The topic in my classroom at the moment is WW2. We have investigated lots of recipes and noticed that the recipes for WW2 contain less sugar and fats so must be a healthier option even today… plus they were easy to make and tasted real good!
WAR TIME CHOCOLATE CAKE
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon white vinegar
5 tablespoons vegetable oil
1 cup cold water
In large mixing bowl, mix flour, sugar, cocoa, soda and salt.
Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened.
Pour into 8 x 8-inch pan.
Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
Carrots were the home fronts secret weapon. The Ministry of Food propaganda machine convinced children that carrots on sticks were just as tasty as ice-creams, that eating lots of carrots helped you ‘see in the dark’ during blackouts, and that Dr Carrot would make everything better.
Carrots were also used to sweeten cakes and biscuits (cookies) replacing some of the sugar used in many recipes…
Carrot Cookies (makes 12)
• 1 tablespoon margarine (Earth Balance for vegans)
• 2 tablespoons of sugar
• 1 teaspoon of vanilla essence
• 6 tablespoons of self-raising flour (plain flour add 1/2 teaspoon of baking powder)
• 4 tablespoon of grated raw carrot
• 1 tablespoon of water
- Cream the fat and the sugar together with the vanilla essence
- Mix in the grated carrot
- Fold in the flour adding water as it gets dry
- Drop spoonfuls onto greased tray and press down a little
- Pre-heat oven to 200C
- Sprinkle tops of cookies with extra sugar
- Place in oven for 10- 15 minutes