Old time recipes

I thought I’d add some old time recipes that my mother, grandmother, and aunt used to make.  I still use these recipes today, although I don’t bake as much anymore.

If you have recipes to share, please join in.

This one is called Soggy Bread.  The story behind this is when my dad was driving truck and didn’t get home on schedule because of some kind of unforeseen complication with loading or unloading, layovers, snow storms, whatever, we would run out of cereal.  This is what we ate in place of cereal until he got home. Mommy didn’t drive.

Toast two slices of bread as light or dark as you like

Break up into pieces in a bowl

A cup of coffee with cream and sugar and pour over the toast.  Sometimes I’d add cinnamon.

Might not sound good, but it was good when you were out of cereal. 🙂


Applesauce cake

1/2 cup butter or margarine

1 cup of brown sugar-I use the Splenda kind.

1/2 cup of milk

2 cups of flour

1/2 tsp. salt

1 tsp. of cinnamon

2 tsp. baking powder

1 cup applesauce

Mix butter and sugar together.  Add milk. Then stir in the applesauce and mix well.  Add the flour, salt, cinnamon, and baking powder.  Stir until well mixed.  Bake in a 350 degree oven for 30 to 45 minutes, or until done.

This cake is moist and very good.


This was my friend Betty’s Old Fashioned Spice Cake.  She was the best cook I knew.

1 can 13 oz. carnation milk. 1 1/3 cups

1 tsp and 1 tbs. vinegar

2 1/2 cups flour

1 cup of sugar

1 cup of raisins if desired

3/4 cup firmly packed brown sugar

2/3 cup oil or shortening

1 tsp. baking soda

1 tsp. salt

3/4 tsp. each ground cinnamon and allspice.  (I just used the cinnamon)

3 eggs

2 tbs. miracle whip

Add vinegar to milk to sour the milk.  Mix all dry ingredients together, then add oil or shortening, then add milk and mix well.  Bake at 350 degrees for 30-40 minutes until golden brown on top or insert a fork and it comes out clean.


My dad’s peanut butter icing.  Really good over chocolate cake.

1 box of Swiss Chocolate cake mix

Bake as directed.


Icing. Note: he never measured and I don’t either.  You will know when you have the right consistency.

Powdered sugar

Peanut butter


1 tsp. of vanilla

Enough milk to make it as thin or thick as you like.  I usually only have to use two to three tsps. or so.

Mix powdered sugar, peanut butter, butter, milk, and vanilla until smooth and creamy.  Frost cake.


I always made this for my family at Christmas.

1 yellow or white cake Mix. Mix as directed.

Add a tbsp. of cherry extract ( or more if you want more flavoring.}

Bake as directed. Let cool.

Top the cake with 1 Can of Cherry pie filling. (I’ve also used peach pie filling at other times too.}

Ice with cool whip and decorate with maraschino cherries.

Keep in fridge.

Note: I’ve used a bunt cake pan to make at times too. When you remove the cake from the bunt pan, let cool, fill the hole in the middle of the cake with the cherry pie filling. Ice cake with cool whip, place maraschino cherries around the top.




Happy baking and if you have any recipes to share, just place in the comment section.

Blessings to all.