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Blueberry Surprise

1 Angelfood Cake- ready made
1 large package Vanilla Pudding -Instant or 2 small
2- cups Milk
1 cup sour cream
Cool Whip or store brand whipped topping
1 can Blueberry Pie Filling or Cherry Pie Filling

Crumble cake in bottom of 9"x 13" pan or the container of your choice.
It should be able to go in refrigerator.
Mix milk, sour cream and pudding mix in bowl
then pour over crumbled cake layer.
When the cake and pudding has set up
(chill in refrigerator for a few minutes)
Make another layer with the whipped topping.
The final layer is the Blueberry Pie Filling,
you can also use Cherry Pie Filling and
put them each on half of top layer for a
dual dessert.


1 Cup Peanut Butter ~1 Egg beaten~1Cup Sugar

Mix all three ingredients together well.
Let stand at room temperature for a full five minutes.
Roll into small balls the size of a quarter and place on ungreased cookie sheet.
Do not flatten. Bake at 350 for 8-10 minutes or until light brown on bottom.

Molasses Cookies

( no eggs, butter, sugar or milk which were rationed)

3 cups sifted flour ~ 2 tsps baking powder ~ 1 tsp salt
1 tsp ginger ~ 1 cup molasses ~ 1/2 cup shortening ~ 1/2 tsp soda    
Sift flour once, measure, add baking powder, salt and ginger and sift again.
Heat molasses, remover from fire; add shortening and soda. 
Add flour gradually, mixing well.  Chill.
Form dough into balls the size of walnuts. 
Place on greased baking sheet.
Press each ball flat with flat bottom of glass which has been covered with damp cloth.
Bake in moderate oven 15 minutes.
(Moderate in those times is our 350 degrees now). 
Remove from pan carefully. 
Cool.  Store in cooky jar.    
Makes 41/2 dozen cookies.

Depression Cake

2 cups sugar ~ 2 cups strong coffee, water or apple juice
1/2 cup shortening ~ 2 cups dark raisins or diced pitted prunes
1 medium apple, peeled and diced
2 cups unsifted flour ~ 1 tsp baking soda
2 tsps baking powder ~ 1 tsp ground cinnamon
1 tsp ground allspice ~ 1 tsp ground cloves ~ 1 tsp ground nutmeg
1 cup chopped walnuts, almond or pecans

In a medium saucepan simmer sugar, coffee, shortening, raisins
and apple together for 10 minutes. Stirring occasionally, cool 10 minutes.

In a large bowl mix together flour, baking soda, baking powder,
all the spices and nuts. Poor cooled sugar-raisin mixture into
dry ingredients and mix well.
Pour batter into greased 13x9x2 in pan and bake in pre-heated
oven at 350 degrees for 25 to 30 minutes or until center of cake
springs back when lightly pressed with fingers.

Cut into squares when cool. This is a moist cake that keeps well
and can be frozen.
This is a recipe from the Depression Days of the 30's it contains no eggs.

This recipe has been handed down from my grandmother, to my mother and then to me. 
This is a recipe from the Depression days of the 30's,
it contains no eggs, butter or milk which were rationed among other things.

Japanese Fruit Pie

1 stick margarine (melted)
1 cup sugar
2 eggs (beaten)
1/2 cup chopped dates
1/2 cup coconut
1/2 cup pecan halves
1/2 tsp. vinegar
1/2 tsp. vanilla

Melt margarine, mix with sugar. Coat dates in beaten eggs and add to sugar.
Add remaining ingredients and mix well.
Pour into un-baked pie shell.
Bake 40-50 minutes at 300 degrees.

(submitted by Alma's daughter,Cindi Morrow.)

Cherry Delight

One 8oz. package of Cream Cheese
1 box Vanilla Wafers
2 Tablespoons milk
3/4/ cup sugar
One package Dream Whip
One can Stokely's Cherry Pie filling (sweetened a little)

Line 10" glass dish with vanilla wafers.
Blend together cream cheese, sugar and milk.
Beat one package Dream Whip according to directions on package.
Combine Cream Cheese mixture and Dream Whip mixture.
Spread over top of Vanilla wafers.
(save about a cup of mixture to decorate top of the pie.)
Spread Cherry Pie Filling on top of Cream Cheese mixture.
Decorate top by adding Tablespoons of cream cheese mixture
about every couple of inches around pie, put a cherry in center of each mound.

Buttermilk Pie

1/2 cup margarine, softened
1 cup sugar
2 Tablespoons self rising flour
dash of salt
3 eggs
1 cup buttermilk
1 teaspoon vanilla
8" unbaked pie crust

Preheat oven 325 degrees.
Cream butter and sugar until light and fluffy.
Mix in flour and salt. Add eggs, well beaten.
Add buttermilk and vanilla and continue beating until well mixed.
Pour into pie shell.
Bake 50 minutes.

Chocolate Pie

3/4 cup sugar
6 Tablespoons flour
3 Tablespoons Cocoa
2 cups milk
3 egg yolks
1 Tablespoon margarine
1/3 tsp. Vanilla
One cooked pie shell

Combine sugar, cocoa and flour in saucepan.
Add milk, cook over medium heat until very hot. Add egg yolks.
Cook until mixture thickens. Add margarine and vanilla.
Let cool and pour into cooked shell.


Beat 3 egg whites until fluffy.

Add 1/4 tsp. cream of tartar and 6 Tablespoons sugar.

Beat until mixture stands in peaks. Put in oven and brown lightly.

(My secret for meringue)

Preheat oven 450 degrees. Then turn oven off and put the pie in.

Watching carefully so it doesn't get too brown.

Also, bring the meringue all the way to the edge of the crust.

The above recipes are Alma Casteels

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