Hey Grandpa, What’s for Supper? I Mean Dessert!

2E23CC73-173E-44E4-9DA2-D8EBF7C1EE05We have done several meal ideas so I thought I’d throw in a dessert recipe for a change.  Dessert is always my favorite part of the meal.

I came across this recipe for a cake that doesn’t use eggs, butter or milk which I thought was interesting.  It is called a Depression Cake because it was popular during the Great Depression when those items were either hard to find or very expensive.

It also works for anyone who is eating dairy free.  I have also more recently heard it called a Wacky Cake. There are many versions of this recipe on the internet but this particular one is from www.kitchenfunwithmy3sons.com.  Give it a try and let us know what you think.

Deep Depression Cake

1 ½ c. all-purpose flour

1/3 c. unsweetened cocoa powder

1 c. sugar

1 tsp. baking soda

½ tsp. salt

1 tsp. white vinegar

1 tsp. vanilla extract

1/3 c. vegetable oil

1 c. water

Preheat oven to 350 degrees.  Grease an 8-9nch square pan with butter.  In the greased pan combine the flour, cocoa powder, sugar, baking soda and salt. 

Whisk lightly with a fork or small whisk to combine. Make two small wells on the sides and one large well in the middle of the dry ingredients.  Pour the vinegar into one small well and the vanilla into the other small well then pour the oil into the large well, if they spill over the wells that’s perfectly okay.  Pour the water over the top and whisk again to combine thoroughly.

Bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Cool completely. Frost with your favorite frosting or sprinkle with powdered sugar.  You can make this into a vanilla version by omitting the cocoa powder and increasing the vanilla extract to 1 ½ tsp. 


Hey Grandpa, What’s for Supper? – Crock Pot Meal

A4D8366A-56AE-4A1E-A126-283EEC5BF885If you are like me, you don’t always have time to cook but you might have a few minutes to throw something in the crock pot that can cook while you are at work or doing other things. 

This is one of my favorite things to make in the crock pot because it cooks for a long time and you can put it in the crock pot in the morning before you leave or at night before you go to sleep for an easy after church Sunday dinner.  I was first introduced to this recipe by some brings at the beach and originally it was to be cooked in the oven in a foil bag, but it is much easier in a crock pot.

Forgotten Roast

1 lb. eye of round roast (or type of roast and weight of your choice)

2 cans Campbells Golden Mushroom soup

1 can beef broth

1 envelope of Lipton’s Onion soup mix

Bouillon or beef base, optional

Place roast in crock pot, dump in the soup, soup mix, beef broth and bouillon or beef base if using and cover. 

Cook on low 10 to 12 hours (it is OK if it cooks a little longer), When ready to serve remove the meat to a cutting board and let rest.  You can serve the gravy English style (straight from the crock pot, a bit thin) or American style by thickening using a slurry of equal parts corn starch and cold water.  Mix the corn starch and cold water in a small bowl until it forms a smooth paste then whisk into the gravy in the crock pot. I usually turn the crock pot to high for this step.  You can make the gravy as thick as you like by continuing to add the slurry until the desired consistency.

Serve with mashed potatoes or noodles. This makes great leftovers for another menu as hot roast beef sandwiches!


Hey Grandpa, What’s For Supper? – Classic Meat Loaf

D1D4FE9E-626F-42F1-9CAB-487194E81BC0I have to be honest, I’m not a big fan of meatloaf but I have several friends and family members that love it, hot or cold.  So I found this recipe from www.beefitswhatsfordinner.com that they all seem to love. I don’t get it, I rather have a juicy burger but ….

Classic Beef Meatloaf

1 ½ lbs. ground beef (93% lean or leaner)

¾ c. Panko bread crumbs

¾ c. ketchup, divided

½ c. minced onion

1 egg

1 Tbsp. Worcestershire sauce

2 tsp. minced garlic

1 tsp. dried thyme leaves

¾ tsp. pepper

½ tsp. salt

Heat oven to 350 degrees.  Combine ground beef, bread crumbs, ½ cup ketchup, onion, egg, Worcestershire sauce, garlic, thyme, pepper and salt in large bowl, mixing lightly but thoroughly.  Shape beef into 8 x 4 inch loaf on rack in aluminum foil-lined broiler pan.

Place on upper rack in oven and bake 45 to 55 minutes, until instant read thermometer inserted into center registers 160 degrees; brush with remaining ¼ cup ketchup during last 10 minutes of baking if desired.  Let stand 10 minutes. Cut into slices. Good warm or cold (or so I’m told, still not eating it!)

Tammy Ely


Hey Grandpa, What’s For Supper? – Hamburg Barbecue

5968E47B-F023-462F-A74A-FF8011831203_4_5005_cThis is the favorite hamburg barbecue recipe of my family.  It comes from an old cookbook from when my mom worked at CNA Insurance.  While CNA no longer exists, the comradery lives on in this recipe provide by Cindy Mumford. 

This is a great recipe to take to a pot luck as it travels well in a crock pot, but it must be made on the stove top.

Hamburg Barbecue

2 lb. ground beef

2 Tbsp. white vinegar

1 small onion, chopped

1 tsp. Worcestershire sauce

½ c. ketchup

1 tsp. mustard

1 Tbsp. brown sugar

Brown the ground beef and onion in a pan until the raw red color is gone and the meat is browned.  Meanwhile, stir the other ingredients together in a bowl or measuring cup until smooth. Once meat is browned add the sauce to the hamburg; simmer at least 20 minutes.  If you like juicier barbecue add extra ketchup to your taste or mix up an additional batch of the sauce to your taste. This freezes well if you have a smaller family.

Tammy Ely 


Hey Grandpa What’s For Supper?

22CBEC39-2EB4-47C9-A482-1D9C49CEF09BTomorrow, February 14th is Valentine’s Day!  A day to celebrate love with your significant other.  But you know not everyone has a significant other and some are still looking for love. 

Rachel Ray (www.foodnetwork.com) has an easy recipe if you are trying to impress someone with your cooking skills and it works no matter if you are looking for love or celebrating your 50th anniversary.  In addition to the ingredients for the recipe you may want to pick up a bag of salad and some bread from the bakery for a complete meal.  Don’t forget the dessert!  

You Won’t Be Single For Long Vodka Cream Pasta

1 Tbsp. extra virgin olive oil

1 Tbsp.  butter

2 cloves of garlic, minced

2 shallots, minced

1 c. Vodka

1 c. chicken stock

1 can (32 oz.) crushed tomatoes 

½ c. heavy cream

20 leaves fresh basil, torn or shredded

Salt and pepper

1 lb. pasta such as penne rigate

Heat a large skillet over moderate heat.  Add the extra virgin olive oil, butter, garlic and shallots for 3 to 5 minutes to develop their sweetness.  Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup.

Reduce vodka by half, by cooking 2 to 3 minutes. Add chicken stock and the tomatoes. 

Bring the sauce to a bubble and reduce the heat to simmer. Season with salt and pepper. While the sauce simmers, cook the pasta in salted boiling water until it’s cooked to al dente (with a bite to it).  While the pasta cooks, prepare your salad or other side dishes.

Once the vodka is reduced stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Serve with crusty bread.