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Recipe Swap – for Nov. 11, 2010

On the Veteran’s Affairs Canada website is a site devoted to helping young people learn about the families’ experiences of life during the war. Included on the website is a series of recipes that reflected the minimal use of ingredients. Here is one of the recipes found on that site at www.vac-acc.gc.ca/youth/sub.

cfm? source=activities/kidszone/recipes.

WARTIME CAKE

Here’s a simple cake recipe you might enjoy making with a child while talking about the meaning of Remembrance Day. It does call for quite a bit of sugar but a family might have shared its sugar ration to make this No-Milk-No-Egg chocolate cake – mixed and baked in the same pan.

Pre-heat the oven to 350 F.

In a 20-cm (8-inch) square pan put:

1-1/2 c. all-purpose flour

1 tsp. baking powder

1 c. granulated sugar

1/2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. salt

3 tbsp. cocoa powder

(not instant cocoa

drink mix)

Add to the pan:

1 tsp. vanilla extract

1 tbsp. white vinegar

5 tbsp. vegetable oil

1 c. lukewarm water

Mix everything together with a fork and bake for 30 minutes or until done.

MOM’S JELLYROLL

Does autumn make us nostalgic? This week’s submitted recipes come from readers with a special recipe handed down to them from a mom and a grandmother.

This recipe comes fromRuth Unger of Fisher Branch.

1 c. flour

2 tsp. baking powder

1/2 tsp. salt

3 eggs

1 c. sugar

1/4 c. cold water

1 tsp. vanilla

Icing sugar

1-1/2 c. jelly or jam

(tart jelly such as wild

plum, gooseberry or

raspberry)

Grease a 10 x 15-inch pan and line with waxed paper. Grease waxed paper. Combine dry ingredients well. Beat eggs until light coloured, about 1 minute. Gradually add sugar and beat until thick. Blend in water and vanilla. Add dry ingredients and beat until just mixed. Spread batter in prepared pan. Bake at 350 F for 12 minutes or until cake springs back when touched. Turn immediately onto a clean tea towel and dust with icing sugar. Let cool before spreading with jelly. Roll up, slice and enjoy.

GRANDMA MOIR’S OATMEAL COOKIES

Tanya Unrau of Boissevainincluded this recipe with her story (see page 42) on handing down traditions.

3 c. oatmeal

1-1/2 c. flour

1 c. brown sugar

1 scant tsp. soda

1 c. shortening

Pinch salt

1/4 c. milk with touch

of vinegar

Mix all of the dry ingredients with shortening until crumbly. Moisten mixture with milk and vinegar. Form into a large ball. Cut into thirds and roll out on floured surface. Cut out with circular cookie cutter (or use a glass). Bake on greased cookie sheet for 12 min. at 350. After the cookies are baked, you may wish to stick them together with jam or date filling.

Yield 5-6 dozen.

We love hearing from readers and enjoy receiving your recipes or recipe requests.

Please contact us at:ManitobaCo-operatorRecipe Swap

Box 1794 Carman, Man. R0G 0J0 or email [email protected]

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