WWII Oatmeal Cookies (with Honey)
[This one was from my Grandmother's cookbook and was probably from a news paper article. During the War, sugar was rationed by honey was not; I made this a few times in the late 1970's when doing a lot of honey based cooking. They are good, but different from the usual versions; you can use all honey or all maple syrup if that's what you have. Golden syrup (used over here instead of corn syrup) would probably would too; I would not use modern US corn syrup in this because of the High Fuctose content of most of it these days. But any syrup would probably work, possibly even warm and runny jam (in a pinch) - DC]
WWII Toll House Cookies
1 Cup Shortening (it was Wartime, butter was rationed)
3/4 cup strained honey (modern honey usually is already)
3/4 cup maple syrup
2 eggs beaten
1 tsp vanilla extract
shift together
2 1/2 cups flour
1 tsp salt
1 tsp soda
In the usual way, beat honey/syrup together with the fat (shortening, butter, lard etc).
Then add eggs and vanilla
Slowly add dry ingredients
Last step add 1 cup nuts and 27 oz of Nestles (or other) chocolate chips
Drop by tsp on greased cookie sheet
cook 350 F for 15 to 20 minutes
Recipe actually says, "makes 100 cookies" Maybe they made them each 1/4 tsp each or something? lol
This recipe also works well with raisins (in fact that's how I used to make it) instead of chips and can handle 1/3 to 1/2 whole wheat flour (I was making them in the 1970's...what can I say?)
Brer Rabitt Molassess Gingerbread
[Found this recipe that I cut out from an old package of Del Monte something or other. The label still has an address for "more free recipes" I think this dates to my first apartment in the 1970's and I'm guessing it came from a molasses jar (Brer Rabitt brand) or a flour bag. I must have liked it to have cut it out and kept it, though these days I'd probably use either butter of lard instead of the 1970's shortening. Though sometimes in Molasses cookie/gingerbread recipes I've noticed that using shortening or lard actually does improve texture (rather than just being "cheap" or what they used to think was "healthy). - DC]
My Best Gingerbread (Brer Rabitt Molasses) -circle 1980
1/2 cup shortening
3/4 cup sugar
1 egg
2 1/2 cups shifted flour
1 1/2 tsp baking soda
1tsp cinnamon
1tsp ground ginger
1/2 tsp ground clove
1/2 tsp salt
3/4 tsp Brer Rabbit Dark Molasses (use light for lighter cookie per recipe)
1 cup hot water
cream shortening and sugar, add egg; beat well. Shift together flour and other dry ingredients, then combine molasses and water. Add alternately with flour mixture to creamed mixture. Mix well.
Pour into greased 9 inch square pan.
Bake at 350 F for 50 to 60 minutes
Cool five minutes and remove from pan.
Can be served with shipped cream or powdered sugar. Variation: frost with white frosting and sprinkle with generously with coconut.
I condensed the directions just a bit, but otherwise this is pretty much as in on the label. I may make this in the next few days and report back on it.
Carob Brownies (from a 1970's carbob box)
[These days carob is harder to find in commercial products and its use is more limited to those of us who really can't eat much or any chocolate; but that's kind of sad. The problem really was that in the 1970's, carob was sold as a "health" version of chocolate, and not only do we now know that chocolate itself is very healthy (if you don't have an allergy like I do) and that while carob can be used in place of chocolate in many recipes; it does not in fact taste like it. It does however, have a very nice taste; and these brownies are pretty good. You can use 1/2 whole wheat flour and 1/2 white for a lighter version. Just white flour means you need to adjust the liquid a bit. The use of honey or Molasses makes them a good keeper for cooking from preps.- DC]
Carob Brownies - cica 1970 (from a carob box or leaflet)
2 eggs separated
1 cup honey or molasses
*1/3 cup corn oil
1 TBS Pero (or instant coffee) dissolved in 1/4 cup hot water
2 tsp vanilla
2 cups whole wheat pastry flour
1 cup carob powder
1 tsp sea salt
1 to 1 1/2 cups nuts
preheat oven to 350 F
Beat egg yolks and add sweetner, oil, Pero mixture, vanilla, mix well
Mix flour, carob, and salt, then pour wet ingredients into dry, mixing thoroughly.
Mix in nuts (if using)
Beat egg whites until stiff peaks form and fold into batter.
Pour into a lightly oiled 11 x 7 baking pan and bake for apx 45 minutes.
Copyright 1976 by Natural Recipies, 150 Barbara Rd, Waltham, MA 02154
*Note in the 1970's almost all "health" recipes used either oil or shortening, you can probably use melted butter or lard instead.
Also, the use of beaten egg whites was much more common as a way to raise baked goods, than it is today.
If I were making this now, I would probably add at least 1/2 tsp of baking soda or baking powder (soda if using molasses) just to lighten it up a little.
I remember these as being very dense and chewy, which is nice sometimes; but the entire whole wheat version with no baking soda or powder was too heavy for my taste and needed ice cream or something to make it edible.
Rolls or Coffee Cake - Ann Page All Purpose Flour
[Another scrap cut from the side of the bag and still in my recipe box from my first or second apartment (so dates from 1978-1982 ish) The bag was blue, red and white and said "All Purpose Flour" on it, I probably used this when first learning to bake bread, all those years ago...DC]
Rolls or coffeecake - Basic Beaten Batter
[makes 18 rolls or 2, 8 inch square or 2, 9 inch coffee cakes
3 1/4 Cups enriched Anne Page All Purpose Flour
1 Package Dry Yeast
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/4 cup oil
1 tsp salt
2 eggs
Stir together 1 cup flour and yeast. Heat milk, water, sugar, oil and salt over a low heat only until warm, stirring to blend. Add liquid ingredients to four-yeast mixture and beat until smooth about 2 minutes on medium spped of electric mixer or 300 strokes by hand. Blend in eggs. Add 1 cup flour and beat 1 minute on medium speed or 150 strokes by hand. Stir in more flour to make a thick batter.
Cover and let wise in a warm place (80 to 85 degrees) until light and bubbly about 1 hour.
Stir down
Shape dough into desired rolls or coffee cake.
Cover and rise in a warm place until doubled (about 30 minutes)
Bake in pre-heated oven 375 degrees for 25 to 25 minutes or until done.
Remove from pans immediately.
Some modern notes: this recipe is from the days when it was assumed that if you were baking bread products, you had some idea what you were doing. You need to add enough flour to make rolls, and this may mean kneading a bit more flour in after it sets the first time. Coffee cakes can be poured, so they would not need more flour and kneading unless they are way to runny.
Also, Coffee cakes really need a topping (not added in these instructions because the author figures the house-wife knows this already). You can get as simple as just spreading some butter with cinnamon and sugar before baking; or get fancy with sliced fruits, strusels, chopped nuts and even icing (after it cooks).
German Sweet Chocolate Cake
From my Aunt (appeared on Baker's Sweet Chocolate Package in 1958. I thought of my Aunt when I saw your OP and asked for her favorite.
German Sweet Chocolate Cake
1-4 ounce package Baker's German Sweet Chocolate
1/2 cup boiling water
2 1/2cups sifted Swans Down Cake Flour*
1 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 tsp vanilla
1 cup buttermilk
4 egg whites
*or use 2 1/4 cups sifted all-purpose flour
Melt chocolate in boiling water; cool. Sift flour with soda and salt. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Blend in vanilla and melted chocolate. Add flour mixture, alternately with the buttermilk, beating after each addition until smooth. Beat egg whites until they form stiff peaks; fold into batter. Pour batter into three 9-inch layer pans which have been lined on bottoms with paper. Bake at 350F for 30-35 minutes, until cake springs back when lightly pressed in the center. Cool cake in pans 15 minutes and remove to rack to cool. Spread filling and frosting between and on top of cake. Note: This delicate cake will have a flat slightly surgary top crust which tends to crack.
Coconut-Pecan Filling and Frosting
1 cup evaporated milk or heavy cream
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup butter or margarine
1 tsp vanilla
1 1/3 cup (about) Baker's Angel Flake or Premium Shredded Coconut
1 cup chopped pecans
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until of spreading consistancy, beating occasionally.
Makes 2 1/2 cups or enough to cover tops of three 9-inch layers.
Note: For thinner frosting, use only 2 egg yolks.