This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but I believe this is from the 1960’s or so. Recipe is typed below along with a scanned copy.

Potato Coconut Creams

3/4 cup cold mashed potato
4 cups confectioners’ sugar
4 cups shredded coconut
1 1/2 tsps. vanilla
1/8 tsp. salt
4 ounces unsweetened chocolate

Combine mashed potatoes and sugar, add coconut, vanilla and salt; blend well. Press firmly into greased pan. Melt chocolate over hot water and pour in a thin layer on candy. When firm cut into squares. Makes about 2 1/2 pounds. To make coconut peaks drop potato mixture by spoonsful on waxed paper or cookie sheet; allow to stand uncovered to dry about 20 minutes. Melt chocolate over hot water and dip base of each peak into chocolate. Place on waxed paper to become firm.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but I believe this is from the 1960’s or so. Recipe is typed below along with a scanned copy.

Potato Candy

2 to 3 medium potatoes
1 1/2 to 2 lbs. confectioner’s sugar
1 tsp. vanilla
2 tbsps. butter
peanut butter

Cook potatoes, peel and mash; cool to lukewarm or able to handle. Add next three ingredients, blending well. The sugar amount will vary according to size of potatoes. The dough should be quite stiff, but not too dry.

Roll out on waxed paper or board, lightly sprinkled with powdered sugar, to a rectangle shape. Spread with peanut butter (1/4-inch thick) and roll up as for jelly roll. Slice and place cut side down on platter. May be eaten immediately or keep in freezer for some time.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but I believe this is from the 1960’s or so. Recipe is typed below along with a scanned copy.

Potato Kisses

2/3 cup hot cooked potato
2 tsps. butter, melted
1 lb. confectioners’ sugar, sifted
2 1/2 tsps. cocoa or 1 1/2 squares chocolate
1 tsp. vanilla
few grains salt
1/2 lb. moist coconut

Put hot potato through a ricer to remove all lumps. Beat in melted butter. Place potato in large mixing bowl; add sugar and beat until thoroughly blended. Add cocoa or melted chocolate, which has been cooled, and beat. Mix in vanilla, salt and coconut. Drop by teaspoonsful onto waxed paper. Refrigerate until candy hardens and then place in tightly covered container. Makes about 1 1/2 pounds.

Here’s a recipe from “Kalorie Kate” that was clipped from a newspaper and found in a large collection, date not marked but I believe this is from the 1960’s. Recipe is typed below along with a scanned copy.

ARE YOU A calorie watcher?

If you’re battling the bulges, here are two low calorie recipes which make up into some tasty ammunition. These treats will brighten up both dietetic and diabetic meals.

The candy making rules are for Mrs. Thomas Ries, Route 1, Clinton who has been longing for some of the sweet-stuff.

There’s about 22 calories in each piece and the recipe makes 16 munchy coconut candies.

It calls for

1 cup shredded coconut
2 tablespoons non-fat dry milk
2 saccharin tablets (1/4 grain each)
1/8 teaspoon salt
1 tablespoon water
1/8 teaspoon vanilla

Chop coconut very fine. Blend with non-fat dry milk in bowl.

Dissolve saccharin and salt in mixture of water and vanilla.

Add to coconut and stir until dry ingredients are moistened. Shape coconut mixture into mounds by pressing into a teaspoon. Chill until firm.

This recipe was written on a slip of paper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

Squash Casserole

2 lbs. squash (sliced)
1/4 c. onion – chopped
salt to taste
1 can 10 3/4 oz. cream of chicken soup
1 c. sour cream
1 c. carrots, shredded
1 package (8 oz.) herbed stuffing mix.
1/2 c. oleo, melted

Cook squash & onions, salt to taste. Drain. Combine soup & sour cream. Add carrots & fold in squash.

Mix stuffing mix & oleo.

Spread 1/2 stuffing mix in a greased 9×13″ casserole dish. Add squash mixture & top with remaining stuffing mix.

Bake 350° for 25-30 min.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

WHITE FEATHER BISCUITS

3 cups all-purpose, unbleached flour
1 tsp. salt
1/4 tsp. sugar
1/2 tsp. baking soda
4 tsp. baking powder (be sure this is fresh)
3/4 cup vegetable shortening
1 cup buttermilk

Preheat oven to 425-degrees.

Sift flour with the salt, sugar, baking soda and baking powder

With a pastry cutter, blend the shortening into the dry ingredients. It is best if the shortening is cold so that the dough doesn’t become greasy. Mixture should resemble coarse meal.

Add the buttermilk and stir with a wooden spoon until dough is well-mixed, approximately one minute.

Turn onto a floured board and knead for a minute longer so all the crumbs are incorporated and dough is smooth. Roll to a thickness of about one-half inch. Cut with a two-inch biscuit cutter, flouring the cutter often to prevent sticking.

Place cut biscuits on a parchment-lined baking sheet and bake in a preheated oven 12 to 15 minutes until biscuits have risen and are slightly golden. Makes about 20 two-inch biscuits. Serve hot with sweet butter and homemade jelly.

NOTE: These biscuits can be made with butter or lard. The taste and color will be different. Regular milk or light cream also can be used, but you must omit the baking soda.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but I would guess 1940’s – 1950’s based on the information on the back. Recipe is typed below along with a scanned copy.

LADEN WITH FRAGRANCE as spring winds are these hot cross buns made from a spicy sweet yeast dough and filled with the traditional currants. Other popular fruits are citron, raisins, and chopped candied fruit or peel. This sweet yeast dough is successful as a refrigerator dough and may be made a day or two before it is to be used, thus saving last minute flurries of preparation.

Hot Cross Buns

2 packages yeast, compressed or dry granular
1/4 cup lukewarm water
1 cup milk
1/4 cup shortening
1/2 cup sugar
1 teaspoon salt
2 eggs, beaten
1 cup currants
1 teaspoon cinnamon
1/4 teaspoon allspice
5 cups sifted enriched flour (about)
Confectioner’s sugar icing

Soften yeast in lukewarm water. Scald milk. Add shortening, sugar, and salt. Cool to lukewarm. Add flour to make a thick batter. Add softened yeast and eggs. Beat well. Add currants, spices, and enough flour to make a soft dough. Turn out on lightly floured board and knead until satiny. Place in greased bowl, cover and let rise until doubled. Punch down. Cover and let rise 10 minutes. Shape into small buns and place on greased baking sheet or in greased pan. Let rise until doubled. With knife or scissors, cut a small cross in the top of each bun. Bake in moderate oven (375 degrees) 20 to 25 minutes. While hot, ice with confectioners sugar icing, following the cross in the buns. This makes three dozen buns.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but I would guess 1940’s – 1950’s based on the information on the back. Recipe is typed below along with a scanned copy.

Hot Cross Buns

1 cup scalded milk
3/4 teaspoon salt
1/2 cup sugar
1/2 cup shortening (lard or oleo)
1 cake yeast
1/4 cup warm water
4 1/2 cups flour
3 egg yolks
1 cup raisins or currants
1 cup candied cherries (optional)
1/2 teaspoon grated lemon rind (optional)

Scald milk and add salt, sugar and shortening. When lukewarm add yeast softened in warm water, and 1 1/2 cups flour. Beat well and let rise until very light. Add 3 egg yolks, and 3 more cups flour, and raisins, cherries and lemon rind. Knead lightly and let rise until double in bulk. Roll out to 1-inch thickness and cut into rounds. Set these close together on a greased pan. When half risen, cut 2 gashes at right angles to form a cross on top of each bun. Let rise until double in size and bake 20 minutes in 375 degree oven at first, then lower to 350 degrees. Glaze tops before removing from oven with 1 egg white and 2 tablespoon granulated sugar. While still warm fill the cross on each bun with a white frosting made of 1 egg white beaten stiff, 1/2 cup powdered sugar added gradually, and 1/2 teaspoon vanilla. This frosting is beaten until smooth and light.