This recipe was clipped from a newspaper and found in a large collection, date marked is 1987. I’ve typed it below along with a scanned copy.

CARAMEL CHOCOLATE SQUARES

60 caramels, unwrapped
1/2 cup evaporated milk
1 box (2-layer size) German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter or margarine, softened or melted
1 cup nuts
1 pkg. (6 oz.) chocolate chips

In saucepan over low heat, melt caramels with 1/2 cup evaporated milk, stirring. Mix cake mix with 1/3 cup evaporated milk and butter; add nuts and stir to mix. Place half of batter in greased 9×13-inch pan. Bake in 350-degree oven 6 minutes. Remove from oven and sprinkle with chocolate chips. Pour caramel mixture over chocolate chips. Pour remaining batter over caramel. Return to 350-degree oven and bake 13 to 18 minutes, or until top layer is firm. Cool completely before cutting into squares.

This promo recipe was clipped from a bag of C&H powdered sugar and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

C&H POTATO FUDGE

3 squares (3 oz.) unsweetened chocolate
1/4 cup (1/2 stick) butter or margarine
1/3 cup cold mashed potatoes
1 teaspoon vanilla
Dash salt
1 pound (4 cups) C and H Powdered Sugar

Melt chocolate and butter over low heat. Remove from heat and add potatoes, vanilla and salt. Mix well. Blend in sugar and mix. When mixture is moistened, turn out on board. Knead until smooth and thoroughly mixed. Press into 8-inch square pan. Chill. Cut into 1 inch squares. Makes 1 1/2 pounds.

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

LEMONY CHEESECAKE BARS

Prep Time: 25 minutes
Bake Time: 35 minutes

1 1/2 cups graham cracker crumbs
1/3 cup finely chopped pecans
1/3 cup sugar
1/3 cup melted butter or margarine
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT Evaporated Milk)
2 eggs
1/2 cup ReaLemon Lemon Juice from Concentrate

1. Preheat oven to 325°. Combine graham cracker crumbs, pecans, sugar and melted butter in mixing bowl. Mix well. Reserve 1/3 cup; press remaining mixture into a 13x9x2-inch baking pan. Bake 6 minutes. Remove and cool on wire rack.
2. Beat cream cheese in large mixing bowl until fluffy. Gradually beat in Eagle Brand. Add eggs; beat until just combined. Stir in ReaLemon. Carefully spoon mixture atop crust in pan. Spoon reserved crumb mixture to make diagonal stripes on top of cheese mixture or sprinkle to cover.
3. Bake about 30 minutes or until knife inserted near center comes out clean. Cool on wire rack 1 hour. Store in refrigerator.

Cut into bars to serve. Makes 24 bars

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.

Danish Apple Bars

Crust:

2 1/2 cups flour
1 teaspoon salt
1 cup shortening
1 egg yolk with enough milk to make 2/3 cup

Filling:

8-10 apples, peeled and sliced
1 cup sugar
1 teaspoon cinnamon
2 handfuls corn flakes, crushed
1 egg white, whipped

Glaze:

1 teaspoon vanilla
1 tablespoon water
1 cup powdered sugar

Mix ingredients for crust. Roll out 1/2 of dough to fill 9 x 12 inch pan, place in pan. Sprinkle crust with corn flakes, add apples. Sprinkle with sugar and cinnamon. Roll out remaining crust, place on top. Pinch edges. Brush beaten egg white on top crust. Bake at 400° for 1 hour. While warm, frost with powdered sugar glaze.

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.

PEANUT BUTTER AND CHOCOLATE CHIP SQUARES

1 cup butter or margarine, softened
3/4 cup packed brown sugar
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla
2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Hershey’s Semi-Sweet Chocolate Chips
1 1/2 cups Reese’s Peanut Butter Chips

Cream butter or margarine, brown sugar, sugar, eggs and vanilla until light and fluffy. Combine flour, baking soda and salt; add to creamed mixture. Combine Milk Chocolate Chips and Peanut Butter Chips; stir into batter. Spread mixture evenly into greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake at 350° for 25 to 30 minutes or until golden brown. Cool in pan. Cut into bars. 48 cookies.

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

Holiday Frost ‘N Bake Cookies
Frost ’em before you bake ’em

1 cup butter or margarine, softened
1 pkg. Pillsbury Coconut Almond or Coconut Pecan Frosting Mix
2 teaspoons almond extract
1 cup chopped candied mixed fruit
1 1/2 cups Pillsbury’s Best All Purpose Flour*
1/4 teaspoon salt
Pecan halves for garnish

Fudge Frosting

1/2 cup sweetened condensed milk
1 cup (6 oz.) semi-sweet chocolate pieces
1/4 teaspoon salt
1 teaspoon almond extract

OVEN 300°
ABOUT 56 COOKIES

In mixing bowl, cream butter, frosting mix and almond extract. No need to sift flour; measure by lightly spooning into cup and leveling off. Add chopped fruit, flour, salt; mix well. Shape into 1-inch balls. Place 1 1/2 inches apart on ungreased cookie sheets; flatten. Place 1 teaspoon Frosting on each. Top with pecans. Bake at 300° for 18 to 20 minutes until lightly browned.

Fudge Frosting: Melt chocolate in condensed milk over low heat; remove from heat. Add salt, almond extract; blend well.

*For use with Pillsbury’s Best Self-Rising Flour, omit salt.

Variations:

1 cup candied green or red cherries, cut into quarters or 1 cup chopped maraschino cherries or 1 cup miniature gum drops, cut into small pieces may be substituted for candied mixed fruit. Top with a whole or half cherry or whole miniature gum drop.

Vanilla extract may be substituted for the almond extract in both cookies and frosting.

1/2 cup raisins may be substituted for the candied mixed fruit. Use 2 teaspoons vanilla; and 1 teaspoon each of coconut and rum flavoring, if desired.

This promo recipe sheet from Pillsbury was found in a large collection, date unknown. Along with directions for apple filling, it also includes recipes for pumpkin, mincemeat and cherry fillings. I’ve typed it out below along with a scanned copy.

Crazy Crust Apple Pie
Makes its own crust

Crust

1 cup Pillsbury’s Best All Purpose Flour*
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup solid vegetable shortening
1 egg

Filling

1 can (1 lb. 5 oz.) apple pie filling
1 tablespoon lemon juice
1/2 teaspoon apple pie spice or cinnamon

OVEN 425°
6 SERVINGS

No need to sift flour; measure by lightly spooning into cup and leveling off. In small mixer bowl, combine flour, sugar, baking powder, salt, water, shortening and egg. Blend well at lowest speed; beat 2 minutes at medium speed. Spread batter in 10-inch or 9-inch deep dish pie pan. Carefully spoon Filling into center of batter. Do not stir. Bake at 425° for 40 to 45 minutes until crust is golden brown.

Filling: Combine all ingredients in mixing bowl.

*For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and salt.

Pumpkin Pie

Pumpkin Filling: In mixing bowl, combine 1 can (1 lb.) cooked pumpkin, 3/4 cup sugar, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1 can (5 1/3 oz.) or 2/3 cup evaporated milk and 1 egg. Using a rotary beater, beat until well blended.

Mincemeat Pie

Mincemeat Filling: In mixing bowl, combine 1 can (1 lb. 5 oz.) mincemeat pie filling, 1 tablespoon lemon juice, and 1/2 teaspoon cinnamon.

Cherry Pie

Cherry Filling: Use 1 can (1 lb. 5 oz.) cherry pie filling.

HIGH ALTITUDE ADJUSTMENT for all pies–TESTED AT 5,200 FEET: Oven temperature 450° for 35 to 40 minutes.

This promo recipe slip from Bisquick was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

IMPOSSIBLE FRENCH APPLE PIE

6 cups (1.5 L) sliced, pared tart apples
1 1/4 teaspoons (6 mL) ground cinnamon
1/4 teaspoon (1 mL) ground nutmeg
3/4 cup (175 mL) milk
2 tablespoons (30 mL) margarine or butter, softened
2 eggs
1 cup (250 mL) sugar
1/2 cup (125 mL) Bisquick* baking mix
Streusel (below)

Heat oven to 350°F (180°C). Grease pie plate, 10″x1 1/2″ (25 cm). Mix apples and spices; turn into plate. Beat remaining ingredients except Streusel until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 55 to 65 min.

STREUSEL

1 cup (250 mL) Bisquick* baking mix
1/2 cup (125 mL) chopped nuts
1/3 cup (75 mL) packed brown sugar
3 tablespoons (45 mL) softened margarine or butter

Mix all ingredients until crumbly.