Vintage Desserts From Hard Times

1. Old-Fashioned Rice Pudding
2. Poor Man's Cake (No Eggs, No Milk, No Butter)
3. Depression-Era Apple Crisp

Old-Fashioned Rice Pudding

Serves: 4-6
Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients:

• 1/2 cup uncooked white rice
• 2 cups milk
• 1/4 cup sugar
• 1/2 tsp cinnamon (pantry staple)
• 1/2 tsp vanilla extract (optional, pantry staple)
• Pinch of salt

Instructions:

1. In a saucepan, combine rice, milk, sugar, cinnamon, and salt.
2. Bring to a simmer over medium heat. Stir often to prevent sticking.
3. Cook for 25–30 minutes, or until rice is tender and mixture is creamy.
4. Stir in vanilla (if using) and let cool slightly before serving.

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Poor Man’s Cake (No Eggs, No Milk, No Butter)

Serves: 8
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:

• 1 cup raisins
• 1 cup water
• 1/2 cup brown sugar
• 1/4 cup oil
• 1 tsp cinnamon, 1/2 tsp nutmeg, pinch of salt (pantry staples)
• 1 tsp baking soda + 1 1/2 cups flour (pantry staples)

Instructions:

1. In a saucepan, boil raisins, water, sugar, oil, and spices for 5 minutes. Cool slightly.
2. Add flour and baking soda, mix well.
3. Pour into a greased 8x8" pan.
4. Bake at 350°F for 30–35 minutes. Serve plain or dusted with powdered sugar.

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Depression-Era Apple Crisp

Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

• 4 apples, peeled and sliced
• 1/2 cup oats
• 1/3 cup flour
• 1/3 cup brown sugar
• 1/4 cup butter or margarine
• 1 tsp cinnamon (pantry staple)

Instructions:

1. Preheat oven to 350°F. Place sliced apples in a greased baking dish.
2. In a bowl, mix oats, flour, brown sugar, and cinnamon. Cut in butter until crumbly.
3. Sprinkle topping over apples.
4. Bake 30 minutes, or until apples are soft and topping is golden.

From Hard Times to Hearty Meals: 3 Great Depression Recipes That Still Satisfy

During the Great Depression, families across America learned to stretch every ingredient and make the most of what they had. These humble, hearty recipes—like crispy potato cakes, filling Hoover stew, and simple eggless peanut butter cookies—are a testament to creativity in the kitchen during hard times. Today, they still bring comfort, flavor, and a little piece of history to the table.

Potato Cakes (a.k.a. Depression Potato Patties)

Serves: 4
Prep Time: 10 minutes
Cook Time: 10–15 minutes

Ingredients:

• 2 cups leftover mashed potatoes
• 1 egg
• 1/4 cup flour
• 1/4 cup finely chopped onion (optional)
• Salt and pepper to taste
• Butter or oil for frying (pantry staple)

Instructions:

1. Mix mashed potatoes, egg, flour, onion (if using), salt, and pepper in a bowl.
2. Form into small patties.
3. Heat butter or oil in a skillet over medium heat.
4. Fry patties for 3–5 minutes per side, or until golden brown.
5. Serve warm with applesauce or a dollop of sour cream if available.

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Depression-Era Eggless Peanut Butter Cookies

Serves: About 20 cookies
Prep Time: 10 minutes
Cook Time: 10–12 minutes

Ingredients:

• 1 cup peanut butter
• 1 cup sugar
• 1/4 cup water
• 1 tsp baking soda (pantry staple)
• 1 tsp vanilla extract (optional, pantry staple)

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix all ingredients until smooth.
3. Drop spoonfuls onto a baking sheet. Flatten slightly with a fork.
4. Bake 10–12 minutes or until lightly browned.
5. Let cool before removing from the tray—they firm up as they cool.

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Hoover Stew (Budget Pasta Stew)

Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 2 cups elbow macaroni
• 1 can diced tomatoes
• 1 cup sliced hot dogs
• 1/2 cup corn (fresh, canned, or frozen)
• 1/2 onion, chopped
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a pot, sauté onion until soft.
3. Add tomatoes, hot dogs, corn, salt, and pepper. Simmer for 10 minutes.
4. Stir in the cooked pasta and heat through.
5. Serve warm. Optional: top with a sprinkle of cheese if available.

Sneaky Veggies, Happy Kids: 3 Recipes They’ll Love

1. Mac and Cheese with Hidden Veggies
2. Mini Meatloaf Muffins with Veggies
3. Hidden Veggie Pizza Quesadillas

Mac and Cheese with Hidden Veggies

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 1 box of elbow macaroni or pasta of choice
• 2 cups shredded cheddar cheese
• 2 cups milk
• 2 tbsp butter (pantry staple)
• 2 tbsp flour (pantry staple)
• 1/2 cup pureed carrots or cauliflower
• Salt, pepper, paprika to taste

Instructions:

1. Cook macaroni according to package directions. Drain and set aside.
2. In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute to form a roux.
3. Slowly add milk while whisking until the mixture thickens.
4. Stir in cheddar cheese until melted, then add pureed veggies. Season to taste.
5. Combine with cooked pasta and serve warm.

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Mini Meatloaf Muffins with Veggies

Serves: 6 (12 mini meatloaves)
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

• 1 lb ground beef or turkey
• 1/2 cup finely grated zucchini or carrot
• 1/4 cup finely chopped spinach (optional)
• 1/2 onion, finely chopped
• 1 egg
• 1/2 cup breadcrumbs
• 2 tbsp ketchup + extra for topping (pantry staple)
• 1 tsp garlic powder, salt, pepper (pantry staples)

Instructions:

1. Preheat oven to 375°F. Lightly grease a muffin tin.
2. In a large bowl, combine all ingredients (except extra ketchup). Mix well.
3. Divide the mixture evenly into 12 muffin cups.
4. Top each with a small dollop of ketchup.
5. Bake for 25 minutes or until internal temp reaches 165°F.
6. Let rest 5 minutes before serving. Great with mashed potatoes or a side salad.

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Hidden Veggie Pizza Quesadillas

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:

• 4 large flour tortillas
• 1 cup shredded mozzarella cheese
• 1/2 cup finely chopped spinach or kale
• 1/4 cup finely grated carrot or zucchini
• 1/4 cup finely chopped mushrooms or bell pepper
• 1/2 cup pizza sauce
• 1 tsp Italian seasoning (pantry staple)
• Olive oil or butter for greasing the pan (pantry staple)

Instructions:

1. Heat a skillet over medium heat and lightly grease with oil or butter.
2. Lay one tortilla in the pan. Spread a thin layer of pizza sauce on half of it.
3. Sprinkle on cheese and all finely chopped veggies. Add a dash of Italian seasoning.
4. Fold the tortilla in half and press gently.
5. Cook 2–3 minutes per side, or until golden and cheese is melted.
6. Slice into wedges and serve with extra sauce for dipping.

Discovering His Gift

I knew my son was advanced when he rolled from his stomach to his back at just one month old.  I remember it well.  I was trying to get him to do tummy time (he hated it), so I put him on my two-inch-thick foam mattress.  He still didn’t like it and just decided to turn over.  Even given that amazing feat, it wasn’t until 17 months later that I realized how extraordinary he really was.

Local Nature Center

We were at the local Nature Center, he loved the large snakes.  The bigger the better.  You could feel the excitement coming out of him, yet he was calm so he wouldn’t scare the snakes or hurt their ears.

I was pointing to and reading the sign about the African House Snake.  I wasn’t sure he was paying attention.  I figured details like how long they grew and where they come from would go right over his head.  I moved on to the next sign in the group, not knowing that in a few seconds, my son would astound me.

His smiling face turned serious.  He was looking at the African House Snake sign and then pointed to it.

His tiny finger was steady as it pointed to the letter A on the snake exhibit’s sign.  Then he looked at me, smiled, and said, “A, ahh.”  He was so sure and proud.  It took me a few seconds to realize what had just happened.

My little baby, 18 months old, had not only started recognizing letters but their sounds as well. I couldn’t believe it.  I tried getting him to say it on camera, but the little stinker just smiled at me and shook his head no.  He was done with the snakes and wanted to go get some food.

Sitting, Standing, & Crawling

There had been other times when I knew he was different.  At four months old, while playing with the large activity center, he pulled himself up from sitting to standing.  Imagine my surprise when, instead of shaking the activity center, he stood up.

He was a bit slow to crawl.  The butt-shuffle was his preferred method of movement.  Then, one day, he wanted a toy off his shelf and I wouldn’t get it for him.  He butt-shuffled over and couldn’t quite reach it.  I’m sure you can guess what happened next.  My little wonder stood up to get the toy.  Then he proceeded to walk the three steps over to me and gave it to me.

His smile was the biggest I had ever seen.  He was so proud of himself.  It was in these moments I knew he would be advanced but nothing prepared me for him identifying the letter A and its sound.

Having Questions

I went from amazement to excitement in the span of a few days.  Then came the fear and self-doubt.  What was I going to do with this amazing child?  Could I be everything he needs me to be?  Will I be able to provide what he needs to thrive at an advanced pace?

These were just a few of the questions running through my head.  I took some deep breaths and within a few weeks, the fear and most of the self-doubt went away.  I started to get excited.

What would he become?  It's something I still ask myself almost every day.  Since he was two years old, he would say that he was going to go to the moon.  Then, around four years old, he changed it to he was going to go to the moon and build stuff.  

In The Here & Now

He is six years old now and his interest in space and science seems to be without bounds.  His favorite field trips are to NASA and the local Nature Center.  I don’t know if he is going to space but I do know that he is going to be amazing.

It’s still hard to believe sometimes that he started to read before he was two years old.  That’s what learning your letter sounds is.  It changed how I parent him.

I’ve learned to look at where he is and not the traditional views of where he should be.  I am so grateful that I get to be his mom and help him become whoever he will become.

Feeding a Family on a Tight Budget: Delicious Meals for About $10

1.  Slow Cooker Chili with Cornbread
2.  One-Pot Pasta Primavera
3.  Loaded Bake Potato

Slow Cooker Chili with Cornbread

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 4-6 hours (slow cooker)

Chili Ingredients:

• 1 lb ground beef or turkey ($4)
• 1 can kidney beans, drained and rinsed ($1)
• 1 can black beans, drained and rinsed ($1)
• 1 can diced tomatoes with green chilies ($1.50)
• 1 small onion, diced ($0.50)
• 1 cup frozen corn ($1)
• 2 tbsp chili powder (pantry staple)
• 1 tsp cumin (pantry staple)
• 1 tsp smoked paprika (pantry staple)
• Salt and pepper to taste

Cornbread Ingredients:

• 1 box cornbread mix (e.g., Jiffy) ($1)
• 1 egg and 1/3 cup milk (as per cornbread mix instructions, ~$0.50)

Instructions:

1. In a skillet, brown the ground beef or turkey over medium heat. Drain any excess fat.
2. Add the meat to your slow cooker along with beans, tomatoes, onion, corn, and spices. Stir to combine.
3. Cover and cook on low for 6 hours or high for 4 hours.
4. Prepare the cornbread according to package instructions. Bake just before serving.
5. Serve chili in bowls with a side of warm cornbread. Optional toppings: shredded cheese, sour cream, or green onions.

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One-Pot Pasta Primavera

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 12 oz spaghetti or fettuccine ($1.50)
• 2 cups mixed vegetables (zucchini, bell peppers, broccoli, etc.) ($3)
• 3 cups vegetable broth ($1.50)
• 1 cup heavy cream ($1.50)
• 1/2 cup grated Parmesan cheese ($1)
• 2 cloves garlic, minced ($0.50)
• 2 tbsp olive oil (pantry staple)
• 1 tsp Italian seasoning (pantry staple)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
2. Add vegetable broth, heavy cream, Italian seasoning, salt, and pepper. Bring to a simmer.
3. Add the pasta and cook for 5 minutes. Stir occasionally to prevent sticking.
4. Add the mixed vegetables to the pot and continue to cook until the pasta is al dente and the vegetables are tender (about 5-7 minutes).
5. Stir in Parmesan cheese. Serve hot with additional cheese on top if desired.

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Loaded Baked Potato

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients:

• 4-6 large russet potatoes ($3)
• 1 cup shredded cheddar cheese ($1.50)
• 1/2 cup sour cream ($1)
• 1/2 cup cooked bacon bits ($2)
• 1/2 cup steamed broccoli ($1)
• 1/2 cup sliced green onions ($0.50)
• 1/4 cup butter ($0.50)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F. Scrub the potatoes and pierce each with a fork several times. Place directly on the oven rack and bake for 50-60 minutes or until tender.
2. Set up a toppings station with cheese, sour cream, bacon bits, broccoli, green onions, and butter.
3. Once the potatoes are cooked, split them open and let each person customize their potato with their favorite toppings.
4. Serve with a simple side salad for a complete meal.