An oldie, but a goodie. Originally a popular depression era cake, now converted for the Zpoc lol. Makes one 8 or 9 inch cake, but can be doubled for a regular 9X13.
1 1/2 C. self rising flour (for all purpose flour, add 1/2 tsp. baking soda)
1 Cup granulated sugar
1/2 tsp. salt
1 tsp white vinegar
5 tbsp. vegetable oil
1 cup water
- Preheat oven to 350 degrees.
- Grease your pan(s)
- Mix flour, sugar, and salt together in a bowl. Add cocoa if you’re making a chocolate cake (about 3 tbsp).
- Make three depressions in the mix. In one little depression, add vinegar, in another add vanilla, and in another add vegetable oil.
- Pour water over all of it.
- Mix it together, beat well, pour into prepared pan.
- Bake for about 35 minutes.
Easy Three Egg Frosting (though probably not the easiest during a zpoc unless you have eggs):
3 egg whites
1/8 tbsp. cream of tartar
1 1/2 cups granulated sugar
a dash of vanilla extract or any other flavored extract.
*Mix all this stuff up and then beat the snot out of it with a mixer until stiff peaks form. It’s almost like marshmallow cream, but will usually be thicker, depending on how long you mix it. But, it’s really awesome in a pinch and great for birthday cakes!
Yesterday, while figuring out what to make for dinner, I sort of made up my own recipe for Taco Meatloaf. I had no idea it was actually a thing until after I’d already made it and googled. My recipe isn’t so far off from the others I found, but I was smart enough to write down how I did it while I was cooking. Here is my recipe:
2 lbs. ground beef
1/2 cup ketchup
1/2 cup mild salsa
diced green pepper
1 tsp. garlic salt
dash of pepper
2 packets taco seasoning
31 (or about) smashed saltines (but you can use whatever you usually do)
several slices of cheese, shredded cheese, or whatever cheeses you like (or a combination of)
- Beat eggs together. Add salsa, ketchup, diced onion, green pepper, taco seasoning. Mix well.
- Add crackers (or whatever you use) and mix.
- Add thawed ground beef. Mix well by hand.
- In a large baking dish, shape mixture into a loaf.
- Bake on 350 until done (about an hour or so).
- Remove from oven. If you use cheese slices, fold them into triangles, tear apart, and arrange over the loaf. If you use shredded cheese, cover the loaf in shredded cheese. Pretty self explanatory lol.
- Return to oven until cheese melts.
- Remove from oven again, cut, serve.
SERVE WITH– Salsa, extra cheese, sour cream soft taco shells (can be made into a neat sandwich), refried beans.
**Also, you can add pepperoni, olives, extra onions, or anything you would eat with tacos.**
Sometimes I need chocolate in order to write, so I do believe this post is very much relevant to writing and is, therefore, perfectly acceptable to post in a writing blog. That being said, here goes. . .
Chocolate is a very, very important part of a writer’s life.
- 2/3 cup butter, softened
- 1 cup sugar
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup buttermilk or sour milk
- additional sugar for dusting cookies once they’re done
1. Cream butter and sugar together. Add egg and vanilla, blend well. Next, blend in cocoa, buttermilk, salt, and flour, alternating little bits of each one until it’s all blended well.
2. Prepare your cookie sheet (I use PAM…it’s so much easier than anything else). Drop cookies with a ladle or an ice cream scoop about 2 inches apart. I would only do about 1/4 cup of batter per cookie or less.
3. Bake on 35o until you can touch the top and it springs back. Probably about 12 minutes. I don’t know–I never measure ingredients and I never watch the clock, either lol. THESE ingredients came from my handwritten cookbook, though, so your measurements are safe.
4. When the cookies are done, let them cool a few minutes before you even think about taking them off the pan. While they’re still warm, dust with regular sugar. Once they’ve cooled, you’ve got some really awesome cookies!
NOTE– these cookies are almost like little mini-cakes. 😀