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

Sour Cream Banana Bars

3/4 cup honey
1/2 cup oleo
1 cup dairy sour cream
2 eggs
1 1/4 cups mashed bananas
2 teaspoons vanilla
2 cups flour
1 teaspoon salt
1 1/2 teaspoons soda
1/2 cup chopped pecans

Combine honey and oleo. Blend in sour cream, eggs, bananas, and vanilla. Add flour, soda, and salt. Stir in pecans. Spread batter in a jelly roll pan (15 1/2 x 10 1/2 x 1 in.)

Bake at 350° about 20 min. or until lightly browned. Cool. Ice.

Icing:

Heat 1/4 cup oleo in saucepan until lightly browned. Blend in 2 cups powdered sugar, 2 to 3 tablespoons milk and 1 teaspoon vanilla. Beat until smooth.

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

Cranberry Cookie Squares

1/4 cup butter or margarine
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup OCEAN SPRAY fresh or frozen cranberries, coarsely chopped
1/2 cup finely chopped walnuts

Preheat oven to 350°F. In a medium sized saucepan, melt butter over moderate heat. Remove from heat. Beat in sugars, egg and vanilla with a wooden spoon until smooth. Stir in flour, baking powder, salt and cinnamon until thoroughly combined. Stir in cranberries and walnuts. Grease the bottom of a 9″ square pan. Press batter evenly into pan. Bake 30 minutes. Cool and cut into squares.

This promo recipe from Pillsbury was clipped from a recipe sheet or maybe a magazine and was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Baked Cream Cheese Fudge

1 can Pillsbury Chocolate Fudge Ready-to-Spread Frosting
2 eggs
1 package (8 oz.) cream cheese

OVEN 375°
36 PIECES

In large mixer bowl, blend all ingredients until thoroughly mixed. Beat about 1 minute on high speed until cream cheese is smooth. Pour into well-greased 8- or 9-inch square pan. Bake at 375° for 45 to 55 minutes. (If using Pyrex, reduce temperature to 350°.) Sine ovens vary in temperature, you may need to bake longer. Fudge is done when it pulls away from sides of pan. Refrigerate until easy to cut into squares, about 1 to 2 hours.

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

FRUITED CHIFFON SQUARES

2 packages (3 oz. each) or 1 package (6 oz.) JELL-O Gelatin, any flavor
1 1/2 cups boiling water
2 cups ice cubes
1 container (4 oz.) BIRDS EYE COOL WHIP Whipped Topping, thawed
1 can (8 3/4 oz.) fruit cocktail, drained or 1 medium banana, sliced

Dissolve gelatin in boiling water. Add ice cubes and stir constantly until gelatin starts to thicken, 3 to 5 minutes. Remove any unmelted ice. Measure 1 cup and fold in whipped topping, beating until smooth. Pour into 8-inch square pan. Chill until set but not firm, about 5 minutes. Add fruit to remaining gelatin and carefully spoon over creamy layer in pan. Chill until firm, at least 1 hour. Cut into squares and garnish with additional whipped topping, if desired. Makes 5 cups or 9 servings.

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.

Bran Snack Squares

1/2 cup honey
1/2 cup peanut butter
3 tbsps. butter or margarine
1/2 cup nonfat dry milk powder
2 1/2 cups bran cereal or wheat germ
3 tbsps. toasted sesame seeds

Heat honey, peanut butter and butter in saucepan over low heat, stirring until blended. Remove from heat; stir in milk powder and bran. Spread and press into an 8-inch square baking pan. Press sesame seeds lightly into surface. Cool, cut into 2-inch squares. Store in refrigerator. Makes 16 squares.

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

Nestle’s Marshmallow Cream Fudge

COMBINE and bring to full boil, stirring constantly: 1 jar marshmallow cream; 1 small can evaporated milk (Nestle’s preferred); 1/4 c. butter; 1 1/2 c. sugar; 1/4 tsp. salt.

BOIL 5 min. over moderate heat, stirring constantly.

REMOVE from heat. STIR IN till melted: two 6-oz. pkgs. or one 12-oz. Jumbo pkg. (2 c.) Nestle’s Semi-Sweet Chocolate Morsels; 1 tsp. vanilla; 1/2 c. nuts, chopped (optional). POUR in greased pan 8″x8″x2″. CHILL till firm.

YIELD: approx. 2 1/4 lbs.

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

Peach Refrigerator Squares

2/3 cup Butter Flavor Crisco
2 cups graham cracker crumbs
1/3 cup sugar
1 quart vanilla ice cream, softened
1 package (3 3/4 ounces) instant lemon pudding mix
1 cup milk
1 can (16 ounces) sliced peaches, drained and chopped

Preheat oven to 350°. In 1 quart saucepan melt Butter Flavor Crisco. Remove from heat. Stir in graham cracker crumbs and sugar. Reserve 2 tablespoons for top. Press remaining crumbs into bottom of 13×9 inch pan. Bake at 350° for 10 minutes. Cool on wire rack.

In large mixing bowl combine softened ice cream, pudding mix and milk. Beat at low speed of electric mixer until blended. Fold in peaches. Spread over cooled crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours, or until set. Cut into 12 pieces. Makes 12 servings.

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.

Brown Sugar Nut Crunch

One cup chopped walnuts or blanched almonds
One cup butter
One cup light brown sugar (firmly packed)
Two medium milk chocolate bars

Sprinkle half the nuts over buttered 9x9x2-inch pan. Melt butter in heavy skillet or pan. Add sugar and mix well. Bring to a boil, stirring constantly, to hard-crack stage (200), about 12 minutes. Pour this mixture over nuts; spread in a thin sheet. When set but still warm, arrange chocolate bars over top, spreading as chocolate melts. Sprinkle with rest of the nuts. When cool, cut or break in pieces. Makes about one pound.