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

APPLE CRUNCH

Tart, juicy apples baked under a sweet and rich p-nutty topping.

1/4 cup Peter Pan Smooth or Crunchy Peanut Butter
1/4 cup butter
1/4 cup rolled oats
1/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/4 teaspoon salt
6 or 8 medium-sized apples
1 tablespoon lemon juice
3 tablespoons water

With pastry blender or two knives, cut peanut butter and butter into combined oats, flour, sugar and salt. Peel, core and slice apples into buttered shallow baking dish. Sprinkle with lemon juice and water. Spoon peanut butter mix over apples, bake in moderate oven (375°F.) for about 40 minutes until apples are tender. Serve hot or cold with cream, whipped cream or softened ice cream. Makes 6 servings.

This promo recipe was clipped from packaging, likely a box of Argo Cornstarch, date unknown. I’ve typed it below along with a scanned copy.

DROP BISCUITS

1/4 cup Argo Cornstarch
1 3/4 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup Mazola
3/4 cup milk

Sift dry ingredients together, combine Mazola and milk and add to dry ingredients, mixing lightly. Drop by tablespoonfuls on an oiled baking sheet. Bake in a very hot oven (450° F.) 12 to 15 min. Makes 12 to 14 biscuits.

This promo recipe was printed on the back of a Cool Whip container lid insert, date unknown. I’ve typed it below along with a scanned copy.

“8-Minute Light ‘n Fruity Pie”

Here’s a deliciously fruity pie that’s so light it melts in your mouth–and you can make it in only 8 minutes.

1 package (3 oz.) JELL-O Gelatin, any flavor
2/3 cup boiling water
2 cups ice cubes
3 1/2 cups or 8-oz. container COOL WHIP Non-Dairy Whipped Topping, thawed
Fruit (optional)*
8- or 9-inch graham cracker crumb crust

Completely dissolve gelatin in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using wire whip, blend in whipped topping; then whip until smooth. Fold in fruit. Chill, if necessary, until mixture will mound. Spoon into pie crust. Chill 3 hours.

*Suggested Fruits:

1 cup diced peeled pitted fresh peaches or apricots
1 cup fresh raspberries or blueberries
1 cup diced orange sections, or fresh strawberries or banana
1 can (8 3/4 oz.) apricots or sliced peaches, drained and diced
1 can (8 1/4 oz.) crushed pineapple in syrup, drained
1 can (8 3/4 oz.) fruit cocktail, drained

This promo recipe was clipped from packaging, likely a box of Argo Cornstarch, date unknown. I’ve typed it below along with a scanned copy.

LEMON MERINGUE PIE

5 tablespoons Argo Cornstarch
1 cup sugar
1/2 teaspoon salt
2 cups boiling water
2 eggs, separated
5 tablespoons lemon juice
2 teaspoons grated lemon rind
8-inch baked pastry shell

Mix dry ingredients, gradually stir in boiling water and cook over direct heat, stirring constantly until mixture thickens. Place over hot water, cook 15 minutes longer. Add small amount of hot mixture to beaten yolks, stirring vigorously; return to double boiler and cook 1 minute more. Add lemon juice and rind. Cool and pour into baked pastry shell. Cover with meringue made by gradually beating 4 tablespoons of sugar into stiffly beaten egg whites. Bake in slow oven (300°F.) until golden brown (20 to 30 minutes).

This recipe from Jewel Companies Inc., was published in 1981 and found in a large collection. I’ve typed it below along with a scanned copy.

Strawberry Parfait Pie
6 servings
Medium bowl
Time to prepare: 1 1/4 hours

1 package (3 oz.) strawberry gelatin
1 1/4 cups boiling water
1 pint vanilla ice cream
1/2 pint fresh strawberries, sliced (about 1 cup)
1 9-inch baked pie crust

In bowl, place gelatin and water; stir until gelatin is dissolved. Add ice cream by spoonfuls; stir until melted. Chill until mixture mounds slightly when dropped from spoon, (about 20 minutes.) Gently fold in sliced strawberries. Turn into pastry shell. Chill until firm, (about 45 minutes.) If desired, garnish with whipped cream and extra strawberries.

This recipe was printed on the back of a Cool Whip container lid insert and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

GRASSHOPPER ICE CREAM PIE

1 pint vanilla ice cream, softened
2 tablespoons lemon juice
2 tablespoons green creme de menthe*
2 tablespoons white creme de cacao*
3 cups (8 oz.) BIRDS EYE COOL WHIP Whipped Topping, thawed
9-inch chocolate crumb crust

*Or use 6 drops green food coloring, 1 teaspoon vanilla and 1/4 teaspoon peppermint extract.

• Combine ice cream, lemon juice, creme de menthe and creme de cacao in bowl. Fold in whipped topping, blending well.
• Freeze, if necessary, until mixture will mound. Spoon into crust.
• Freeze until firm, at least 4 hours. Garnish with chocolate curls, if desired.
• Store any leftover pie in freezer.

This recipe was printed on the back of a Cool Whip container lid insert and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

FRUIT BOWL SUPREME

1 can (11 oz.) mandarin orange sections, well drained*
1 can (8-1/4 oz.) crushed pineapple in syrup, well drained
3 cups (8 oz.) BIRDS EYE COOL WHIP Whipped Topping, thawed
2 cups BAKER’S ANGEL FLAKE Coconut
2 cups miniature marshmallows
1/2 cup milk

*Or use 1 can (16 oz.) fruit cocktail, well drained.

*Combine all ingredients, mixing well. Chill about 1 hour. Serve as dessert or as salad on crisp salad greens, if desired.

*Makes 6 cups or 12 servings.

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

SOUTHERN PECAN PIE
Makes one 9-inch pie

1 (9-inch) unbaked pastry shell
3 eggs, beaten
1 cup Guy’s Pecan Pieces or Halves
1 cup light corn syrup
1/2 cup firmly packed light brown sugar
1/4 cup margarine or butter, melted
1 teaspoon vanilla extract
1 teaspoon vinegar
Whipped cream, optional

Preheat oven to 450°. In medium bowl, combine all ingredients except whipped cream; mix well. Pour into crust. Bake 10 minutes; reduce oven temperature to 325° and continue baking 35 to 40 minutes. Cool. Garnish with whipped cream if desired.