Betty Crocker Promo Sheet No. 90Here’s a nice long promo sheet for Betty Crocker, date unknown. Image to the right shows top half, recipes cover both sides. Date unknown. Very nice piece! Recipes are below:

NO. 90–10 VALUES


Betty Crocker says:

“My new STIR-N-ROLL recipe simplifies measuring, makes dough extra easy to handle. And, my solid shortening method’s an old favorite. Either way, with Gold Medal Flour, your crusts will be tender, golden brown.”


Preheat oven to 425° (hot).
Make . . . Pastry for 9-in. One-Crust Pie (choice of recipes below)
Arrange in pastry-lined pie pan . . . 4 cups quartered or halved peeled peaches (8 to 10 peaches)

(Overlap them, pink-side-up, around side of pan. Fill center with remaining peaches.)

Sprinkle over peaches . . 1/2 cup sugar; 1/2 tsp. nutmeg, if desired

Beat together, then pour over sugared peaches . . 1 egg; 2 tbsp. cream

Mix together until crumbly . . 1/4 cup brown sugar; 1/4 cup soft butter; 1/2 cup GOLD MEDAL Flour

Sprinkle crumb mixture over filling.

Bake 35 to 45 minutes in hot oven (425°). Serve slightly warm. For an elegant garnish, pass a bowl of whipped ice cream or sour cream.


Follow recipe above . . . except use 8-in. pie pan. Use 1 no. 2½ can peach halves, well drained. Sprinkle over peaches 1/4 cup sugar and 1/2 tsp. nutmeg.

Bake 30 to 40 minutes.

STIR-N-ROLL PASTRY FOR 9 OR 8-IN. ONE-CRUST PIE (liquid shortening)

Mix together . . . 1 1/3 cups sifted GOLD MEDAL Flour; 1 tsp. salt

Pour into one measuring cup (but don’t stir together) . . . 1/3 cup cooking (salad) oil such as Wesson; 3 tbsp. cold whole milk

Then pour all at once into flour.

Stir until mixed. Press with hands into smooth ball. Flatten slightly. Place between 2 sheets of waxed paper (12-in. square). Roll out gently until circle reaches edges of paper. (Waxed paper will not slip while rolling pastry if table top under paper is slightly damp.) Peel off top paper. If dough tears, mend without moistening by pressing edges together . . . or by pressing a scrap of pastry lightly over tear. Lift paper and pastry by top corners; they will cling together. Place, paper-side-up, in 9 or 8-in. pie pan. Carefully peel off paper. Gently ease and fit pastry into pan. Build up fluted edge.

PASTRY FOR 9 OR 8-IN. ONE-CRUST PIE (solid shortening)

Mix together . . . 1 cup sifted GOLD MEDAL Flour; 1/2 tsp. salt

Cut in with pastry blender or 2 knives . . . 1/3 cup shortening . . . cut in first half until mixture looks like meal . . . then cut in the rest until particles are size of giant peas

Sprinkle over mixture . . . 2 tbsp. water

Mix with fork until all flour is moistened and dough clings together. Press with hands into a smooth ball. Flatten gently into a circle on lightly floured cloth-covered board. To prevent cracking, press edges in gently with cupped hands. Roll out 1 1/2-in. larger than inverted pie pan. Place loosely in pan. Trim any ragged edges, leaving 1/2-in. overhanging pan. Fold extra pastry back on rim; build up fluted edge.


Preheat oven to 400 degress (moderately hot).

Sift together into mixing bowl . . . 2 cups sifted GOLD MEDAL Flour; 1/4 cup sugar; 2 tsp. double-action baking powder; 1/2 tsp. soda; 1/2 tsp. salt

Add . . . 1/4 cup soft shortening; 1 egg; 1 cup sour milk or buttermilk

Mix together with pastry blender or blending fork . . . using a “cutting in” motion at first to divide shortening into small pieces (about 8 to 10 strokes). Then stir in circular motion with blender just until flour is moistened and ingredients blended. The batter will look lumpy. Fill greased muffin cups 2/3 full.

Bake 20 to 25 minutes in moderately hot oven (400°), until golden brown. Serve hot with butter and jam, or any desired spread. Makes 12 medium-sized muffins.

NOTE: To sour sweet milk, place 1 tbsp. lemon juice or vinegar in a 1-cup measuring cup. Fill to 1 cup level with sweet milk.


Mix together . . . *2 cups lukewarm milk; 1/2 cup sugar; 2 tsp. salt

Crumble into mixture . . . 2 cakes compressed yeast (or 2 pkg. dry yeast … see package directions)

Stir until yeast is dissolved.

Stir in . . . 2 eggs

Add . . . 1/2 cup soft shortening

Mix in with spoon or hand . . . 7 to 7 1/2 cups sifted GOLD MEDAL Flour; add in 2 additions amount necessary to make dough easy to handle

Turn onto lightly floured board, knead until smooth and elastic. Round up and place in greased bowl; turn once to bring greased side up. Cover with damp cloth; set to rise at 85° until indentation remains when two fingers are pressed deeply into dough (double in bulk) . . . about 2 hours. Punch down; round up; set to rise again until not quite double in bulk . . . about 45 minutes. Punch down dough; round up on board. Cover; let rest for 15 minutes. Divide the dough into 2 pieces . . . 1/3 in one piece and 2/3 in the other. (See suggestions below for using larger amount of dough.)

Roll out the smaller piece into an oblong 14×8-in. Spread with 2 tbsp. soft butter. Sprinkle with a mixture of 1/2 cup sugar and 2 tsp. cinnamon. Roll up tight, starting at one end. Place sealed-edge-down in well greased loaf pan, 9 1/2 x 5 1/4 x 2 3/4-in. Let rise until impression remains when dough is touched lightly with finger . . . 25 to 30 minutes.

Bake 30 to 35 minutes in quick moderate oven preheated to 375°.

*If raw milk is used, scald and cool to lukewarm.


Roll dough a little less than 1/2-in. thick into an oblong 12-in. wide. Spread with soft butter. Fold 1/2 of dough over the other. Trim edges to square corners. Cut into strips 1/2-in. wide and 6-in. long. Shape (see below). Let rise until light . . . 15 to 20 minutes.

Bake 12 to 20 minutes (depending on size) in hot oven preheated to 425°. Serve piping hot. Makes about 2 dozen rolls.

Figure 8’s . . . Hold one end of strip in one hand and twist the other end . . . stretching it slightly until the two ends when brought together on greased cooky sheet will form a figure 8.

Twists … Same as Figure 8’s, but give strip additional twist just before placing on cooky sheet.

Snails . . . Twist and hold one end of the strip down on cooky sheet. Wind strip around and around. Tuck end underneath.

Knots . . . Twist and tie each strip into a knot. Press ends down on greased cooky sheet.

Caramel Spice Cake

FOR SUCCESS — do these first:

Have ingredients room temperature (70° to 75°). In hot weather use milk and eggs directly from refrigerator.

  1. Preheat oven to 350° (moderate).
  2. Grease generously and dust with flour 1 oblong pan, 13×9½x2-in., or 2 round layers, 8 x 1½-in.
  3. Measure level for accuracy with standard measuring cups and spoons.
  4. Sift GOLD MEDAL Flour, then spoon lightly into cup and level off. Do not pack.

Sift together into bowl . . . 2 cups sifted GOLD MEDAL Flour; 1 1/3 cups sugar; 3 1/2 tsp. double-action baking powder; 1 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. cloves

Add . . .*1/2 cup high grade shortening; 1 cup milk; 1 tsp. vanilla

Beat vigorously with spoon for 2 minutes by cloth (about 150 strokes per minute). You may rest a moment when beating by hand; just count actual beating time or strokes. Or mix with electric mixer on medium speed (middle of dial) for 2 minutes. Scrape sides and bottom of bowl constantly.

Add . . .1/2 to 2/3 cup unbeaten eggs (2 large)

Continue beating 2 more minutes, scraping bowl constantly. Pour batter into prepared pan or pans.

Bake oblong, 40 to 45 minutes; layers, 35 to 40 minutes, in moderate oven (350°). When cool, frost top of oblong cake with Easy Caramel Icing (recipe below). For layer cake, double recipe for Easy Caramel Icing or frost as desired.

*such as Snowdrift, Crisco, Spry or Swift’ning.


Mix together in saucepan 1 1/2 cups brown sugar (packed in cup), 1/4 cup top milk, 2 tbsp. butter. Bring to a boil and boil 3 minutes, stirring constantly. Remove from heat. Add 1 tsp. vanilla. Cool to lukewarm. Beat until creamy and thick enough to spread. Add a little cream if necessary to make it easier to spread.


Use amount of baking powder as shown below and add flour as indicated:

3500 ft.
5000 ft.
6500 ft.
8000 ft.
8000 ft.
Baking Powder 2 1/2 tsp. 2 tsp. 1 1/2 tsp. 1 tsp. 1 tsp.
Flour no change add 1 tbsp. add 2 tbsp. add 3 tbsp. add 4 tbsp.

At altitudes over 3500 ft., bake at 375°


Bring to boiling point . . . 1 can condensed cream of chicken, celery or mushroom soup (about 10½-oz. can; 1/2 cup milk or gravy

Stir in . . . 1 to 1 1/2 cups diced cooked beef, veal, pork, chicken or canned luncheon meat; 2 tbsp. minced green onion or parsley; 1 tbsp. diced pimiento

Heat thoroughly. Serve hot over hot split STIR-N-ROLL Biscuits (recipe below). Serves 4 to 6.


Preheat oven to 475° (very hot).

Sift together . . . 2 cups sifted GOLD MEDAL Flour; 3 tsp. double-action baking powder; 1 tsp. salt

Pour into one measuring cup (but don’t stir together) . . . 1/3 cup cooking (salad) oil such as Wesson; 2/3 cup milk

Then pour all at once into the flour.

Stir with a fork until mixture cleans sides of bowl and rounds up into a ball. For drop biscuits: drop dough onto ungreased cooky sheet. For rolled or patted biscuits: smooth by kneading dough about 10 times without additional flour. With the dough on waxed paper press out 1/4-in. thick with hands or roll out between waxed papers. For higher biscuits, roll dough 1/2-in. thick. Cut with unfloured biscuit cutter.

Bake 10 to 12 minutes on ungreased cooky sheet in very hot oven (475°). Makes about 16 medium biscuits.


Mix together thoroughly . . . 1/2 cup soft shortening (half butter); 1/2 cup peanut butter; 1/2 cup sugar;1/2 cup brown sugar (packed in cup); 1 egg

Sift together and stir in . . .1 1/4 cups sifted GOLD MEDAL Flour; 1/2 tsp. double-action baking powder; 3/4 tsp. soda; 1/4 tsp. salt

Chill dough. Roll into balls size of large walnuts. Place 3-in. apart on lightly greased cooky sheet. Flatten with fork dipped in flour . . . crisscross.

Bake 10 to 12 minutes in quick moderate oven preheated to 375°, until set . . . but not hard. Makes about 3 dozen 2 1/2-in. cookies.

The rest of the sheet is advertisements.

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One Response to Betty Crocker Promo Recipe Sheet – Vintage

Published 29 November, 2008 in 2:36 pm

The stir and roll pie crust receipe does not give the baking time for one crust or 2-crust pies

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