works just as well)
• 1 egg
• 1/2 teaspoon clove
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup granulated sugar for coating

Melt shortening and set aside to cool. In medium sized bowl mix baking soda, flour, cloves, ginger, salt and cinnamon.  In large bowl add 1 cup sugar, cooled shortening, molasses and egg mixing well after each ingredient is added. Slowly add dry ingredients mixing only until just blended. Refrigerate 1 hour.

Preheat oven to 375ºF

Form in to 1" balls (approximately 1 teaspoon). Roll in sugar, coating each ball before placing them 2" apart on greased, parchment lined or silicone lined baking sheet. Bake for 8-10 minutes. Cool on baking sheet for 1 minute until set. Remove to rack to cool completely. Makes 2-3 dozen.

Pistachio Pecan Cookies

• 1/2 cup powdered sugar
  
• 1/2 cup butter, (softened)
• 1/2 cup canola oil (I used melted, cooled, organic, virgin coconut oil)
• 1 teaspoon almond extract
• 2 eggs
• 1 small package instant pistachio pudding
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup finely chopped pecans.
• 1/4 cup sugar to coat (add 1 T green sugar sprinkles to add some extra bling)

 In medium bowl add flour, baking soda & salt. Set aside. In large bowl measure first 6 ingredients mixing well. Add dry ingredients in 3 parts mixing only until combined. Fold in pecans. Cover and refrigerate for at least 1 hour.

Preheat oven to 375ºF

Roll into 1" balls (about 1 teaspoon sized). Roll each ball in sugar to coat. Place on greased, parchment lined, or silicone lined baking sheet approximately 1" apart. Bake for 10 - 12 minutes or until the edges of bottom are just beginning to brown. Remove from oven and leave on baking sheet for a couple minutes to set. Remove to rack to cool completely. These are delicate, pillow like cookies. (Makes 3 to 4 dozen)

Cheery Cherry Cookies

• 1 cup butter, softened (no substitutes)
• 1 cup powdered sugar
• 1/2 teaspoon salt
• 2 teaspoons maraschino cherry juice
• 1/2 teaspoon almond extract
• 4-6 drops red food coloring
• 2 1/4 cups all purpose flour
• 1/2 cup chopped maraschino cherries

**OPTIONAL TOPPINGS:  1 Tablespoon Red sugar sprinkles mixed with 1/4 cup white sugar for rolling. Approximately 40 - 50 chocolate kisses (unwrapped) to press into each cookie after baking (this can cause the cookie to crack slightly so be careful not to push too hard) or  20 - 30 halved candied cherries to press into cookie before baking.

Preheat oven to 350ºF

In a large bowl cream butter. Add powdered sugar and salt. Mix scraping the sides of the bowl often. Add cherry juice, almond extract and food coloring. Gradually beat in flour. Stir in cherries. Do not chill this dough, it makes it hard to work with.

Using a teaspoon or my favorite scoop, shape into 1 inch balls [**roll each ball into the sugar mixture]. place 1 inch apart on greased, silicone lined, or parchment lined baking sheet. [**press 1/2 of a candied cherry into the center of each cookie] Bake on center rack of oven for 8-10 minutes or until the bottoms are just light brown. [**Remove from oven and immediately press a chocolate kiss into center of each cookie. It will crack around the edges so be careful not to press too hard. Let cool on cookie sheet for 2 minutes then move to rack until kisses are completely set] Allow to cool on pan for at least 2 minutes before moving to cooling rack.