MOLASSES CRISPET

This recipe is a WWII rationing recipe from Brer Rabbit Molasses that uses little butter and sugar, often molasses was easier to get than sugar.

INGREDIENTS

½ cup molasses

¼ cup sugar

¼ teaspoon salt

½ tablespoon butter

6 cups corn flakes

DIRECTIONS

Boil molasses, sugar and salt in medium saucepan until it reaches 250 degrees on candy thermometer.

Remove from heat, add butter and stir until melted.

Pour molasses over cornflakes and toss lightly, arrange in buttered ring mold, making sure not to pack it firmly. Cool, unmold, makes 6 to 8 servings.

This can be served plain or with some vanilla ice cream.

SHORTENING SYRUP

This is a 1945 rationing recipe that allows you to serve pancakes without having to use any butter.

INGREDIENTS

1 cup dark corn syrup

¼ cub vegetable shortening or margarine

½ teaspoon vanilla

DIRECTIONS

Combine syrup and shortening in saucepan and melt over low heat. Add vanilla and beat until well combined. Serve hot

JELL-O PLUM PUDDING

During WWII lots of recipes were adjusted to cope with wartime rationing and working women’s time limits. This is Jell-O’s take on traditional plum pudding.

INGREDIENTS

                                                                                                 

2 small or 1 large package of red Jell-O, any flavor

4 cups hot water

Dash of salt

½ teaspoon cinnamon

¼ teaspoon ground cloves

¾ cup finely chopped raisins

¾ cu finely cut prunes

¼ cup finely chopped citron

¾ cub finely chopped nuts

¾ cup Grape Nuts

DIRECTIONS

Dissolve Jell-O in hot water. Pour 2 cups into large mold and chill until firm.

To the other 2 cups of Jell-O add salt and spices and chill until slightly thickened.

After the Jell-O with the spices has thickened somewhat, add in the combined fruits and spoon over the plain Jell-O already in the mold. 12 servings