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

Honey-Crust Apples

One-fourth cup chopped dates
One-fourth cup honey
Two tbsps. chopped pecans
Two tsps. grated lemon peel
One-half cup graham cracker crumbs
One tsp. cinnamon
Six baking apples
One-third cup melted butter
Three-fourths to one cup honey

Combine dates, one-fourth cup honey, pecans and lemon peel. Combine graham cracker crumbs and cinnamon. Core apples and peel the top third of each. Brush with melted butter and roll apples in cracker crumbs.

Place apples in a 10x6x2-inch baking dish. Spoon date mixture into center hole; pour remaining butter and honey over and around apples. Bake at 400 degrees for 30 minutes or until done. Spoon honey over apples every 10 minutes.

–Yields 6 servings.

This is a promo recipe slip from Pillsbury that was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (of both sides).

CRESCENT APPLE SNACKS

1 large apple, peeled and cored
1 can (8 oz.) Pillsbury Refrigerated Quick Crescent Dinner Rolls
1/2 cup sugar
1/2 teaspoon cinnamon
Kraft Oil

DEEP OIL 360°
16 SERVINGS

In small bowl, combine sugar and cinnamon; set aside. Slice apple into 16 pieces. Separate crescent dough into 8 triangles. Cut each triangle in half, forming 16 triangles. Place one apple slice on wide end of triangle. Roll up; start at shortest side of triangle and roll to opposite point, completely covering apple, sealing all edges well. In electric fry pan or large saucepan, fry in deep hot oil (360°) about 2 to 3 minutes until deep golden brown. Drain on paper towel. While warm, roll in cinnamon-sugar mixture.

TIPS: These can be fried in a metal fondue pot about 1/2 full of cooking oil. Heat; when oil reaches 375°, place over alcohol burner. Fry on fondue fork in hot oil until golden brown.

Reheat in oven, wrapped in foil, at 350° for 10 to 15 minutes until warm.

To make ahead, prepare, cover and refrigerate up to 2 hours before frying. Fry as directed.

HIGH ALTITUDE ADJUSTMENT–5,200 feet. No adjustment necessary.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (recipe was across two columns so I snipped them together for the scan).

Hoska

1 cup milk
1/2 cup shortening
3/4 cup granulated sugar
3/4 teasp. salt
2 pkg. active dry, or 2 cakes compressed, yeast
1/4 cup warm (not hot) or lukewarm water
2 eggs, beaten
3 cups sifted all-purpose flour
1/4 cup seedless raisins
1/4 cup canned diced citron
1/4 cup chopped, blanched almonds
About 2 1/2 cups sifted all-purpose flour
Melted butter or margarine
1 egg
1 tablesp. water
1/4 cup blanched whole almonds

1. In small saucepan, scald milk; stir in shortening, sugar, salt. Cool till lukewarm.
2. In large bowl, sprinkle or crumble yeast onto 1/4 cup water (for compressed yeast, use lukewarm water); stir until dissolved. Stir in lukewarm milk mixture, then 2 eggs, then 3 cups flour; with spoon, beat until smooth. Stir in raisins, citron, chopped almonds, and about 2 1/2 cups flour (or enough to make stiff dough).
3. On lightly floured surface, knead dough until smooth. Place in greased bowl, turning once to grease all sides. Cover with clean towel; let rise in warm place (about 85° F.) about 1 1/4 hr., or until dent remains when finger is pressed deep into side of dough.
4. Punch down dough; turn onto floured surface; divide in half. Then divide one half into 3 equal pieces; roll each piece between hands into strip about 18″ long. Place strips 1″ apart on lightly greased large cookie sheet, and braid, beginning in middle and working toward each end. Brush top lightly with melted butter or margarine.
5. Divide two thirds of remaining dough into 3 equal pieces; on floured surface, form, same way, into second, but thinner braid 18″ long; place on top of first braid. Brush top lightly with melted butter or margarine.
6. Form remaining dough into third, very thin braid about 18″ long; place on top of second braid. (Be sure 2 top braids are centered; if necessary, use toothpicks to hold braids in place while baking.)
7. Let rise in warm place about 1 hr., or until doubled in bulk. Meanwhile, start heating oven to 375° F. Beat 1 egg with 1 tablesp. water; when loaf has doubled in bulk, brush with egg mixture. Decorate with whole almonds. Bake 40 to 45 min., or until done. Especially nice served slightly warm. Makes 1 loaf.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (the recipe was across two columns so I snipped them together for the scan).

Potica

2 pkg. active dry, or 2 cakes compressed, yeast
1/2 cup warm (not hot) or lukewarm water
2 cups scalded milk
3/4 cup granulated sugar
1 tablesp. salt
1/2 cup soft butter or margarine
4 egg yolks
8 to 9 cups sifted all-purpose flour

FILLING:

1 lb. shelled walnuts
1 cup light cream
1 1/2 cups granulated sugar
1 teasp. salt
1 teasp. vanilla extract
1/4 cup butter or margarine
1/4 cup fresh bread crumbs
4 egg whites

1. In small bowl, sprinkle or crumble yeast onto warm water (for compressed yeast, use lukewarm water); stir until dissolved. In large bowl, combine milk with sugar, salt, butter. Cool till lukewarm. Stir in egg yolks, yeast mixture, then 2 cups flour; mix well. Stir in enough more flour to make stiff dough.
2. On lightly floured surface, knead dough until smooth. Place in greased bowl, tuning once to grease all sides. Cover with clean towel; let rise in warm place (85° F.) about 1 hr., or until dent remains when finger is pressed deep into side of dough.
3. While dough rises, grease 4 9″ x 5″ x 3″ loaf pans. Make filling: Put walnuts through fine blade of food chopper. In medium saucepan, heat cream to boiling point; remove from heat; stir in walnuts, then sugar, salt, vanilla. In small saucepan, melt butter; stir in bread crumbs until lightly browned; add to walnut mixture. In bowl, beat egg whites till stiff; fold in walnut mixture.
4. When dough is ready, turn it onto lightly floured surface; divide into 4 parts; do not knead. Roll 1 piece into 16″ x 9″ rectangle; spread with one fourth of walnut filling. Roll up, jelly-roll-fashion, starting from short side. Pinch ends and side to seal. Place in one of loaf pans. Repeat with 3 other pieces of dough.
5. Let rise in warm place 1 hr. Meanwhile, start heating oven to 350° F. Bake loaves 40 to 45 min., or until done. Makes 4 loaves. (For Christmas giving, make day ahead.)

This recipe was clipped from Family Circle Magazine and published in 1978, this was found in a large collection. Recipe is typed below along with a scanned copy.

BASIC SWEET DOUGH

This light and rich yeast dough can be used for making all kinds of sweet breads. “Sometimes I just shape the dough into bowknots and put a gob of jelly in the center of each,” Mrs. Harris says. But more often, she will save half the dough for an Apricot-Pecan Tea Ring.

Makes enough for one (10-inch) Apricot Tea Ring and 16 sweet rolls.

2 envelopes active dry yeast
1/2 cup very warm water
1 cup milk, scalded
1/2 cup sugar
1/4 cup (1/2 stick) butter or margarine
2 teaspoons salt
5 to 5 1/2 cups sifted all-purpose flour
2 eggs
1 teaspoon grated lemon rind
1/4 teaspoon ground mace

1. Sprinkle yeast over very warm water in a large bowl (very warm water should feel comfortably warm when dropped on wrist). Stir until yeast dissolves.
2. Combine scalded milk with sugar, butter and salt, stirring until sugar dissolves and butter melts. Cool mixture to 105° – 115° F.
3. Add milk mixture to yeast, then beat in 2 cups of the flour. Beat in the eggs, lemon rind and mace. Mix in the remaining 3 to 3 1/2 cups of flour, 1 cup at a time, to make a soft but manageable dough. If weather is humid, you may need slightly more flour.
4. Turn dough out on a well-floured surface (you’ll find the dough very sticky at first, so keep your hands well floured, too). Knead lightly for about 5 minutes or until smooth and elastic.
5. Place dough in a warm buttered bowl; turn buttered side up. Cover and let rise in a warm, draft-free spot until doubled in volume–about 1 1/2 hours.
6. Punch dough down and let rest for 10 minutes. Divide the dough in half, then use half for preparing an Apricot-Pecan Tea Ring and the other half for your favorite sweet rolls.

This recipe was clipped from Family Circle Magazine and published in 1978, this was found in a large collection. Recipe is typed below along with a scanned copy (recipe was across two columns so I snipped them together for the scan).

APRICOT-PECAN TEA RING

This is delicious served with coffee and tea, or as a dessert.

Bake at 350° for 25 minutes.
Makes one (10-inch) tea ring.

1/2 recipe Basic Sweet Dough (recipe is here)
1/4 cup (1/2 stick) butter or margarine, at room temperature
1/2 teaspoon ground cinnamon
1 1/4 cups sieved apricot preserves
3/4 cup finely chopped pecans

1. After the Basic Sweet Dough has risen, been punched down, then rested for 10 minutes, roll on a lightly floured surface into about a 22″ x 12″ rectangle. The rolled-out dough should be between 1/8 and 1/4 inch thick.
2. Spread sheet of dough with softened butter, sprinkle with cinnamon, then spread evenly with preserves. Sprinkle pecans on top. Roll the dough up snugly, jelly-roll style, beginning at one long side so that you have a roll about 22 inches long. Pinch seam to seal.
3. Ease roll, seam-down, onto an ungreased baking sheet, then bend into a ring, tucking one end into the other and pinching well to seal. With sharp kitchen shears, snip into the top of the ring every 2 inches or so, making V-shaped cuts. Turn points of Vs toward outer edge of ring, exposing filling underneath.
4. Cover the ring with a cloth, then let rise in a warm, draft-free spot until doubled in volume–about 3/4 to 1 hour.
5. Bake the ring in a moderate oven (350°) about 25 minutes or until nicely browned on top and ring sounds hollow when thumped with your fingers. Remove from oven, cut into wedges and serve hot with plenty of butter.

This recipe was clipped from a newspaper and found in a large collection, date unknown but I’m guessing this is from the 1960’s based on the information listed on the back. Recipe is typed below along with a scanned copy.

Poppy Seed Crescents

DOUGH

1 cup scalded milk
1 cake yeast
1/2 cup butter
1/2 cup sugar
1 1/2 tsps. salt
1 tsp. vanilla
4 eggs, well beaten
4 cups sifted all-purpose flour

FILLING

2 cups water
1 cup sugar
1 cup ground poppy seed
1/2 tsp. cinnamon
grated rind of 1 lemon

TOPPING

1 egg yolk
1 tbsp. cold water
sugar
chopped nuts

Scald milk; pour 3/4 cup over butter, sugar and salt. Let cool. Cool remaining milk to lukewarm; dissolve yeast; add with beaten eggs to milk-butter mixture.

Sift flour; add gradually, using only enough to make dough stiff enough to be kneaded until smooth and elastic. Place in greased bowl; grease top of dough; cover well; let rise until doubled in bulk, about an hour.

FOR FILLING: Boil water with sugar until sirupy. Add poppy seed, cinnamon and lemon rind; mix well; let cool.

Roll out dough on floured board until quite thin; cut into triangles, spread with filling and shape into crescents by rolling from wide end toward the point.

Brush with beaten yolk to which cold water has been added and sprinkle with sugar and chopped nuts. Let rise until doubled in bulk. Bake in preheated 400-degree oven 20 minutes or until golden brown.

–Makes about 3 dozen.

This recipe was clipped from Parade Magazine and found in a large collection. There’s no date marked anywhere but I would say this is from the 1960’s judging from the information on the back. Recipe is typed below along with a scanned copy.

These delicate puffy little “cakes,” as light as souffles, are a very special Danish treat to be served for a late Sunday breakfast with bacon or pork sausages or for supper with thin-sliced fried ham.

While there are no apples in these pancakes, the Danes call this dish aebleskiver (apple slices). Traditionally, they are made in an aebleskiver pan–a cast iron or enamel-coated round griddle with seven shallow wells; however, if this pan is not available, the batter may be baked on a regular pancake griddle. Whichever utensil you use, make enough–they disappear like magic. Serve hot with maple syrup, jam or apple butter.

Danish Aebleskiver

3/4 cup unsifted flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 cup sugar ‘n’ honey wheat germ
1/2 cup melted butter or margarine
2 eggs, separated
1 cup milk

Mix and sift flour, salt and baking powder. Stir in wheat germ. Combine melted butter and unbeaten egg yolks; mix well. Add flour mixture alternately with milk to butter mixture (batter will be very thin). Beat egg whites to soft peaks; fold into batter gently but thoroughly. Butter wells of heated aebleskiver pan. Fill half full with batter (2 tablespoons is exactly right–a standard coffee measure thus makes a perfect “ladle”). Bake over medium heat until bubbles on top have set and underside is deep golden brown. (The top should be firm.) Slide a 2-tined kitchen fork between cake and well and flip cake over, being careful not to puncture it. Bake until brown. Repeat until all batter is used, stirring batter often to distribute wheat germ. Serve hot. Makes 28 to 30 aebleskivers.

FROM PARADE’S TEST KITCHEN