Chocolate Cake Without Eggs | Depression Era Cake | Yum Yum Holiday Classic

This chocolate cake without eggs is a loaf simple cake recipe made with spices of cloves and cinnamon and is also what is known as a Depression era Chocolate Cake. Because money was tight and food was rationed, many families were forced to become creative to enjoy desserts and sweets.

Depression Era No Egg Chocolate Cake

Chocolate Cake Without Eggs

I first was introduced to this easy, simple chocolate cake through my future mother-in-law. Later I found out that my son-in-law's grandmom also makes a cake out of the same recipe.

It really is delicious, and everyone in our family calls it Yum Yum cake! Try it and pass this simple recipe along to generations in your family to become a holiday tradition!  Not only is this spice cake wonderful for fall, Thanksgiving or Christmas, it will also dress up your buffet table for New Years! We like it all year long. When I make it by special request as a Birthday Cake, I double the recipe and make it in a bundt pan.  Frost with a simple butter cream frosting, or even powdered sugar.

Clean-Up is easy with my crochet handmade Dish Cloths available for sale in my Moomettes Crochet shop!

Crochet Handmade Dish Cloths Enjoy!

Yum Yum Depression Era No Egg Cake Recipe

1 1/2 cup cold water
1 cup sugar
1/2 cup butter
2 squares chocolate
1/2 tsp cinnamon
1/2 tsp cloves
2 cup flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/2 cup chopped nuts (optional)

*Frosting:*
3/4 box xxx sugar
1/8 lb butter
1/2 tsp vanilla
milk
salt

*Boil together for 5 minutes:*
water
sugar
butter
chocolate
cinnamon
cloves
In a separate bowl mix together dry ingredients:
flour
baking soda
salt
Mix all ingredients together. Add vanilla.
Bake 350 for 3/4 hour in loaf pan.

*Frosting:* Mix 3/4 sugar, 1/8 butter, vanilla, salt and milk together.

Happy Baking!

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© Frugal New England Kitchen 

© Frugal New England Kitchen

Venus Pecan Pie | Best Baking Dessert Favorites | Easy Pecan Pie Recipe

Here's my favorite old-fashion recipe for Venus Pecan Pie. I make it every Thanksgiving and it's always a big hit.

During the holidays, gourmet gift baskets of fruits and nuts are always a welcome gift in our house. Pecans, pistachios, Italian chestnuts, clementines, oranges and grapefruit are healthy and enjoyable to snack on any time of year.

There's so many wonderful recipes to make with southern pecans or pralines - they can be crushed and used as toppings for bar cookies, sprinkled on ice cream, used in place of granola in your morning yogurt or added to Biscotti.

Every year we get together for a holiday dinner party with our friends from our boating days. We'd travel on vacation with them all over Long Island Sound and points beyond to Block Island, Watch Hill, Newport Rhode Island, Montauk, Greenport and through the Inter-Coastal Waterway to Fire Island, New York.

Venus Pecan Pie

My friend shared her best pecan pie recipe with me for this homestyle traditional easy pecan pie. Enjoy old fashion Venus Pecan Pie on your menu for dessert after your Kentucky Derby Party, Thanksgiving or Christmas dinner or serve for a New Year's Day buffet, Easter Brunch or any time of the year! It's wonderful comfort food!

Other holiday favorite pies for every season - check out my recipes here

Semi-Sweet Chocolate Cream Pie

Frozen Lemonade Pie
No-Bake Coconut Cream Pie

Easy kitchen clean-up with these Crochet Handmade Cotton Dishcloths from my Moomettes Crochet Shop

Serve with some homemade Pumpkin Ice Cream !

BEST PECAN PIE RECIPE

How To Make Venus Pecan Pie

3 eggs
1 c. Karo dark corn syrup
1 Tbl. butter, melted
1 tsp. McCormick Pure Vanilla extract
1 c. sugar
1 Tbl. flour
1/2 tsp. salt
1 c. Diamond of California Pecans (for the pecans - I like to partially chop some smaller for texture in my Pampered Chef hand chopper, and mix in some larger pieces)
1 8-inch or 9-inch pie shell

In a small mixing bowl, beat the eggs with a whisk until just mixed.
Add corn syrup, melted butter and vanilla to the egg mixture.
Mix the sugar, flour and salt, and add the to above mixture.
Grease pie pan or glass pie baking dish.
Place pecans on the bottom of an unbaked pie shell. Pour in the above mixture. Pecans will rise to the surface.
Bake in a preheated 350-degree oven for approximately one hour, or until piece crust edges are lightly brown. Cool completely on wire baking rack and refrigerate until ready to serve.

Pecan Pie Bars 

*Note:  You can easily make this into Pecan Pie Bars, using the same filling but also substitute your favorite bar cookie dough base (cooked for 20 minutes in a 9 x 13 inch pan, then cooled) and pour the filling on top, cook for another 30 minutes, cool, then cut into bars.  Refrigerate.

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© Frugal New England Kitchen

White Chocolate Chip Cookies | Dipped Cranberry Cookies | Cranberry Walnut Cookies

This White Chocolate Dipped Cranberry Nut Chocolate Chip Cookies recipe is definitely going to become a Holiday Favorite! It's a simple chocolate chip cookie recipe with a grown-up taste!

Recipe for Chocolate Chip Cookies

You can use either white chocolate chips or dark or milk chocolate chips, your choice.

The white chocolate glaze and edible glitter add a nice addition to your dessert table or next Cookie Exchange or Cookie Swap.

Easy clean up in the kitchen with these Handmade Dish Cloths from Moomettes Crochet ! These cleaning cloths also make a nice addition to any gift basket.

White Chocolate Chip Cranberry Cookies

1 c. sugar
1 c. butter or margarine, softened
1 tsp. vanilla extract
1 tsp. almond extract
1 egg
3 c. Gold Medal all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 4-oz. bag of dried & sweet cranberries
1/4 c. chopped walnuts
6 oz. semi-sweet chocolate chips
1 package (20 oz.) vanilla-flavored candy coating (almond bark)
Edible glitter, if desired

In large mixing bowl, beat sugar, butter, vanilla, almond extract and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, baking soda and salt. Stir in cranberries, chocolate chips and walnuts.

Heat oven to 375 degrees F.

Form into balls. Place balls 2 inches apart. Bake 6 to 8 minutes or until light brown. Cool slightly; remove from cookie sheets to cooling racks. Cool completely on wire rack, about 15 minutes.

Meanwhile, in medium microwaveable bowl, microwave candy coating bark as directed on package until melted and smooth. Dip about 1/3 of each cookie at an angle into coating, allowing excess coating to drip back into bowl. Place on waxed paper; sprinkle with edible glitter. Let stand about 1 hour or until coating is set.

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© Frugal New England Kitchen