This old recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Spicy Cake Doughnuts

3 1/4 c flour
2 t BP
1/2 t cinnamon
1/4 t nutmeg
Dash salt
2 eggs
2/3 c sugar
1 t vanilla
2/3 c lite cream
1/4 c melted margarine

Chill 2 hrs.

Roll 3/8″ thick

375° / min on ea side

20

This recipe was clipped from a newspaper and found in a large collection, date unknown but likely the 1980’s based on information found on the back. Recipe is typed below along with a scanned copy.

CHEESE MONKEY BREAD

1 1/2 packages dry yeast
1/4 cup warm water
1 tbsp. sugar
1 cup milk
1 cup butter or margarine
1 tsp. salt
3 eggs, beaten
3 to 4 cups flour
3/4 cup shredded Cheddar cheese

Soften yeast in warm water and stir in sugar. Scald milk and add one-half cup butter and salt. Cool to lukewarm. Stir beaten eggs and yeast mixture into lukewarm milk mixture. Gradually beat in flour and cheese with a wooden spoon to make a soft dough.

Transfer dough to greased bowl and turn to grease top. Cover and let rise in warm place free from drafts until doubled in bulk.

Divide dough in half and roll each portion out on floured surface into rectangle one-half-inch thick. Melt remaining butter. Cut dough into 3-inch diamond shapes.

Dip each piece of dough into melted butter and layer in greased 10-inch ring mold, overlapping points of dough pieces. There should be about three layers, but pan should be no more than three-quarters full or pieces of dough will pop off while baking. Let rise until doubled in bulk, about one hour. Bake at 400 degrees 35 minutes or until lightly browned. Makes one loaf.

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

CORNELL BREAD

3 cups warm water (110 to 115 degrees)
2 tbsp. dry yeast
2 tbsp. honey or sugar
6 to 7 cups unbleached all-purpose flour
3 tbsp. wheat germ
1/2 cup soya flour
3/4 cup non-fat dry milk
3 tsp. salt
2 tbsp. oil

Combine water, yeast and honey in mixer bowl. Let stand five minutes. Measure and combine flour, wheat germ, soya flour, dry milk and salt. Add three cups flour mixture to dissolved yeast in bowl. Beat two minutes at low speed or 75 strokes by hand. Add oil and three more cups flour mixture gradually.

Turn dough out onto floured board and knead thoroughly five to six minutes until dough is smooth and elastic. Place in buttered bowl, turning to coat top. Let rise in warm place free from drafts (60 to 85 degrees), until doubled in bulk. Punch dough down and allow to rise again 15 to 20 minutes. Turn onto lightly floured board and shape into two loaves.

Place in buttered 8-by-4-inch pans. Cover and let rise until doubled. Bake at 350 degrees 45 to 50 minutes or until loaves test done. Remove from pans and cool on wire racks. Makes two loaves.

This recipe was clipped from a newspaper 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).

SHEEPHERDER’S BREAD

3 1/2 cups warm water
3 tbsp. sugar
3 packages dry yeast
8 cups flour, about
1 tbsp. salt

Combine one-half cup warm water, sugar and yeast in small bowl. Stir and let stand in warm place until bubbly, 10 to 15 minutes. Mix flour and salt, then add yeast mixture and remaining three cups warm water.

Mix thoroughly, then knead until smooth, satiny and elastic, about 10 minutes. (Knead in enough flour to make a stiff dough.) Place in greased bowl, turning to coat top. Cover and let rise in warm place until dough has doubled in bulk.

Thoroughly grease inside of Dutch oven (10 inches in diameter and 3 inches deep) and inside of oven lid. Punch dough down, shape into a round and place in greased Dutch oven. Cover with lid and let dough rise until it just begins to lift lid, 20 to 25 minutes.

Bake at 350 degrees one hour five minutes. (Check several times during baking to see whether lid has tilted off bread. Replace lid squarely on top of bread if it has tilted.) Remove lid and bake 10 minutes longer to allow top to brown. Makes one huge loaf.

This recipe comes from the back of a Fleischmann’s yeast packet with the expiry date marked of 1980 so this recipe is a couple decades old. Recipe is typed below along with a scanned copy.

CINNAMON COFFEE BRAID
Makes 2 braids

4 1/2 cups unsifted flour (about)
3/4 cup sugar
1 1/2 teaspoons salt
2 packages Fleischmann’s Active Dry Yeast
3/4 cup milk
1/2 cup water
1 cup margarine
3 egg yolks (at room temperature)
2 teaspoons ground cinnamon
Melted margarine

Combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast.

Heat milk, water and 1 cup margarine to 120°-130°F. Add to dry ingredients and beat for 2 minutes at medium speed. Add egg yolks and 1/2 cup flour. Beat on high speed for 2 minutes. Stir in more flour to make a stiff batter. Cover bowl tightly with aluminum foil. Refrigerate 4 hours.

Combine remaining 1/2 cup sugar and cinnamon until well blended.

Turn dough out onto floured board; roll into 6 ropes 18 inches long. Braid 3 ropes together; seal ends firmly. Place on greased baking sheet. Repeat with remaining 3 ropes. Brush each braid with melted margarine and sprinkle cinnamon-sugar mixture. Cover; let rise until doubled, about 1 hour.

Bake at 375°F. 25 to 30 minutes.

This old recipe was clipped from a magazine and found in a large collection. Date is unknown but judging by the pictures on the back, I’d say 1950’s or so. Recipe is typed below along with a scanned copy.

Golden Corn Bread

Mix and sift 1 cup sifted enriched flour, 1 cup enriched yellow corn meal, 4 teaspoons baking powder and 1 teaspoon salt. Add 1 unbeaten egg, 1 cup milk and 1/4 cup shortening (at room temperature). Beat with rotary egg beater until smooth, about 1 minute. Do not overbeat. Pour into greased 8-inch square pan. Bake in hot oven, 425° F., 20 to 25 minutes. While still warm, cut in 6 oblong pieces. Split each of the oblongs in half.

Cheese Souffle Topping

Beat 3 egg whites stiff but not dry. Beat 3 egg yolks until thick and lemon colored. Fold egg yolks into egg whites. Combine 1 tablespoon minced pimento and 1 cup grated sharp cheddar cheese; fold into egg mixture. Top each piece of cornbread with souffle mixture. Boil about 3 inches from source of heat 3 to 4 minutes or until the topping is puffed and delicately browned. Serve souffle at once.

This recipe yields six servings.

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

Cinnamon Pecan Pull-Aparts
Pull apart with fork to serve

1 cup milk, scalded
3/4 cup dark raisins
1 1/2 cups Bran Chex cereal
1 1/2 teaspoons salt
1 teaspoon and 1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/3 cup and 1 cup sugar
3 tablespoons vegetable shortening
1 package active dry yeast
1/4 cup warm water (105-115°)
1 egg, slightly beaten
2 3/4 to 3 1/2 cups all-purpose flour
1/4 cup chopped pecans
5 tablespoons butter or margarine, melted

Grease 10-inch tube pan. (Do not use pan with removable bottom.) Pour milk over raisins, Bran Chex, salt, 1 teaspoon cinnamon, allspice, 1/3 cup sugar and shortening in large bowl. Stir to break up Chex. Cool to lukewarm. Dissolve yeast in warm water. Stir into cereal mixture. Add egg. Mix thoroughly.

Stir in enough flour to make a soft dough. Turn onto lightly floured surface. Knead until smooth, about 10 minutes. Place in greased bowl. Turn. Cover. Let rise in warm place, free from draft, until doubled in bulk, 60-75 minutes. Meanwhile, combine remaining 1 cup sugar, 1 1/2 teaspoons cinnamon and pecans. Set aside.

Punch down dough. Pinch off to form 1 1/4-inch balls. Roll in melted butter and then reserved cinnamon-sugar mixture. Layer balls in bottom of pan, barely touching. Repeat for second layer. Sprinkle any remaining butter and cinnamon-sugar over balls. Cover. Let rise until almost doubled in bulk, 1 to 1 1/2 hours. Bake in preheated 375° oven 30-40 minutes or until top is browned and crispy. Immediately invert onto serving plate. Serve warm.

Makes 1 ring.

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

Orange Brunch Stollen
The orange filling is made with Chex

2 tablespoons and 2 tablespoons butter or margarine
3/4 cup and 1/4 cup sugar
1/2 cup orange juice
1 tablespoon grated orange peel
3 cups Rice Chex cereal crushed to 1 cup
1/3 cup chopped pecans
1 package active dry yeast
1/4 cup warm water (105-115°)
1 teaspoon salt
1/2 cup milk, scalded
1 egg
2 1/2 to 3 cups all-purpose flour
Confectioners sugar icing
Pecans (for garnish)

Combine 2 tablespoons butter, 3/4 cup sugar, orange juice and peel in saucepan. Heat to boiling. Stir in Rice Chex crumbs and nuts. Cook over low heat, stirring constantly, until very thick (3-4 minutes). Cool.

Dissolve yeast in warm water. Set aside.

Combine remaining 2 tablespoons butter, 1/4 cup sugar, salt and milk in large bowl. Add egg and yeast. Mix well. Gradually add enough flour to form a stiff dough. Stir vigorously after each addition. Knead 15-20 times on lightly floured surface until smooth and no longer sticky. Let rest, covered, 30 minutes.

Roll out on lightly floured surface to 15 x 8-inch rectangle. Spread filling lengthwise down center third of dough. Cut 1-inch wide strips in dough from outer edge to filling. Fold alternate strips over filling at an angle to resemble a braid. Transfer to greased baking sheet. Cover. Let rise in warm place, free from draft, until doubled in bulk, 40-60 minutes. Bake in preheated 350° oven 15-20 minutes or until golden brown. Cool on rack. Drizzle with confectioners sugar icing. Garnish with pecans.

Makes 1 stollen.