WW2 Rationing Recipes - American

[Marianne]

@Marianne - you've created a monster lol. I made some more of the extended butter - with a twist. Since I only basically use it as a spread - as opposed to cooking with it - I decided to jazz it up a bit. This time I added some stevia, cinnamon and a little pumpkin spice seasoning. Oh my goodness! I don't eat a lot of carbs, but I generally grab a piece of toast before work because it's quick and easy. Some of this spread on that piece of toast is a little sweet treat!

Now THAT is just awesome!!

 

[frustratedearthmother]

Maybe garlic for the next batch...

 

[Marianne]

Here's what the Canadians used for a butter extender:

Like I have any cream hanging around. That would have been in my coffee in a New York minute.
Others just whipped equal amounts of softened butter and lukewarm water. You wouldn't be able to cook with that, but it helped them at the dinner table.

 

[Marianne]

So, I finally got around to making the Knox butter extender. I used a pint mason jar and a stick blender which made it a lot easier. Looked like butter, pretty much tasted like butter...and I had soggy toast. But I just had some on a baked sweet potato and it was good! My husband just gave me the raised eyebrow look. hahaha

 

[frustratedearthmother]

I liked it when I made it - DH did too!