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

LEMON MERINGUE PIE
(Makes a 9-inch pie)

Baked 9-inch Crisco pastry shell
1-1/2 cups sugar
6 tablespoons cornstarch
1 tablespoon flour
1 teaspoon salt
2-1/4 cups boiling water
3 egg yolks, slightly-beaten
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
6 tablespoons lemon juice
3 egg whites
6 tablespoons sugar

In a medium saucepan, combine 1-1/2 cups sugar, cornstarch, flour and salt. Gradually stir in boiling water. Cook and stir over medium heat until mixture comes to a boil and is thick and clear. Stir a little of this hot mixture into the beaten egg yolks. Return to saucepan; cook and stir for 2 minutes longer. Remove from heat; add butter, lemon peel and lemon juice. Pour into cooled, baked 9-inch Crisco pastry shell.

Beat egg whites until frothy; gradually add 6 tablespoons sugar; beat until stiff but not dry. Spread over pie filling; be sure to seal well to crust. Bake at 425° for about 5 minutes, until golden brown.

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

BEST CHERRY PIE
(Makes a 9-inch pie)

Crisco pastry for double crust
3/4 cup sugar
3 tablespoons regular flour
1/8 teaspoon salt
1/4 cup cherry juice
Few drops red food coloring, if desired
3-1/2 cups (two 1 pound cans) drained red sour pitted cherries
1 tablespoon butter or margarine
1/2 teaspoon almond extract, if desired

Blend sugar, flour, and salt in a medium saucepan. Blend in cherry juice and red food coloring. Add cherries; cook and stir over medium heat until mixture has boiled 1 minute. Remove from heat, stir in butter and almond extract. Set aside to cool while you mix and roll the crust. Pour filling into a pastry-lined 9-inch pie plate. Cover with top crust; seal and flute edge. Cut slits for escape of steam. Bake at 400° for about 30 minutes, until desired brownness.

This promo recipe from Crisco was clipped from a label, likely from a can of Crisco. It was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

GLAZED APPLE PIE
(Makes a 9-inch pie)

Crisco pastry for double crust (recipe below)
6 cups apple slices (about 6 medium cooking apples)
1/2 cup seedless raisins, if desired
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons orange juice
3 tablespoons butter or margarine
Orange Glaze (recipe below)

Preheat oven to 400°.

Toss apples and raisins with combined sugar, flour, cinnamon and salt. Turn into pastry-lined 9-inch pie plate. Sprinkle with orange juice and dot with butter. Cover with top crust; seal and flute edge. Cut slits for escape of steam.

Bake at 400° for about 40 minutes, until pie is desired brownness and apples are tender. Spread Orange Glaze (recipe below) over hot pie.

ORANGE GLAZE

1 cup confectioners sugar (sift if lumpy)
1 teaspoon grated orange peel
3 tablespoons orange juice

Mix together; spread over hot pie.

CRISCO PIE CRUST
(For 9-inch double crust)

2 cups sifted regular flour
1 teaspoon salt
3/4 cup Crisco
1/4 cup water

Preheat oven. Sift flour before measuring; spoon lightly into nested measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl. With a pastry blender or two knives, cut in Crisco until uniform; mixture should be fairly coarse. Sprinkle with water, a little at a time; toss with a fork. Work dough into a firm ball with your hands.

Divide dough into two parts and press into flat circles with smooth edges. On a lightly floured surface, roll bottom crust to a circle about 1-1/2-inches larger than inverted pie plate. Gently ease dough into plate. Trim edge even with plate and add filling. Roll top crust same way.

This promo recipe from Crisco was clipped from a label (likely from a can of Crisco) and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

SPAGHETTI WITH MEAT SAUCE
(Makes 4 to 5 servings)

1/4 cup Crisco
1/2 cup chopped onion
1 pound lean ground beef
1 teaspoon garlic salt
1 can (4 ounces) mushroom stems and pieces, undrained
1/4 cup chopped parsley or 2 teaspoons dried parsley flakes
1 can (8 ounces) tomato sauce
2 cups (1 pound can) tomatoes
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
Dash basil
Bay leaf
1/2 pound thin spaghetti

In a large skillet melt Crisco, add onion and cook for 5 minutes. Stir in ground beef and garlic salt; brown. Add mushrooms, parsley, tomato sauce, tomatoes, salt, oregano, pepper, basic and bay leaf. Cover and simmer for 1 hour. Uncover and cook for about 1/2 hour longer, until sauce is desired consistency. Cook spaghetti as directed on the package; drain. Spoon meat sauce over spaghetti on platter or on individual plates.

This promo recipe from Gold Medal Flour – General Mills was clipped from packaging of some kind, likely a bag of Gold Medal Flour. This was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

EASY PEACH CREAM PIE

Pat-in-the-Pan Pie Shell (below)
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg
2/3 cup orange juice
2 tablespoons Gold Medal all-purpose flour*
2 tablespoons water
3 cups sliced peaches (about 6 medium)

Bake pie shell. Beat cream cheese in small bowl until smooth and fluffy; beat in 1/4 cup of the sugar and the egg. Stir in 1/3 cup of the orange juice. Pour into hot pie shell. Bake just until center is set, about 15 minutes. Mix remaining sugar and the flour in 2-quart saucepan. Stir in water and remaining orange juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in peaches. Spoon carefully over hot pie; cool slightly. Cover loosely and refrigerate until firm, about 4 hours. 8 servings.

PAT-IN-THE-PAN PIE SHELL

1 cup Gold Medal all-purpose flour**
1/3 cup margarine or butter, softened
1/4 cup powdered sugar
1/4 cup chopped nuts

Heat oven to 350°. Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly against bottom and side of ungreased pie plate, 9×1 1/4 inches. (Do not press on rim.) Bake 15 minutes.

*Unbleached or self-rising flour can be used
**Unbleached, self-rising or whole wheat flour can be used

Note: For a lighter, whole wheat pie crust, substitute 1/2 cup Gold Medal whole wheat flour and 1/2 cup all-purpose or unbleached flour for the 1 cup all-purpose flour

High Altitude Directions (3500 to 6500 feet): Heat oven to 375°

Helpful Hint: Pears, apricots or pineapple can be substituted for the peaches.

This promo recipe from Ritz – Nabisco Kitchens was clipped from cardboard packaging of some kind, likely a box of Ritz Crackers since it’s a required ingredient. Date unknown. I’ve typed it below along with a scanned copy.

RITZ/PIE

Mock Apple Pie
NO APPLES NEEDED!

Pastry for two crust 9-inch pie
36 RITZ CRACKERS
2 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated rind of one lemon
Butter or margarine
Cinnamon

Roll out bottom crust of pastry and fit into 9-inch pie plate. Break RITZ CRACKERS coarsely into pastry-lined plate. Combine water, sugar and cream of tartar in saucepan; boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers, dot generously with butter or margarine and sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam escape. Bake in a hot oven (425°F.) 30 to 35 minutes, until crust is crisp and golden. Serve warm. Makes 6 to 8 servings.

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

Fudge Walnut Brownie Pie

2 eggs
1 cup sugar
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup HERSHEY’S Cocoa
1/4 teaspoon salt
1 cup HERSHEY’S Semi-Sweet Chocolate Chips
1/2 cup chopped California Walnuts

1. Heat oven to 350° F. Lightly grease 9-inch pie plate.
2. Beat eggs in large bowl; stir in sugar, butter and vanilla.
3. Stir together flour, cocoa and salt; stir into butter mixture.
4. Stir in chocolate chips and California Walnuts. Pour into prepared pie plate.
5. Bake 30 minutes or until set.
6. Cool. Serve warm or at room temperature. Garnish with whipped cream or serve with ice cream if desired. 6 to 8 servings.

This vintage recipe postcard and was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Key Lime Pie

An authentic Key Lime Pie with native key limes. Note the creamy yellow inside. Key Lime Pie is world famous for a just right tart taste.

RECIPE

4 eggs
1 can Condensed Milk
1/3 cup Key Lime Juice

Beat the yolk of 4 eggs and the white of one until thick. Add the condensed milk and beat again. Add the lime juice and beat until thick. Beat the 3 remaining egg whites until dry and fold in the mixture. Pour into a baked pie shell. Separate two eggs, beat the whites with two tablespoons of sugar until stiff and forms peaks, spread on top of pie and bake in oven until meringue is brown.

The description on the back of the postcard reads:

This is the authentic key lime pie dessert famous the world over. It is a slightly tart key limey taste which cannot be duplicated elsewhere. Key limes are grown only in the Florida keys. Be sure to use sweetened condensed milk.