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From Grandma's Wartime Kitchen

Don't worry, these dark chocolate brownies aren't really "sugarless." They use a lot of corn syrup and a little brown sugar to provide the sweetness that would normally be supplied by white granulated sugar.

3/4 cup light corn syrup
1/3 cup vegetable shortening or butter (or a mixture)
1/3 cup packed light-brown sugar
2 (1-ounce) squares unsweetened chocolate, melted
2 large eggs
2/3 cup unsifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans

Preheat oven to 350ºF. Grease a 9-inch square baking pan.

Beat together syrup, shortening, brown sugar and chocolate until fluffy. Beat in eggs one at a time.

Add flour, baking powder and salt. Beat just until smooth. Fold in vanilla and nuts.

Spread batter into greased pan and bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cut into 16 squares while still warm. Cool to room temperature and serve.

16 Brownies

 

 

 

 

 

 

 

From Grandma's Wartime Baking Book
8 Servings

A 1944 vegetable shortening advertisement claimed that their product produced lighter cakes without even creaming the shortening to soften it. To prove it they offered this recipe which beats the shortening with the dry ingredients and half of the eggs using an electric mixer.

1 cup sifted cake flour (sift before measuring)
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable shortening or softened butter (or a mixture)
4 large eggs
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1 cup seedless red raspberry or apricot jam

Preheat oven to 375°F. Grease and flour a jelly roll pan; line with parchment or waxed paper and grease paper.

Stir together the flour, sugar, baking powder, and salt in a large bowl. Add the shortening, 2 eggs, and the vanilla to the dry ingredients and beat with an electric mixer on high speed until fluffy. Separate the remaining 2 eggs. Place the whites in a small bowl and beat the yolks into the batter.

With clean beaters, beat the egg whites at high speed until they are stiff; fold beaten whites into the batter just until no white streaks remain.

Spread batter into the prepared pan and bake until the center springs back when lightly pressed, about 15 minutes. Sift confectioners' sugar over a linen towel that has been spread out on a work surface; invert cake onto towel and remove paper. Trim off crisp edges; spread cake with jam and roll up. Roll cake in towel and set aside, open side down, until completely cool, about 30 minutes. Transfer to serving plate and slice crosswise.

 


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