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).

Choc. Sherry Cream Bars

4 oz. baking choc.
1 c butter or margarine
4 eggs
2 c sugar
1 c flour
1/2 t salt
1 t vanilla

Melt choc. & butter – cool. Beat eggs & sugar. Add choc., flour & vanilla. Beat 1 min. Pour on greased & floured 10×14 pan. Bake 25″ 325°. Cool.

Filling:

1/2 c butter
4 c pwd sugar
1/4 c cream
4 T sherry
1 c nuts

Topping:

1 6 oz choc. morsels
3 T water
4 T butter

Melt & dribble over filling. Let harden.

4 doz. bars

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

Pink frosted, shortbread base, rich candy like topping

Cherry Walnut Bars

Mix together until crumbly. Press into 13x9x2 pan. Bake 20 min–350° until light brown:

2 1/2 c. sifted flour
1/2 c. sugar
1 c. butter

Blend together:

2 eggs
1 c. br. sugar packed
1/2 tsp salt
1/2 tsp bak. pwd.
1/2 tsp. vanilla

Add:

1 (2 oz) jar maraschino cherries (drained)
1/2 c. chopped walnuts

1/2 c. coconut (optional)—(RecipeCurio note: I believe the coconut is used last as a topping, see below)

Pour mix into baked crust. Bake 25 minutes.

Combine:

1 Tablesp. soften. butter
1 c. pdwr sugar
with enough cherry juice to spread

Sprinkle with coconut. Cut into 48 sm bars.

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).

Caramel Fudge

1 1/3 c. br. sugar
3 c. sifted XXX sugar
1 t. vanilla
3 Tbsp. margarine
1/2 c. milk
1/4 t. salt

Combine brown sugar, salt & milk in sauce pan, bring to boil; cook slowly for 5 minutes or until slightly thickened. Remove from pan, add margarine, vanilla and cool. Then add XXX sugar and beat until smooth, press into greased pan and cool.

These recipes were written on a lined index card and found in a large collection, date unknown. One is for lemon squares and the other is a chocolate variation to the same recipe. I’ve typed both below along with scanned copies.

Lemon Squares
350°

1 cup flour
1/2 cup butter or margarine, softened
1/4 cup confectioners sugar
2 eggs
1 cup white sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. lemon juice

Cream flour, butter, and confectioners sugar. Press evenly in bottom of ungreased square pan, 9x9x2 or 8x8x2. Bake 20 min. Beat remaining ingredients until light and fluffy, about 3 min. Pour over hot crust and bake about 25 min. longer or until no imprint remains when touched lightly in center. Cool and cut into 2″ squares. Makes 16.

Chocolate Squares
350°

Follow recipe for lemon squares except–decrease butter to 1/3 cup, omit lemon juice and add 1 square (1 oz) unsweetened chocolate, melted and cooled to beaten egg mixture.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but likely the 1960’s based on the information on the back. I’ve typed it below along with a scanned copy.

CHOCOLATE RAISIN OAT BARS

1 (15-ounce) can sweetened condensed milk
2 (1-ounce) square unsweetened chocolate
2 cups California seedless raisins
1 cup butter
1 1/3 cups brown sugar (packed)
1 1/2 teaspoons vanilla
2 cups sifted flour
3/4 teaspoon salt
1/2 teaspoon soda
2 1/2 cups quick-cooking oats

Combine sweetened condensed milk and chocolate; heat over boiling water until chocolate melts, stirring occasionally. Remove from heat and stir in raisins; cool slightly. Beat together butter, sugar and vanilla. Combine flour re-sifted with salt and soda with oats. Add to creamed mixture, mixing until crumbly. Pack half of crumbly mixture into greased 9x13x2-inch pan. Cover with chocolate raisin filling. Sprinkle with remaining crumbly mixture. Bake in moderately hot oven (375 degrees F.) 25 to 30 minutes, until golden brown. Cool. Cut into 1×2-inch bars. Makes 4 dozen bars.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

PEANUT BUTTER APPLE COOKIES

Sift together:

1 3/4 cups all purpose flour
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Cream:

1/2 cup shortening
1/2 cup peanut butter

Gradually add:

1/2 cup white sugar
1/2 cup fairly packed brown sugar

Cream well, blend in:

1 unbeaten egg
1/2 teaspoon vanilla
1/2 cup grated raw apple

Add dry ingredients, mix thoroughly and chill. Shape rounded teaspoon full into balls, place on greased baking sheet, flatten with fork. Bake at 375 degrees for 12 to 15 minutes. Makes 4 dozen.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

PEANUT BUTTER FUDGE

2 cups sugar
3/4 cup milk
4 tablespoons peanut butter
1 teaspoon vanilla
1/8 teaspoon salt

Boil sugar and milk to soft ball stage. Remove from heat and let stand without beating until cool. Add peanut butter, vanilla and salt. Beat or work with a spatula until creamy. Pour into buttered pan and mark into squares.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Microwave Peanut Brittle

1 1/2 c. sugar
1/2 c. corn syrup
1/2 c. water
Dash salt
2 c. raw peanuts
1 Tbsp. butter or margarine
1 tsp. baking soda
1 tsp. vanilla

Put sugar, syrup, water, salt and peanuts in 2-quart microwave bowl. Cook on high 5 minutes; stir. Cook on high for 13-15 minutes or until candy thermometer reads 300 degrees. (Do not leave thermometer in oven while cooking.) Stir in butter, soda and vanilla just until light and bubbly. Pour onto buttered cookie sheet; spread. Cool and break into pieces.