Life blogs, Cookin..

Depression cake..

This cake was created by our grandmothers and great grandmothers when times of war were wreaking havoc on our world. In some countries the Great Depression started in the late 1920s and lasted till the late 1930s. During this time food like dairy were scarce. Women had to come up with ways to feed their families off of $5 a week.

This cake is called many things. Wacky cake, depression cake, grandma’s cake, boiled cake, boiled raisin cake, the list goes on and on. I will refer to it as depression cake, being this is where it originated from. This cake is safe for anyone with dairy allergies, because it has NO dairy! Wait, what?!? Yes that’s right, no eggs, milk or butter! It will still be very moist and filling!

Because I wasn’t sure if our kids would enjoy the cake I made a half batch, but this recipe will be a full batch. My mother remembers eating this cake when she was a child. You can use pretty much any dried fruit you want, but the normal is raisins. This is a spiced cake. Soo I told my youngest, it’s like pumpkin bread without the pumpkin lol.

This cake is most enjoyed with a cup of coffee, milk, a dusting of powdered sugar, or just plain.

2 cups water

2 cups raisins

1 cup brown sugar, packed

1/3 cup oil

2 tsp. Cinnamon

1/2 tsp. Cloves

1/2 tsp. Nutmeg

2 tsp. Water, separate

1 tsp. Baking soda

1 tsp. Salt

2 cups all purpose flour

1 tsp. Baking powder

Powdered sugar, optional


In a medium saucepan over med-high heat combine sugar, water, raisins, oil, and spices. Bring to a boil and continually stir for 3 mins. Remove from heat and let cool down 20 mins or so. You should be able to put your fingers it it before using it. In a small dish add 2 tsp. Warm water and dissolve salt and baking soda. In a medium bowl mix flour and baking powder. After raisins cool down, add your salt/soda mixture into the raisins. The batter may bubble a little. Next add wet mixture into dry and mix and stir until raisins are equally distributed. You may either grease a 9×9 pan or line with foil and leave an overhang on all sides. Pour batter into prepared pan and bake at 325* F for about 1 hour, or until a toothpick inserted in the middle comes out clean. After it’s done baking let rest for 5-10 mins and either flip upside down or use foil handles to remove and further cooling.

I left mine sit too long after I flipped it and it has lines, but that does nothing to the flavor and the lines are not normal lol.

Standard Cookin..

Platano fried chicken cutlets..

Platano? Plantain. A cooking banana, you can eat many different ways. In a lasagna type dish, as a side fried with salt, a side nicely sweetened. When their nice and bright green they make great chips! Or tostones, twice fried chips. Or maduro, when they turn darker in color almost going black, they are soo sweet!

Down the international isle you can find a green bag of Goya plantain chips. Already fried, seasoned, and ready to go! Soo I’m going to cheat and use them, just adding more season the way we like!
Yields: 10 cutlets

2 breast cut thinly into 10 cutlets

Garlic & onion powder

Salt & pepper


Adobo with pepper

1 egg

Frying pan with about 1″ of oil

2 bags of Goya plantain chips crushed relatively well

You will need 3 shallow containers that will easily fit the cutlets. In one dish put about a cup of flour seasoned with onion powder, adobo, and some garlic powder. In the next dish softly scramble 1 egg with milk and salt & pepper. Last dish mix crushed chips with oregano and more garlic powder.

After you cut your breast into cutlets, wash the chicken with some white vinegar and water. I like to get two plates ready, one lined with napkins for cooked chicken and one for the battered raw chicken. Take your chicken and drench in it flour, followed by the egg, last dipped heavily in the crushed chips. I batter all the chicken ahead of time while the oil is getting hot. Also after each batch of chicken I slightly raise the heat, it does cool down significantly. I use a medium then a medium high heat towards the end.

Depending on how thick you cut your cutlets depends on how long their in. Usually about 3-4 mins on each side for thinly cut pieces. A golden brown color will also work. Or take the chicken out with thongs and slightly pierce with the tong to see if the inside is cooked.

I served our chicken with white rice, pink beans and corn! Be ready, because this will be everyone’s favorites! 🍗😋

Standard Cookin..

Bakin bread..

Whew..I’ve been tryin to bake the “perfect” loaf for 2 weeks, about every other day I would try again. Yeast is very tricky but well worth the end result! I have the texture I’m lookin for but can’t seem to get the color, I don’t know if I’m scared to leave it in that long after it’s finished or somethin I’m doin wrong. However, I’m pretty confident that every time I bake a loaf I get closer and closer to the “perfect” loaf. Join me as I take you on my journey of trial and error on bread bakin.

Here are the ingredients and tools required:

Non-stick spray, pans, TBSP, TSP, liquid measuring cup, pot holder, salt, sugar, yeast, flour, mixing device, mixing bowl, and lukewarm water.

Bread bakin necessities..

Don’t forget your daily dose of coffee 😀 and good music to help pass the time..

Coffee :-DGood tunes..

It is very important that you use warm liquid with bakin bread. Yeast is live, so if the water burns will burn your yeast which will not allow your bread to rise. Same happens when usin too cold of water. Preferred temperature would be around 100 F. Just don’t drop your thermometer into the water and break it 😦


Any ways.. I will be showin you how to make a double batch. Dependin on your shape and size depends on how much it will yield. I’m making a couple 9″ round loaves and some regular shaped 8″ bread pan. It can yield 6 nice sized loaves, or 3 french bread sized. I was off today and decided I would make 5 batches of bread. I got 21 loaves out of it and split it between my mom, sister-in-law & family, and my brother & family. I also played around a lil bit and make some sesame and cinnamon loaves.

Back on subject, add 4 cups of lukewarm water into mixing bowl. Add 4 tsp. and 1/2 tsp of yeast and stir until dissolved. Dependin on what kind of yeast you have (active, instant, live) depends on how you need to activate the yeast. The instant yeast I’m usin here you can add into your flour and mix with warm liquids to activate the yeast. I am used to activatin my yeast in the steps I am listin below. The sugar is what allows the yeast to become active.

lukewarm water is the trick..

Make sure to read what kind you have.

Make sure to read what kind you have.

Like so..

Add yeast and stir..stir until dissolved..

Add 2 tbsp. of salt and stir until dissolved. Next add 3 tbsp. of sugar and stir until dissolved. If you have instant yeast you can move on to addin flour, otherwise you will need to wait about 10 mins or until the mixture becomes foamy. (This step will not be pictured, next time I bake bread I will add one)


Next, you will need to add 6-10 cups of all-purpose flour. Yes, you can substitute with whole wheat flours. You want the dough to remain in tack without crumblin apart. When you get enough flour in it to knead the dough you will want to spray your work area and your hands with non-stick spray and only use flour as needed in sticky situations, lol. Sometimes the middle isn’t getting enough flour when it’s still in the bowl so as your kneading the dough you will find sticky batches, add flour there. Continue to knead the dough for about 5 mins. Before you put the dough back in the mixin bowl you will need to spray the bowl. Put the dough back in the bowl and flip it so the now greased part is on the top.

. Add flourspray bowl

Cover it with a clean dish towel and let proof for about 1-1/2 hrs or until doubled in size. Make sure your room is at least 75 F for best proofin, I turn my oven on 350 F and set bowl on door. Now is when good music comes in handy, you can dance the time away..also helps you stay in shape. Don’t forget to spray your pans ahead of time.

cover in heated roomSpray your pans..

Get your work area ready again by sprayin it with non-stick spray in advance.

Seperate dough..

Time to check the dough. And it has doubled in size…Now its time to take our anger out..spray them hands and punch that dough down!

Doubled..Punch your dough..

Let’s split the dough, be creative..if you want french bread make a 6″ log and make 3 cuts in it, to make dinner rolls make 1″ balls, if you want to make bagels just accidentally put extra flour in the dough and simply cut out 3″ circles and a 1″ middle. However, I tried out sesame seeds on top. Just lay out the seeds on a plate and place dough of top of seeds to coat the dough and place that side up in pan. Otherwise flip the dough to the greased size up again. One more waitin period for the last proofin stage. Only a short 30-60 mins or until doubled in size.

Split the dough..Last proof..

Bake breads at 400 F for about 20-30 mins dependin on size. Rotate breads around in the oven about half way thru cookin time. I rotate mine every 10 mins to try to equal out the cookin.

Bakin bread..

Flip the bread out of the hot pans immediately after removin them from the oven, the bottoms will get soggy. Let cool at least 5 mins before you cut into them, bread is definitely best when hot and smothered in butter..mMmM..

Finish product.. Cinnamon bread..

I tried out somethin new. My Hubby had an amazin idea with cinnamon bread. When shapin the bread I simply pressed the dough out and sprinkled 1/8 cup of cinnamon sugar on the dough. Gave the dough a quick knead to spread the cinnamon in the dough. It was sooo goood!! Gonna try it with some icin drizzled over top heated.

Standard Cookin..

My style of cookin..

I love to cook different food and try new techniques in the kitchen. I will continue to cook that item until I perfect it in my families eyes. Right now I am stuck on bread. What better than fresh, warm, fluffy, flaky, crusty bread. The creations are endless!! You can make a sandwich, dip in soup, eat with a spread, and on and on.. I don’t usually follow a recipe’s ingredients list, my kids are pretty picky, as much as I do the procedures to create the dish. This is the fun and creativity in a kitchen. My down side.. baking.. you have to follow measurements to the ‘T’. If you don’t your bread wont rise. Patience and measuring is the key to the perfect cake. Join me as I share my families favorite dishes, my childhood favorites, and my own creations.

Dinner is served