This recipe advertisement for Minute Rice and Sun-Maid Raisins was published in Parade magazine (1960). Recipe is typed below along with a scanned copy.

Rice ‘n Raisin Betty

New autumn dessert is 20-minute quick…
but only with Minute Rice and Sun-Maid Raisins

Such good autumn flavors…blended into a sunny dessert by the magic of Minute Rice. Sun-Maid Raisins are the best of the crop…nuggets of sweetness…brimful of quick energy, minerals and vitamins. And because you don’t wash, rinse or pre-cook Minute Rice, all its vitamins are there in the good eating, too.

RICE ‘N RAISIN BETTY

1 cup Minute Rice
1/8 teaspoon salt
2/3 cup brown sugar
1 1/3 cups diced apples
1 1/3 cups apple juice
1/4 teaspoon cinnamon
1/2 cup seedless Sun-Maid Raisins
1 tablespoon butter

Combine all ingredients except butter in saucepan. Bring to a boil. Cover. Simmer 5 minutes, or until most of liquid is absorbed. Remove from heat; stir in butter. Serve warm (with cream, if desired). Makes 4 or 5 servings.

This recipe was published in Parade magazine (1960) and found in a large collection. Recipe is typed below along with a scanned copy.

Applesauce Bread made with a quick batter is like coffee cake. Wonderful to serve for an afternoon coffee break or a late snack. Heat the other loaf for tomorrow’s breakfast.–BETH MERRIMAN

APPLESAUCE BATTER BREAD

1/2 cup shortening
1 can (15 oz.) applesauce, divided
1/2 cup sugar
1/4 cup warm water (110°-115°)
1 tablespoon sugar
1 pkg. active dry yeast
2 eggs, beaten
3 cups sifted enriched flour
1 1/2 teaspoons salt
1 cup quick-cooking rolled oats
2 tablespoons butter or margarine
1/4 cup firmly packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Melt shortening; stir in 1 cup of the applesauce and 1/2 cup sugar. Combine warm water, 1 tablespoon sugar and yeast; stir until yeast dissolves. Combine beaten eggs, applesauce mixture, yeast mixture, flour and salt. Beat 2 minutes on medium speed of electric mixer, or 300 vigorous strokes by hand. Stir in rolled oats; mix well. Cover; let rise in warm place (85°) until double in bulk. Stir down batter by beating about 25 strokes. Spread batter evenly in two greased square pans, 8″ x 8″ x 2″. Mix butter and brown sugar until crumbly; add remaining applesauce and coconut; spread on each loaf evenly. Sprinkle with walnuts, cinnamon and nutmeg. Cover; let rise in warm place until double in bulk. Bake in moderate oven (375°) 40 to 45 minutes.

This is a recipe clipped from a box of Post’s Grape-Nuts cereal and found in a large collection of recipes. There’s no date on the clipping but it does say it’s one of the most popular recipes of theirs in the past 60 years. Grape-Nuts was on the market in the late 1800’s (1897), so that would date this recipe to the late 1950s or early 1960’s. Recipe is typed below along with a scanned copy (I have two different clippings for this so I included scans of both).

Another
GRAPE-NUTS
Greatest Recipe

One of the six most popular recipes in Grape-Nuts’ 60-year history.

GRAPE-NUTS BREAD

1 1/3 cups milk, scalded
2/3 cup Grape-Nuts
2 cups sifted flour
2 1/2 teaspoons Calumet Baking Powder
1 1/2 teaspoons salt
2/3 cup sugar
1 egg, well beaten
3 tablespoons shortening, melted

Pour milk over cereal and let stand until cool. Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add egg and shortening to cereal mixture and mix well. Then add flour mixture and stir enough to dampen flour. Turn into 10 x 5 x 3 inch loaf pan, lined on bottom with paper. Bake in moderate oven (350°F) 1 hour, or until done. Wrap in waxed paper and store several hours or overnight before slicing.

This recipe was clipped from a newspaper, date unknown. This is for whole wheat bread but it also includes directions for how to adjust the ingredients to make whole wheat cinnamon rolls. Recipe is typed below along with a scanned copy.

ANN GAFFNEY says, “I also use this recipe for whole wheat cinnamon rolls. Use one-half cup sugar and one-half cup oil instead of the one-third cup oil. Bake rolls at 375 degrees about 15 minutes. Frost lightly, while still warm. They make a very inexpensive treat on a cool day. This dough can be refrigerated overnight, then let raise and bake the next day.”

My Whole Wheat Bread

Two cups lukewarm water
Two envs. active dry yeast
One-third cup sugar
Two tsps. salt
One-third cup oil
One egg, beaten
Two cups whole wheat flour
Five cups all purpose flour

In large bowl, combine water, salt, sugar, oil, egg and yeast; mix well. Add the two cups whole wheat flour; mix well. Add four cups all-purpose flour, working in well. (reserve other cup for kneading).

On lightly floured board, knead until smooth and elastic. Shape into ball; place in greased bowl; grease top. Cover lightly; let rise in warm place until doubled in bulk. Punch down; divide into three greased pans (4½x8-inch) and let rise until dough reaches top. Bake in preheated 350-degree oven about 45 minutes.

This recipe was written on a lined index card, date unknown. This recipe must have been shared by someone since there’s a note of pan sizes that “she used”. Recipe is typed below along with a scanned copy.

Peanut Bread

Sift together:

3 c. flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Add to dry ingredients:

1 egg
3/4 c. orange juice
1/4 c. oil
1 1/4 c. orange marmalade
1 1/2 c. raw peanuts

She used:

Use 1 lg. and 1 sm. loaf pan

350° F. for 1 hour (large) 45-50 (sm)

Recipe called for:

9x5x3″ loaf pan

This handwritten recipe comes from a large collection, date unknown. Recipe is typed below along with a scanned copy.

Pumpkin Bread

3 c. sugar
1 c. oil
4 beaten eggs
2 c. pumpkin
3 1/2 c. flour
1 t. B.P.
2 t. soda
2 t. salt
1 t. each allspice, nutmeg and cinnamon
1/2 t. cloves
2/3 c. water
1 c. nuts chopped

Combine sugar, oil and eggs, add pumpkin.

Sift dry ingredients together, add pumpkin mixture, then water & nuts.

Fill 3 bread pans greased. Use all metal pans if possible.

Bake 350° for 1 hour.

Cool on rack for 5 to 8 minutes before turning out on rack.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Pumpkin Bread

Mix well and set aside:

4 eggs
1 3/4 c. pumpkin
2/3 c. melted shortening
2/3 c. cold water

——

2 c. granulated sugar
1 c. brown sugar
1/2 tsp. baking powder
2 tsp. soda
1/2 tsp. cloves
1/2 tsp. pumpkin pie spice
1 tsp. cinnamon
3 1/2 c. flour
3/4 c. chopped nuts

Mix the dry ingredients with the first mixture and bake 1 hour in a 350° oven.

This recipe makes 2 regular loaves or 4 small loaves.

This recipe was written on a lined index card and found in a large collection, date unknown. There’s “Homemaker’s Time” written in the top right corner, I’m guessing this is where the recipe came from. Recipe is typed below along with a scanned copy (spelling corrected).

Apple Spice Bread

Sift together –

2 c. flour
1 tsp b. soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

In blender –

2 eggs
1/2 c. shortening
3/4 c. light brown sugar, firmly packed
2 Tbsps. cider vinegar w/water to make 1/2 c.
1 tsp. vanilla extract
1 large apple, cut into 8th
1/2 c. pecans.

Pour into dry ingredients. Mix

9x5x3″ loaf pan (greased)
350°F for 1 hour