Apple Crazy Cake (No Butter, Eggs, Milk or Mess) ~ Inspired by the Depression Era Recipe (aka Wacky Cake) w/ GF Option

“In Heaven, it is always Autumn".”

~ John Donne

This is my most favorite of our crazy cake creations yet! The brown sugar sinks a bit to the bottom giving the cake a "layered" caramel apple taste of fall! And what better way to use up those mealy apples than in a seasonal surprise for your family! It is easy to make in 7 steps -- and don't forget that it is frugal, egg-free, butter-free, milk-free and can even be gluten-free (meaning you will most likely have all the ingredients in your basic pantry!).

Dry Ingredients: 

• 1 1/2 c. + 2 tbsp. flour  (all purpose or gluten-free flour blend)
• 3/4 c. white sugar
• 1/4 c. brown sugar
• 1 tsp. cinnamon
• 1 tsp. baking soda (use 1 1/2 tsp. is using gluten-free flour blend)
• 1/2 tsp. salt

Wet Ingredients:

• 5 tbsp. vegetable oil (we use sunflower)
• 1 tsp. white vinegar (use apple cider vinegar for gluten-free version)
• 1 tsp. vanilla extract
• 1 c. water
• 1 1/2 c. shredded apples

Preheat oven to 350 degrees Fahrenheit. Grease an 8 by 8 inch square baking pan.

Measure out and mix all the dry ingredients together in your prepared baking pan. Make three wells in the baking pan (making sure one is large enough to contain the oil). Pour the oil into the largest well and the vinegar and vanilla separately into the other impressions. Pour water over all the contents, add the shredded apples and carefully mix your ingredients until combined and smooth. 

Bake for 35 - 40 minutes (it is finished when a toothpick inserted inside the center comes out clean). Cool on wire rack. Once it is completely cooled, you may frost it. Recipe can be doubled – just use a 9 by 13 inch baking pan.

You will find your free printable recipe HERE! Happy homemaking!

P.S. This post has been pre-scheduled as I am out of the country (visiting my precious far away family) until Septemberish. Though I won't be able to reply, I would still love to hear from you in the comment section if you care to share! Happy summer and/or winter (to those in the southern hemisphere)! Love, JES

All the fine print. This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Good Morning Mondays,  The Scoop, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop,  Wow Us Wednesdays,  Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, Awesome Life Friday Link Up and Create, Bake, Grow & Gather. Thank you lovely ladies for hosting these. This post may contain affiliate links (which are merchant links that help to support this site at no additional cost to you if you purchase an item through them).

Zucchini Crazy Cake (No Butter, Eggs, Milk or Mess) ~ Inspired by the Depression Era Recipe (aka Wacky Cake) w/ GF Option

"The trouble is, you cannot grow just one zucchini. Minutes after you plant a single seed, hundreds of zucchini will barge out of the ground and sprawl around the garden, menacing the other vegetables. At night, you will be able to hear the ground quake as more and more zucchinis erupt."

~ David Barry, Comedian

(Note: I am not familiar with this comedian and hope he isn't an offensive one but his analysis of zucchini rings quite true!)

You didn't think I would let the summer go by without another zucchini recipe for your arsenal? I feel it is my divine homemaker's duty to pass one along each season. Ever since the year of the 38 plants, I have felt the need to stay prepared. As you already know the bonuses of the crazy cake by now (i.e., carrot crazy cake, banana crazy cake), I will simply leave you with this recipe entry for July. I suppose I could have named this "kermit" cake or "green" cake for all the environmentalists but being I am a traditionalist, let's just dub it zucchini crazy cake and call it a day! The printable version is found at the bottom of the post.

Dry Ingredients: 

• 1 1/2 c. + 2 tbsp. flour  (all purpose or gluten-free flour blend)
• 1 c. white sugar
• 1 ½ tsp. cinnamon
• 1 tsp. baking soda (use 1 1/2 tsp. is using gluten-free flour blend)
• 1/2 tsp. salt
• ¼ tsp. ground nutmeg 

Wet Ingredients:

• 5 tbsp. vegetable oil (we use sunflower)
• 1 tsp. white vinegar (use apple cider vinegar for gluten-free version)
• 1 tsp. vanilla extract
• 1 c. water
• 1 1/2 c. shredded zucchini

(1 - 2) Preheat oven to 350 degrees Fahrenheit. Grease an 8 by 8 inch square baking pan. Measure out and mix all the dry ingredients together in your prepared baking pan.

(3) Make three wells in the baking pan (making sure one is large enough to contain the oil).

(4) Pour the oil into the largest well and the vinegar and vanilla separately into the other impressions. 

(5) Pour water over all the contents, add the shredded zucchini and carefully mix your ingredients until combined and smooth. 

(6) Bake for 35 - 40 minutes (it is finished when a toothpick inserted inside the center comes out clean). Cool on wire rack. 

Once it is completely cooled, you may frost it. Recipe can be doubled – just use a 9 by 13 inch baking pan. You will find our printable recipe HERE! Happy homemaking!

All the fine print. This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Good Morning Mondays,  The Scoop, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop,  Wow Us Wednesdays,  Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, Awesome Life Friday Link Up and Create, Bake, Grow & Gather. Thank you lovely ladies for hosting these. This post may contain affiliate links (which are merchant links that help to support this site at no additional cost to you if you purchase an item through them).

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Chocolate Banana Crazy Cake (No Butter, Eggs, Milk or Mess) ~ Inspired by the Depression Era Recipe (aka Wacky Cake) w/ GF Option

“But oh, Marilla, will you let me make a cake for the occasion?

I’d love to do something for Mrs. Allan,

and you know I can make a pretty good cake by this time.”

~ L. M. Montgomery, Anne of Green Gables

Welcome to the third edition in our Depression-Era inspired crazy cake series! This recipe is an ode to frugal, "use it up" and from the pantry baking. Need to make a dessert in a hurry but your fridge is empty? Do you need to serve someone with food allergies? Are you trying to learn some basic and inexpensive baking recipes? If so, you will find the remainder of our recipe here at our guest post on Raising Homemakers (P.S. I would love for you to leave a little note there to let me know you "dropped by"!). Happy homemaking, ladies!

All the fine print. This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Good Morning Mondays,  The Scoop, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop,  Wow Us Wednesdays,  Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, Awesome Life Friday Link Up and Create, Bake, Grow & Gather. Thank you lovely ladies for hosting these. This post may contain affiliate links (which are merchant links that help to support this site at no additional cost to you if you purchase an item through them).

Banana Crazy Cake (No Butter, Eggs, Milk or Mess) ~ Inspired by the Depression Era Recipe (aka Wacky Cake) w/ GF Option

"We make our own cakes, in a great measure, therefore let us look to it, my brethren, that they are mixed according to the best receipt, baked in a well regulated oven, and gratefully eaten with a temperate appetite.”

~ Louisa May Alcott, An Old-Fashioned Girl

I am still on my mission and am here to share the second recipe developed for my personal "pantry cookbook" which I am including in my Proverbs 31 Preparedness Binder! No butter, eggs or milk is required in this easiest ever recipe. We also share the gluten-free alternative so you can have your cake and eat it too! It is inspired by the famous Great Depression "wacky" cake recipe. This cake is so moist and best of all, it is very frugal and a great way to use up aged bananas!

Ingredients:

• 3 c. flour (or gluten-free flour blend)
• 1 1/2 c. sugar (you may be able to get away with 1 1/4 c. if you want to reduce your sugar intake)
• 2 tsp. baking soda (3 tsp. if using gluten-free flour blend)
• 1/2 tsp. salt 
• 1 tsp. cinnamon
• Approx. 3 - 4 over-ripe bananas
• 1/2 c. + 1 tbsp. oil (we use sunflower)
• 1/2 c. cold water
• 2 tbsp. white vinegar (use apple cider vinegar for gluten-free cake)

Preheat oven to 350 degrees Fahrenheit. 

Mix the flour, sugar, baking soda, salt and cinnamon together in an "un-greased" 9 by 13 inch pan.

Gently stir the dry ingredients inside the pan until they are somewhat blended.

Puree or finely mash together (in a separate bowl) the bananas and water (I used our Nutribullet for quick work).

Add the banana and water mixture, the oil and the vinegar to the pan. Stir the batter directly in the pan until combined. 

Make sure the batter is even and smooth across the top when you are finished mixing it.

Bake at 350 degrees Fahrenheit for 30 - 35 minutes (it is finished when a toothpick inserted inside the center comes out clean). 

The banana cake will be quite golden brown when finished but nice and moist on the inside!

Cool on a wire rack before serving and/or frosting. 

Now is the hard part! I immediately felt that banana cake required a cream cheese frosting (yes, I know, this no longer makes it dairy-free or frugal) while the frosting connoisseur (my daughter) was adamant that it required chocolate. Such tumult in the home! :) Because she offered to prepare the frosting, she won. And I must say she may be on to something... What do you think? If I had a choice, I would probably have a piece of each!

You will find our printable recipe HERE . 

All the fine print. This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Good Morning Mondays,  The Scoop, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop,  Wow Us Wednesdays,  Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, Awesome Life Friday Link Up and Create, Bake, Grow & Gather. Thank you lovely ladies for hosting these. This post may contain affiliate links (which are merchant links that help to support this site at no additional cost to you if you purchase an item through them).

Old Fashioned Pantry Pie Crust Mix (No Butter, Eggs or Milk) ~ A Patty-Pan Printable Recipe Kit

"I am baking it in a pie-dish— a pie-dish with a pink rim.

You never tasted anything so good!"

~ Beatrix Potter, The Tale of the Pie and the Patty Pan

Welcome to another edition of Fun Friday with Beatrix Potter featuring The Tale of the Pie and the Patty-Pan! Today I wanted to share an old fashioned recipe from dear Ribby! It is an oil crust pastry which is made from ingredients found exclusively in the pantry. I believe she got it from her great-grandmother who used this easy, frugal recipe during the Depression Era. 

"But she thought a great deal about Ribby's pie,

and she read Ribby's letter over and over again."

~ Beatrix Potter, The Tale of the Pie and the Patty Pan

Dear Ribby liked to make things convenient and places a few jars of make-ahead crust mixes in her pantry. She noticed that if half of the work was done (and it only took minutes!), it made the pie-making process so very simple and she was apt to make more of them for her loved ones! You can fill them up with so many different foods and you have an instant feast when served inside a pastry shell! For meal making inspiration, there is the classic chicken pot pies and quiches. For desserts, the sky is the limit with peaches, apples, pumpkins, you name it!

It is especially easy with Ribby's printable recipe kit which includes the directions, jar labels and instruction labels. This is such a fun way to fill your pantry shelves! She told me she enjoys preparing these little projects. What an industrious feline after my own heart!

"She peeped again into the bottom oven,

the pie had become a lovely brown,

and it was steaming hot."

~ Beatrix Potter, The Tale of the Pie and the Patty Pan

To Make the Mix:

Place inside a pint-sized jar the following ingredients:

• 1 1/2 c. all-purpose flour *

• 1 dash of salt

• 1 tbsp. sugar (reduce the sugar by half when serving a savory dish)

Place lid firmly back on jar and give it a good shake for a final blend. The mix is now complete. Simply label and attach the following directions to the mix. In order to be an ink saver, when the mix is used up, simply wipe out the jar with a clean towel and place it back in the pantry until ready to refill again (so as not to disturb the labels).

* We have made this with a gluten-free flour blend but the dough is harder to handle and breaks easy. I end up pressing it directly into the pie plate once it is somewhat rolled out.

"When she came back, she peeped into the bottom oven;

the pie looked very comfortable."

~ Beatrix Potter, The Tale of the Pie and the Patty Pan

"Such lovely pie-crust; and I put in a little tin patty-pan to hold up the crust;

and I made a hole in the middle with a fork to let out the steam..."

~ Beatrix Potter, The Tale of the Pie and the Patty Pan

To Make the Pie:

1. Place the dry ingredients (or the mix-in-a-jar) in a mixing bowl and stir (Ribby prefers using a wooden spoon).

2. Add 1/2 c. oil. Mix again with the spoon until it looks almost mixed in (like fig. 2 above).

3. Add 1/4 c. water and knead until just blended in (Ribby uses her paws hands). Shape dough into disc. 

4. Roll out your dough into a circle shape by placing the disc between two sheets of plastic wrap.

5. Remove top plastic sheet, invert the dough into the pie pan (as pictured) and fit the crust snugly inside. Remove other top piece of plastic wrap and crimp your edges. Your pie is ready to fill!

This recipe works well with "baked and filled" pies such as apple, peach and pumpkin. If making it for cream pies or fresh fruit pies, since the dough is softer, it will puff up in the bottom if baking unfilled. However, you can remedy that somewhat by poking holes in the bottom of the crust with a fork prior to baking it and also by filling the shell with pie weights during the baking process.

Final Notes:

This recipe is for one crust.

To make a double crusted pie mix -- double the ingredients and place them in a quart jar.

Depending on the sugar amount you use in the mix, you may wish to write down either "savory" or "sweet" on the lid.

You will find the Patty-Pan Printable Recipe Kit HERE.

Thank you for taking the time to visit! Other posts shared thus far in the "patty-pan" spring series include a printable coloring book, printable gift tags, printable recipe sheets and quaint cottage homemaking musings and music. Have a lovely weekend!

All the fine print. This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Good Morning Mondays,  The Scoop, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop,  Wow Us Wednesdays,  Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, Awesome Life Friday Link Up and Create, Bake, Grow & Gather. Thank you lovely ladies for hosting these. This post may contain affiliate links (which are merchant links that help to support this site at no additional cost to you if you purchase an item through them). 

Carrot Crazy Cake (No Butter, Eggs, Milk or Mess) ~ Inspired by the Depression Era Recipe (aka Wacky Cake) w/ GF Option

"Vegetables are a must on a diet.

I suggest carrot cake, zucchini bread, and pumpkin pie."

~ Jim Davis

I hope you enjoy this first recipe I developed for a spring carrot cake for my pantry cookbook. It is inspired by the famous Great Depression "wacky" cake recipe and my desire to be able to cook strictly from basic food storage as a part of our preparedness series (remember I had challenged myself here)! This particular creation belongs to the "spring garden" pantry chapter as it includes ingredients exclusively from the pantry and garden. No refrigerated items required. It is so moist-- you will be amazed at how delicious an inexpensive recipe like this can be! Plus, there is less mess as this cake is made straight in the pan!

When would you make this recipe?

When you run out of eggs...
When you run out of butter...
When you run out of milk...
When you are serving a vegan, when you are serving someone with dairy allergies, when you need a no-fail and frugal dessert recipe, when all you have is what is in the pantry and garden, when you crave carrot cake...

Dry Ingredients:

• 1 1/2 c. + 2 tbsp. flour  (all purpose or gluten-free flour blend)
• 3/4 c. white sugar
• 1/4 c. brown sugar
• 3/4 tsp. cinnamon *
• 1/4 tsp. nutmeg *
• 1 pinch of cloves *
• 1 tsp. baking soda (use 1 1/2 tsp. is using gluten-free flour blend)
• 1/2 tsp. salt

Wet Ingredients:

• 5 tbsp. vegetable oil (we use sunflower)
• 1 tsp. white vinegar (use apple cider vinegar for gluten-free version)
• 1 tsp. vanilla extract
• 1 c. water
• 1 1/2 c. shredded carrots

***Note: If you don't have the individual spices, try replacing the cinnamon, nutmeg and cloves with 1 tsp. of pumpkin pie spice.

Preheat oven to 350 degrees Fahrenheit. Grease an 8 by 8 inch square baking pan.

Measure out and stir all the dry ingredients together in your prepared baking pan.



Make three wells in the baking pan (making sure one is large enough to contain the oil).



Pour the oil into the largest well and the vinegar and vanilla separately into the other impressions. 

Pour water over all the contents, add the shredded carrots and carefully mix your ingredients until combined and smooth. Good thing we don't judge the taste of cakes by the looks of the batter for this will surely frighten you off! 

Bake for 35 - 40 minutes (it is finished when a toothpick inserted inside the center comes out clean).

Cool on wire rack. Once it is completely cooled, you may frost it. 

Cream cheese frosting is the classic choice for carrot cake. If we don't have cream cheese, we will use a plain vanilla buttercream frosting (but omit 1 cup of powdered sugar) for a nice and buttery topping that compliments the cake well. If you are trying to use what is in the pantry, prepare a plain icing* with powdered sugar, vanilla and water (or canned coconut milk, etc). This will seem more luxurious if you cut each piece of cake and drizzle the icing on separately, allowing it to overflow onto the sides.

* Mix 1 c. powdered sugar, 1/2 tsp. vanilla and 1 - 2 tbsp. milk (or water), 1 tablespoon at a time, until drizzle-able (mixture will thicken slightly as it sets).

Future note: If you were to have me over for carrot cake, I prefer mine chilled and with a cup of coffee :)

Recipe can be doubled -- simply use a 9 by 13 inch pan.

You will find our printable recipe HERE.

All the fine print. This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Good Morning Mondays,  The Scoop, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop,  Wow Us Wednesdays,  Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, Awesome Life Friday Link Up and Create, Bake, Grow & Gather. Thank you lovely ladies for hosting these. This post may contain affiliate links (which are merchant links that help to support this site at no additional cost to you if you purchase an item through them). Vegan, Dairy-Free Carrot Cake Recipe.

Oatmeal Jam Bar Mix-in-a-Jar ~ Free Printable Recipe Kit

"As they gathered about the table, Mrs. March said,

with a particularly happy face,

"I've got a treat for you after supper."
A quick, bright smile went round like a streak of sunshine."

~ Louisa May Alcott, Little Women

Do you ever stare at the rows of jams and jellies in your pantry and get discouraged that you have not used them up? Here is one of our favorite ways to enjoy a health"ier" sweet treat while utilizing some common pantry ingredients. So, next time you find yourself in a "jam", throw together these simple dessert bars! They can even double as breakfast bars on some special day! 

I prefer to prepare batches as pre-made pantry mixes. This can be quickly accomplished while you have out all the ingredients! It is especially simple with our recipe kit which includes the directions, jar labels and instruction labels. I like to make up six jars at a time but larger families may want to make a few more. 

To Make the Mix ~

Place inside a quart-sized jar the following ingredients:

• 1 1/2 c. all-purpose flour * (or gluten-free flour blend)
• 1 1/2 c. oatmeal (press mixture down after adding oatmeal to make room in jar)
• 1/2 c. packed brown sugar  (or coconut sugar, muscovado sugar, etc.)
• 1 tsp. salt  (we use sea or Himalayan pink salt)
• 1 tsp. baking powder 
• 1/4 tsp. baking soda 
• 1/4 c. chia seeds (optional) * I include these for the added crunch, fiber, antioxidants, protein and amino acids, essential minerals and vitamins A, B and E. Unfortunately, I think most of the essential fatty acids are destroyed in the baking process. 
• 1/2 tsp. cinnamon (optional)

* Variation: You can also use 3/4 c. whole wheat flour and 3/4 c. regular flour for a healthier blend. However, due to the shelf life of whole-wheat flour, the mix would only keep for 6-months. With the white flour it will keep for 1 year.

Once ingredients are added, place the lid firmly back on the jar and give it a good shake. The mix is now complete. Simply label and attach directions to the jars (our printable is shared at the bottom of this post).

To Prepare the Oatmeal Jam Bars ~

Preheat your oven to 350°F. Grease a 9-inch square baking dish.

Dump the homemade mix into a medium-sized mixing bowl and add:

• 3/4 c. coconut oil (melted) *

* Variation: You can substitute the coconut oil for the same amount of cubed, cold, unsalted butter. Just scatter the pieces of butter over the flour mixture and cut in the butter with a pastry cutter until the mixture is moist and crumbly.



Stir ingredients together until moist and crumbly.

• Measure 2 loose cups of the mixture and press it into the bottom of the greased pan. Smear 1/2 cup of jam/jelly gently across the top. Sprinkle the remaining crumb mixture evenly over the jam layer and press down carefully until the crumble is somewhat firm. Bake until the top is golden brown for approx. 35 to 40 minutes. Let cool completely in the pan on a rack and then cut into bars. Refrigerate for a firmer bar.

OR

* Variation (for a thinner bar): Add 2 loose cups of the mixture and press it into the bottom of a greased 9 by 12-inch pan. Smear 1 cup of jam/jelly gently across the top. Sprinkle the remaining crumb mixture evenly over the jam layer and press down carefully until crumble is somewhat firm. Bake until the top is golden brown for approx. 35 to 40 minutes. Let cool completely in the pan on a rack and then cut into bars. Refrigerate for a firmer bar.

The nice thing about making your own mixes is that you can control the quality of ingredients and avoid all the artificial additions. Instead of iodized table salt, we are able to use the healthy sea or pink salts. Instead of baking powder laden with cancer-causing aluminum, we can choose the "clean" version. Instead of bleached sugar, we are able to use a more natural version of sweetener. It is a win-win and a wonderful way to build up your pantry!

HERE is our printable recipe kit (you may also want to add it to your recipe book). Do you like to do these kinds of make-ahead projects? I adore them!

P.S. This recipe will also be featured in our upcoming "food storage/pantry" cookbook as I have been doing my own homework to find recipes made directly with shelf stable foods from the pantry. I hope you enjoy it!

You may also be interested in our other printable recipe kits for:

Cornbread Mix-in-a-Jar

GF Pizza Crust Mix-in-a-Jar
Oatmeal Muffin Mix-in-a-Jar
Savory Herb Butter Dinner "Roll" Muffin Mix-in-a-Jar

All the fine print. This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Make Your Home Sing Monday, Good Morning Mondays,  The Scoop, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop,  Wow Us Wednesdays,  Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, Awesome Life Friday Link Up and Shabbilicious Friday. Thank you lovely ladies for hosting these. This post may contain affiliate links (which are merchant links that help to support this site at no additional cost to you if you purchase an item through them).  Recipe was slightly adapted from here.