Category Archives: Deserts

“TOUGH ECONOMIC TIMES” CAKE

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Tough Economic Times Cake
Tough Economic Times Cake – Eggless, Milkless, and Butterless

After listening to President Obama’s State of the Union speech last night, I could only think of making one thing. A “Tough Economic Times” cake, aka a Depression Cake. The history of this cake is simple. With little or no money and certain ingredients such as eggs, milk, and butter being scarce during the Great Depression, people made do with what they had. This is actually a very flavorful tasting cake, especially when you top it with whipped cream. Enjoy!

Ingredients

  • 1 cup Brown Sugar
  • 1 cup White Sugar
  • 2 cups Hot Water
  • 2 tsp Salt
  • 4 Tbsp Shortening
  • 2 tsp Cinnamon
  • ½ tsp Cloves
  • ½ to ¾ cups of Raisins
  • 2 tsp Soda (mixed in 1 Tbsp Warm Water)
  • 3 cups Flour 

Mix the above ingredients (EXCEPT for the Soda and Flour) in a pan and bring to a boil for 5 minutes. Remove from stove and let cool. Pour mix into a 9 x 13 inch baking pan. Bake at 300 degrees for 1-1/4 hours. Remove from oven. Top with whipped cream and serve.


 

DEEP-FRIED CAJUN TWINKIES*

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Deep Fried Cajun Twinkie with Powdered Sugar

I thought it would only be appropriate to follow up my Twinkie Bailout post with a recipe for Deep-Fried Twinkies with a KICK! This is the best way to add about 275 calories to the already 150 calorie Twinkie. By the way, this is my recipe, not Paula Deen’s!

 

Ingredients 

  • 6 Twinkies
  • Popsicle Sticks
  • 4 cups of Peanut or Vegetable Oil
  • ¼ cup of Flour 

Batter Ingredients

Freeze Twinkies overnight. Remove from freezer. In a deep fryer heat the 4 cups of Peanut or Vegetable Oil to 375 degrees. Mix the Milk, Vinegar, and oil together in a bowl. In a large separate bowl mix the Flour, Burning Asphalt Cajun Sizzle Rub, and Baking Powder. Blend well. Now it’s time to combine the two bowls. You have now created your batter. Whisk until smooth. Cool in refrigerator for 10 minutes.  Insert the Popsicle Sticks lengthwise into the Twinkies. Be sure to leave about 3” of the stick showing. This is your handle! Dust the Twinkie with the Flour and submerge into the batter. For the next step, using tongs, submerge the Twinkie in the hot oil. You will have to hold them down as they tend to float. They are ready when golden brown, approximately 3 minutes. Remove and place on a paper towel to drain excess oil. Let cool for 5 minutes. They can be served on or off the stick. Add toppings if you wish. Enjoy!  

*If you do not want a spicy hot Twinkie, do not add the Cajun Sizzle. Substitute that for ½ tsp of Salt.