This recipe was written on a lined index card and found in a large collection, date unknown. It’s marked “X Good” in the top right corner so it must be! I’ve typed it below along with a scanned copy (front side only).

Choc. Covered Cherries

Fondant – Melt over low heat:

3 T butter
1/4 C evaporated milk
1 t vanilla
1/4 t salt

Remove from heat —

Add gradually (4 1/4 C powdered sugar 1#)

Turn onto board – sprinkled with powdered sugar

Work until smooth.

Drain 24 maraschino cherries & cover with fondant.

Heat choc. chip until melts.

Drop into choc & remove with 2 forks.

Chill on waxed paper.

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

Hello Dollies

2 cups graham cracker crumbs
1 stick melted oleo

Combine — press in (8″ or 9″) pan

Sprinkle on crust:

3 1/2 oz coconut
6 oz choc chips
1 c nuts

Dribble over top

1 can Eagle Brand Milk

Bake 30 – 45 min — 350°

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

Congo Bars
Oven 350°
25-30 min

2 3/4 c flour
2 1/4 tsp. baking powder
1/2 tsp. salt
2/3 c softened butter or marg.
1 – 16 oz box dark brown sugar
3 eggs
1 c chopped nuts
1 6 oz or 12 oz choc chips (RecipeCurio note: not clear but it could be “or”?)

Oven 350° — Grease 13×9 pan & flour

Work butter & sugar ’til fluffy.

Add eggs – add dry ingredients.

Add nuts & choc. chips

Bake 25-30 min. Do not overbake.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Lemon Squares
350°

Mix together:

2 C flour
1/2 C powdered sugar
1 C oleo

Pat in greased 13×9 pan.

Bake 350° – 15 min.

Beat 3 eggs
2 C sugar
dash salt

Add juice of 2 lemons
Add rind of one lemon

(4 Tbs Real Lemon can be used as a substitute of lemon juice) I used juice of lemons

Add:

4 Tbs flour
1 tsp Baking Powder…sift together

Pour over baked bottom & bake 25 min. — 350

Run knife around edge while warm after baking.

Dust with powdered sugar.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Italian Lemon Slices

3 c flour
3 t baking powder
1 t salt
1/2 c oleo or (butter)
1 c sugar
1 t. fresh lemon juice (or 1 t. anise flavor) (also grate rind of lemon)
3 eggs

Sift flour, baking powder & salt. In large bowl cream butter, sugar & flavoring, beat in eggs, one at a time. Add flour mixture. Mix well, turn out onto flour table and knead for a few minutes, add flour a little at a time so it won’t be sticky. Divide into three or four balls. Roll each ball into a 1″ diameter. Place on greased sheet. Bake 350° 25 min. Sprinkle top with colored sugar & press down slightly before baking. Slice about 1/2″ slices while still warm. Spread on paper towel to cool. Store in baggies or plasticware.

This recipe was written on an index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Lemon Squares

1 c flour
1/2 c butter
1/4 c powdered sugar

Blend & pat into 8×8 pan – bake 20 min at 350°

Combine & pour over crust:

2 eggs beaten
2 Tbls lemon juice & rind
1 c sugar
2 Tbls flour
1/2 tsp baking powder

Bake 350.

Frost with powdered sugar frosting.

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

English Ladies

1st Layer:

1/2 c butter
1/4 c sugar
5 tsp cocoa
1 T vanilla
2 eggs

Combine & cook until thick.

2 c graham crax
1 c coconut
1/2 nuts

2nd Layer:

1/4 c butter
3 T milk
2 T vanilla pudding powder
2 c pd. sugar

Spread on 1st layer

3rd Layer:

4 sq. semi-sweet choc.
1 T butter

spread

Each layer must be chilled 15 min. Grease pan. Slice b/4 freezing.

This is an old photocopy of a typed recipe that was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CHOCOLATE CREME DE MENTHE BARS

Cake:

1 (16 oz.) can Hershey’s chocolate syrup
1 c. sugar
1/2 c. butter, softened
1 tsp. vanilla
4 eggs, beaten separately
1 c. flour
1/2 tsp. salt
1/2 c. nuts

Mix above ingredients together, mixing thoroughly. Pour in greased 9×13 inch pan. Bake at 350° for 30 minutes. Let cool.

Topping:

1/4 c. butter, softened
2 c. powdered sugar
3 – 5 Tbsp. creme de menthe

Mix the topping ingredients together, blending thoroughly and spread on cooled cake.

Chocolate Frosting:

1 c. chocolate chips
7 Tbsp. butter

Heat over low heat till melted and well blended; spread over topping of the cake.