This recipe was clipped from The WORKBASKET magazine and published in 1979. It looks like a promo recipe section for Chex cereals. Recipe is typed below along with a scanned copy (recipe was across two columns so I snipped them together for the scan).

Sour Cream Coffee Cake
Perfect for a special breakfast or brunch

1 1/4 cups sifted all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine
1 1/2 cups Bran Chex cereal crushed to 1/2 cup
1 egg, slightly beaten
1/2 cup dairy sour cream
1/4 cup milk
Crumb Topping*
Confectioners sugar

Preheat oven to 350°. Grease and flour 8-inch round cake pan.

Sift together flour, sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. Stir in Bran Chex crumbs.

Combine egg, sour cream and milk. Add to dry ingredients. Mix just until moistened. Turn into pan. Smooth top. Sprinkle evenly with Crumb Topping*. Bake 25-30 minutes or until tester inserted in center comes out clean. Cool. Dust lightly with confectioners sugar before serving. Makes 8 servings.

*Crumb Topping: Combine 3 tablespoons sugar, 3 tablespoons chopped walnuts, 1 tablespoon flour and 1/4 teaspoon cinnamon. Cut in 1 tablespoon butter or margarine until mixture resembles fine crumbs.

This recipe was clipped from The WORKBASKET magazine and published in 1979. It looks like a promo recipe section for Chex cereals. Recipe is typed below along with a scanned copy.

Wheat ‘n Spice Doughnuts
A tempting Halloween treat

1 cup milk, scalded
1 1/2 cups Wheat Chex cereal
1/3 cup sugar
3 tablespoons shortening
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 package active dry yeast
1/4 cup warm water
1 egg, slightly beaten
2 1/2-3 cups all purpose flour*
Cinnamon-sugar

In large bowl pour milk over Chex, sugar, shortening, salt, and spices. Stir well. Cool to lukewarm. Stir occasionally.

Dissolve yeast in water. Pour into cereal mixture. Add egg. Mix thoroughly. Stir in enough flour to make a very soft dough. Place on lightly floured surface. Knead a few times. Place in greased bowl. Cover. Let rise in warm place free from draft until doubled in bulk (about 1 hour). Punch down.

On lightly floured surface roll out to 1/2-inch thickness. Cut with floured donut cutter. Cover. Let rise on baking sheet in warm place until doubled and very light (30-40 minutes). Fry a few at a time in deep hot (375°) fat 2-3 minutes, turning once. Drain on absorbent paper. While warm, roll in Cinnamon-Sugar or frost as desired. Makes about 1 1/2 dozen.

*Stir flour; then spoon into measuring cup.

This quick recipe was clipped from WOMAN’S DAY magazine and published in 1968. Recipe is typed below along with a scanned copy.

HONEY AND CREAM-CHEESE SANDWICHES

Beat together 3 tablespoons honey and 1 package (4 ounces) cream cheese, softened, until light and fluffy. Spread between slices of lightly buttered whole-wheat bread. Makes 8 sandwiches. Note Chopped nuts or grated orange rind can be added to filling, if desired.

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

Spoon Bread

1 c. corn meal
2 c. cold water
2 tsp. salt
1 c. milk
2 or 3 eggs
2 Tbsp. fat

Mix meal, water & salt. Boil 5 minutes, stirring.

Add milk, well beaten eggs, and fat.

Mix well.

Pour into well greased hot pan or baking dish.

Bake 50 minutes at 375°.

Serve from container.

This recipe comes from a pamphlet or brochure distributed by I&M Electric Company (based on information on the back), this was cut and stapled together, date unknown. Recipe and instructions are typed below along with a scanned copy (top clipping only).

RICH WHITE BATTER BREAD

Makes one large or two small loaves. Freeze unbaked batter as long as two weeks; baked bread may also be frozen. Coffee can (or cans) required.

These tall, round loaves are light and moist. They rise and bake in coffee cans, which also act as containers both for storing the dough if you freeze it before baking and for keeping the baked bread fresh.

The plastic lids not only aid in storage, but also indicate — by popping off — when the bread has risen properly. The batter requires no kneading and only has to rise once. This bread is so easy to make you can treat guests to hot yeast bread often.

1 package active dry yeast
1/2 cup warm water
1/8 teaspoon ground ginger
3 tablespoons sugar
1 can (13 oz.) undiluted evaporated milk
1 teaspoon salt
2 tablespoons salad oil
4 to 4 1/2 cups unsifted regular all-purpose flour
butter or margarine

Dissolve yeast in water in a large mixer bowl; blend in ginger and 1 tablespoon of the sugar. Let stand in a warm place until mixture is bubbly, about 15 minutes. Stir in remaining 2 tablespoons sugar and the milk, salt and salad oil.

With mixer on low speed, beat in flour 1 cup at a time, beating very well after each addition. Beat in last cup of flour with a heavy spoon; add flour until dough is very heavy and stiff but too sticky to knead.

Place dough in a well-greased 2-pound coffee can or divide into 2 well-greased 1-pound coffee cans. Cover with well-greased plastic can lids. Freeze if you wish.

To bake, let covered cans stand in warm place until dough rises and lids pop off cans. (If frozen, let dough stand in cans at room temperature until lids pop; this takes 4 to 5 hours for 1-pound cans, 6 to 8 for the 2-pound size.)

Discard lids and bake in 350-degree oven for 45 to 50 minutes for 1-pound cans. 60 to 65 minutes for 2-pound cans. Crust will be very brown; brush top lightly with butter or margarine.

Let cool for 5 to 10 minutes on a cooling rack, then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack.

I prefer to make: LIGHT WHEAT BREAD by using 1 and 1/2 cups whole wheat flour and 3 cups all-purpose flour, and replace the sugar with honey.

This old recipe was typed onto a sheet of paper and found in a large collection, date unknown. Recipe is fragile along the folds and it’s either worn from use or it’s pretty old. Recipe is typed below as-is along with a scanned copy.

Dilly Casserole Bread

1 dry or compressed yeast
1/4 cup warm water
1 cup cottage cheese, heated to luke warm
2 tablespoon butter, put in warm cheese to melt
2 tablespoons sugar
1 tablespoon flaked onion (instant onion flakes)
2 teaspoon dill seed
1 teaspoon salt
1/4 teaspoon soda
1 unbeaten egg
2 1/4 to 2 1/2 cups flour

Soften yeast in water, combine other ingredients in mixing bowl, add yeast and mix well, add flour slowly beating well. Cover and let rise in warm place until light and double in size, about an hour. Stir down dough turn into well greased casserole and let rise until light bake in 350 degree oven 40 to 50 minutes until golden brown. Brush with butter and sprinkle with salt. Use round casserole.

This recipe was clipped from a newspaper in 1993 and found in a large collection. Recipe is typed below along with a scanned copy.

Bread

Sourdough Starter

2 c. flour
2 c. warm water
1 pkg. dry yeast

Combine well and place in a warm place overnight. Next morning, reserve 1/2-cup starter in pint jar. Cover and store in refrigerator for future use; leave room in container for expansion. Will keep almost indefinitely.

This recipe was clipped from a newspaper and published in 1970. Recipe is typed below along with a scanned copy.

Recipes for Your Scrapbook
BY MRS. HARVEY F. ROSTISER

This old-fashioned recipe has been requested. It is from a Pennsylvania Dutch cookbook. The one tablespoon salt is correct.

POTATO SPONGE BREAD

Four medium-sized potatoes
Two tablespoons sugar
One tablespoon salt
One cake yeast
One-half cup lukewarm water
Four cups bread flour or more

Pare and boil potatoes and mash while hot; mash finely and rub through a sieve or colander. Dissolve yeast in the lukewarm water. Add to potatoes with the sugar and salt. Stir flour into the mixture, beating well. Add more to form a soft dough. Turn onto floured board and knead. Return to bowl, cover and let rise overnight. In the morning, form into loaves. Let rise until light and bake at 350 for 45 to 50 minutes.